They both have classmates with peanut allergies, so I don't send them to school with PB&J sandwiches. We used to buy mini muffins, but these are more cost effective and healthier ;) It's taken a few test batches to come up with a recipe that was just right, but these get the thumbs up from my pickiest eater :) The best part is that you can use whatever kind of fruit you have on hand...blueberries, strawberries, cranberries, apples or peaches would all work well. Or you could skip the fruit and just have banana muffins.
1/3 cup Sugar
1/4 cup Vegetable Oil
1/4 cup Natural (unsweetened) Apple Sauce
2 Eggs, beaten
2/3 cup Mashed Banana (about two medium sized bananas)
1 tsp Vanilla Extract
1 cup All Purpose Flour
2/3 Cup Whole Wheat Pastry Flour
1 tsp Baking Soda
1/2 tsp Salt
1 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
1 Cup Blueberries (or diced strawberries/apples/peaches)
Pre-heat oven to 375 degrees. Line muffin tins with paper liners and spray with cooking spray (optional...but it helps to keep the muffins from sticking to the paper).
In a large bowl combine sugar, oil, apple sauce, eggs, mashed banana and vanilla extract. In a smaller bowl combine flour, baking soda, salt, cinnamon and nutmeg.
Slowly add dry ingredients into the wet ingredients. At this point I like to split the batter into two separate bowls so that I can make half of the muffins with one fruit and half with another. Gently fold the blueberries (or fruit of your choice) into the batter.
Fill muffin cups 2/3 of the way with the batter. Bake at 375 degrees for 14-16 minutes for mini muffins. 16-18 minutes for regular sized muffins. Cooking times vary from oven to oven. You can check to see that the muffins are done by inserting a toothpick into the center of a muffin...if it comes out clean they are done.
This recipe yields 24 mini muffins (sometimes with enough batter left over for two or three regular sized muffins).