Since there are 7 breakfasts to be had every week (sometimes for my kids it seems like they could eat forever that time of day!), it helps to have some different ideas that are quick to make and delicious to eat.
And we’ve got breakfast around here…coffee cake, mini pumpkin chocolate chip muffins, granola, doughnuts and ham & cheese frittata. It never hurts to have a little variety on your list of things to eat every morning and, at my house, it always seems that there are a few brown bananas hanging out together in my freezer waiting for me to make them into something yummy.
All you need to whip up these little muffins are 2 bowls and a wooden spoon. I used cinnamon chips and they were really good, you can also use chocolate chips or nuts.
3 large ripe BANANAS, mashed
1/2 cup SUGAR
1/3 cup BUTTER, melted
1 1/2 teaspoons VANILLA
1 1/2 cups FLOUR
1 teaspoon BAKING SODA
1 teaspoon BAKING POWDER
1/2 teaspoon SALT
1/2 cup CHOPPED NUTS or CHOCOLATE or CINNAMON CHIPS
Preheat oven to 350°.
Line muffin tin with 12 paper liners.
In a large bowl using a wooden spoon, mix the mashed bananas with sugar, eggs, butter and vanilla until well combined.
In a small bowl, mix flour, baking soda, baking powder and salt. Add to banana mixture, stir until just combined (do not over mix).
Gently mix in nuts or chips.
Divide evenly among muffin tins.
Bake about 20-22 minutes or until muffins test done.
– if you are using frozen bananas, let them sit on the counter until they thaw a little bit and are soft enough to mash.
-I have made this in a greased mini muffin tin and reduced the baking time to about 10 minutes.
Recipe source: Kittencal’s Kitchen