A cup of coffee with something pastry-like is my idea of the perfect breakfast. I want a bit of sweet -all right, I want quite a bit of sweet- to help get me up and going in the mornings. These muffins are perfect and can be baked the night before so they're ready and waiting when I stumble down to the kitchen first thing in the morning. If you are not already a huge fan of Marion Cunningham, these muffins should immediately make you one. Those bananas I always buy too many of, which then turn brown languishing in the kitchen? These muffins use FIVE brown bananas, AND they are essentially fat-free, AND they are delicious. Other than a second cup of coffe, what more could you ask for?
Marion Cunningham's Banana Muffins
Adapted from Marion Cunningham's recipe
In a small bowl mix:
1 1/2 c. flour
1 t. baking soda
1/2 t. salt
In mixer bowl beat for 2-5 minutes:
5 very ripe bananas
Add:
1 c. sugar
2 large eggs
1/2 c. chopped pecans or walnuts
Fold flour mix in to banana mix. FILL 12 foil or paper-lined muffin cups (or greased and floured) completely full with batter. Bake 350 degrees for 20 minutes, or until toothpick tests clean. Cool on a wire rack until morning -and hope the young adults living in your house who make nightly food raids don't eat them all up before breakfast.
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