Soy and Dairy Free Mini Banana Muffins

Hope everyone stayed warm during this frigid week! We had to get creative with indoor activities.  I decided to take out my 0-3 month bin to see if we had anything neutral. Savanna really enjoyed "sorting" the clothes, putting them in and out of the bin :) She found her bunny ear hat from last year that actually still fit.

Before filling and putting the bin back in storage, I used it to make a "water table".  I filled it with water and put it in the the kitchen with some towels and her bath toys to play (if I do again I may use her infant bath tub because this was really deep and a lot to fill).  My only mistake was letting her play without clothes on, she was saturated by the end!

Savanna also helped me make mini banana muffins that are perfect as a snack or breakfast.  Her job was to smoosh and mix the banana.

Mini Banana Bread Muffins

Ingredients:

1/2 cup sugar

1/4 cup light butter, melted (I used earth balance soy free)

1 2/3 cups mashed ripe banana (about 3 large bananas or 4 small bananas)

6 oz yogurt (I used dairy free coconut cultured)

2 large egg whites

1 cup all-purpose flour

1 cup whole wheat flour

½ teaspoon baking soda

½ tsp baking powder

1 tsp cinnamon (optional)

1/2 teaspoon salt

Directions:

1. Preheat oven to 350°.

2. Combine sugar and butter in a bowl; whisk until well-blended. 

3. Add banana, yogurt, and egg whites; whisk until all incorporated and set aside.

4. Combine flours, baking soda, baking powder, cinnamon and salt; stir well. 

5. Fold in dry ingredients to wet mixture, until all incorporated.

6. Spoon batter (I used a small scoop) into the lined (or sprayed) pan for mini muffins. 

7. Bake for 10 minutes, rotating halfway through.

8. Let cool 5 minutes in pan and then at least 10 minutes outside of pan.  If you take them out too quick they will stick to liners. 

Yield: 60