Strawberry Banana Nut Muffins & Veggie Scrambled Eggs

I don't really have any fun story to go along with this recipe. It's an adaptation of a recipe I got from my Better Homes & Gardens cookbook. I had tried the muffin recipe from the cookbook several times before but they always came out super dry and bland in flavor. But the banana bread recipe the cookbook had was delicious! So I took the banana bread recipe, added in a few things here and there, and then cooked it based on the muffin recipe time. The end result: moist, flavorful, delicious muffins! These muffins are great for easy grab-and-go breakfasts, or for making in bulk and freezing for future breakfast events. Enjoy!

Strawberry Banana Nut Muffins

Ingredients:
1 3/4 cup all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon (optional)
3/4 teaspoon nutmeg (optional)
2/3 cup sugar
6 tablespoons butter
2 eggs
2 tablespoons milk
1 cup strawberry yogurt (this is my trick for making really moist muffins! You can use whatever flavor yogurt you prefer. Strawberry is great, but I've also used vanilla before too.)
1 cup mashed ripe banana
1/2 cup chopped walnuts

Stir together flour, baking powder, soda, cinnamon, nutmeg, and ½ teaspoon salt. Set aside.
In a mixing bowl cream sugar and butter together. Add eggs and milk, beating until well blended. Add the yogurt and beat until smooth. Add flour mixture and banana alternately to creamed mixture, beating until smooth after each addition. Fold in nuts.

Turn batter into lightly greased or non-stick muffin pan. Bake in a 350 degree oven for 20-25 minutes or until a wooden pick inserted near the center comes out clean. Cool in the pan for 5 minutes before turning onto a wire rack to cool.

Serve warm, or store in a large Ziploc bag at room temperature. The muffins will become more moist each day. If you want to keep the muffins for long term, store them in the freezer for up to 3-4 weeks.

In the picture above, I also served the muffins with veggie scrambled eggs. They're super easy to make and a very tasty way to sneak in more veggies! This is how my family has always done scrambled eggs. You'll never find plain scrambled eggs in my parent's house!

Veggie Scrambled Eggs

Ingredients:
eggs
spinach
onion
mushrooms
olive oil
salt and pepper to taste

In a non-stick pan, saute the onions, mushrooms, and spinach in olive oil (about 1-2 Tbl. depending on how much you're making).

In a bowl, whip the eggs until slightly frothy.

When the onions are starting to turn opaque, the mushrooms slightly brown, and the spinach is wilted, add in the whipped eggs.

Sprinkle in some salt and pepper to taste.

Scramble the eggs and veggies together and serve hot.

*I didn't add any measurements to the ingredients because it all depends on how much you want to make, and your own personal tastes. I usually go a little mushroom heavy just because I like mushrooms, but to each his own.