RECIPE EXCHANGE - MINI BANANA NUT MUFFINS

There are 3 reasons I love this recipe . . . 1) I now have a reason NOT to throw out my black bananas, 2) my little ones will eat these muffins like cookies and 3) it makes 4 dozen mini muffins.

INGREDIENTS
1/2 cup butter (softened)
1 cup sugar
2 eggs
1 cup flour
1 cup whole wheat flour
1 tsp vanilla
1 tsp baking soda
3 T milk
5-6 black bananas (mashed)
1/2 cup chopped walnuts

DIRECTIONS
Mix butter, sugar, vanilla and milk until smooth. Beat the eggs into the batter one at a time. Mix in 1 cup of flour and baking soda into the batter. Then add the mashed bananas and mix until well combined. Next add the remaining 1 cup of flour and mix until just combined. Finally fold in the chopped walnuts.

Lightly grease the mini muffin tin. Fill about 3/4 full. Bake at 350 for 11 minutes. Remove from the oven and let sit 1 minute. Remove from tin and place on a wire rack to cool completely.

For a great way to freeze the muffins, place them in a single layer on a wire rack or cookie sheet. Place in freezer for 3 -4 hours or until completely frozen. Then remove from the rack or cookie sheet and store in a freezer safe ziplock bag.

Lisa's Money Saving Tip
This recipe make 4 dozen mini muffins so I like to freeze half the batch to eat at a later time. Freezing half the batch of muffins is a great way to stretch your time and ingredients even further.