mini banana muffins

There's this guy at my mom's work that we both love, despite having only met him once or twice, because he has an awesome name. I wish I could tell you his name, but I don't think he would appreciate having it told to the entire internet (because obviously everyone on the entire internet reads this blog). Just trust me, it's an awesome name. Anyway, we decided to make him some baked goods since he is allergic to eggs and therefore doesn't get to have them much. Apparently, according to our mom, everyone in his life is just constantly eating baked goods with eggs in them in front of him, and he is tortured knowing he can't have any. I imagine them laughing maniacally as they do it, but they probably don't.
It was hard for us to find an eggless recipe that doesn't rely on any odd ingredients that can only be got at the health food store, but eventually we found this one and modified it slightly because we didn't have any soy milk. We replaced the soy milk and vinegar combo with regular milk and the margarine with butter, and put the batter into a mini muffin tin instead of a bread pan. They turned out great and the awesomely-monikered person who we made them for loved them too.
-Rita
p.s. My dear twin forgot to post the recipe. Here it is:
*1/2 cup brown sugar
*1/2 cup white sugar
*1/2 cup butter
*3 bananas, mashed
*2 cups flour
*1/2 teaspoon baking soda
*1/4 cup milk
*1 teaspoon vanilla
*1 teaspoon cinnamon
*1/4 teaspoon allspice
*1/2 teaspoon salt
Preheat oven to 350 degrees.
Mix baking soda, flour, salt, and spices in a medium bowl.
Mix butter and sugar with an electric mixer in a large bowl. Add banana, milk, and vanilla, and stir with a spoon. Add dry ingredients, stir until well mixed. Bake in a greased (with cooking spray) mini-muffin twin for 25 minutes, or until light-medium brown on top. Makes 48 mini-muffins.
-Lola