This banana nut muffin breakfast really hit the spot. I feel like I'm in a café eating an overpriced little breakfast with these banana nut muffins and a runny egg! It was quick and easy to throw together and a perfectly delightful little treat.
It all started, as much things do these days, with the coronavirus pandemic. For whatever reason, it's made absolutely everyone want to make banana nut bread! Since I'm already quite fond of banana nut bread, I have no qualms with attempting to make it again. The only problem is that my bread tin is in storage... So it's either buy another bread tin that I obviously don't use enough or come up with another option!
That's when I thought about muffins. My muffin tin is likewise, also in storage. But it has seen better days and I've been curious those muffin tins with reusable silicone inserts. I saw one at Home Goods the other day and couldn't necessarily justify buying it... But if I make muffins!
So, voila! Banana nut muffins!
Upon actually looking up muffin recipes, though, I was amazed at the sheer amount of sugar in all of them. I like sweets as much as the next person, but it's not exactly something that I want to eat just because it's Tuesday. So, I opted this time to make a sugar-free version with Greek yogurt and coconut oil, instead of granulated white sugar.
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Variations of Banana Nut Muffin Breakfast
I honestly don't ordinarily eat bread products for breakfast. I will occasionally make a sandwich or burrito with a runny egg, though, and it always hits the spot! For whatever reason, it just screams continental breakfast and reminds me of tossing things together on vacation.
This banana nut muffin makes me feel like I'm in a café eating an overpriced little breakfast. Only, obviously, at a fraction of the cost! This recipe is quick and easy to throw together. Banana nut muffins take less than 2 hours to make, which is quite a feat for most bread products that need a substantial amount of time to proof. And a fried, runny egg cooks in absolutely no time at all! I put both together before noon today and am feeling quite pleased and maybe a bit overly fancy about myself.
This meal consists of Sugar-free Banana Nut Muffins and eggs. The muffins take less than an hour to make 2 dozen and primarily consist of AP flour, bananas, butter, Greek yogurt, coconut oil, eggs, and walnuts.Reheat slightly before making eggs.
Cook Eggs
Preheat the skillet on medium-high. On my stove, this is about a 6 with a cast iron pan. If you aren't using cast iron, make sure to lightly oil the pan to prevent sticking.
Crack egg into the pan.It should be hot enough that the egg sizzles, but doesn't deep fry or brown immediately.
Let cook until golden brown on the bottom and you can flip the egg with ease. The whites should be fairly set on both sides, but not completely cooked.You want to cook this relatively quickly so that the egg yolk doesn't set, though. It should take about a minute or two. Turn the heat up if the egg whites don't cook quickly enough or down if the egg yolk starts to cook. Also immediately flip if this happens!
Flip and turn off the stove. Cook for another 30 seconds, or until the egg white is completely cooked. It should already be mostly set and this should take no time at all!
Immediately remove the egg from heat and serve alongside muffins.
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