I’ve been slackin’ on the recipe front lately, but it’s not because I haven’t been cooking. It’s just because I haven’t been documenting. I’m still meal planning and cooking our weeknight meals.
Baby Gray’s love for waffles seems to be waning, but he loves muffins, pancakes, and the like, so I decided to make him some I didn’t mind him eating “too many” of.
I made a variation of these a while back, but, of course, I changed it up a little with these.
You will need:
6 TBSP butter, softened
1/4 cup brown sugar, packed
2 bananas, mashed (or just throw them in your Kitchen Aid if that’s how you roll)
1/2 cup unsweetened applesauce
Heaping 1/4 cup matchstick (or grated if you’re up to it) carrots
1/2 cup quick-cooking oatmeal
2 eggs
1/2 cup flour
1 tsp baking soda
Nutmeg
Cinnamon
- Preheat oven to 375 degrees
- Generously grease (or line with paper muffin liners) 2 mini-muffin pans
- Cream butter (another secret of the Kitchen Aid: I don’t let my butter soften first; I just cream it with the mixer and it works fine) and brown sugar together
- Add the bananas–you can pre-mash them or allow the mixer to do the work
- Mix in applesauce, carrots, and oatmeal
- Add eggs
- Once well blended, add in flour slowly
- Add baking soda
- Sprinkle in desired amount of nutmeg and cinnamon
- Use a tablespoon or cookie scoop to spoon muffin batter into the mini-muffin tins; fill each cup about three-quarters full.
- Bake for 12 minutes, or until a toothpick comes out clean when inserted into center
- Yields about three dozen mini-muffins
- Use or freeze within two days of baking
They were a hit!
