Yield: 30 mini muffins
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
- ½ cup whole wheat flour
- ¾ cup all purpose flour
- ¾ teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- ½ teaspoon nutmeg
- 1/4 teaspoon salt
- 2 very ripe bananas, mashed (about 1 1/4 cups)
- 1/2 cup real maple syrup
- 2 tablespoons light olive oil (I used coconut oil)
- 2 lg egg whites
- 1 1/2 teaspoon vanilla
Directions:
Preheat oven to 350 degrees. Spray mini muffin tins with nonstick cooking spray and set aside. In a large bowl, stir dry ingredients together until combined. In a separate bowl, whisk maple syrup, olive oil, egg whites, and vanilla together until combined. Form a well in dry ingredients. Pour in mashed banana and wet ingredients. Stir until just combined. Spoon into prepared pans and bake10 minutes or until just cooked. Cool 3-5 minutes before removing from muffin tins. Serve warm or store at room temperature for up to 3 days.