Our afternoon pool plans were foiled by passing thunderstorms, so we found ourselves with a free (& rainy afternoon). The AC was blasting and I was jonesing for a healthy snack for the twins and me. I spotted 3 very ripe bananas, whipped out the Learning Tower, and we made a spin-off of Jessica Seinfeld’s Deceptively Delicious banana bread. These banana “cupcakes” were a scrumptious and nutritious snack for all of us!
3/4 cup whole-wheat flour
1/2 cup all-purpose flour
1/2 tspn baking soda
1/4 tspn baking powder
1/2 tspn salt
1/2 tspn cinnamon
1/2 cup firmly packed brown sugar
1/3 cup apple sauce
2 egg whites
3 ripe bananas pureed
1 tspn pure vanilla extract
Peanut butter (or Sunbutter for nut-free kiddo’s)
1. Preheat the oven to 350 degrees and coat the mini muffin pans with cooking spray.
2. Mix the flours, baking soda, baking powder, salt and cinnamon and set aside.
3. In a separate bowl, combine the sugar and apple sauce. Mix in the egg whites, banana puree and vanilla. Slowly add the flour mixture and stir until well combined.
4. Using a tablespoon, divide the batter evenly among the muffin tin(s). Bake for 10-12 minutes or until a toothpick inserted comes out clean. Allow the muffins to cool, then “ice” with peanut butter.
Additional Note: I used a Tovolo ice cube tray to make an extra dozen mini muffin “squares” which worked really well!