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Banana Breakfast Muffins

August 16, 2011

I fix Eric a breakfast “to go” every morning for his drive to the taco mobile. This breakfast needs to fit in a ziplock bag and be durable enough to toss to him as he hurries out the door. Lately, I’ve been making peanut butter & jelly sandwiches, cinnamon toast roll-ups, or banana slices with nutella on bakery rolls. This week I decided to bake breakfast.


  • 1 c. whole wheat flour
  • 1 Tbs baking powder
  • 1/2 tsp baking soda
  • Dash of salt
  • 2 to 2½ ripe bananas, depending on size (or pure pumpkin puree)
  • 1/4 c brown sugar
  • 1 egg
  • 1/4 apple sauce
  • sprinkle of spices (add a little cinnamon, all spice, or nutmeg)
  • optional additions (add oats, chopped nuts, ground flax seeds)


  1. Preheat oven to 350.
  2. Combine (dry ingredients) flour, baking powder, baking soda, salt, and spices in large bowl.
  3. Combine (wet ingredients and sugar) banana, sugar, and egg in a separate bowl. Mash together. Then add applesauce.
  4. Slowly add the dry ingredients to wet ingredients. Mix or use an electric blender.
  5. Scoop into a greased muffin pan.
  6. Bake  for about 20 minutes.

 Nutrition & Serving Size: Makes 12 muffins. Approximately 80 calories a piece.

2 Comments leave one →
  1. August 16, 2011 8:41 pm

    yum yum… these were delicious…
    Thank you for recipes that are worth while.

  2. August 16, 2011 8:44 pm

    Also would like to add… I had 3 very ripe bananas I needed to use or throw away. This was the perfect way to use them.

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