My dear friend Alex put out a request that I tackle the most important meal of the day, breakfast.
Growing up, I remember my dad always reminding us of how important breakfast was to fuel our mind and body as we headed off to school, and I still believe in that today. Nothing is more important than feeling your best as you tackle whatever your day has in store for you!
So, Alex, I hope you enjoy this breakfast treat I have in store for you today 🙂
Banana “Pancake” Muffins
What you need:
2 very ripe bananas
1/4 cup chopped walnuts
1 tsp of pure vanilla extract
1/4 tsp baking powder
a dash of cinnamon
What you need to do:
Preheat the oven at 350.
In a medium sized bowl, peel and mash the ripe bananas with a fork. Don’t mash them to the point where they are puree, but just enough that there are very little lumps in the mix.
Then, add the egg, vanilla, walnuts, baking powder, and cinnamon, and continue to mix the ingredients. Make sure everything is mixed through thoroughly.
Take a cupcake pan and spray with whatever cooking spray you have on hand (I use Trader Joe’s coconut oil cooking spray). Coat each tin entirely, as you don’t want anything to stick.
Using a 1/4 cup measuring cup, scoop some of the mixture into each tin. My mixture made 7 muffin cakes.
Place the cupcake tin into the oven and cook for 13 minutes.
You can check on the muffin cakes just as you would when cooking a cake by using a fork and puncturing the center of the cake. When the mixture is no longer sticking to the fork your muffin cakes are done!
Honestly, these muffin cakes had so much flavor that you don’t need to add anything more to them! It was a treat that served as breakfast.
You can certainly make a big batch of these ahead of time and eat them throughout the week.