Bananola Mini Muffins

I love my 24-tin mini muffin pan not only because it makes tote-able meals that I can hand to the kids in a Ziploc bag but because they’re two-bites big, which means a lot less crumbs and mess.

Ingredients:

1 1/3 cups flour (I keep a ready-to-use blend of half whole-wheat, half all-purpose)
3 teaspoons baking powder
1 large ripe banana
1/2 cup milk
1/3 cup honey
1 egg
2 cups low-fat granola

Directions:

Spray muffin tin with nonstick cooking spray. Preheat oven to 350 F.

Combine flour and baking powder in large bowl.

In smaller bowl, mash banana and then add milk, honey, and egg. Mix well.

Add wet ingredients to flour mixture and stir just until dry ingredients are moistened.

Stir in granola.

Pour muffin mixture into tins about 3/4 full. Tip: I use a cookie scoop to get a uniform amount.

Bake at 350 F for about 13-15 minutes (or a few minutes longer if using a larger 12-tin muffin pan) or until a toothpick inserted in the center of muffin comes out clean.

Allow to cool for about 5-10 minutes before removing from pan.