I am a total fan of muffins. They are the perfect breakfast food and I love them for snacks. The reason why I love them so much is because they are delicious and I can eat them while I’m walking around. Without making a mess. I like to multi-task. Especially when I eat.
These muffins are really great to freeze and defrost. I’ll just place them in a ziploc bag and toss them in the freezer. Then when I’m ready to eat them, I’ll pull them out and put them in the fridge to defrost. If I pull them out the night before, they are ready in the morning.
These muffins are really great to freeze and defrost. I’ll just place them in a ziploc bag and toss them in the freezer. Then when I’m ready to eat them, I’ll pull them out and put them in the fridge to defrost. If I pull them out the night before, they are ready in the morning.
I like to freeze bananas once they get really ripe and then when I have a bunch I’ll make banana bread. Sometimes I let them get really ripe so that I have enough. Lately I’ve been using 3-4 frozen bananas and 2-3 ripe bananas. I defrost the frozen ones and add them one at a time to the batter. My Bosch takes care of them pretty quickly.
I mash the really ripe ones and just fold them in with the nuts and the floured chocolate chips (mix chocolate chips with 1 Tbs of flour) so that there are still some chunks of banana. This makes the muffins really moist.
This recipe makes about 3 and 1/2 dozen muffins. Or 2 dozen muffins and 2 small loaves of bread. Or 2 big loaves of bread. It just depends what you want really.
One other thing that I really love about muffins is that after I eat 2 I feel pretty full and have the energy to continue to go about my responsibilities. They are fairly nutritious and still delicious! Often times I will pair them with a Green Smoothie which makes me feel even better. I hope you get the chance to try these and enjoy them as much as I do!
SWEET BANANA NUT MUFFINS
Sweet Banana Nut Muffins are my kid's favorite muffins! Super easy to make and bake for breakfast!
Ingredients
- 3½ cups flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1⅓ cups sugar
- 1½ tsp salt
- ⅔ cup butter
- 4 eggs
- 4 Tbsp milk
- 2 cups mashed ripe bananas
- ½ cup chopped nuts
Instructions
- Cream sugar and shortening until light. Mix in baking powder, baking soda and salt. Add eggs one at a time. Add milk and beat until smooth.
- Add flour and banana alternating and beating until smooth after each addition. Fold in nuts.
- Spoon batter into muffin tins/bread pans. Bake @ 350. Muffins take about 18-22 minutes, small loaves take about 35-40 minutes and big loaves need 60-65 minutes. Bake until lightly golden on top or a toothpick inserted comes out clean.
Here are some other breakfast favorites:
Chocolate Covered Strawberry Muffins
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