All our lives, we’ve heard that breakfast is the most important meal of the day. It boosts metabolism, curbs hunger throughout the day and it gives us energy. Yet with all of our hectic morning routines (which for me also includes hitting the snooze button about 3 or 4 times), it’s easy to forget, or run out of time, to eat breakfast. That’s where portable, homemade breakfasts come in handy. And eaten with coffee made at home, it’s more nutritious and a fantastic money saver.
But what’s an easy, portable breakfast that’s not too hard to make? One word…muffins. Muffins are like breakfast cupcakes–they’re sweet, fluffy and are even housed in the same cute little paper cups that cupcakes live in. They can be made in an endless array of flavor combinations and can be made in less than 1/2 hour. And while buying the pre-made muffin mixes may be appealing, here’s a recipe to follow that’s almost as easy to make at the boxed mixes and make twice as many (as compared to the Jiffy brand mixes):
Banana muffins (adapted from a recipe found on www.allrecipes.com):
- 2 eggs
- 3 very ripe bananas (for a great explanation on the varying degrees of banana ripeness, read this)
- 2 cups of flour
- 3/4 cups of white sugar
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp vanilla extract
*you can also add about 1/4-1/2 cup of dried fruit like cranberries to the muffins for some added flavor
- Preheat the oven to 350
- Line a muffin/cupcake pan with 12 muffin/cupcake cups. Spray the cups with cooking spray.
- Combine the eggs and bananas in a medium bowl using a hand mixer
- Combine all of the other ingredients in a separate, larger bowl
- Combine the banana mixture and the dry mixture, creating one bowl with all of the ingredients (you can save dishes if you mix them all in one dish to begin with)
- Fill each of the cups about 2/3 full
- Bake for 20 minutes.
- At the end of 20 minutes, insert a knife or toothpick into one of the muffins. If it comes out clean (no raw batter on the knife or toothpick), the muffins are done. Take them out of the oven and let them cool for about 10-20 minutes. Store in an airtight container.
- If batter is on the knife or toothpick, cook the muffins for another 3-5 minutes. Then follow step 8.
Each muffin contains:
- Calories: 195
- Fat: 1.4 grams
- Fiber: 1.6 grams
- Protein: 4.2 grams
- Cholesterol: 42 mg
- Sodium: 373 mg
- Carbohydrates: 42.2 g