Simply Cookbooks

I don’t know about you, but I remember four very active children all trying to get ready for school in one bathroom.   Although I now look back on these times as “fun”, back then I just tried to keep the peace, make sure teeth were brushed, hair combed, and clothes that matched before they left the door.   I also tried to get them to eat a good breakfast, but soon learned that cereal of any type never got ate.  The store bought “breakfast bars” were not only expensive for me as one of my boys would eat the whole box in one day, but not as nutritious as I felt was necessary.

So I started looking for something to get in their stomachs on the way to the bus stop that was relatively good for them, not loaded with sugar and most importantly something they would all like.   So I found this recipe; recently I went looking for this recipe in my box of notecards and couldn’t find it, so thankfully I found it on the Internet.  It is a little different then the one I used in that I don’t believe I used any Sour Cream….my youngest would not have eaten them if I had, nor did I use the mini muffins but regular muffin pans.

Try different variations such as nuts, raisins, peanut butter chips…use your imagination and I am sure your kids will love them for breakfast or a snack.

RECIPE INGREDIENTS:
1 1/2 cups all-purpose flour
2/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup mashed very ripe bananas (about 2 large or 3 medium)
1 large egg
1/4 cup (1/2 stick) butter, melted
1/4 cup fat free or light sour cream
2 teaspoons vanilla extract
1/4 cup low-fat milk
1/2 cup mini semisweet chocolate chips

1.  Heat the oven to 350° F.

2. Line a mini muffin pan (ours made muffins 1 3/4 inches in diameter) with bake cups or lightly coat the muffin cups with cooking spray.

3. In a medium-size bowl, combine the flour, sugar, baking powder, and salt and stir with a fork to blend.

4. In a mixing bowl, combine the mashed bananas, egg, melted butter, sour cream, vanilla extract, and milk. Beat on medium until well blended. Reduce the speed to low and blend in the dry ingredients (do not overmix). Stir in the mini chocolate chips.

5. Fill each muffin cup with 1 level tablespoon of batter. Bake the muffins for about 20 minutes or until the tops are golden and a toothpick comes out with some melted chocolate but no crumbs.

6. Transfer the muffins to a rack to cool. Repeat with the remaining batter. Makes 36 mini muffins.

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