Good Morning! Breakfast is muffins with coffee

Do you like your warm muffin and cup of coffee in the morning? Here is an old recipe with a new twist which delivers just that!

I make this easy banana bread pretty often at home and slices of it work great as a simple dessert (with some vanilla bean ice cream and chocolate sauce) or a satisfying breakfast. I was just going to bake another, when I decided I wanted to make it more more breakfast-like with, perhaps, the volume turned up a bit.

So, I baked muffins rather than a loaf. And, I added a couple of ingredients to turn up the flavor - coffee and almonds. After all, it's breakfast; coffee seems just the right thing to toss in, doesn't it?! It gives a nice kick to the muffin, just what you need in the morning. And, the nuts pack good, necessary nutrient value. Plus, the single portion sized muffins make it a easy grab-and-go breakfast; no slicing and packing in the half-awake hour!

12 perfect golden muffins in an hour. Each bite filled with sweetness from the banana, the crunch from the nuts and that wake-up goodness of coffee.

Have a great weekend!

Coffee Banana Nut Muffins

3-4 ripe bananas depending on size
1-1/4 cup all purpose flour
3/4 cup sugar
1/3 cup melted butter
1 egg, beaten
1 tsp vanilla essence
1 tsp baking soda
1.5 tsp instant coffee
3/4 cup chopped, toasted almonds

Turn the oven to 350°F for pre-heating. Meanwhile, in a large bowl, mash the bananas and mix in the melted butter. Add the sugar, vanilla, coffee, baking soda and then fold in the beaten egg. Gradually add in the flour in thirds and mix until just combined.

Fill the greased muffin cups 3/4ths full with the batter. Bake for 30-35 minutes. To check the muffins, carefully lift a muffin from the pan; the sides should be browned. Transfer the muffins to a wire rack and let cool for a few minutes.