There just aren’t very many days when I have quiet mornings. I’m sure most of you can relate to that statement, especially if your children are still living at home.

For the longest time, I have craved quiet mornings where I could spend time getting things accomplished, checking things off of my never-ending to do lists.

I’ve made a few attempts. Getting up earlier than everyone else in my house only to have the floor in the kitchen creak as I passed through to my office, waking my son immediately.

One morning in particular, I crept out of bed two hours earlier than the normal time for me. Everyone else sleeping peacefully. I soundlessly stirred my cream in my coffee and avoided the noisy floorboard in the kitchen, I knew this would be my morning. It would be my golden hour. All mine.

And then I heard quiet footsteps behind me. Rubbing his sleepy eyes, Little Buddy asked, “Mama, are you alright?”

With a kiss on top of his head, I pulled out the banana bread muffins I’d made the night before and whispered, “I’m perfect now.”

 

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We sat quietly enjoying our muffins and watching the sun paint it’s warm light over the farm. Few words were spoken as we watched the turkeys begin their trot up the runway and birds getting their early morning drink and meal from our bird feeders and baths.

God was providing our entertainment this morning. The kind that no television show can ever truly capture.

My to do list continues to grow longer and my mornings are usually busy and rushed, but now my perspective of a perfect quiet morning for me has shifted from plowing through those to do lists to sitting quietly with my son and enjoying God’s wonder over delicious Banana Bread Muffins.

Southern Banana Bread Muffins

Banana bread muffins make a delicious breakfast or afternoon treat.

Review Recipe

Print Recipe

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 12
Author: Robyn Stone | Add a Pinch

Ingredients

Glaze

  • 1 cup confectioner's sugar
  • 2-3 tablespoons orange juice

Instructions

  • Preheat oven to 350º F. Line muffin pans with paper liners and set aside. Prepare banana bread batter according to banana bread recipe. Pour into prepared muffin pans, filling 3/4 full, and bake until golden brown and the muffins spring back to the touch, about 25 minutes.
  • Top with a quick glaze.

For the Glaze:

  • Stir sugar and orange juice together and while muffins are still fresh and hot, pour the glaze over the top of the muffins.
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Enjoy!
Robyn xo

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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4 Comments Leave a comment or review

  1. Your ingredients don’t list milk but you instructions talk about using it in the batter. Can you tell me weather or not I need to use it and if so then how much? Thank you 🙂

    1. Thanks so much for catching that, Shanna. There is not milk used in this recipe. I’ve updated to remove that! Hope you have a great week.

  2. Robyn this recipe is like taste buds magic. I absolutely loved this and it turned out fabulous. I’m from Trinidad & Tobago so I just had to add a little cinnamon and nutmeg 😄. Thank you for sharing your awesomeness!

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