School Breakfast Made Easy
I don’t know about you, but around here it feels as if every morning during the school week is a struggle to get out the door on time. Between getting each kid out of their beds, finding clothes and (lost) shoes, packing lunches and backpacks it’s a chore to remember to feed them too. Not to forget to mention that my four little rascals are very picky eaters and for some dang reason breakfast is their least favorite meal of the day. That’s why this busy mom right here has devoted a lot of time in the kitchen preparing easy, fast and nutritious breakfast alternatives that my kids actually enjoy. This recipe for banana nut and raisin muffins are perfect for those busy school mornings. Since they’re made ahead of time (like on a Sunday), all my children have to do is grab them, spread a little Gold ‘n Soft butter on them and go. They’re even easy and portable enough to eat in the car on those super late mornings too.
Seriously Out of This World
I cannot rave about these banana nut and raisin muffins enough. Every time I make a batch for the week I can hardly contain myself from eating them all when they’re hot out of the oven. They’re surprisingly moist, very delicious and when Gold ‘n Soft with a great taste of butter is added to them – they’re out of this world!
Gold ‘n Soft at Ralphs!
Whenever I’m running low on Gold ‘n Soft butter I head to my local Ralph’s grocery store. Our local Ralph’s has the best bakery with fresh bread loaves on display all year round. Since Gold ‘n Soft spreads so easily with zero trans fat per serving and no cholesterol and hydrogenated oils it’s a perfect pair for all kinds of fresh breads and my banana nut and raisin muffins. The 15oz tub is compact size which makes it great for my crammed refrigerator.
Banana Nut and Raisin Muffin Recipe
- 1 Cup of Flour
- 1/2 Cup of Whole Wheat Flour
- 1 1/2 Teaspoons of Baking Soda
- 1/2 Cup of Sugar
- 1/4 Cup of Dark Brown Sugar (packed)
- 1/4 Teaspoon of Salt
- 1/8 Teaspoon of Nutmeg
- 1/4 Teaspoon of Cinammon
- 1/8 Teaspoon Allspice
- 1/2 Gold ‘n Soft Spread (melted)
- 3 Ripe Bananas (smashed)
- 1 Large Egg
- 1 Teaspoon Vanilla Extract
- 1/2 Cup of Chopped Walnuts
- 1/4 Cup of Golden Raisins
Preheat oven to 350 degrees. Mix white flour, whole wheat flour, baking soda, salt, allspice, nutmeg and cinnamon in a bowl. In a seperate bowl, mash your extra ripe bananas with a fork or a masher, add white sugar, dark brown sugar, egg, melted Gold ‘n Soft spread and vanilla and stir. Pour wet ingredients into the dry ingredients and stir just until mixed. Gently mix in 1/4 cup of chopped walnuts and 1/4 cup of golden raisins. Pour into muffin cups and sprinkle remaning chopped walnuts on top. Bake for 20 minutes. When muffins are still warm, add more Gold ‘n Soft spread to taste. Enjoy!
Step-By-Step in Pictures
Make Ahead and Save Time!
The brilliance of this recipe is that you can make it ahead of time and enjoy it later. When I know that we’re going to have an extra busy week and that mornings will be a challenge I will bake a few dozen of these banana nut and raisin muffins to last us for awhile. Nothing beats planning ahead! My kids love them and I love that I am able to provide something nutritious and delicious without any daily effort. You can visit Gold ‘n Soft for more great recipes.