Good morning! I’m still here in San Francisco with Baby Lois and her dear parents, Ani & Brian. This morning I grabbed her early and she laid in her rocker in the kitchen and “helped” me make banana muffins for breakfast. The sun was shining in the windows and she just squirmed and made her little “turkey sounds” while I mixed and stirred. It was a fine time in the kitchen!
These muffins are from one of my very very favorite bloggers– Shannan Martin Writes. She’s funny and fresh and has so much to say about family and faith and seeing the beautiful in every places. She occasionally puts a recipe out there– AND she recently published her first book– well worth reading, Falling Free, Rescued from the Life I’d Always Wanted .
The muffins (back to the real subject here) are tender and spongy and pretty on your plate–with a sweet crunchy coating on top. A great start to your morning.
YOGURT BANANA MUFFINS
2 smashed bananas
2/3 cup sugar
1 cup unflavored yogurt
1/4 cup canola oil
1 1/3 cup flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 cup walnuts or pecans (or a bit more if you love nuts like I do!)
1/4 cup sugar
1 tsp. cinnamon
Smash the banana with a fork in a large mixing bowl. Stir in the sugar, yogurt, egg and oil. Then mix in the flour, baking powder, salt, cinnamon and nuts just until it’s all blended.
Spoon the thick batter into a muffin tin lined with paper liners. Makes 12 pretty muffins. Mix together the 1/4 cup sugar and 1 tsp. cinnamon and then sprinkle it over the unbaked muffins.
Pop them into the oven and bake them at 350 degrees for 18 to 20 minutes, until they are nicely browned and springy to the touch. Best warm with mugs of tea and sunshine coming in the windows!
And I just can’t resist putting up a photo of my baking buddy– Baby Lois! (I’ll really try not to over do it on baby pictures!!)
Here she is sleeping– it’s what she does best!