Mila doesn't like bananas. I don't know why I find that fact so strange, but I do. It's up there with Alexis' dislike of cheese, which still confounds me. How is it even possible to not like foods like bananas and cheese?
My children are strange.
In my quest to convince Mila that she does so like bananas, I've been giving her things with bananas as an ingredient. Strawberry yogurt is one of her favorites. Make it Strawberry Banana and she's all ... meh. I've tried smoothies with bananas mixed with a bunch of other fruits and all sorts of things. She's not falling for it.
But. The kid is in love with all things bread. That meant I had to try making banana muffins to see if she would fall for my shenanigans.
She did. The banana muffins got three perfect little noms.
Banana Muffins (makes 24 mini muffins)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon (optional)
4 medium ripe bananas, mashed (leave them a bit chunky, though)
1 large egg
1/2 cup white sugar
1 teaspoon vanilla extract
1/3 cup melted butter or vegetable oil (vegetable oil will make a moister muffin, but I like the taste of butter better)
1. Preheat the oven to 350 degrees. Place mini muffin liners in your mini muffin pan.
2. Place the flour, baking soda, baking powder, salt, and cinnamon (if you want) in a medium bowl and whisk them together lightly.
3. In a separate bowl, mash your bananas then and then add the egg, sugar, vanilla, and butter. Mix them all up then combine them with the dry ingredients.
4. Place a heaping spoonful of batter in each cupcake liner. You're looking to fill the liners up about 3/4 of the way.
5. Bake at 350 degrees for 12-15 minutes or until you can stab a muffin with a toothpick and it comes out clean.
6. Argue with yourself about whether or not you want the baby to like the banana muffins because if she doesn't, that means you get to eat more of them.