To freeze the muffins, wrap them individually in aluminum foil and store in a zip-top bag for up to 3 months.

Source: Parents Magazine

Gallery

Credit: Suzy Scherr

Recipe Summary

prep:
15 mins
total:
35 mins
Servings:
36
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Line a mini muffin pan with paper liners.

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  • In a large bowl, combine banana puree, brown sugar, oil, and egg, beating until smooth. Add flours, baking powder, baking soda, cinnamon and salt and mix well. Add sour cream or yogurt and vanilla; mix to combine.

  • Fill muffin liners 3/4 full. If you like, place a slice of banana on each muffin. Bake until a toothpick inserted into center comes out clean, about 20 minutes. Transfer to wire rack to cool.

Nutrition Facts

88 calories; fat 4g; saturated fat 1g; carbohydrates 13g; insoluble fiber 1g; sugars 7g; protein 1g; sodium 86mg; calcium 19mg.
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