lavender ginger buttercream + on perfectionism
Spring is coming! And you know what? I think for…
Hey there, whoever is reading this right now 😉 I’m currently staying with a friend near Augusta, Georgia, and i’m absolutely flashed about how big everything is in America! Now, as a native american you’d probably say ‘um, but this is normal?’ but for a girl that was born and raised on the german countryside, it’s pretty exciting to see how vast everything is, how friendly people are here, and how many choices you have in the supermarket (this is the most amazing thing i discovered about being here so far, i even found some cashew milk based ice cream in the supermarket which i could only dream of in my little village on Germany!) I could go on about my experiences here much longer, but i guess i’d better move on to the actual subject of this article instead 🙂
I actually made these muffins as cupcakes for my birthday, but the vanilla rosemary frosting wasn’t good enough for me wanting to share it… The muffins on the other hand went out to be really good, and i guess if sliced in half and topped with nut butter or jam or even both (or coconut cream?) they would have been soo delicious!
So i finally decided against sharing the whole cupcake recipe but for sharing the recipe for the muffins. They’re even sister approved, which actually means something as my sisters tend to be super suspicious and critical with my creations 😛 About these little guys now: They’re not as fluffy as usual muffins; i would describe the texture more as banana-bread-like… Which is what makes them special! (And why i called them breakfast muffins)
Here’s what my sister said when she tried them: ‘Ohh, Jezi (my nickname), they’re good!!’
And what i thought: ‘yesss, mission accomplished!
And here’s the recipe:
Banana Chocolate Chip Breakfast Muffins (makes about 12)
And that’s it! Enjoy!