One way I've found to save time, and my sanity, is to have the freezer stocked with several options that I can just toss in the microwave or toaster.
Lately, the kids have been clamoring for muffins, and these banana muffins have become a huge hit. Every few weeks I make a large batch with the kids and then we keep them in the freezer for quick breakfasts throughout the week.
This is the regular recipe. I double it to make 2 dozen and then a bunch of mini-muffins.
1 cup flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 overly ripe bananas, mashed
3/4 cup sugar
1/3 cup butter, melted
1 teaspoon vanilla
1 teaspoon cinnamon
- Preheat oven to 350 degrees
- Combine flours, baking soda, powder, and salt in a large bowl.
- In a separate large mixing bowl, beat together sugar and butter. Add egg, vanilla, and cinnamon. Mix in bananas
- Slowly stir in flour mixture until just combined. The trick to light, fluffy muffins is to make sure you don't over-mix the batter. (At this point, you could also fold in a cup of chocolate chips or nuts. Due to allergies we always leave these out. If adding chocolate chips, be sure to leave out the cinnamon!)
- Bake muffins for 25 minutes (10-15 minutes for mini muffins) or until muffins are golden brown and spring back when lightly touched.
Having these in the freezer keeps us from relying on box mixes and that is something I just love!