I have two completely opposite breakfast lovers in this house. Payton could survive off of eggs (cooked anyway) but Brayden will not touch an egg in any form, disguised or not. I rotate between pancakes and waffles paired with handfuls of fresh fruit and hard boiled eggs most of the time. Last week I wanted to mix it up and decided to try out a recipe for bakery muffins. Most muffin recipes leave flat tops which is always a disappointment. I have been on the search for the perfect muffin recipe and I found it here. You can switch it up however you like as long as you keep the wet/dry ingredients the same. For these muffins I added in one smashed banana and I decreased the milk to a half cup and increased the oil to one cup. The crisp top, the tender crumb, the silky chocolate and subtle hint of banana will impress a muffin novice. Add to a basket for a neighbor, drop off to a friend or serve for breakfast throughout the week.
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What if your favorite muffin variety?
I’m drooling! These look sooo tasty. And I have some ripe bananas on the counter. Score!