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Wednesday, July 10, 2013

{happy food} mini banana nut muffins

One of the things that makes me happiest on an early Saturday morning is whipping up something that I know will make my husband sleepily walk into the kitchen asking "What is that amazing smell?" 

This weekend after my morning run I made mini banana nut muffins that not only tasted delicious but also left us feeling like we hadn't just blown too many calories in one sitting. Sitting out on the deck in the morning sun languidly sipping iced espresso and enjoying banana nut muffins together was such a wonderful way to start the day. 

The great thing about making mini muffins is that one batch makes about 24 muffins. We kept eight out for the weekend and froze the rest in packs of two. For a quick breakfast on the go, it's easy to take out a pack of the freezer and within 1/2 hour they're at room temp. (You can also warm them in the microwave in 10 second bursts.)

Here's the recipe for banana nut muffins. Because every morning should feel cozy and happy.

{happy food} Banana Nut Muffins


1/4 cup butter softened
1 egg
1 large very ripe banana, mashed
1/2 teaspoon vanilla extract

1/4 cup brown sugar
1/4 cup white sugar
1 cup flour
1/3 cup chopped walnuts
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cinnamon


Preheat oven to 350 degrees.

In a medium bowl, cream the butter and sugar together then add the mashed banana, vanilla extract and sugar, mixing well. In a separate bowl, mix together the dry ingredients (flour, walnuts, salt, baking soda and cinnamon). When incorporated,  fold the dry ingredients into the wet ingredients. 

Using a nonstick mini muffin pan (2), fill each muffin cup halfway and top with one walnut.  Bake at 350 for 12 minutes. You can also use traditional muffins pans but use muffin liners and cook for 25 minutes. 


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