Banana Mini Muffins

cookingsnackskidsdesserts
Written By Judy Doherty, MPS, PCII

Banana Muffins2 cups mashed really ripe bananas (about 4)1 cup sugar1/2 cup Splenda (or sugar)1/3 cup vegetable oil2/3 cup skim milk2 tsp vanilla extract1/2 tsp cinnamon1/2 cup egg white3 cups white whole wheat flour or all purpose flour3 tsp baking powder1/2 tsp baking sodaPreheat oven to 375 degrees (F). Spray muffin pans with oil or use paper liners. We like to use the mini muffin pans - this recipe makes about 3 dozen mini muffins or a dozen of the regular-sized ones. Mix the bananas, sugar and Splenda well; add the oil, milk vanilla, cinnamon and eggwhite and mix smooth. Add the flour, baking powder and baking soda and mix well. Scoop muffins into pans and bake until firm in the center, about 20-25 minutes. Allow to cool briefly and then remove from pans. Store refrigerated or frozen in sealed container.For more recipes and nutrition education products, click here.

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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