Monday, February 18, 2013

Banana Chocolate Chip Baked "Donut Holes"


One great memory I have of my childhood were all the homemade treats my mom made for us as kids.  There was nothing better than walking through the door to the scent of homemade cookies or a fresh batch of muffins.  Any troubles that may have happened at either school or work were immediately forgotten to the promise of a warm baked good in your belly.
Lately I've been trying to offer the same thing to my kids.  The cheers alone when I announce what will be coming out of the oven soon make it all worth it.  These mini banana muffins, or should I say "donut holes" were a particular hit.  I call them donut holes because the original recipe is actually of a baked donut, but since I don't have the right pan for that, this is what we did instead.  Since it's meant to be a baked donut, they are a bit denser and chewier than a traditional cakey muffin.  They are also a snap to make, and use Greek yogurt, adding more protein and less fat.

Banana Chocolate Chip Baked "Donut Holes"
Adapted from Janie's Kitchen

Ingredients

1 cup Mashed Ripe Banana (Roughly 2 small bananas)
1/2 cup Sugar
1/2 cup Fat Free Greek Yogurt 
1/4 cup Unsalted Butter (Melted)
2 Eggs (Room Temperature)
1 teaspoon Pure Vanilla Extract
2 cups White Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1 cup Mini Chocolate Chips


Topping (If Desired)
1/4 Cup Sugar
1 Tb Cinnamon

Directions

Preheat the oven to 325.

Using the electric mixer with whisk attachment, add mashed banana, sugar and Greek yogurt.  Mix until incorporated.

Add melted butter, eggs, and vanilla extract, and mix.

Add flour, baking powder, baking soda and salt to the batter and mix until just incorporated.  Do not overmix.

Using a spatula, fold in chocolate chips.  With a spoon, scoop batter into sprayed mini muffin cups.  Fill until 3/4 full.

Either sprinkle cinnamon sugar on before baking, or dip in melted butter and dip in cinnamon sugar AFTER baking.  I did the first to save on calories, although I have no doubt that the latter choice is amazing.

Bake 12-15 minutes, until mini muffin is slightly springy and golden brown.





















15 comments:

Angie's Recipes said...

I LOVE these donut holes! No wonder your kids are loving them. I want a few for my breakfast too.

RebekahRose said...

Those look wonderful!! :) Definitely saving. :)

Pam said...

I have a feeling these would be gobbled up in no time at my house.

Rebecca Subbiah said...

these look great my kids would love them J munched on quite a few donut holes today

Reeni Pisano said...

I love how you turned donut holes into little muffins! I'm cheering too!

Blond Duck said...

The best days were when we came home to our favorite cookie-- peanut butter for me!

Lynn said...

Oh this looks like another one I must try! Yum. Printing out ;)

Barbara said...

I always think adding yogurt makes a muffin so nice and tender. These look yummy, Teresa.
I remember the smells coming out of the kitchen when I was a child too. Especially when my grandmother was there!

Joanne said...

There really is nothing better than walking in after a long day to find something home-baked! These donut holes look so good...the perfect fruit-infused treat!

Kim said...

It makes such a difference when the kids come home to a ready and waiting snack. In fact, if I don't have something waiting for my daughter she goes berserk. Acts like she's starving to death or something.

These look delicious. Pinning them. Lord knows I need more snack ideas :)

Debbie said...

Always have bananas around the house. I could definitely eat a bunch of these!

Mary said...

This is a great idea! It's no wonder the kids love these. How could they not? I hope you have had a good day. Blessings...Mary

Val said...

Holy yumminess!!

Blond Duck said...

Have a good weekend!

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