Elvis Muffins

True story: I woke up last week with Elvis on my mind. Actually, Elvis’ eating habits, his fondness for Fried Peanut Butter and Banana sandwiches. Now, I have no interest in eating, let alone making, such a thing, but it got me thinking about banana muffins. Go figure.

So I started with a banana bread and added peanut butter. It was a colossal failure. It happens. Too many bananas, too little peanut butter, I really screwed up. But after discretely getting rid of the evidence, I went back over my notes, made a few corrections, and nailed it.

For a brief period, I thought about whipping up a marshmallow fluff frosting, but decided that was ridiculous. But hey, if you’re looking to end your days like The King, it might be worth considering.

Print Recipe
Elvis Muffins
Course Breads
Cuisine American
Prep Time 15 Minues
Cook Time 15 Minutes
Servings
Muffins
Ingredients
Course Breads
Cuisine American
Prep Time 15 Minues
Cook Time 15 Minutes
Servings
Muffins
Ingredients
Instructions
  1. Preheat oven to 375 and prepare 12 muffin tins, either with baking cups or oil.
  2. In a large mixing bowl, sift together flour, baking soda, baking powder, and salt. Set aside.
  3. Mash bananas in a second bowl, mixing in peanut butter, brown sugar, cinnamon, vanilla, and egg.
  4. Gradually add the banana puree to the dry ingredient bowl, mixing well.
  5. Add in chocolate chips then scoop by 1/4 cupfulls into muffin tins
  6. Bake for 15 minutes or until a toothpick...you get the idea 🙂
Share this Recipe

Breakfast Cookies

I strive to start my kid’s day with a hearty breakfast, a high calorie love note to send them on their way to school or at least give me a few hour’s respite from the kitchen. But it takes creaticity – breakfast cereal is not nutritious enough (my opinion) and frankly some mornings I just can’t get myself to do a pop-up Cracker Barrel-style spread.

What we have agreed upon is smoothies,  chock-full of frozen fruit,  yogurt,  sometimes wheatgerm and honey.  I chuckle inwardly,  knowing they have little inkling how good it is for them.  Still,  I try to put eggs or waffles alongside. Recently I dusted off a recipe I had tried a few years ago and realized it was a pretty good compliment to the smoothie,  while adding a novelty bent to breakfast.

There is some work involved here,  but the payoff is a great tasting cookie that,  when paired with a smoothie or glass of milk leaves you feeling the good and the kids thinking they’ve scored!

Print Recipe
Breakfast Cookies
Course Breakfast
Cuisine American
Prep Time 30 Minutes
Cook Time 11 Minutes
Servings
Dozen
Ingredients
Wet Ingredients
Other
Course Breakfast
Cuisine American
Prep Time 30 Minutes
Cook Time 11 Minutes
Servings
Dozen
Ingredients
Wet Ingredients
Other
Recipe Notes

It's tempting to eat them all in a week, but don't!  Freeze between sheets of waxed paper and dole out sparingly.  You're family will think you've lost your marbles the first time you offer them.  They'll quickly get over any misgivings when they get a taste!

Share this Recipe