Thursday, September 24, 2009


In the summer breakfast usually consists of fruit or some dry cereal and tea. But as the weather gets cooler I tend to crave a hearty and more filling breakfast. Thats where muffins come in to play. They are so easy to make, portable, and very filling! Some of my favorite are pumpkin, zucchini, and this recipe for chocolate banana...

Chocolate Banana Muffins

1 1/2 cups flour
1 cup sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 1/3 cups mashed ripe bananas
1/3 cup vegetable oil
1 egg

In a large bowl, combine the first six ingredients.
In a small bowl, combine bananas, oil and egg.
Stir into dry ingredients just until moistened.
Fill greased or paper lined muffin cups three fourths full.
Bake at 350 deg F for 20-25 minutes or until muffins test done.
These muffins are so fast and easy to make. I haven't tried the whole freezing muffins thing yet. I think I just have a misconception that they will come out soggy. Does anybody have any tips on how to defrost the muffins? Do I let them sit out over night in the fridge or on the counter? Can I microwave them to defrost? So many muffin freezing questions!

1 comment:

  1. YUMMY!! I love chocolate.

    I have become a follower of your blog. I like the name of your blog. Come by and visit my blog and maybe do the same.

    THANKS!!! Geri