Saturday-Style Banana Muffins

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I like Saturdays to be both easy and productive. Unless I have better plans. Today, however, thanks to a case of pinkeye, I wasn’t really feeling up to boozy brunch where I could gossip about last night’s escapades (which for me, included passing out at 10:30 while watching 30 Rock reruns on my iPad—hot) or any romantic morning walks in the mist along the river. Glasses in the rain = no bueno.

This morning, since I was up early, I caught a pilates class uptown with one of my favorite instructors and then spent the rest of the morning running errands. In the afternoon, I finished most of my oncology homework (good times), cleaned, and took a walk when it got nice out.

I wasn’t planning on doing much of anything tonight, but ended up making plans to do not much of anything with someone else who wasn’t planning on doing much. It’s good to have people in your life who still like you when you’re sporting your specs.

I made these banana muffins in a moment of “what the f*** should I do with myself now that my homework is done and the apartment is clean and I have an hour and change to spare?” I had a black banana on the counter and a lone egg in the fridge and some unsweetened applesauce on hand, so my brain went from banana bread to banana muffins. And then this recipe happened. 

Ingredients

  • 2/3 cup whole wheat flour
  • 1/2 tsp baking soda
  • pinch of salt
  • 1 large very ripe banana, mashed
  • 1/4 c honey
  • 1/4 c unsweetened apple sauce
  • 1 egg, beaten
  • 1/2 tsp vanilla extract
Extreme close-up.

Directions:

  1. Preheat oven to 350 degrees F.
  2. Mix dry ingredients in a bowl, set aside
  3. Mix wet ingredients in another bowl.
  4. Add wet to dry until mixed. Pour batter into 6 muffin cups.
  5. Bake until a toothpick inserted in center comes out clean, about 20 minutes

How do you like to spend your Saturdays? Any favorite baked goods you’ve had recently? 

9 thoughts on “Saturday-Style Banana Muffins

    heroldsroses said:
    March 4, 2012 at 2:27 am

    Copied the recipe, but I’ll have to double it to get enough the five of us.

      Jess responded:
      March 4, 2012 at 11:51 am

      hope you enjoy!

    raechel@the rebel grrl kitchen said:
    March 4, 2012 at 3:12 pm

    gal, we are on the same wave length. i just made a sweetened-with-banana muffin a couple days ago that i’ll be posting this week!

    i think your saturday sounds like a lovely one, and your friday night sounds ideal too (although 30 Rock has really jumped the shark, don’t you think?…I keep watching, but it’s been so over-the-top lately!).

    hope you’re sunday is great and that the pinkeye goes away soon!

      Jess responded:
      March 4, 2012 at 3:53 pm

      That’s so funny! Can’t wait to see the recipe : )

      The eye is healing quite well. I no longer feel like I need an eyepatch. Hope you’re having a great weekend!

    Mini Seitan Log | Keeping It Real Food said:
    March 5, 2012 at 4:00 pm

    […] I’ve been playing around with recently is halving recipes. Saturday’s muffins turned out pretty well, and on Sunday, I made a mini version of a seitan […]

    What I Ate Wednesday #48 | Keeping It Real Food said:
    March 7, 2012 at 1:42 pm

    […] Snacks: eaten throughout the day…baby tomatoes, apple, banana muffin […]

    Lisa said:
    July 18, 2013 at 2:15 am

    These were absolutely amazing!!! I did add some organic chocolate chips and they were out of this world. My boys chose them over ice-cream for snack! We are going on vacation and I was going to make a few batches…do you know if they freeze well?

      Jess responded:
      July 18, 2013 at 10:03 am

      Glad you guys enjoyed them! Great idea with the chocolate chips! In my experience, muffins tend to freeze pretty well-perfect for throwing in a lunchbox or reneating in the oven or microwave. Let me know how it goes!

    2013 in Review | Keeping It Real Food said:
    December 28, 2013 at 2:31 pm

    […] Saturday-Style Banana Muffins […]

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