Happy Monday! I don’t know about you, but my life has been absolutely crazy lately! The holidays were literally a blur, and January hasn’t slowed down one little bit! Am I the only one who feels like I’m running around in circles and getting nowhere? Please tell me that I’m not alone! Today, feeling a little extra frazzled, I’m sharing the recipe for Banana Nut Muffins–a flavorful breakfast muffin with a brown sugar-cinnamon-pecan Streusel topping–and I’m laying myself out there with Ten True Confessions of a Food Blogger. Here’s a little insight into what makes me tick when it comes to food and blogging. Thanks for hanging with me, friends!
- I do NOT cook everyday.
- Sometimes the ONLY items in our fridge are cheese and diet coke.
- Not everything that I cook AND photograph make the cut…just ask my husband.
- I have been known to do an entire photo shoot without a card in my camera…maybe even on more than one occasion…yikes!
- I do NOT enjoy washing dishes. Ever.
- I really LOVE chocolate…and peanut butter…and balsamic vinegar…and tomatoes…and Parmesan cheese…and bread….and pecans. You’re sure to find these ingredients featured in a lot of the recipes on my blog.
- I am learning to bake with yeast…I love the aroma of baking bread!
- Breakfast may just be my favorite weekend meal.
- I’m just a bit envious of other bloggers’ food photography…I have so much to learn!
- I am not good at sharing movie popcorn. It’s just best to get your own when you’re out with me…sorry!
Banana Nut Muffins
Banana Nut Muffins - a flavorful breakfast muffin with a brown sugar-cinnamon-pecan Streusel topping
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 1
Ingredients
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon divided
- 2 large eggs at room temperature
- 1 cup brown sugar divided
- 1/4 cup sugar
- 1 cup milk
- 1/3 cup oil
- 3/4 cup mashed banana 2 small, very ripe bananas
- 2 teaspoons vanilla
- 1 cup chopped walnuts or pecans divided
- 1/2 cup thinly sliced banana for topping
Instructions
- In a large bowl, combine flour, baking powder, salt, and 1 teaspoon cinnamon. Set aside.
- Whisk together eggs, 3/4 cup brown sugar, and white sugar, then add in milk, oil, mashed bananas, and vanilla.
- Fold wet ingredients into dry ingredients and stir until all the flour is incorporated -- DO NOT over mix or muffins will be tough. Batter will be thick and lumpy. Fold in 3/4 cup chopped nuts.
- Spoon into prepared muffin tins, filling all the way to the top. Mix together remaining 1/4 cup brown sugar, 1 teaspoon cinnamon, and 1/4 cup chopped nuts. Sprinkle evenly over the tops of the batter. Place a couple thin slices of banana on each muffin.
- Bake muffins at 425 degrees for 5 minutes. Reduce oven temperature to 375 degrees and continue to bake for 25-26 minutes, or until tops are lightly golden.
- Cool in muffin tins for 10 minutes.
Notes
Recipe by Sally's Baking Addiction
Tried this recipe?Mention @LifeLoveAndGoodFood or tag #lifeloveandgoodfood!
Robin @ Simply Southern Baking says
These look scrumptious! I’m with you on the popcorn….I might growl if someone reaches for my popcorn. It’s like, get your own!
sheilathigpen says
Haha, Robin! You and I would do just fine at the movies!
Wendy says
I think it is grossly unfair that all of the running around in circles doesn’t count as exercise! I am totally with you on the feeling of life zipping by and I don’t seem to be accomplishing a fraction of my to-do list! I think your confessions are very brave. 🙂 Most sound just like my life! I never remove the memory card from my camera, because not only would I forget to put it back in, but I would probably lose it. Luckily my camera plugs right into the computer with a usb cord. Your muffins would be wonderful for a weekend breakfast! The sugary topping looks and sounds great!
sheilathigpen says
Wendy, so glad to hear that I am not the only one! These muffins are definitely good for a weekend brunch…thanks!