Perfect for Little Hands…..The recipe that I am sharing with you today is brought to you with my littlest food critic in mind. I’m not going to even sugar coat it, this kid is a picky eater. There are only a few foods that she will eat, although she is trying more things all the time, and fruits and vegetables are on the bottom of her list. I’ve even tried being sneaky and putting foods she doesn’t care for into foods she likes, but she is smart, she knows. She is a 3 ½ year old foodie, and she knows what she likes, and has a very acute sense of taste and there isn’t any fooling this kid.
One thing she does like is mini muffins. (Of course, they are filled with carbs.) So, when I make them I try to make them as healthy as possible. Her preference in chocolate chip mini muffins, and she was clearly disappointed in the Blueberry Coffee Cake Muffins I made a few weeks ago. She loved the muffin part, but was mad when she tried to pick the blueberries out and there wasn’t much muffin left. In one more attempt to please her little carb craving sweet tooth, I put a spin on banana bread. I made actual banana bread a few weeks ago and she wouldn’t touch it. This time I made the batter into mini muffins and WE HAVE A WINNER!!!! She loves them!
I think in mini muffin form these are just better for everyone all the way around. Banana bread is so easy to go overboard on unless you cut a slice, wrap up the rest, and walk away. Here is the REALLY exciting news, they are only 65 calories for TWO minis, 111 grams of potassium, 3 grams of protein, and while they do have 10 NET carbs a good portion of that is from the bananas. Plus, they are refined sugar free!
The key to a good banana anything, is to make sure that the bananas are good and ripe. They won’t have much taste if they aren’t ripe enough. Right now is the perfect time to make these muffins since bananas ripen quickly in the heat, but if you don’t have ripe bananas, and you are really craving some banana minis you can easily use this kitchen hack to ripen them in no time flat! One more note on these muffins is that if you are planning on eating them warm don’t use muffin papers, half of the muffin will stick. Butter your pans instead. But if you can wait the muffin papers will peel off beautifully once the muffins are completely cool. 😉 Whether you are making them for little hands, or big hands, they are perfect for anyone, sit back, relax, and enjoy!
Amelia’s Favorite Banana Minis
By Angie Gouchenour
1 ½ cup really ripe bananas – mashed (approximately 4 small)
½ cup Truvia zero calorie sweetener
2 Tablespoons butter – melted
2 egg whites
1/3 cup plain greek yogurt
¼ cup unsweetened apple sauce
2 teaspoons vanilla flavoring, or extract
2 cups wheat flour
1 teaspoon baking powder
¼ teaspoon ground cinnamon
Pinch of sea salt
Preheat oven to 350’f
Prepare muffin tins with mini muffin papers
In a medium bowl mash the bananas well
Combine the bananas, Truvia, melted butter, egg whites, greek yogurt, apple sauce, and vanilla until completely mixed
Fold in the flour, baking powder, cinnamon, and salt until the wet, and dry, ingredients are combined. Do NOT over mix
Fill each paper with approximately 1 Tablespoon of batter
Bake in preheated oven for 20 minutes
Remove from the oven and allow to cool for about 10 minutes before transferring to cooling racks
Allow to cool completely or the muffins will stick to the paper
2 muffins = 65 calories