I’m committing a cardinal sin of blogging this week, as my post has no pictures. But, I actually have a good excuse. My husband ate it. Last week, my sister and her boyfriend spent the night at our house on a weeknight, so I thought I would make this cake into muffins so everyone would have something for breakfast the next morning. I made these at night and planned to take pictures the next afternoon with whatever muffins were left over. The trouble is, David didn’t realize this plan and took all the leftover muffins with him to work, leaving me with no muffins to photograph. I was annoyed for about two minutes, but it was an honest mistake. So, I’m sorry that I’m leaving no visual here, but I can assure you that these muffins were very much appreciated!
Because I didn’t have that many people to eat these, I decided to cut the recipe in half and make them into muffins. This also worked since I wanted to make these to grab quickly on the way to work. Everyone liked them, and they made a great breakfast. David said that they were pretty much like regular banana bread. With half the recipe, you can get 12-14 muffins depending on how you fill the tin (I tend to overfill muffin and cupcake tins). Mary of The Food Librarian chose this recipe, and you can view the recipe on her blog. You can also visit the TWD blog to see what they actually looked like 🙂