Friday, August 22, 2014

Freezable Banana Mini Muffins


I made up a few batches of these to put in the freezer and they have been great for a quick breakfast on busy school mornings or as a snack when I am in the mood for something a little sweet. Just pop however many you want in the microwave for 20-30 seconds and you have a nice banana muffin that tastes like it just came out of the oven. You could make these in a regular size muffin tin as well but I like the mini muffins because they heat evenly and I can use my cookie scoop to easily fill the tin evenly. 
Freezable Banana Muffins

1 1/2 cup All-Purpose Flour
1 cup Sugar
1 teaspoon Baking Soda
1/2 teaspoon Salt
3 medium Ripe Bananas
1 Egg
1/3 cup Vegetable Oil
1 teaspoon Vanilla Extract

Preheat oven to 375F. Lightly grease mini muffin tin.

Combine dry ingredients in a large bowl. In another bowl, mash the bananas. Add egg, oil, and vanilla; mix well. Stir banana mixture into the dry ingredients and combine just until moistened.

Using a Cookie Dough Scoop, fill prepared muffin tin. Bake at 375F for 9-11 minutes (or 18-22 if you are making regular sized muffins) or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. 

Once cool, place muffins on a wax paper lined cookie sheet and freeze until firm. Place in a gallon size ziploc freezer bag, label, and freeze. For best flavor, eat within three months of freezing. To eat: place on microwave safe plate or paper towel. Microwave for 20-30 seconds or until warmed through.

Makes 36 Mini Muffins

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