Banana Apple Mini Muffins

Hi Everyone...

Welcome to my first post for Inspiration Cafe!
I'm so excited to be a part of this 
talented group of bloggers!  

I'm Mary from Sweet Little Bluebird ~ 

I'm a wife and mom to two sweet girls. 

Blogging is a new hobby of mine.  

I blog about fun things I stumble 

across in life and online.  

  

{You can learn more about me here.}  

Grab a cup of joe and let's get started!

  Today I'm sharing a yummy muffin recipe that can be made 

with or without eggs.  I have a little one with an egg allergy. 

I'm always searching for healthy and yummy recipes the whole family can enjoy.

This recipe is an adaptation from 

these strawberry banana muffins pictured below.  

I found the great recipe several weeks ago:

Banana Strawberry Muffins Recipe - EgglessCooking.com.  

Egglesscooking.com adapted the recipe from - JoyOfBaking.com.

Click the picture below to view my post for this yummy recipe:

I adapted the Strawberry Banana Muffin Recipe by using granny smith apples

instead of strawberries and adding a little more cinnamon.  

I also made mini muffins this time - perfect size!

These were a HUGE hit in our home!

Here is the recipe:

Ingredients

1/2 cup Melted Butter

1/2 cup Plain Yogurt (or 2 eggs)

1 cup Overripe Mashed Bananas (approx 2 large bananas)
1 teaspoon Pure Vanilla Extract

1 cup chopped Granny Smith Apples

2 1/4 cups All-Purpose Flour

3/4 cup  Light Brown Sugar

1 1/2 teaspoons Baking Powder

1/4 teaspoon Baking Soda

3/4 teaspoon Cinnamon

1/2 teaspoon Salt

Directions

1. Preheat the oven to 350 degrees F.  Line muffin tin with paper liners and spray it lightly with non stick cooking spray.  I didn't have liners so I just sprayed the muffin tin.
2. In a small saucepan or microwave, melt the butter and set it aside until it cools down to room temperature.
3. In another bowl, mix yogurt, mashed bananas and vanilla extract.  Once the butter is cool, add it to this mixture.
4. In another large bowl, mix all dry ingredients {flour, brown sugar, baking soda and powder, cinnamon and salt}.  After they are mixed well, add the apples.   Make sure the apples are coated well.
5. Add the wet ingredients to the dry ingredients and stir until just combined. Do not over-mix the batter or else the muffins can become dense.
6. Fill each muffin cup with the batter (*see photo) - Recipe makes about 26 mini muffins. 
7. Bake for approximately 15 minutes or until a toothpick inserted in the center of the muffin comes out clean. 
8. Place muffins on a wire rack to cool.   
9.  Enjoy!

*I used a Pampered Chef medium size scooper,  

it holds the perfect amount for the mini muffins.

For these muffins, you overfill them - shown in the photo above.

Yummy served warm or cold!

I hope everyone has a wonderful day!

Thanks so much for stopping by 

Inspiration Cafe!

Cheers! 

Mary