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Eggless Apple Banana Muffins



DJ had a feast with his class a few days ago. Everyone was responsible for bringing their favorite things.Some brought smoothies, others brought mini-pizzas — and I was bound and determined to bring something that DJ enjoys and flex my muscle in the kitchen. I decided on muffins. I knew the muffins couldn’t have egg due to allergies in the classroom. Using a miniature muffin pan, I was able to make two bite muffins. Perfect for little toddlers to pick up and helped tons with portion control. Or popping more of them into your mouth quicker. 

Ingredients
1/4 cup butter
1 tsp vanilla
2 ripe bananas
1 cup applesauce
1 1/8 cup flour
1/3 cup+1 tbsp brown sugar
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt  

Directions

Preheat oven to 350 degrees Fahrenheit. Grease/line a muffin tray.
Melt the butter and set aside to cool. Mash the bananas with a fork and mix in the sugar and vanilla and beat till the sugar blends well into it. Add the melted and cooled butter and give a good whisk.

Mix together flour, baking powder, baking soda, cinnamon, applesauce and salt. Mix the flour mix into the wet ingredients with a spatula and fold it in just until combined.

Pour the batter into the prepared muffin cups and bake for 20-22 minutes or till the muffins have risen and become golden brown and a toothpick inserted into the center comes out clean. 


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