I am really trying to break several bad food habits and one of them bring waking up late, rushing to get ready for work and out the door on time. If I have not planned breakfast this means one of two things; either I will be eating out of the vending machine at work or I will go through a drive through on the way there. If I even really liked the fast food breakfasts, it would be okay on occasion, but for the most part I really don't even like the food I am eating. The honey buns in the vending machine are another story, I do like them a little too much.
I try to have some healthier options on hand and one thing I like to do is have muffins in the freezer. I prefer to take them out the night before to defrost in the fridge. Banana Nut muffins are one of my favorites that I try to keep on hand. I use the recipe here, subbing some of the white flour for whole wheat or oat flour.
I like making my own because I know exactly what is in them, I can control the portion size and in the long run they are much more cost efficient.
Adding in the nuts. This recipe calls for pecans and that is what I used for this batch but I like to use walnuts sometimes too.
Ready to pop in the oven.
Yummy! They are all done and cooling. I will save a few out for breakfast for the next couple of days, and the rest will go into the freezer to be eaten later.
I love the pan that I use for baking cupcakes and muffins. A long time ago I taught preschool and I used to cook with the kids in the classroom a lot. One day one of the parents came in with this pan that had been used at the business where she worked. She knew I also loved to cook at home too and when they were giving these away, she grabbed one for me. I have used this heavy duty pan for many, many years and every time I do I remember that sweet parent of one of my preschoolers.