We’ve been making a concerted effort to eat breakfast these days. I had a “worst mom ever” moment a few weeks ago, when the bambino told Jay that he wasn’t able to finish some of his math work because it was right before lunch and he was super-hungry. He eats like a bird, and most mornings, we’re running around trying to make it out the door on time. I pick my battles, and if there’s something available for him to eat, I let him have it, just so he’ll have something in his stomach. That morning, it happened to be a large sugar cookie. I know. The next time I went shopping, I picked up a couple bunches of bananas, so he and Jay could at least have some fruit. They ate most of them, except for these:
I ended up using one and a half of them to make some Banana Muffins:
As I don’t like bananas, I didn’t try them, but according to Jay, they were delicious.
He wound up taking the bulk of them to work and pretty much polished them off the same day!
3/4 C mashed banana (approximately 1 1/2 large bananas)
1/2 C chopped walnuts, almonds or pecans
Cooking spray or vegetable shortening, for greasing muffin wells
Preheat oven to 400 degrees F. Spray or grease the wells of a 12-cup muffin pan, and set aside.
In a mixing bowl, combine the flour, sugar, baking powder and salt. In another mixing bowl, whisk together the egg, milk and walnut oil.
Make a well in the center of the dry ingredients. Add the egg/oil mixture all at once. Add the mashed banana and nuts, and mix until the batter is combined (it will be lumpy).
Using a large (3-Tbsp.) scoop, place the batter in each of the prepared wells, and bake for 20 minutes or until golden brown. Cool the muffins for 5 minutes in the pan on a wire rack, then remove. Serve warm.