Saturday, January 28, 2017

Copacabana Bite-sized Muffins

This one is my all time fave banana snack cake from Looneyspooons Collection (by Janet & Greta Podleski).  I've substituted 1 cup sugar with 1/2 cup of maple syrup or Cranberry Syrup.

1 1/2cups     all-purpose flour
1/2 cup         whole wheat flour
1 tsp             each baking powder and baking soda
1/2 tsp          salt
1 cup            granulated sugar
2                   eggs
1/4 cup        butter, at room temperature
1 cup           mashed ripe bananas
1/2 cup        light (5%) sour cream
1 tsp            vanilla
1/2 cup        mini semi-sweet chocolate chips
1/2 cup        coconut (optional)


  1. Preheat oven to 350 F.  Spray a 9 x 13 inch baking pan with cooking spray and set aside.  You can also use regular muffin pans or min-muffin pans.  Just bake it at  20mins instead of 25mins.
  2. In a medium bow, combine both flours, baking powder, baking soda and salt.  Set aside
  3. In a large bowl, beat together sugar, eggs, and butter on medium speed of electric mixer.  Add bananas, sour cream and vanilla.  Beat again until smooth.
  4. Gradually add flour mixture to banana mixture, beating after each addition.  Batter will be thick.  Fold in chocolate chips.
  5. Spoon batter into prepared pan and spread evenly using a spatula.  Bake for 25 to 28 minutes or until a wooden pick inserted i centre of cake comes out clean.  Cool completely on a wire rack. Cut into 24 pieces and store in an airtight container.
Make 24 servings
Per serving 173 calories, 4.9 g total fat; (2.7 saturated fat), 3g protein, 31g carbohydrate, 1.4g fibre, 36 mg cholesterol, 199 mg sodium.

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