Muffins for breakfast

(Picture courtesy of Naib at Wikipedia commons.)

Many kitchens feature a supply of fruit, especially bananas, trying to give a health snack option that we all want to choose, but don’t always.   That results in bananas, and other fruit like apples, that has gotten a few brown spots and really doesn’t appeal to us for that snack we need.   The time for making something out of the fruit has come, unless you happen to have a pet monkey or goat.

Applesauce is pretty easy to make, and so is banana muffin dough.   No need for a peeler for the banana, just put the fruit in a bowl and mush it up.   The apples take just a bit more, peel, dice up, heat and stir (I prefer no extra sugar and only a splash of water though you can throw in lemon and spices, and I’ve linked a recipe if you want to take time and trouble) and you have applesauce.   The basic ingredients are there, and muffins are always a treat.


1 3/4 cups flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 eggs or 2 egg substitute
1 cup banana, mashed
1/2 cup applesauce


1 Preheat oven to 350 degrees.
2 Spray a 12-cup muffin pan with non-stick cooking spray.
3 Combine the dry ingredients and mix well. In a separate bowl, mix all the wet ingredients. Add together and mix well.
4 Pour into muffin tin.
5 Bake for 15 – 20 minutes. (My oven baked right around 17 minutes.).
Nuts or raisins can be added as well
(Per muffin: 116 calories, no fat).

These do not take more than a few steps, and muffins make a really special treat for breakfast.   I like to spread them with cream cheese, as well.   If you want, another soft cheese will make a nice extra.   Fontin, feta and soft asiago are also excellent choices.

These are low in fat, and send off the family with energy and nutrition, what could possibly go wrong?