It is very hard to roll out of bed on any given Monday. When the alarm goes off in the morning, I want to throw the covers up over my head and just go back to sleep. That’s on a typical Monday…throw in a late night watching a disappointing loss by your home team in the biggest game of the year and you’re really in trouble. When I say late, I mean that I usually am in bed by 8:30pm.
When I asked Dan what he wanted for breakfast, he said something with banana. I love looking for breakfast items. It is like a giant scavenger hunt. I look through all my cookbooks and browse the web until I find something that looks and sounds good. Dan always makes fun of me because he says that I am always on my phone. Well, I am and constantly looking up new recipes to try and seeing what my favorite bloggers have posted about.
I turned to these banana muffins. I’m not a huge fan of bananas, but my fellas like and eat them, so I always have them around. I did try one of these muffins and was pleasantly surprised that I liked them as much as I did. They were soft and fluffy with a nice flavor. It was a nice little pick me up to the start of another fun Monday.
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large bananas, mashed
- 3/4 cup white sugar
- 1 egg
- 1/3 cup butter, melted
- Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
- Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
- Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.
Source: Banana Muffins II Recipe, AllRecipes