Betty Crocker has a great recipe out there but with all of Lincoln’s allergies it was not an option to use. After a few attempts I revised her recipe into a fluffy, cake like creation that flew off the cooling rack faster than I could cool them. Every single mini muffin was gone within 24 hours of making them. I call that a hit!!!
I call this recipe soy free because my son tolerates vegetable oil without troubles. If you have troubles with soy oils you will want to use another option rather than vegetable oil spread.
Ingredients:
- 1 1/4 cups sugar
- 1/2 cup Country Crock spread
- 2 tsp baking powder
- 3 TBS Canola oil
- 1 1/2 cups mashed very ripe bananas (3 to 4 medium)
- 1/2 cup buttermilk ( I use whole milk with a dash of lemon juice)
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup mini chocolate chips, if desired
Directions:
- Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease muffin pans, either 2 – 12 cup muffin pans or 2 – 24 cup mini muffin pans. I prefer the mini muffin pans.
- Mix sugar and butter in large bowl. Stir in baking powder and canola oil until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in mini chocolate chips. Using a cookie scoop for mini muffins or ice cream scoop for regular muffins, place 1 scoop per muffin cup.
- Bake mini muffins for 7-10 mins and regular muffins for 12-14 mins or until muffin tops begin to slightly brown. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
SERVINGS: 24 muffins or 48 mini muffins
TIPS:
I did also try this recipe with rice milk and a no milk buttery spread to make it lactose free. It will be a bit more dense if you do this but tasted great.
