This post contains affiliated links. That means if you click on the link, Amazon will compensate me for each click and/or purchase made. Please consider supporting this blog by checking out (pun intended) the cookbook that I am endorsing. Thank you!
Usually during the week I’m not very hungry for breakfast, probably because I’m a late dinner-eater; however, I’ll try to grab something on my way to work anyway so my body doesn’t shut down from lack of nourishment by mid-morning (plus morning headaches are the worst because they don’t go away). These grab-and-gos I try to prepare on the weekends so I don’t have to think about what I’m packing on the way out the door. Last week, I whipped up apple pancakes that I stored in the freezer and warmed up in the toaster oven. Today, I baked a dozen banana muffins.
Last year, a friend of mine gave me a cookbook for Christmas. I have to admit, I don’t often read cookbooks because I tend to get my inspiration from Youtubers or my own imagination (and by that I mean what’s leftover in the fridge/cabinet). But this month I decided that a book would be a surefire way to challenge myself for this blog because I’d have to follow step-by-step directions, make a new recipe and attempt better photography (ha! what a concept!).
The cookbook is written by a local restaurant in Los Angeles called Huckleberry (not a sponsor). I’ve never eaten there myself but would absolutely love the food. Soups, Sandwiches, Salads, Breads, Breakfast … Mmmm! The thing is, I’d much rather make it at home than drive 2 hours to the restaurant. So needless to say, I am super happy that I now have the recipes in my own kitchen (affiliated link).
Those apple pancakes from last week, which were pretty darn good, were adapted from a recipe in the cookbook. So this time I looked for a banana bread/muffin recipe; I found one that contained poppyseeds. A little skeptical about the combination of both bananas and poppyseeds (but trusting the fact that people probably eat them at a successful restaurant!), I decided to make them anyway to see how they’d turn out — if anything, they’d make for a good photoshoot! ;) To my surprise, the nutty-crunchiness added great texture to the muffins!
Here’s the recipe for you to enjoy, too (with my modifications so as not to give away the actual recipe from the book):
- 1/2 cup butter, unsalted and softened
- 1/2 cup brown sugar
- 2 eggs
- 7 large speckled bananas, mashed
- 1/2 cup yogurt
- 3/4 cup buttermilk OR water
- 2 tsp vanilla extract
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 rounded tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 cup oatmeal
- 4 TBS poppyseeds
- 1/2 cup raw sugar for dusting
- Preheat oven to 360F. Grease two muffin tins. Use paper liners if you fancy (I always spray my paper liners, too, so the muffins are easier to remove)
- In a large bowl, beat the butter and sugar together until creamy and well combined. Mix in the eggs, bananas, yogurt, buttermilk and vanilla.
- In a separate bowl, sift flours, salt, baking powder and baking soda. Whisk in the oatmeal and poppyseeds.
- Gradually add the dry ingredients to the wet ingredients and mix until well combined but don't overmix.
- Spoon mixture into prepared pans. Sprinkle with about 1 TBS raw sugar per muffin. Fill any empty muffin cups 1/3 way with water (helps to preserve your pan and allow for even baking)
- Bake for 20-22 minutes until a skewer inserted in the center of several muffins comes out clean.
- Let muffins rest for 5 minutes before removing from pans. Let them cool on a wire rack for 5-10 more minutes before eating.
- Store cooled muffins in an airtight container in the fridge. Or better yet! Freeze cooled cakes (in an airtight container) immediately for week-long-freshness! Simply pop one into the microwave for 15-30 seconds before heading out the door to work/school or for an afternoon snack :) Enjoy!