Look no further for I have found the perfect breakfast muffin! It is healthy and taste fabulous. Yes, I would put it right up there with the best banana nut bread I have ever made. It is just that good!
When bananas start to go bad I peel them and place in a freezer bag. The freezer does some kind of magic to the bananas. It’s almost like the best banana liqueur that exists. In other words freezing really develops their flavor. Frozen bananas that were calling out to me, “Use Me, Use Me!” started this whole search for a recipe using bananas, buttermilk, and bran buds. This is what I found.
Everyone that I know loves the Original Banana Pudding recipe that’s posted on the side of most Nabisco vanilla wafer boxes and that’s the one that I usually make. It is the one that I used in my classroom for our last lab of the year, but with a deterrents thrown our way I was not sure that we could pull it off. With a fire drill and advisement making the class almost too short to have anything but a glass of milk with vanilla wafers and sliced bananas I had to come up with something or just ditch the lab altogether. At the last-minute I decided to try speeding up the custard by using the microwave. It worked perfectly for me —TWICE! Seven minutes is all it took and that really beats standing over a double boiler for about thirty minutes. Which meant that my classes could get their Banana Pudding in the oven in less than an hour and still have time to enjoy it in the classroom.
Bright Day Banana Muffins
What a great way to end the week. These muffins are so tasty. I promised my students that I would make muffins from scratch so here is what I did. This recipe came from an old Pillsbury cookbook. My students loved it. Hope that you love it too. Try them they are so easy and healthy.
Bright Day Banana Muffins
- 1 cup all purpose flour
- ¾ cup whole wheat flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/2 cup (1 medium) mashed ripe banana
- 1/2 cup milk
- 1/3 cup oil
- 1 egg, slightly beaten
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- 1 Tablespoons butter melted
Heat oven to 400F. Grease bottoms of 12 muffin cups or line with paper baking cups. Combine all dry ingredients; stir in remaining muffin ingredients until dry particles are moistened. Fill 2/3 full.
Bake at 400F. for 18 to 22 minutes or until golden brown. Immediately remove from pan. In small bowl, combine ¼ cup sugar and cinnamon. Brush tops of hot muffins with melted butterand dip in sugar-cinnamon mixture. Serve warm.
To brush the tops of the muffins I used a Le Creuset pastry brush with a silicone brush. I LOVE it. It will withstand high heat and can go directly into the dishwasher. It is perfect.
About nutrition: These muffins have 210 calories, 3 g protein and 2g fiber. Better than most. Freeze these babies and just pull them out and microwave for 30 seconds. Pair with a cold glass of milk and you have the perfect breakfast.
The Teacher Cooks
Filed under Cooking, Recipes