I made these mini-muffins with my toddlers today, and the youngest thought they were Timbits (much like Munchkins, for all you US Dunkin Donut fans). I think that means they were a hit! As a bonus, they are vegan-friendly and 2 Weight Watcher's points each.
2/3 C sugar
1 ripe banana
1 ripe banana
1 1/2 C flour
1/4 C cocoa
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/4 C vegetable oil
3/4 C soy milk (coconut milk or almond milk are also suggested in the original recipe)
1 tsp vanilla
1/4 C icing sugar (the original recipe called for 1/2 C, but that seemed to be way more than necessary)
1/4 C cocoa
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/4 C vegetable oil
3/4 C soy milk (coconut milk or almond milk are also suggested in the original recipe)
1 tsp vanilla
Beat sugar, banana, vegetable oil, soy milk, and vanilla. Combine flour, cocoa, baking powder, salt and cinnamon. Pour into wet mixture and stir to combine.
Divide batter into 24 greased mini muffin cups. Bake at 350` for 15-20 minutes. Remove from oven and allow to cool in pan for about 15 minutes. Remove from pan and roll in icing sugar. (I put the sugar in a large bowl so there was lots of room to roll and move the muffins, before dusting the excess back into the bowl.
I love mini muffins! I love them even more when they have cocoa and icing sugar. Can't wait to give this recipe a try! Thanks for sharing.
Reply