Banana Blueberry Mini Muffins

Mini muffins are fun.  They are the perfect size for little hand and muffins are great for breakfast or a nice snack.  I was planning on making banana muffins, but I got my hands on some cheap blueberries so I decided to add those too.  As soon as they were cooled off my taste testers were ready!

The littlest taste tester approves!

Banana Blueberry Mini Muffins
1/2 cup shortening
1 cup sugar
2 eggs
1 TBS vanilla extract
2 cups flour (I used whole wheat pastry flour)
1 tsp baking soda
1/2 tsp salt
2 ripe bananas, mashed
1/2 pint blueberries

• Cream together shortening and sugar
• Add eggs and vanilla and beat until combined
• In a separate bowl combine flour, baking soda, and salt
• Add the flour mixture 1/2 cup at a time to the egg mixture until completely incorporated
• Mix in mashed bananas
• Then fold in blueberries
• Put mini muffin liners in a mini muffin tin
• Fill each liner to the top with the batter
• Bake in a 325 degree oven for about 20 minutes or until cooked through (check after 15 minutes)
• Allow muffins to cool in the pan for 5 minutes and then remove to a cooling rack to cool completely

These are definitely quick and easy to make.  We love muffins and I just don't make them often enough.  But with all the spring/summer fruit coming in I will definitely be using this as a great base recipe.  Next time I think I will try some strawberry banana muffins....yum!

Below is the nutritional information per mini `muffin.  This recipe yields about 36 mini muffins.

Nutrition Facts

Serving Size 30 g

Amount Per Serving

Calories  85 Calories from Fat  29

% Daily Value*

Total Fat  3.2g 5%

Saturated Fat  1.0g 5%

Cholesterol  9mg 3%

Sodium  70mg 3%

Total Carbohydrates  12.8g 4%

Dietary Fiber  1.0g 4%

Sugars  7.0g

Protein  1.1g

Vitamin A 0% • Vitamin C 2% Calcium 0% • Iron 1%

Nutrition Grade D-

* Based on a 2000 calorie diet

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