This morning was such a beautiful fall day in Albany. I took Jack for a walk and it was so picturesque with the leaves falling and the trees showing off their bright autumn colors. All I needed to be comfortable was a light sweatshirt so walking the dog was quite enjoyable.
I’ve been in a fall mood when it comes to cooking, too. Last night I made roasted vegetables with apple butter glaze and it was amazing. Roasted vegetables are so easy: wash ‘em, chop ‘em, glaze ‘em or throw some herbs in there, toss them into a 400* oven and roast for about 45 minutes. And they are SO tasty. This morning I wasn’t feeling my usual oatmeal, so I threw together some quick banana pecan muffins.
Banana Pecan Muffins
1/2 c. white flour
1/2 c. wheat flour
3/4 t. baking soda
1/4 t. salt
2 overripe bananas, mashed
1/2 c. brown sugar
3/4 stick of butter, melted
1/2 t. vanilla
1/4 c. chopped pecans
Preheat oven to 350*. Mix dry ingredients first, set aside. Mix wet ingredients together. Add in dry ingredients until just mixed. Leave batter slightly chunky. Pour into greased muffin tins and bake for 18-20 minutes.
This makes about 10 normal muffins and 6 large ones, depending on your muffin tin. Have fun with this recipe — it’s so easy! Find healthier substitutes, try all wheat or all white flour, use different kinds of nuts, add some cinnamon, try it with blueberries. Get creative!
We’ll probably enjoy these on the go since the Roommate and I are running errands today for the Boyfriend’s birthday. His birthday is Thursday and we’re having a party Friday for him so supplies are needed!
The talented and busy Zesty Cook is having an awesome giveaway for POM Tea. Head on over and enter!