Berry Banana Mini-Muffins

(I don’t know where this recipe came from. It is a borrowed recipe.)

1 ½ cups whole wheat flour
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
½ cup buttermilk
2 eggs (try our DFM vendor’s eggs) slightly beaten
2 ripe bananas, mashed
1 cup shredded carrot
½ cup honey
¼ cup vegetable oil
1 cup fresh blueberries (DFM vendor berries are the best!)

Lightly coat 48 mini-muffin cups with no-stick cooking spray; set aside. In medium bowl, combine flours, baking powder, baking soda, cinnamon, and salt. In second bowl, combine eggs, bananas, carrot, buttermilk, honey, and oil. Make well in center of flour mixture. Pour in egg mixture; stir just until moistened. Gently stir in blueberries. (Batter will be lumpy.) Spoon batter into prepared muffin cups, filling about 2/3 full. Bake in 400 degree F oven until wooden pick inserted in center comes out clean, about 10 minutes. Cool muffins in pan for 5 minutes. Serve warm.

Makes 4 dozen mini-muffins.
(If desired, bake batter in 12 regular muffin cups for about 15 minutes).
Nutritional Info Per Serving:
Calories 108
Fat 3g
Cholesterol 18mg
Sodium 126mg
Carbohydrate 19g
Fiber 2g