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Two Sisters Times Two, Serial #20 and Cinnamon Swirl Banana Muffins

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It’s mid-summer. You want a treat that’s tasty, versatile, healthy and not too heavy.

It’d be nice if you could pack it in a bag lunch for work or a backpack for that bike ride. But then again you’d like to have something made ahead for breakfast that would both encourage you to get out of bed and also make it easy and quick to run out the door (always nice to squeeze in an extra five minutes of sleep).

And what about something for an afternoon snack along with a glass of iced tea or lemonade to share with your neighbor that might drop by. And last but far from least, can it also be a late-night nibble to eat while you’re curled up on the couch reading or listening to the continuation of the serial novel you’ve been following week after week?

That’s four desserts, right? And who has time to make all that?

Reading and Recipes to the Rescue! (R&R to the R!) This Cinnamon Swirl Banana Muffin recipe, which just happens to make four muffins, will meet all your needs from breakfast to a late-night snack, and in a package that’s easy and healthy, light but satisfying.

So give them a try to see how well they meet your summertime snack requests.

banana cinnamon swirl muffinsCinnamon Swirl Banana Muffins

1 medium very ripe banana, mashed

2 Tablespoons unsalted butter, melted

1/4 cup granulated sugar

1 egg white

1/4 teaspoon vanilla extract

1/2 teaspoon baking soda

pinch of salt

1/2 cup all-purpose flour

2 Tablespoons light brown sugar

1 teaspoon ground cinnamon

banana cinnamon muffins

Preheat your oven to 350 degrees. Line 4 muffin cups with paper liners, and set aside.

In a mixing bowl, beat together the mashed banana, melted butter, granulated sugar, egg white, and vanilla extract, making sure ingredients are fully incorporated. Stir in the baking soda, salt, and all-purpose flour until just mixed and no large clumps remain. In a separate bowl, mix together the brown sugar and cinnamon.

Spoon some of the batter into the four muffin cups, filling a third full. Sprinkle the brown sugar cinnamon mixture on top of batter. Divide the remaining batter between the muffin cups, filling each cup about 2/3 full, and sprinkle remaining brown sugar cinnamon mixture on top.

Bake muffins in preheated oven for 24-26 minutes, or until a toothpick inserted in the center comes out clean. Cool the muffins in the pan for 30 minutes. Serve warm.

Makes 4 muffins.

cinnamon swirl banana muffin

{Adapted from Lovin’ From The Oven}

Click below to listen to or read Serial #20 of “Two Sisters Times Two”.

Two Sisters Times Two, Serial #20, audio © Jeffrey Anderson

Two Sisters Times Two, Serial #20, text © Jeffrey Anderson


About Elaine

2 responses »

  1. This may sound sarcastic but I’m serious, how are these healthy?

  2. Delicious, easy and fast, this one is a keeper.


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