One of my favourite things to make when I’ve got some old bananas hanging around is banana bread. I have posted my recipe before but I decided to tweak it just a little bit and turn it into muffins. Not only do I have a toddler who loves easy-to-eat snacks but now I’ve got a baby who simply adores feeding himself. These muffins are so moist that you won’t have to worry about your wee ones choking on any crumbs. If you end up pulling it apart into smaller pieces for them to eat as I do, the moisture help keep it in manageable segments without turning into a giant crumbly mess. Everyone in your family will love these mini banana bread muffins!
Banana Bread Muffins
- ½ cup Crisco golden shortening
- 1 cup white sugar
- 2 eggs
- 1 cup mashed bananas 3 medium overripe bananas
- ½ cup sour cream
- 2 cups all-purpose flour
- 1 tbsp . ground flax seed optional
- 1 tsp . baking soda
- ½ tsp . salt
Preheat oven to 350°F. Grease and lightly flour mini-muffin pans (enough for 24).
Cream the shortening and sugar in a large bowl at medium speed of mixer (hand or stand mixer).
Add eggs, banana and sour cream. Beat until smooth.
Combine flour, baking soda, ground flax and salt in a separate bowl. Add slowly to creamed mixture and mix until blended. Pour into muffin tins filling each space 3/4 full.
Bake for approximately 20 minutes or until toothpick comes out clean.
Cool in pan for 10 minutes then remove. Cool completely on wire rack. Store in an airtight container.