We have a new breakfast ritual in our house. We stay in and have breakfast together every Sunday. It’s nothing fancy. I usually make coffee and pop those croissants from the can in the oven! It’s nice to relax and take it easy one day a week. I had a lot of leftover bananas from when I made banana cupcakes so instead of croissants I dragged myself out of bed and with a little effort made some muffins to serve warm.
For some reason I haven’t made muffins in a year!
These were a great weekend breakfast a long with a homemade vanilla spice latte. I’m sending my muffins away to Alphabakes where the letter is B this month! Created by Caroline and Ros (this month’s host).
Banana Caramel Nut Muffins
adapted from Sweet Auburn Bakery (makes about 12 muffins)
1/2 cup vegetable oil
1 cup light brown sugar, packed
1/4 tsp salt
1 tsp baking soda
2 cups flour
3 bananas, mashed
1 cup walnuts, chopped
1.Preheat the oven to 375 F/190 C and line a muffin tray with paper liners. In a large bowl mix the oil and sugar together. Beat the eggs in one at a time.
2. In a small bowl sift together the flour, salt and baking soda. Pour into the egg mixture.
3. Stir in the mashed bananas. Fold in the chopped nuts.
4. Scoop batter into the muffin cups, about 3/4 full and bake for 20-25 minutes until muffin tops are firm to the touch.