what we bake: banana bread muffins

The last two weeks I have been obsessed with banana bread.  It seems to be the only thing I feel comfortable making without sugar {and subbing in agave}.  It is also the only thing that I will eat in the morning for breakfast, currently.  Finding time to eat is so hard with a little baby, because in between her breakfast and lunch, I'm rushing around trying to tidy up and get ready before the next meal.  This usually equals me shoving down a piece of leftover toast and calling it good.  But, banana bread is helping me do better.  Thank heaven for sweet, delicious bananas.

Banana Bread Muffins
adapted from The Baker Upstairs

1 cup agave nectar
2 tablespoons butter, melted
1 egg
3/4 cup milk
3 cups whole wheat flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 cup mashed banana (about 3)
1 teaspoon vanilla
1 teaspoon cinnamon

Heat over to 350 degrees.  Prepare 18 muffin cups by spraying with cooking spray.  Mix agave, mutter and egg thoroughly.  Stir in milk.  Mix in flour, baking powder, salt, and cinnamon, then blend in mashed banana and vanilla.  The batter should still be a little lumpy, so be careful not to overmix.  Scoop into muffin cups, filling 2/3 full.  Bake for 18-25 minutes, and remove when a toothpick is inserted into the center of a muffin and comes out clean.



  1. Cute blog!
    Love the recipe!
    Just followed your blog, hope you follow my blog too!



  2. Thanks Caroline! You are sweet. Love your outfit posts and congrats on your new blog button! Thanks for following.


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