Adapted from the Joy of Cooking
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 large egg
1 cup no-sugar-added applesauce
2 mashed bananas
1 teaspoon vanilla
24 frozen raspberries (or large blueberries)
Preheat the oven to 375 degrees. Grease a 24-mini-muffin pan.
Whisk together all dry ingredients in a mixing bowl. Set aside.
If you have a stand mixer, mash bananas in the mixer on a low setting. Then add egg, applesauce and vanilla and mix thoroughly. If not, mash with a fork and blend in rest of ingredients using a hand mixer. Add dry ingredients slowly just until mixed through. Do not overmix.
Drop batter into muffin pan by 1 teaspoon portions. Nest a frozen berry in the batter for each muffin. Then top with remaining batter–will be approximately 1 more teaspoon per muffin.
Bake for 15 minutes or until a toothpick inserted into a couple of the muffins comes out clean. Let cool for a few minutes, and then remove to a rack to cool completely.
Muffins need to be refrigerated or frozen after they are cool.