Tuesday, August 7, 2012

Muffins for the Mornings

So, after two and a half years as a full time stay at home mom, I am going back to being a full time school librarian. I could say a dozen things on either side of the emotional scale; needless to say, it's a huge transition for my family and me, and one that feels somewhat bittersweet.

On the practical side of things, there are all kinds of looming logistics that stand before me. In less than two weeks' time, Sean and I will have the daunting task of getting ourselves and our boys up and out the door in the wee hours of the morning. On the plus side, the boys will eat breakfast at day care, so that's one less morning task to face (and one less mess to make). However, I've still got to eat. I am a huge advocate of breakfast, but I can all too easily see myself grabbing my coffee and a granola bar as I race to the minivan with a kid on the hip and another trailing behind ve-e-e-e-ery slowly. With that in mind, I noticed a couple of extra ripe bananas on the counter today and came up with this recipe for banana muffins in the hopes of filling a freezer bag with quick, wholesome morning treats for full-time-working-me. They are fairly healthy, not too sweet, super fluffy, and just the right size for starting the day.

Wish me luck.


Breakfast Banana Muffins
Adapted from allrecipes.com
Makes 24 mini muffins

  • 1 cup white flour
  • 1 cup whole wheat flour
  •  2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup oatmeal
  • 2 mashed ripe bananas
  • 1/2 cup white sugar
  • 1 teaspoon vanilla extract
  • 2 eggs 
  • 1/2 cup plain yogurt
  1. Preheat oven to 350 degrees F. Grease muffin cups or line with paper muffin liners.
  2. Mix together flours, baking powder, baking soda, salt, and oatmeal. 
  3. In a separate bowl, beat together banana, sugar, egg and vanilla. Stir in the yogurt. Combine banana mixture and flour mixture until just combined. Scoop batter into prepared muffin cups.
  4. Bake in preheated oven for 12 to 15 minutes, or until a toothpick inserted into center of a muffin comes out clean. Let cool before serving. For best flavor, place in an airtight container or bag overnight.


  1. Good luck Hope! And thanks for the recipe. We have some ripe bananas and Lily asked if we could make oatmeal cookies tomorrow. These have oatmeal in them and I sure hope I can convince her this is a great idea!

  2. We are thinking of you and rooting for a smooth transition back to librarianhood (I KNOW that's got to be a word even though spell check tells me differently). I am a huge advocate for freezing baked goods to be eaten later, I'll keep this one around for early November when I start filling the freezer! Hugs and love!