If you’ve come here for a sausage patty topped with a fried egg and sandwiched between two banana muffins… you’ve come to the wrong place. (But Paula Deen will gladly help you out there.)
This breakfast sandwich is more just a muffin that’s been lightly pan-toasted and stuffed with fruit and nut butter. But ain’t nothin’ wrong with that, right?
Any time I make muffins I end up making one of these “sandwiches.” I am very much a fork-and-knife kind of diner because otherwise I feel like I haven’t really eaten anything. (Hence, my desire to eat my smoothies with a spoon.) I guess I feel like slurping a smoothie from a straw or popping a muffin straight into my mouth just isn’t as satisfying as it is when silverware is involved.
After you’ve made the muffins (and you can use any muffins), this is not so much a recipe as an assembly of different foods. If you’re not sure which muffins you want to make, I’ll say that lately I’ve been digging anything of the almond flour/meal variety.
I suppose not everyone receives a sack of almond meal for Christmas, but not everyone has my mom. So while you brood over how inferior your stocking was without a sack of almond flour in it, I’ll tell you what to make once you go buy your own.
Almond Flour Banana Muffins
Every single recipe I came across online for these was some variation of this exact recipe: banana nut bread. So rather than try and reinvent the wheel, I’m sharing that with you below because for some reason every time I share a link to a recipe everyone is all, “WHERE IS THE RECIPE DO YOU HAVE A LINK???”
- 3 cups almond flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 3 teaspoons cinnamon
- ¼ cup coconut oil (or any oil you have)
- 3 large eggs
- 2 ripe bananas, mashed
- 3 teaspoons vanilla
- Preheat oven to 350 degrees and line muffin tins with liners
- Combine dry ingredients (almond flour, baking soda, salt, cinnamon)
- In a separate bowl mash banana and mix in oil, eggs, and vanilla
- Add wet ingredients to dry and stir to combine
- Pour batter into muffin cups and bake 19 – 21 minutes
A few things that are different in the recipe I posted here vs on their website:
- I baked for a shorter time because they were baking a full loaf and I did muffins.
- I changed the order in which things are mixed in because their way just had too many bowls and steps
- I omitted nuts but you could put them back in.
Muffin Breakfast Sandwich Assembly
- Slice the muffin in half
- Grease a skillet and toast your muffin halves on each side
- Leave the hot pan and add about a tablespoon of oil, chopped fruit of choice (I used apples), cinnamon and nutmeg
- Saute the fruit until tender, adding splashes of water any time the pan looks dry
- In a bowl combine about a tablespoon of nut butter, 2 teaspoons milk, and a splash of maple syrup if you want
- Assemble your sandwich by adding nut butter sauce and sauteed fruit
- So good.