Hey everyone! The last few weeks have been crazy. My husband got back from deployment after 7 months, we had family come in from out of town, we went on our very belated honeymoon to Cabo San Lucas and this weekend was our one year wedding anniversary! Honestly, we were so wiped out, we scrapped our plans for going out to a fancy Italian dinner in favor of picking up Indian take-out and a bottle of champagne from Whole Foods.
I need to get myself back on schedule. Working out and planning out meals went out the window for a couple weeks, and so did blogging. Now it’s Monday, everything is getting back to normal, and it’s time to reset.
So I’m back, baby, and I’m baking!
Baking still makes me nervous. Don’t let anyone tell you a chef and a baker are the same thing, it’s a whole different set of skills. Since I don’t have total faith in my own baking skills, I like a shortcut. Enter: boxed cake mix.
You know you have one, tucked away in the pantry “just in case.” There’s no shame! The box did all the hard work for you by measuring out and mixing the dry ingredients and leavening agents. Great for me, because I can’t seem to bake anything without ending up with flour all over my pants.
I’m not going to use cake mix for a dessert though, I’m using it for a breakfast recipe. Everyone loves warm, fluffy, straight-from-the-oven muffins in the morning, but no one wants to get up early to start baking, especially on a weekday. That is, until they see how easy my shortcut banana bread muffins are!
- 4 ripe bananas
- 2 eggs
- 1/4 cup vegetable oil
- 3 Tbsp brown sugar
- 2 tsp cinnamon
- 1 box of spice cake mix (I recommend Betty Crocker Delights Super Moist Spice Cake Mix)
- 2 Tbsp chia seeds (optional)
- Preheat the oven to 350 degrees and prep a muffin pan with cooking spray.
- Peel and mash the bananas in the bowl of your mixer (or a large bowl if you have a hand mixer) and add two eggs. Beat on low for about a minute until it’s fairly smooth (some lumps are fine).
- Add the oil, brown sugar and cinnamon and mix slowly, just until the ingredients are well incorporated. Add the cake mix and chia seeds, and mix on low for a minute. You want the batter to be blended, but you don’t want to over mix.
- Fill the muffin tin with the batter, almost all the way up but not to the rim. Bake for 20-25 minutes until a toothpick comes out clean.
The batter takes about 5 minutes to put together and you only have to get one bowl messy. Pop these in the oven, then go get dressed or read the news or wake up the kids, and return to fresh muffins. It’s so easy.
I made my cake mix recommendation above. If you can’t find that exact brand, try and keep an eye out for mixes with everyone’s favorite word on it: MOIST. My muffins came out super light and airy, but in no way dry.
After initially testing this recipe, I was making a batch for today to double check and shoot some pictures of (and chow down on) and I decided to throw in some chia seeds at the end. It doesn’t change the flavor at all, but it adds a bit of texture. It’s a great way to sneak in something healthy but not necessary for the recipe. Next time I might actually double the chia, it’s pretty hard to detect.
This is a fun recipe too because you could really use whatever kind of box cake you like. I feel like a lot of people keep a box of vanilla and/or gold cake mix around, so you could add more of your own cinnamon and spices to it. I also wouldn’t be mad at a chocolate dessert version of this, warmed up with some whipped cream or with bananas foster, if you are feeling ambitious.
Ahhhh! It feels great to have everything back on track. I hope you’re feeling as good as I am. Summer is around the corner and we should be getting news in coming months about our next big move (if it works out, it’s an exciting one, but my lips are sealed for now!). Until then, catch me here every other Monday for new posts or follow me on Instagram, Facebook and Twitter.