Wednesday, October 10, 2012

Surprise Banana Muffins

Picky eaters in your house? These are perfect! I love that they have fruits and veggies in them. I am also dabbling in a gluten-reduction thing this week, so I used brown rice flour, but feel free to use whole wheat or all-purpose. You can freeze them (if they last that long) and use them for quick breakfasts or pack them with lunches. Your kids will think they are getting a special treat, and you'll know they are getting fruit and veggie goodness with every bite.

Surprise Banana Muffins
Makes 48 mini muffins or 12 regular muffins

What I use:
  • 1 stick of butter, softened
  • 1/2 c. brown sugar
  • 2 bananas, mashed
  • 1 4oz. baby food jar squash
  • 2 carrots, grated
  • 2 eggs
  • 1 c. brown rice flour
  • 1/2 c. ground flaxseed
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 tsp. pumpkin pie spice
  • 1/2 tsp. salt
How I do it:

1. Preheat oven to 375 degrees F.

2. In a large mixing bowl, cream the butter and brown sugar together.

3. Add the bananas, squash, carrots, and eggs. Mix well.

4. Add the flour, ground flax, baking soda, baking powder, pie spice, and salt. Mix well.

5. Grease your muffin pan and fill each cup 3/4 of the way. I use a mini ice cream scoop to make sure they all bake evenly.

6. Bake for 15 to 20 minutes for mini muffins, or 20 to 25 for regular muffins.

7. Cool for 10 minutes in the pan before turning out and cooling on a wire rack.

(These muffins are the ones on the left in the pic above. The ones on the right are Sneaky Oatmeal Muffins.)

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