Good Morning Sunshine! that is what this banana, honey and orange muffin is all about.
|Banana Orange Honey Muffins|
begging me to sing "Twinkle, Twinkle Little Star" just one more time. Now that he is a teenager, school mornings equal breakfast on the run. A fact of which I am not proud. In my defense, I have to ask, have you ever tried to wake a teenager early for something as insignificant as breakfast? (Can you detect the sarcasm here?) It is like waking a hibernating bear in the middle of winter. So, to keep some sanity in my mornings, grab and go breakfast it is. Muffins fall into this category nicely. You can make them the night before and they are ready to pop in the microwave for a quick warm up and off you go. A plus to making them yourself; you can use fruit and limit the sugar, fat and salt content. Best of all, you can do this without losing any flavor. These orange banana and honey muffins are an excellent example. A slight sweetness when you bite into the top from the sugar coated orange zest. A tender and chewy inside with it's perfectly balanced banana and orange flavors. No one would ever guess that they contain only two tablespoons of oil and just a quarter of a cup of white sugar in the whole recipe. Hopefully, knowing that these muffins are waiting will make crawling out of the bed in the wee hours of the morning just a little easier for the back to schoolers in your life and for you too!
|Good Morning Sunshine!|
Banana Orange Honey Muffins
2 Cups All Purpose Flour
1 Cup Mashed Banana-2 to 3 Medium Size Bananas
¼ Cup plus 1 Tablespoon Sugar
¼ Cup Milk
1 Large Egg
2 Tablespoons Fresh Squeezed Orange Juice
2 Tablespoons Canola Oil
2 Tablespoons Honey
1 Tablespoon Orange Zest-From 1 Large Navel Orange
2 Teaspoons Baking Powder
½ Teaspoon Salt
Preheat oven to 350 degrees.
Place paper muffin wrappers into twelve cup muffin pan.
Place sugar in bowl and add orange zest, mash zest into sugar evenly. Mix flour, baking powder and salt in a small bowl. Whisk to mix. Add mashed banana, milk, egg, oil, orange juice, honey and all but one tablespoon of the sugar/orange zest to a larger bowl, mix to incorporate. Reserve one tablespoon of this mix to sprinkle on top of muffins. Whisk to combine all wet ingredients, add flour mixture into wet ingredients, mixing just until incorporated. Place two tablespoons of batter into each muffin cup. Sprinkle each muffin with a bit of the reserved sugar/orange zest mixture. Bake 18-20 minutes.
Tips: Measure oil first in the tablespoon measure, then measure honey, honey will slide right off.
Don’t skip mixing the zest into the sugar, it releases all those wonderful oils for deep flavor.
©Christy’s Cooking Creations. Please do not use my images without prior consent. Please link back to this post even if recreating and posting this recipe in your own words.
|A hot cup of tea goes perfectly with these babies!|