Skip to main content

Banana Bread Muffins

For my wonderful long weekend I had off I wanted to make something easy for breakfast that I could have several mornings in a row so I didn’t have to cook breakfast. Sometimes I’m just not in the mood to cook. So when I am I have to take it or leave it. I knew I had some bananas in the freezer and banana bread sounded wonderful. Most of the time I always have banana’s in the freezer. When I buy bananas and don’t eat all of them I stick them in the freezer to use either for oatmeal or banana bread. This is something my mom taught me growing up. She always had banana’s on hand in the freezer.

 

This recipe is not the healthiest because I use bisquick mix. If you wanted a healthier recipe try looking one up with whole wheat flour. I did make a healthier version because it contains Agave instead of white sugar. Agave is a natural sweetener made from plants. You can’t tell the difference between the two.

I took all my ingredients out. I used eggs, bananas, cisco, nuts, and bisquick.

IMAG0506

Mix all your ingredients with your nuts being last. I didn’t even have to take out my mixer. It can all be mixed by hand.

IMAG0507

Place into muffin cups. This is also be made as a loaf.

IMAG0508

Bake at 350 for 25 min.

IMAG0509

Banana Bread Muffins

1/4 Cup Shortening

2/3 Cup of Agave- (Actually did a little less than this)

2 eggs

2 Cups of Bisquick

2 Bananas

Combine all ingredients together adding the nuts last. Place into baking cups and bake for 25 min at 350 degrees.

 

IMAG0510IMAG0511

Comments

  1. LaceyMay 31, 2011 at 6:49 PM

    Where was my muffin this morning??

    ReplyDelete
  2. Sarah ElizabethJune 1, 2011 at 2:27 PM

    my mom is the same. When I went home for a few weeks right after school let out, I opened and freezer and there they were: frozen bananas. (which I promptly used for a smoothie. Thanks mom.)

    ReplyDelete

Post a Comment

Popular posts from this blog

Day 1–Have a Headache Already

Happy New Year to everyone! Day 1 of the detox started today. It’s been pretty tough,I’m not gonna lie. I went to Whole Foods and Walmart yesterday to get all the fruits and vegetables I needed for the week. I’ve had a headache all day due to the lack of caffeine. I really don’t drink but maybe a cup and a half of coffee and a glass of tea a day. But I sure did miss it today. This morning I got up to help in the nursery at church. I made the Antioxidant smoothie. You can find the recipe here . It was really good, a little tart but not bad. When I got to the church I got a cup of unsweetened green tea (no caffeine) so I could convince myself it was a cup of coffee. The tea and smoothie held me over till about 11:30. I made a nice little salad for lunch with water with of couple apples thrown in. My salad had spinach, avocado, cucumbers, carrots, cherry tomatoes, and pumpkin seeds dressed with balsamic vinaigrette I did get pretty hungry this afternoon so I made the roasted chi...
6 comments
Read more

Vanilla Bean Almond Butter

I don’t know about you but I LOVE nut butters. I have never made my own because I didn’t realize out easy it was. I’m telling ya, everyone can make nut butter as long as you have a decent food processor and there's not turning back. I’ve had some left over vanilla beans from the vanilla I made a while back and wanted to use them, so I decided to use them in the almond butter. I made this about a week ago and it’s already half gone! It’s like a yummy creamy dessert. Once you try fresh pure nut butters you will never go back to store bought. Only 3 ingredients and no added oils! So here it goes: Start out by toasting your almonds until they start to smell yummy. Pour your almonds in the food processer and start to process. You will need to process for 8 to 10 minutes and stop several times to scrape down the sides, so be patient. Stage 1 Stage 2- Powder Stage 3-The natural oil starts to come out and its starts to ball up. Stage 4-Almost there, just a f...
4 comments
Read more

Chicken Pesto Night

Today I was able to make breakfast at home due to the 2 hour delay in getting in to work. The roads this morning were a little slick. So, I made a bowl of oatmeal! The mix: Bob’s Red Mill Oats Chia seeds cooked in Cinnamon Brown Sugar Roasted almonds and walnuts I enjoyed a cup of coffee while eating my yummy bowl of oats. Last night I pulled out an old quinoa recipe to fix for lunch today. I’ve made this recipe before but I didn’t like it as much as the quinoa salad I made last week. Quinoa with Apricots and Pecans 3 T Chopped Pecans 2/3 C Quinoa 2/3 C Orange Juice 2/3 C water 1/3 C Chopped dried Apricots ¼ C golden rasins 2   Green onions 1 T Cilantro 1 T Lemon Juice 1 teaspoon olive oil ½ teaspoon salt In a small non stick skillet, toast pecans over medium heat, stirring often, 3 to 4 min. Place on place and cool. Place quinoa in a fine mesh strainer under cold water. In medium sauce pan stir together quinoa, OJ, and water. Heat to boiling. Reduce heat, cover and simmer 12 to ...
2 comments
Read more