These are a perfect make-ahead breakfast for school mornings and with fruit and veggie ingredients, a healthy way to start the day!
Ingredients
- 6 Tbsp butter, softened
- 1/4 cup brown sugar, packed
- 2 bananas, mashed (or just throw them in your Kitchen Aid if that's how you roll)
- 1/2 cup unsweetened applesauce
- Heaping 1/4 cup matchstick carrots (or grated if you're up to it)
- 1/2 cup quick-cooking oatmeal
- 2 eggs
- 1/2 cup flour
- 1 tsp baking soda
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
- 1/3 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 375 degrees.
- Generously grease (or line with paper muffin liners) 2 mini-muffin pans.
- Cream butter (another secret of the Kitchen Aid: I don't let my butter soften first; I just cream it with the mixer and it works fine) and brown sugar together.
- Add the bananas--you can pre-mash them or allow the mixer to do the work.
- Mix in applesauce, carrots, and oatmeal.
- Add eggs.
- Once well blended, add in flour slowly.
- Add baking soda.
- Sprinkle in desired amount of nutmeg and cinnamon.
- Use a tablespoon or cookie scoop to spoon muffin batter into the mini-muffin tins; fill each cup about three-quarters full.
- Bake for 12 minutes, or until a toothpick comes out clean when inserted into center.
- Yields about three dozen mini-muffins.
- Use or freeze within two days of baking.
