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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.

Ingredients:

  • 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)

Directions:

  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.

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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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