Suddenly the weather here has become rather chilly. Several weeks of 80°+ weather has turned into a week of rain with temperatures just over 60°. This is what I get for complaining about the heat! Actually, the brisk temperature is welcome after so many hot days, and is a nice reminder that autumn is on its way. Plus, it’s no longer torture to set the oven a-going, so I spent this morning baking something to eat for breakfast during the next week or so.

Since I am usually pretty busy, and also not much of a morning person, I tend to not be interested in breakfasts that require much effort, unless it’s a weekend or holiday. Muffins, bagels, or quick breads that can be made in advance and frozen are best, as I like things that be popped in the toaster oven and warmed up while the coffee is brewing. That way I can stumble around half-awake and not worry about causing any kitchen calamities.

Also, eating at home is more economical and also usually healthier. To be honest, I can’t stand most café muffins because they are too sweet for me to eat at breakfast. Streusel toppings, glaze, chocolate chips…these are fine for a snack, but first thing in the morning? My teeth ache just thinking about it. As a result, the muffins I made today are not heavily sweetened. Don’t be alarmed, though - a modest amount of sugar and the natural sugars in over-ripe bananas do keep them sweet, just not excessively so. Cardamom is the key spice used here, and I am pretty sure bananas and cardamom were separated at birth, or maybe long-lost lovers, since pairing them up produces such an amazing result. The flax seeds are optional, but are a nice way to sneak in some omega-3.

Banana Breakfast Muffins
1 cup all purpose-flour
½ cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/3 cup brown sugar
3 tbsp melted butter
1/2 cup plain yogurt
1 egg
1 cup (3 medium) very ripe bananas
1/2 tsp vanilla extract
1 tsp ground cardamom seeds
1/2 cup chopped pecans
2 tablespoons golden flax seeds (optional)

Preheat oven to 350°F. Grease muffin tins or line with papers.
Sift the flours, baking soda, baking powder, and salt into a medium bowl. Stir in flaxseed, if using. In a separate bowl, mash the bananas lightly with a fork, then mix them with the egg, melted butter, sugar, yogurt, vanilla, and cardamom. Add the flour mixture to the banana mixture in 2 or 3 batches and stir until just combined. Fold in pecans. Bake for 18-22 minutes, or until a toothpick inserted comes out clean. Cool for 10 minutes, then turn out onto racks to cool completely.