After almost two months of silence on my blog, I finally got the urge to write again. Sometimes my writer’s block gets so strong that I literally cannot think of anything good to write about. I then get distracted by work and other obligations and completely forgot I have a blog all together.
One thing I have been doing quite often lately has been baking! I’ve never been a baker. Mainly because I don’t ever want sweets in the house tempting me every time I walk into the kitchen, but I’ve just had a mean desire to bake things and, by golly, have I baked! Maybe it’s knowing that the holidays are upon us and baking makes me feel cozy.
Apart from making homemade French bread, Whole Wheat Bread & Pumpkin Bread, I tested out a new muffin recipe I found on Pinterest. I originally was going to banana bread (clearly, you’re realizing my theme of bread baking…), but I didn’t have enough ingredients to make the recipe I like, so I adapted. If you follow me on Instagram then you most likely saw my InstaStory when these first came out of the oven. So moist and delicious!
Whole Wheat Honey Banana Muffins
3 1⁄2 cups of whole wheat flour
2 tsp of baking soda
1 tsp of salt
2 Tbsp of wheat germ (optional) (I omitted this ingredient)
2/3 cup of olive oil or 2/3 cup canola oil (I used canola oil)
1 cup honey
2 cups mashed ripe banana
1⁄2 cup hot water
Stir together dry ingredients
Beat oil and honey together; add eggs and beat well.
Add bananas and beat to combine.
Add dry ingredients to wet, alternating with hot water; mix well after each addition.
Spoon batter into 24 greased muffin cups; bake at 325 degrees for 15 minutes, or until muffins are golden brown and test done.
Remove from oven and cool on rack.
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J and I loved having these for breakfast. They are such delicious, quick and easy things to grab on busy mornings. Please try and let me know your thoughts!