Vagabonana Mini Muffins Recipe

My favorite room in the house, the kitchen! Had this been years ago when I was in High School it'd be a different story. I may or may not have started a grease fire in my Grandmother's kitchen. My friend that was over may or may not have ran upstairs to get her stuff instead of helping me put the fire out and I may or may not have thrown water on the grease fire. To make matters worse, I grew up in a super small town and when I called 911 the firetrucks had to leave their show at the local fair and rush to my house. Needless to say, times have changed and I've learned my way around a kitchen quite well.

Believe it or not, from time to time people actually pay me to bake them cakes - who would have ever thought?!!?

Anyway, I'm constantly cooking, whether it be for me or others, so I've decided to start sharing my recipes with you. I generally eat gluten-free/vegetarian/dairy-free but don't cook that way for others so I will be posting a variety of recipes but will be sure to label them for you!

Now let's get to the good stuff! First up...

Vagabonana Mini Muffins

(This recipe will make 48 mini muffins)

Ingredients:

• 5 brown bananas (The browner, the better)
• 1/3 cup brown sugar
• 1 cup sugar
• 1 cup all-purpose flour (If gluten-free substitute 1 cup white rice flour)
• 2 eggs
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1 stick softened butter or 1/2 cup of vegetable oil
• 48 mini cupcake liners
• 1/2 cup powdered sugar (used for glaze)
• 1 tablespoon milk (used for glaze) (If dairy-free substitute water, lemon juice or almond milk)

Method:

1. Preheat the oven to 350°F
2. In a large bowl, mash bananas. 
3. Add eggs, cinnamon and vanilla to bananas and mix well.
4. In a separate bowl cream together butter and both brown and white sugar.
5. Combine the the two bowls.
6. In a different bowl sift together flour, baking soda and salt.
7. Add the flour mixture to the creamed mixture.
8. Mix, mix, mix.
9. Line your mini muffin pan with your cupcake liners. (Each pan can make 24 mini muffins)
10. Add a teaspoon of batter to each liner. 
11. Bake for 10-15 minutes.
12. Earn some brownie points by letting your roommate/significant other/random neighbor lick the bowl.
13. Put muffins on a cooling rack.
14. While muffins are cooling create your glaze by mixing the powdered sugar and milk together.
15. Once muffins have cooled, ice em up baby.
16. ENJOY & STAY FABULOUS.

*If you think 24 mini muffins is plenty then you can take the second half of the mixture, still pour into the baking cups but instead of putting the pan into the oven, place it in the freezer. Take it out after about an hour once your batter has froze and place the frozen muffins in a ziploc bag and freeze until you are ready to make more. YES, this DOES work! You can also do this with pancake batter! If you want to make a big batch and use for next time! When you go to make the frozen muffins, bake them at 325°F for an extra 10 minutes so the muffins have plenty of time to rise. 

XOXO,

Lizzie

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