Night-time baking
We’ve had these four over-ripe bananas sitting in the bowl, getting blacker and blacker. I decided last night to do some baking with them before they became completely inedible. I baked a batch of banana mini muffins. I threw in half a cup of sultanas in the mix, and made half of them banana, sultana and walnut (walnut pieces in the muffins, and each topped with half a walnut), by Jac’s request. The recipe made exactly 24 mini muffins, plenty for Jac to take to work and for snacking on at home.
![Banana mini muffins](https://thefoodpornographer.com/wp-content/uploads/2005/12/69339766.jpg)
The original recipe comes from All Recipes. I’ve made this recipe lots of times now – I like it because it is really really easy. I’ve tweaked it to my liking – I use wholemeal flour instead of white flour, add one extra banana and only use half the sugar (sometimes I use Splenda instead of sugar), add one teaspoon of vanilla essence, add walnuts (half to 3/4 cup depending on mood) and sultanas (about half a cup). When baking full sized muffins in our oven they are done after only 20 minutes; mini muffins take about 10 minutes.
This year we’ve decided to bake mini muffins to give our friends at the annual Christmas get-together. I know some of them read this site from time to time, so I won’t mention what kind I’ll be making. ;-)