Around here the morning is one of the busiest times of the day.
With day home children arriving as early as 7:00 am there are some mornings when I haven’t even had a chance to grab a fresh cup of coffee before opening the door.
Three children to get dressed, two lunch bags to pack and out the door to catch the school bus all before 8:30.
As much as I’d like to say that I get up early to make a nice big breakfast, I just can’t. Ask my husband, I need my sleep or I become a crazy angry woman.
The breakfasts around here consist of oatmeal, cereal, pancakes on the weekdays.
This morning I was up a little earlier than normal so I whipped up a batch of our favourite banana muffins.
Fresh from the oven I served them with yogurt, fresh fruit and some cheese.
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas, mashed
3/4 cup white sugar
1/3 cup coconut oil melted
1/2 teaspoon cinnamon
1 teaspoon vanilla
yields 12 muffins, or 48 mini muffins
How to make it:
Preheat oven to 350 degrees F (175 degrees C).
Coat muffin pans with non-stick spray, or use paper liners.
Sift together the flour, baking powder, baking soda, and salt; set aside.
Combine bananas, vanilla, cinnamon, sugar, egg, and melted coconut oil in a large bowl.
Fold in flour mixture, and mix until smooth.
Scoop into muffin pans.
Bake in preheated oven.
Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes.
Muffins will spring back when lightly tapped.
What’s your favourite breakfast food?