Banana muffins are the glorious staple when I have four minutes to whip together the batter and 25 minutes go do something while breakfast bakes. I’m posting this photo of my beloved J mug because it was my grandma Jane’s morning cup, and no one did fast and delicious like she did.
Here are two equally good batters that can be hand blended ‘til smooth, poured into 4 lightly oiled muffin tins and baked at 350 for 20-25 minutes. One batch is one serving.
#1
1 oz. dry oatmeal, plain or pulsed fine
1 beaten egg
1 oz. peanut butter
4 oz. lighly mashed banana
2 oz. unsweetened applesauce
a dash of salt and cinnamon, nutmeg to taste
1/8 teaspoon each of baking powder & baking soda
2) This one is slightly adapted from Katie’s Bright Kitchen. I omit crushed nuts and instead drizzle melty peanut butter over the muffins.
1 oz. dry oats
1 beaten egg
6 oz. mashed bananas
2 oz. milk
1/8 each of baking soda & baking powder
dash salt, cardamom, cinnamon &/or nutmeg
After baking/cooling, top muffins with melty peanut butter: 1 tablespoon water whisked into 0.5 oz. peanut butter.
