How many of you buy a Starbucks coffee and one of those giant muffins every day? Probably not too many of you, especially if you’re into personal finance. But I bet you’d like to buy one of those giant muffins every once in a while. Well, guess what? You can make them yourself, and they’ll be fresh, cost less per muffin and be much healthier for you because you’ll know exactly what goes into making them.
I’m going to share one of my favorite muffin recipes with you that I have made for over two decades. My sister is the one who found this recipe and we made them often for our children when they were little. These muffins are delicious and nutritious and they are always gobbled up at any get together I’ve brought them to share. These muffins freeze well, also, so if you are a single person or there are just two of you, these recipes will still work great. The recipes I will give you will make either 6 super size “jumbo” muffins, 12 regular sized muffins or 24 miniature snack sized muffins (great for ladies or children).
If you don’t have them already, you will need to invest in some muffin tins.
If you don’t want to use the paper inserts, you can use non-stick cooking spray, or grease liberally with butter and sprinkle with flour.
Whole Wheat Banana Nut Muffins
- 1 cup mashed bananas (ripe with black spots preferably, 3 medium)
- 1/3 cup of butter or applesauce
- 1/2 cup honey or brown sugar
- 2 whole eggs or 2 egg whites
- 1 – 3/4 cup whole wheat flour
- 1/2 t. salt
- 1 t. baking soda
- 1/4 cup hot water
- 1/2 cup chopped nuts (walnuts or pecans)
Preheat oven to 325°F. Grease and flour muffin tins, or insert the muffin papers.
Beat butter/oil with sugar/honey. Add eggs, mix well. Stir in bananas. Add water. Mix dry ingredients in a separate bowl. Combine wet and dry ingredients until mixed.
Each size is going to require a different time to bake, so you are going to have to keep an eye on them. One very handy tip: you will smell the muffins when they are close to being done. Use a toothpick to see if they are done. The regular sized muffins take 15-20 minutes. The bite sized will probably take 10-15 and the super size will likely take 20-25 minutes.
When these muffins are thoroughly cooled (two hours or more), you can place them into freezer ziploc bags and freeze individually. This way you can grab one when you are in a hurry in the morning. If you have a microwave available at work, just pop in the microwave. Quick and delicious. And, you can pronounce all the ingredients in your healthy breakfast. 🙂
For those of you eating gluten free, be sure to visit Elana’s Pantry for some wonderful gluten-free muffin recipes. Here is a link to her Banana Cream Pie Cupcakes and another I would love to try soon: Lemon Poppy Seed Muffins. I adore Lemon Poppy Seed bread, and I bet these would be a fine substitute.
Do you eat muffins for breakfast? What is your favorite? Do you think you might try baking these banana nut muffins?