Breakfast Banana Bread Muffins

One of my favourite fruits is the Banana. Mostly because it is super easy to eat on the go and is a runners go to snack before, after and even during runs.

Because of this my husband and I always have bananas in our home...but sometimes we forget. Or are just not in the mood for them. And then they start to turn black. And no one wants to eat the black bananas. So what do I do? I throw them in the freezer! Black Banana's freeze really well and are very very good in banana bread and in these muffins!

You will need 2 bowls, one for your dry ingredients and one for your wet:

 

Dry Ingredients:

2 Cups All Purpose Flour

1/2 Cup Brown Sugar

3/4 Tsp Baking Soda

1/2 Tsp Salt

(Optional-1/2 Cup Chopped Walnuts)

 

Wet Ingredients:

3 Very Ripe (Or frozen ripe bananas-defrosted), mashed

1/4 Cup Balkan Style Greek Yogurt

2 Eggs Slightly Beaten

6 Tbsp unsalted butter, melted and slightly cooled

1 tsp Pure Vanilla Extract

 

Make sure both the Wet and Dry ingredients are combined, then gently fold the wet into the dry. Do not over mix. You want it mixed to the point where there is no visible white flour.

 

Scoop your batter into a greased muffin tin (I use more butter to grease them).

Top each muffin with some pecans and a pinch of Brown Sugar, Cinnamon and Nutmeg Mixture. Bake in a 350F Oven for about 20-25 Minutes.

This recipe makes about a dozen or so muffins. I usually double it and eat these all week for breakfast or for snacks. So yummy!