Muffins have a special place in my heart. Really. There’s a coffee shop that everyone knows who goes to school at Arizona State–the Coffee Plantation–and, since I grew up in Tempe and went to ASU, I was frequenting Coffee Plantation since the age of 10 (where I remember trying for the first time one of their deliciously sweet Italian sodas and perfect fruit tarts). Coffee Plantation also has the most scrumptious, moist, and wonderfully oversized muffins. I would ride my bike to campus on cold mornings (yes, it does get cold in Arizona) and stop for one of my favorite plump blueberry muffins and a coffee before work or school.
I still love to have muffins for breakfast–both because of my fond muffin memories and because I generally like something sweet in the morning (I’m still bitter that Starbucks switched out their very berry coffeecake, which I ate for breakfast for years). I’ll usually make a batch of muffins on Saturday or Sunday for the week with my son or husband. Muffins are incredibly easy to make from scatch–so don’t be fooled into buying the boxed muffin mixes–you most certainly have everything you need to make muffins in your pantry and refrigerator already–even if you’re not that keen on baking.
3. In a separate bowl, beat together 1 c pumpkin puree (from can), 2 (preferably ripe) mashed bananas, 1/3 c vegetable oil, 1/3 c water