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there’s dessert, and then there’s breakfast. and then there’s breakfast that tastes like dessert. these whole wheat banana bread muffins certainly fall into that category. they’re homey, perfectly dense and yet ultra moist (does anyone else hate that word?), and oh so good with a little bit of cinnamon sprinkled on top.

i adapted this recipe, and used whole wheat flour in hopes of making it a bit healthier. stick them in the oven at 350 for about 20 minutes, prick with a toothpick to make sure they’re done and serve them with butter.