I promised to have this recipe posted today, so please forgive my tardiness. Here’s a yummy way to use up some of those browning bananas that we all seem to have from time to time. This recipe is loosely based on one that I found on a Food TV recipe app, but their recipe called for a few ingredients that I either didn’t have or didn’t want to use. I hope you’ll try it and see what works best for you. I loved the lightly pale pink color but if you want to make them a touch more vibrant, I would suggest using some extra food coloring. The taste was delicate… nothing was exceptionally strong (other than the banana), so it would be a fun addition to a luncheon or “afternoon tea” sort of thing. I thought they were terrific… and since it started with a ‘real” recipe, you’re going to get it in “real” recipe form, complete with exact ingredients. Score!
- 1/3 cup butter/margarine
- 4 medium bananas, very ripe
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1/4 cup fat free egg substitute
- 2 Tbs raspberry syrup
- 2 Tbs white wine (I used James River Chardonel)
- 1 tsp baking soda
- 1 Tbs chia seeds
- 1/8 tsp salt
- Preheat oven to 350 degrees
- Melt butter/margarine and then mash bananas into butter
- Add sugar, egg, vanilla, raspberry syrup, and wine into the banana mixture
- Fold in remaining ingredients until just incorporated
- Spoon into 24 mini-muffin tins and bake in pre-heated 350 degree oven for 20-25 minutes.
I like to add a little sanding or raw sugar on top for decoration, but it’s not necessary.
I shared these with some random people at a recent event and they were highly complimentary of the taste and texture. You can make these into 12 individual muffins, if you prefer, but this full recipe made a perfect set of 24 mini-muffins. Great for sharing and just enough of a snack at only 102 calories per mini-muffin… yes? Enjoy!