Preheat oven to 375. Place 1 tsp butter and a sprinkle (to taste) of brown sugar in 24 mini muffin tins. Bake for 5 minutes. Whisk 1 cup flour, 1/2 cup brown sugar 2 tsp baking powder, 3/4 tsp cinnamon and 1/4 tsp salt in a large bowl. In another bowl, whisk 1/3 cup canola oil, 2 eggs, 1/4 cup milk, and 1 1/2 tsp vanilla. Mix wet ingredients into dry ingredients. When butter mixture is cool, slice 3 bananas into 24 thin slices, and place one in each muffin cup; fill with batter. Bake 10-12 minutes. Store in air tight container for up to 3 days.
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