Blueberry Banana Mini-Muffins

These are the tastiest mini-muffins I've made so far that are healthy enough that I feel comfortable sharing with Luc. They make a great and portable snack (for moms and dads too) or can be part of breakfast, just add a side of fruit salad and some milk. These muffins are suitable for toddlers over age one. I adapted these from a recipe in the Baby and Toddler Cookbook.

Blueberry Banana Mini-Muffins

- 1 1/3 cups whole wheat flour
- 3/4 cup all purpose flour
- 2 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 2 ripe bananas
- 2 lg eggs
- 2/3 cup brown sugar
- 6 tbsp butter
- 1 tsp pure vanilla extract
- 1 cup ripe blueberries (fresh or frozen, I use frozen this time of year)

Preheat oven to 375 degrees Fahrenheit. Stir together the flours, baking soda, baking powder, salt, and cinnamon in a large bowl.


In a separate medium-size bowl, mash the bananas with a fork until pureed. Add the eggs, sugar, butter, and vanilla. Blend together. Stir into flour mix until combined. 


Gently fold in the blueberries. Line your mini muffin pan with liners and spoon enough mixture to come flush to the top of your liners. Bake in preheated oven 20-25 minutes or until risen, golden brown, and a toothpick inserted into the center of one comes out clean. Let cool on a wire rack. 


Makes 36 mini-muffins


* Store in an airtight container for up to 3 days or freeze for up to one month.