I volunteered to bring a healthy snack to my daughter’s kindergarten “winter celebration” party. I don’t really do healthy sweets because what’s the point? If I want something sweet and healthy I’ll have fruit. So to make these “healthy” I added in a banana and called it a day. Plus I made them mini … so they could stuff their faces with the other healthy snacks the other moms made.
- 1 small ripe banana, mashed
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 tsp ground ginger
- 1/2 tsp salt
- 1/2 cup coconut oil (melted) or vegetable oil
- 1/3 cup molasses
- 1/3 cup milk
- 1/3 cup granulated sugar
- 1/3 cup dark brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2-1/4 cups all-purpose flour
- Preheat the oven to 375 degrees F.
- Line a standard muffin tin with paper liners (I like the parchment kind since they are non-stick). Or if you are using a mini-muffin tin, spray with vegetable oil spray (I used Trader Joe’s Coconut Oil Spray). I used a 24-well mini-muffin pan from Williams-Sonoma.
- In a large bowl, mash the banana until only small lumps remain.
- Add the egg, vanilla, spices, and salt and stir until fully incorporated.
- Add the oil, molasses and milk, stirring until fully incorporated.
- Add the sugars, baking powder, and baking soda, stirring until fully incorporated.
- Add flour and mixed until combined. Make sure not to over mix or the muffins will be tough.
- Pour batter into muffin tin filling each about 3/4 of the way full. I use a cookie scoop so there is the same amount of batter in each muffin well. I have several sizes and had a small one perfect for the min-muffin pan.
- If you are making the mini-muffins bake for 8-10 minutes or until the muffin tops are set. For standard muffins, bake for 16-18 minutes, or until the muffin tops are set.