Mini Muffins

So I'm on a muffin kick. Specifically, mini muffins. I just love making them! I've lost count of how many batches I've made in the past few weeks. I have two batches of mini pumpkin muffins in the freezer and now a batch of these banana-flax muffins. Yum!

I don't know where I got the mini muffin tins. I find it odd that I can't remember if they were a gift...or if I bought them. Or a hand-me-down from someone. Hmmm. Anyways, I'm glad I have them. There's just something about the bite-sized cuteness of these things. Makes it feel more like a snack to me. It's easier to grab two for Lily than have to split a whole muffin and save half. And they fit better in Jesse's lunches, too.

The banana-flax recipe is from Katie's ebook I told you about. (BUY IT! It's only $7 and full of great snack ideas and recipes!) And she gives permission to share a recipe or two, so here it is...they taste like banana bread!!! I used regular whole wheat flour and I reduced the sugar a little bit.

WHOLE WHEAT BANANA FLAX MUFFINS

1 ½ c. whole wheat pastry flour (or traditional or white whole wheat)
¾ c. ground flaxseed
½ c. white sugar
1 tsp. baking soda
1 whole egg
½ c. melted coconut oil or butter
1 c. mashed, overripe bananas
1 tsp. vanilla extract 2 Tbs. plain yogurt
1/2 c. chopped walnuts (optional)

In large mixing bowl, mix together flour, flaxseed, sugar, and baking soda. In
separate bowl, mix egg, oil, bananas, vanilla, and yogurt. Mix wet into dry
ingredients and stir to combine. Fold in walnuts. Use paper muffin cups or
spray the muffin pans with non-stick spray. Bake large muffins 20-25 minutes
(or mini muffins for about 15 minutes) at 350 degrees in a preheated oven.
Store at room temperature for a day or two, but for any longer they should be
refrigerated because of the delicate oils in flax and the whole grains.
Makes 12 muffins or 30 mini-muffins.