Today I bring you Banana French Toast Muffins, soft and moist banana muffins with a fluffy french toast topping and a sprinkle of peanut butter chips.
Confession time. I’m already failing on part of my New Year’s resolutions. Still going strong on yours, are you? Fight the good fight, my friend! Some of my resolutions have been easy: Read more books. Easy, given my house turned camp strep throat for a month and I discovered my car needs work, hence the only escapes I’ll be making soon will be into books.
Spend less time on things with no real value in life. I’ve been doing good on this one, too. Instead of letting myself get sucked into meaningless clickbait, spending half an hour, okay, more, reading utter nonsense, I’ve been mindful to ask myself, “Come one, is it worth _____ minutes/ hours of your life, Amy?” Never fails, it never is. I’ve been playing games on my phone less also, only indulging when I’m stuck waiting somewhere. Both are such time sucks. Marie Tsum Tsum why do you evade me!
Exercise more. Fail so far. I bought a new knee brace so I could get out and exercise more. My knee got too fat for my old one ← last year’s excuse. I found an exercise class that sounded fun and had a time that worked for me. It filled up before I could register.
Eat breakfast everyday. Fail. Breakfast is a struggle for me. By the time that I’ve fed my children breakfast, I’m ready to move on to the next part of my day. I bought some bananas recently to make myself Chunky Monkey Breakfast Chia. I really love that stuff. But half the bananas were devoured instantly, from shopping bag to hungry kid. The rest of the bananas I found mysteriously stored in the corner behind the food processor. By that time they were riiipppee. Hidden next to them was a slightly stale half loaf of bread. (Mom Detective theory: A child selfishly squirreled them away and forgot about them.)
2 ripe bananas and half a loaf of slightly stale bread. What’s a gal to do with those? Well, this gal made some lovely moist banana muffins with fluffy french toast topping and for good measure sprinkled them with peanut butter chips. Delicious breakfast? Indeed! Frugal fixing? You betcha. I’m counting this one a big win.
You guys know by now that I love frugal recipes using humble ingredients. Last week’s Maple Bacon Cornbread is a good example, so are my Instant Oatmeal Scones, both rely on simple pantry finds. Well add these muffins to the list. The base of these banana french toast muffins is a moist and flavorful banana muffin. The topping gets all wowwy. Part of the mashed bananas is saved to incorporate into the batter for the french toast topping, giving it a light banana flavor. I only added a teaspoon of peanut butter chips to each muffin because I didn’t want the peanut butter to overpower the bananas, but if you don’t like peanut butter, feel free to omit them from the recipe. I just really like PB and B! These taste great as is, but for full french toast effect, drizzle the tops with warm maple syrup and enjoy!
PS: Best of luck on your resolutions!
PPS: If one of your resolutions was to bake more, here’s a good place to start⇓
Banana French Toast Muffins
- 3 Tablespoons milk
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 Tablespoon mashed banana
- 6-8 slices bread
- 1/3 cup peanut butter chips , if desired
- 2/3 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 2 large mashed bananas
- 1 teaspoon vanilla extract
- 1 2/3 cup all purpose unbleached flour
- 1 teaspoon baking soda
- 1/2 tsp salt
Preheat the oven to 375 degrees.
Prepare muffin tins by lining with paper liners or greasing well with shortening.
In a medium sized mixing bowl, mix together the mashed bananas, reserving one heaping Tablespoon of finely mashed banana for the French toast topping mixture, sugar, vegetable oil, eggs, and vanilla. Stir in remaining dry ingredients and mix until all ingredients are just moistened.
Divide the batter evenly among the muffin cups, filling 2/3 full.
Remove the crusts from the bread and cut into cubes.
In a medium sized mixing bowl, whisk together the milk, egg, vanilla, and reserved banana.
Place the bread cubes in the batter, turning so every piece is evenly coated with batter.
Place one heaping Tablespoon of the French toast topping onto the top of each muffin.
Sprinkle a teaspoon of peanut butter chips onto the top of each muffin, pushing lightly into place, if desired.
Bake at 375 degrees for 18-22 minutes or until the tops are lightly brown and set.
Here are a few more of my baked breakfast favorites you might like.