Breakfast ~ Banana Lavender Topped Muffins & Barbecued Tempeh

Sometimes you crave something sweet. When that desire calls upon you, a good way to not over-indulge is to make mini-muffins topped with fruit. For this breakfast, I made banana mini-muffins. While they were in the oven cooking, I placed sliced bananas in a skillet with a little maple syrup and cooked until syrup thickened. The green beans were placed in the steamer for several minutes. Barbecued tempeh was heated in the wok. For plating the mini-muffins, I topped them with the maple syrup cooked bananas and then sprinkled with fragrant lavender petals. Filling the plate with steamed greens and barbecued tempeh makes it less likely that you will go back looking for more sweet muffins!

Basic Muffin Recipe

2 ripe bananas (or substitute other fruit)

1/8 c safflower oil

1/2 c sugar

1 c flour

1/2 tsp salt

1/2 tsp baking soda

Mix all ingredients. Place in greased mini-muffin pan. Cook 350 degrees for 20 minutes. 

Breakfast: Mini-muffins with cooked bananas, maple syrup and lavender, steamed green beans, and barbecued tempeh slices.