Blueberry Apple Banana Mini Muffins w/White Chocolate Chips (Whole Grain!)

 As so many of my posts begin. . . . . . I had some overripe bananas that needed to be used.


I was going to make banana muffins, but realized that I only had two bananas.  As I was snooping through my pantry, I decided that I'd like to use one of our flavored apple sauce cups from Aldi in this recipe also.  We have Pomegranate flavored and Blueberry flavored apple sauce right now.  I settled on the Blueberry flavored.  I substituted one snack-sized cup of apple sauce for the butter in the recipe and I substituted one snack sized cup of apple sauce for the missing banana.

I always make mini-muffins because for me they're just easier.  I usually have mini-muffin liners around and I have two mini-muffin pans that will fit an entire recipe usually.  Between the mini muffin pans, the liners and my cookie scoop, it makes quick work out of getting them into the oven. Mini muffins also take shorter to cook, so that's nice.  
Usually I cook my mini muffins for an average of 9 minutes.  Sometimes, that's not enough time.  Today, I baked these about 12 - 13 minutes.  You just don't want to leave them in too long and let them get tough.

As most of my muffins are, these are made with whole wheat flour.  I finally made it back to the store to get it!  It's crazy that I only have one store that I'll buy flour from, but they really just have the best deals on whole wheat flour.  They used to carry an organic whole wheat flour for around $3.99 for a 5 pound bag, but right now they only had a different kind of organic whole wheat for $5.29.  Since we have the new, more restrictive food budget, I went with the Whole Wheat pastry flour today, which was only $2.99 per 5 pound bag.  I figure with all of my organic stuff, I will alternate weeks.  We can't afford to do organic all the time, but maybe we can alternate weeks-- one week organic, one week conventional.  If we can't reduce our exposure to conventional produce and some dairy items completely, at least we can reduce our exposure to it by 50%.

I also added milled organic golden flaxseed and wheat germ into this recipe.  I figure every little bit of extra nutrition I can get into these the better.  Especially since I'll have to have white chocolate chips in them just so that one little person will even try them.

I think these turned out really well.

Here's what we used:
1 cup whole wheat pastry flour
1/4 cup ground flaxseed
1/4 cup wheat germ
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt

2 ripe bananas, smashed
2 snack-sized cups Blueberry flavored applesauce ( 4 oz. each)
1 egg
1/4 cup white sugar

3/4 cup white chocolate chips
1/4 cup chopped walnuts

Here's what we did:
In a medium sized bowl, combine the smashed bananas with apple sauce until it is completely combined.  
Add the egg and white sugar and mix until combined.

In a separate small bowl, combine flour, ground flaxseed, wheat germ, salt, baking soda and baking powder.  Whisk or sift together.

Preheat oven to 350 degrees.
Add dry ingredients to wet ingredient and stir until all ingredients are mixed together well.  Do NOT overmix though.  Fold in white chocolate chips and walnuts.

Use a cookie scoop to fill sprayed mini muffin tin or paper mini muffin liners (I sprayed my muffin liners just to be safe.)

Bake in the preheated oven for 9 - 13 minutes. . . . not weeks.  I almost put weeks.  Good Grief!
All oven are different.  Check after nine minutes.  Use a cake tester or toothpick to see if it's done.  There should be no batter on the cake tester. Or you could check by pressing slightly on a muffin.  It should spring back.

Love blueberries as much as we do?  Check out this blueberry resource to find out 20 Science Health Backed Benefits of Blueberries.

Enjoy!

What's your favorite banana muffin recipe?






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