Breakfast, breakfast. I've been on a muffin kick - mini muffins particularly. It's something about fall, I think. This morning when A woke up and saw me transferring these muffins from the pan to a cooling rack, the conversation went a little like this:
A: Mommy, why are you always making muffins?
Me: Because they're delicious and they're easy and fun for breakfast.
A: Well, I don't like muffins any more and I don't want them for breakfast.
Insert a sad face here. She did manage to choke one down and enjoyed it, but I think I'll have to lay off the muffins for a bit so that she can have a muffin break. Le sigh.
Oh well, these actually turned out quite well and I'm happy with them. I'll be saving the recipe for later on when A is past her muffin hiatus. We got about 3 dozen muffins out of this recipe.
Banana Oat Mini Muffins
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 cup rolled oats
- 1/4 cup Splenda
- 1/4 cup packed brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 3/4 cup milk
- 1/3 cup applesauce
- 1/2 teaspoon vanilla extract
- 3 mashed bananas
- Preheat oven to 400ºF.
- Combine flour, oats, sugar, Splenda, baking powder, soda, and salt.
- In a large bowl, beat the egg lightly. Stir in the milk, applesauce, and vanilla. Add in the banana and combine thoroughly. Stir the flour mixture into the banana mixture until just combined.
- Lightly grease a mini muffin tin and add the batter to the cups, filling them almost to the tops.
- Bake for 12-15 minutes, until a toothpick inserted in the center of a muffin comes out clean.