Recipe: Rachel's Banana Nut Muffins
As we all know, breakfast is the most important meal of the day, and that being said, it should be as nutritious as possible.
Because I am someone that notoriously skips breakfast, I know it's hard to get that meal in and make it count.
It's hard to go to the gym, get dressed, and adequately prepare for work, and put together a composed, healthy breakfast. On more days than I'd like to admit, it has been impossible for me.
In order to be properly prepared every morning for the day ahead, I've started baking banana nut muffins for the following mornings as an on-the-go breakfast item.
No more excuses for missing breakfast when it's a yummy banana nut muffin that i can have with my coffee or on my walk to the train.
If you're crazy for bananas, you'll love this recipe.
This honestly tastes like a mini banana bread in a muffin tin. The addition of cinnamon and nutmeg give this muffin a very warm feel that is reminiscent of spiced cakes.
Store in the fridge the night before and warm for about thirty seconds in the morning for a breakfast treat.
Not only will they keep you full in the morning, but these muffins also save you money and calories, because you won't resort to the gargantuan muffins sold in bakeries when you've skipped breakfast and the hunger pangs hit.
If I'm able to make these perfectly, as a baking novice, then so can you!
Ingredients for banana muffins
Makes 4 muffins.
1 medium over-ripe banana
6 tablespoons of flour
1/2 egg
1.5 tablespoon of butter.
3 tablespoons of light brown sugar( regular brown and white sugar is also okay to use)
1/4 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
Directions
Before you begin, please preheat your oven to 350 degrees Celsius. My banana nut muffins are made with walnuts directly added to the mixture, but that can be omitted and substituted with other tiny, delicious things you find appealing.
1. Mix the flour, baking soda, baking powder, salt, nutmeg, cinnamon in a bowl and mix together.
2. Peel the banana and mash in a separate bowl till it's about this consistency.
3. Add the vanilla extract and egg to the mixture.
4. In a separate bowl, melt the butter (in the microwave) and the light brown sugar to that mixture.
5. Add the butter-sugar mixture to the banana mixture and stir thoroughly. Be sure to mash up any additional lumps you may have missed earlier.
6. Stir the dry mixture into the wet banana mixture. Fold the dry mix into the better slowly and thoughtfully. Stirring too hard may lead to dense muffins.
7. Bake for 15-20 minutes, or until when muffins lightly spring back when pressed on the top. You can also insert a clean, metal knife or wooden toothpick into the muffin and if it comes out clean, the muffin is done!
Optional: Nuts can be added directly into the batter, and rolled oats can be sprinkled on top for added texture and taste.
Release your inner grandma, and bake up some yummy banana nut muffins for breakfast!
Don't be afraid to taste test 1....or 2 muffins!
Happy Nomming!