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With the New Year upon us, one of my many resolutions (which seems to repeat itself annually… sigh) is to commit to preparing my meals each week along with constant morning workouts. and. More information on my weekly meal preparation routine later this week, but hey, making lots of cupcakes on Sundays surely makes an easy transition! These muffins are completely clean and taste super moist and delicious. Banana bread is one of my legitimate weaknesses, I just asked my grandmother, so it was obvious to add them on my morning rotation.
The best thing about making cupcakes for the week is that they are easy to carry when you don't have time to prepare breakfast in the morning, which, let's face it, it's pretty morning for me OR they do it A perfect mid-day snack! There is absolutely no oil or butter in these and I added honey to sweeten them along with a little cinnamon and vanilla extract.
Seriously …… go do this ASAP!
In other news … I have a new camera!
This Christmas was a great surprise for me. My sweet husband and mother surprised me with something that I have literally been regretting for about a year: this Canon 5D Mark III with a 100mm macro lens. I love photography, but I've felt so stuck and stuck in my abilities because I still use my beginner DSLR. Also embarrassing enough, I still found myself shooting on auto because I was having a hard time getting the colors to look good. Well my new Canon has forced me to learn all kinds of new things and the process has been a lot of fun! My photos have definitely come a long way from this horrible thing in 2011 (eeeek), but I'm also looking forward to seeing what my photos will look like in a year or two!
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I hope everyone enjoys these super easy muffins to make as much as I do! They're really customizable too, so feel free to add a little protein powder if you like or even a few chocolate chips if you want more dessert than a breakfast bun. Either way, I think you will love them.
Greetings to 2016!
Banana breakfast muffins
- 1⅓ cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ teaspoon cinnamon
- 1 large egg
- 3 ripe bananas, crushed
- ½ cup unsweetened applesauce
- ¼ cup honey
- 1 teaspoon vanilla
- 3 tablespoons plain Greek yogurt
- Preheat oven to 375 degrees F.
- In a large bowl, mix dry ingredients, such as flour, baking powder, baking soda, cinnamon, and salt; set aside.
- In a separate bowl, lightly beat the egg and then add mashed bananas, applesauce, honey, and yogurt. Slowly add dry ingredients to moisture, mixing until combined.
- Spoon the dough into the prepared muffin tin, filling each glass approximately halfway through the dough and bake for about 22 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool, serve and enjoy!
Serving Size: 1 Bun • Calories: 106 • Fat: 0.8g • Saturated Fat: 0.2g • Carbs: 23.8g • Fiber: 2.5g • Protein: 3g • Sugars: 10.5g • WW Freestyle Points: 3
breakfast muffins for banana