God's Gift to Breakfast

Remember that time about a month and a half ago that I was having a horrible day, which was made slightly better by the arrival of a certain issue of Cooking with Paula Deen that I had been struggling to get a copy of for about 3 months? Well if you don't, that's fine because it certainly wasn't one of my finer moments.

Anyhow, yesterday one of the ladies in my office brought in some banana mini-muffins that she had made using one of the quick bread recipes in that issue. They were amazing. Like beyond amazing.

So, naturally I had to make some too.

Best. Breakfast. Ever.

Banana Bread (Muffins)
Makes 1 loaf or 18 normal sized muffins or 60 mini-muffins

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1 cup whole-wheat flour
1 cup all-purpose flour
3/4 cup sugar
3/4 tsp baking soda
3/4 tsp salt
1/4 cup butter, melted
2 eggs, lightly beaten
4-5 mashed ripe bananas
1/2 cup vanilla yogurt
1 tsp vanilla extract


1. Preheat oven to 350
2. In a large bowl, combine flours, sugar, baking soda, and salt.
3. In another large bowl, combine butter, eggs, bananas, yogurt, and vanilla. Whisk until smooth.
4. Combine flour and banana mixture and mix thoroughly.
5. Use a large spoon to scoop into muffin cups or pour into a buttered 9x5-inch baking pan.
6. Bake muffins for 25 minutes or bake loaf for 50 minutes. (you're on your own if you make the mini-muffins, I have no idea how long you'd cook those)


To make even yummier, add a bunch of chocolate chips!