Muffins, 3 ways

I’m not a big breakfast eater. It takes too long to make things for my personal patience level, which is ummm zero. Plus, if I eat too much I feel cruddy and just want to go back to bed. Not a great way to start the day. But, I love muffins, and yogurt. So, I made a bunch of muffins and threw them in the freezer. Now I can just grab one, throw it in the microwave and eat it with my yogurt for breakfast. It gives me enough energy to get my day started and I’m not so full I feel like I want to hibernate.

My banana bread recipe  is great for muffins. I was out of bananas and really wanted some muffins so I experimented. I still had some Banana Jam left over, so I thought why not. I reduced the sugar in the banana bread recipe and added the banana jam. The muffins came out super moist, and so good. They were so successful, I had to make more. 🙂


I also made some peanut butter and jelly muffins. If you like peanut butter, those are for you! The same day I also made Pineapple breeze and a pumpkin muffin. Once again, I just used the banana bread recipe but made some modifications. So in reality I can get 4 different muffins from one recipe!

Muffins for breakfast

Muffins for breakfast

Base recipe

(modified banana bread), notice that there is less sugar in this recipe than in the original! Also,for the banana jam, reduce sugar to 1/4 cup.

1/2 c sugar

1/2 c butter

2 eggs

1/4 t baking powder

1/2 t baking soda

1 1/2 c flour

1 t vanilla extract

1 t cinnamon (optional)

1/2 c chopped nuts (optional)

Sift together dry ingredients (soda, powder, flour). Blend sugar, eggs and butter together, then add dry ingredients. Add vanilla, wet ingredients and any optional stuff you are going to add. Spoon into muffin tins, bake at 350 for 12 to 15 minutes, or until toothpick inserted in center comes out clean.

For Peanut butter and jelly

Wet ingredients: 2 tablespoons of Peanut butter, 1/4 to 1/2 cup of apple butter. Can sub and type of jelly for the apple butter. I added 1/2 cup strawberries in addition to the jelly.

For Banana Jam

wet: 1/3 cup of banana jam. Reduce sugar to 1/4 cup! Can also add rum extract for a banana fosters taste.

For Pineapple Breeze 

Wet: 1 can pineapple, crushed, 1 Tablespoon coconut extract, 1 teaspoon rum extract.

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