Preheat oven to 350 degrees. Spray 24 mini muffin cups with nonstick spray; set aside.
These low-fat mini muffins make for a great snack or breakfast on-the-go. Not a fan of the banana and chamomile combination? Simply sub unsweetened apple sauce for the banana.
Servings and Ingredients
|3 Hy-Vee chamomile tea bags|
|½ c. Hy-Vee 2% reduced-fat milk|
|½ c. Hy-Vee honey, plus additional, warmed, for serving|
|1 c. plus 2 tbsp. Hy-Vee whole wheat flour|
|2 tbsp. Hy-Vee brown sugar, packed|
|1 tsp. Hy-Vee baking soda|
|1 tsp. Hy-Vee baking powder|
|¼ tsp. Hy-Vee salt|
|1 Hy-Vee large egg, lightly beaten|
|¼ c. banana, mashed|
|2 tbsp. Hy-Vee canola oil|
|Fresh thyme, for garnish|
Things To Grab
- Hy-Vee nonstick cooking spray
- Mini muffin pan
- Medium saucepan
- Medium bowl
- Wooden toothpick
- Wire cooling rack
Cut strings off tea bags and place bags in a medium saucepan. Add milk and 1/2 cup honey. Bring to boiling; reduce heat. Simmer for 5 minutes. Remove from heat. Cover and let stand for 15 minutes. Remove tea bags; set tea aside.
Combine flour, brown sugar, baking soda, baking powder, and salt in a medium bowl. Make a well in center of flour mixture; set aside.
Combine milk and honey mixture, egg, banana, and oil; add all at once to flour mixture. Stir until just moistened; batter will still be lumpy.
Spoon batter into prepared muffin cups, filling each half to two-thirds full. Bake for 12 to 15 minutes or until golden brown and a toothpick inserted near center comes out clean. Cool on a wire rack. Dip muffins in to warmed honey and, if desired, garnish with fresh thyme.
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 15mg
- Sodium: 210mg
- Total Carbohydrates: 25g
- Protein: 2g