Or…. Banana Nutless Lemon Muffins

For a dinner desert, I decided to make Chef Tom’s Banana Nut Muffins. I left off the nuts because our budget doesn’t allow for walnuts and pecans these days and I didn’t think peanuts were going to cut it. I added about a tbsp. of lemon juice because I like the way it brings out the flavor of banana bread.

Doubling the recipe made 12 in a large muffin tin and 3 heart-shaped muffins in disposable tin foil pans. As you can see, only five were left. They were soooo good. I had made a bbq shrimp fettucine dish for dinner, so I know I blew my carbs and sugar for the day. But my tummy sure is happy and the kids loved the heart shaped muffins.

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