Recipe came from: Lisa Barnes “The Petite Appétit Cookbook: Easy, Organic Recipes to Nurture Your Baby or Toddler”
Makes 24 mini muffins or 12 regular muffins
Serving Size: 2 mini muffins (65g)
Calories from Fat 80
Total Fat 9g
Saturated Fat 4g
Cholesterol 55 mg
Sodium 270 mg
Total Carbohydrates 18g
Dietary Fiber 2g
1 c whole wheat flour
1/2 c oat bran
1 ts baking soda
1/2 ts salt
1/2 c (1 stick) unsalted butter
3/4 c applesauce or Apple puree
3 medium bananas, 1 mashed (about 1/2c) and 2 sliced
1/2 c light brown sugar
Preheat oven to 375 degrees. Grease 24 mini muffin cups or 12 regular muffin cups.
With a fork, combine flour, baking soda, and salt in a small mixing bowl. Melt butter in a small saucepan over low heat or in microwave for 25 seconds on high. In a large bowl, combine melted butter, applesauce, mashed banana, sugar, and eggs. Mix together with a spatula. Add flour mixture to applesauce mixture and stir until just blended. Battery will be lumpy and very moist.
Spoon battery into prepare muffin cups, filing two-thirds full. Place a banana slice in top of each muffin. Bake for 12 min, or until golden brown and set. If baking with the regular size muffin cups, increase baking time to 15-18 mins. Cool muffins in pan on wire rack for 5 mins before turning out muffins.