Like I said here, I am not a morning person in any way shape or form. I am definitely the person who can’t talk for about an hour after waking up, until I’m fully awake. Really though. It’s just smart to give me my time. Ok, you get the gist. Anyways, my mornings go the smoothest when I have fully pre-planned for the next day. Things I should do
but don’t do: make breakfast and lunch for the next day, lay out my clothes, get up on time, blah, blah, BLAH. What?! You don’t do those things either? You’re going to love this! There are too many mornings I am scrambling, once I’m finally dressed and ready, to find something quick to grab for breakfast. Muffins are the ultimate on-the-go option. They don’t spill, don’t require you to lug around milk, a bowl, and a spoon, and don’t really have to be heated up. Though, muffins are pretty good heated up and if you have a microwave at work, I would suggest warming them up a bit! And let me just say, as the muffins are fresh out of the oven, the warm muffin smell is heavenly!
My favorite flavor of muffins are banana and blueberry. However, all the banana muffin mixes or pre-made muffins always have nuts. I do not like nuts… (HEY! Get your mind out of the gutter!) So, I wanted to create a banana muffin recipe that would not have them. This recipe is very simple and only takes about 45 minutes, baking time included.
Ingredients: 3 Large Bananas – Mashed, 3/4 C White Sugar, 1 1/2 C Flour, 1/3 C Butter – melted, 1 Egg, 1 tsp Baking Powder, 1 tsp Baking Soda, 1/2 tsp Salt
Combine bananas, sugar, egg, and melted butter in a large bowl.
Grab another bowl and sift together the flour, baking powder, baking soda, and salt.
Fold in flour mixture, and mix until smooth.
Scoop into a lined muffin pan. Then, bake at 350 degrees for 25 to 30 minutes.
For a more decadent taste, try adding chocolate chips!