Banana Mini Muffins

cookingsnackskidsdesserts
Written By Judy Doherty, MPS, PCII

Banana Muffins2 cups mashed really ripe bananas (about 4)1 cup sugar1/2 cup Splenda (or sugar)1/3 cup vegetable oil2/3 cup skim milk2 tsp vanilla extract1/2 tsp cinnamon1/2 cup egg white3 cups white whole wheat flour or all purpose flour3 tsp baking powder1/2 tsp baking sodaPreheat oven to 375 degrees (F). Spray muffin pans with oil or use paper liners. We like to use the mini muffin pans - this recipe makes about 3 dozen mini muffins or a dozen of the regular-sized ones. Mix the bananas, sugar and Splenda well; add the oil, milk vanilla, cinnamon and eggwhite and mix smooth. Add the flour, baking powder and baking soda and mix well. Scoop muffins into pans and bake until firm in the center, about 20-25 minutes. Allow to cool briefly and then remove from pans. Store refrigerated or frozen in sealed container.For more recipes and nutrition education products, click here.

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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