The holidays are here. That’s obvious.
We need quick and easy breakfast ideas for kiddos home from school, visiting, family and friends, and our hungry and deserving tummies!
We also need a little bit of sunshine – a bit extra depending on where you live ☀️.
Sunshine, banana bread, tropical fruit and nut crunch all baked into a perfect breakfast muffin – now we’re talking!
Sunny Day Trail Mix Banana Muffins

Sunny Day Trail Mix Banana Muffins

1 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. sea salt
2 medium ripe bananas
1/2 cup butter, melted
1/2 cup heavy cream
3/4 cup packed light brown sugar
2 large eggs
1 tsp. vanilla extract
1 1/2 cups Hammonds Sunny Day Super Snack Mix, broken into pieces
1/2 cup honey roasted and salted peanuts

Preheat oven to 400 degrees.

Prepare a muffin pan with 12 muffin liners.

In a large bowl, mash bananas until only small chunks remain. Add the melted (and cooled) butter, cream, and brown sugar and stir until well combined. Add the eggs (beaten) and vanilla and stir until combined.

In a separate bowl combine flour, baking soda, baking powder and sea salt. Mix well.

Combine wet and dry mixtures until just combined. 

Fold in the snack mix

Divide the batter among 12 muffin cups. Leftover batter can be baked into mini cakes in separate ramekins).

Divide the peanuts evenly among the muffins and top, just before baking.

Place in oven and immediately reduce the oven temperature to 350 degrees. (A pre-heated HOT oven to begin with is preferred, hence the 400 preheating arrangement). Bake for approximately 20 minutes or until a toothpick inserted into the center of a muffin comes out clean, and tops are turning golden brown.

Remove from oven and allow to cool for five minutes. Remove muffins from pan and serve while still warm.