Breakfast Muffin Recipe
Often times mornings can feel so busy leaving you with little or no time for Breakfast. These nutritious muffins are a perfect way to start your day. A grab and go breakfast that can be made ahead of time helping to fuel your busy day.
- 2.5 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground turmeric
- 2 medium, very ripe bananas mashed
- 1 cup granulated sugar
- 8 oz soy, coconut, or cashew vanilla yogurt
- 3/4 cup non dairy milk
- 1/2 cup vegetable oil
- 1/2 cup golden raisins optional
- 1/2 cup chopped walnuts optional
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Preheat oven to 350 degree Fahrenheit – line a standard muffin tin with paper muffin liners or lightly grease muffin wells
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In a medium bowl combine all purpose flour, baking powder, baking soda, salt, cinnamon, ginger and turmeric. Set aside.
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In a second medium bowl mash bananas and mix in granulated sugar, non dairy yogurt, non dairy milk and vegetable oil
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Add the wet ingredients to dry, mixing until just combined. Stir in Raisins and walnuts.
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Pour a heaping 1/4 cup of batter at a time, to fill each muffin well.
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Bake 18- 22 minutes until a toothpick or cake tester comes out with a few moist crumbs attached when tested in the center of the muffin.
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Remove from the oven and cool on a wire rack prior to serving
Enjoy!
