Mini Banany Muffins

I got my current issue of Healthy Cooking magazine last week and saw these mini-muffins. You know I had to make them, 'cuz mini anything is irresistible. They tasted just fine and I suppose are slightly healthier than a typical ultra-sugary muffin. But most of all, they were just cute.

Mini Banany Muffins

adapted from Healthy Cooking magazine

1 cup mashed ripe bananas (about 2 medium)
3/4 cup sugar
1/3 cup unsweetened applesauce
3 tablespoons canola oil
1 egg
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup quick-cooking oats
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup chopped dates
1/4 cup finely chopped walnuts
1 teaspoon grated lemon peel

In a large bowl, beat the bananas, sugar, applesauce, oil and egg until well blended. Combine the flours, oats, baking powder and baking soda; gradually beat into banana mixture until blended. Stir in the dates, walnuts and lemon peel. Coat miniature muffin cups with cooking spray or use paper liners; fill half full with batter. Bake at 350° for 12-14 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 4 dozen.

My notes: I omitted the walnuts and used an egg substitute instead of the egg (I didn't have any real eggs, but I did have Egg Beaters).