I love a good breakfast muffin. You know, the type that can be baked in advance and when you wake up late for school or work, or you are just having a lazy morning, you can pop one out of the freezer or fridge and microwave or toast it until it is warm. It feels like a home cooked breakfast (well, technically it is, because you did make it previously!), but took absolutely no effort. That is my type of breakfast and I love waking up to something that easy and delicious.
My husband is a huge fan of coffee. I mean, he absolutely loves his fix every single day. I honestly think he has too much of an obsession because he cannot get enough and if a day goes by without it, he gets a headache. Yeah, it is pretty bad. He also loves bananas. He will chop up a banana in his oatmeal, over his peanut butter toast and with a dinner of pasta. I mean, he really loves it. So, I decided, why not combine his love for both of these things into one tasty and filling breakfast I know he will love? I did and came up with this!
Photo and recipe courtesy of Handle the Heat.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: If you cannot find espresso powder, instant coffee will work.
