Double Chocolate Banana Muffins

I had a not so great day the other day and needed a pick me up and these muffins did exactly that…plus it allowed me use up two over-ripe bananas. Yes once again I found myself with over-ripe bananas. My little man has been eating bananas like crazy and they don’t last long around the house.

We all loved these muffins! They were the perfect amount of chocolate, hint of banana and perfect when they were still warm from baking. The perfect after dinner snack to help turn my day around! I know I’ll be making this again!

1 1/3 cups smashed bananas (about 2-3 bananas)
1/3 cup coconut oil
1 egg
1/2 cup brown sugar
1/4 cup sugar
1 1/2 cups flour
1/4 cup cocoa powder
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Line a muffin pan with paper liners and set aside.

In a mixing bowl, beat the bananas, oil and egg together. Add in both sugars and combine. In another bowl, sift together the flour, cocoa powder, baking soda, baking powder, salt and cinnamon. Slowly stir the dry ingredients into the wet mixture until combined. Stir in the chocolate chips.

Divide the batter until each is 2/3 full. Bake for 18 minutes or until a toothpick insert in the middle comes out clean. Allow the muffins to cool in the pan for a couple of minutes and then remove and cool completely on a wire rack.

Source: Inside Bru Crew Life

Pumpkin and Chocolate Muffins

Today’s my reveal day for The Secret Recipe Club. This last month flew by and I’m not sure where the time has gone! My assignment this month Jane’s Adventures in Dinner. Jane has so many amazing recipes with mouth-watering photographs! I love her creativity and variety! I had planned to make her pretzel dogs, but my daughter had dental surgery last week and I didn’t want to miss out on eating them. They’re on my list to make for next week! Since she could only eat soft foods, we decided on Jane’s Pumpkin Chocolate Swirl Muffins. I made a substitution of flour in the chocolate batter and used whole wheat, which resulted in super thick batter that we couldn’t swirl. Regardless, they tasted great and both kids loved them! They’ll make great snacks for the kids to take to school this week.

On a quick note, I wanted to let everyone know of an amazing Rodan + Fields deal coming up. If you’re a preferred customer, you’ll have the opportunity to get a hold of the AMP MD roller at my price, 15% off the preferred customer price! There’s still time to become a preferred customer, contact me today!

Now, back to the recipe. 🙂

15 oz can pure pumpkin
1 tsp vanilla extract
1/2 cup brown sugar
1/2 tsp cinnamon
3 eggs 
2 1/4 cups flour
1/4 cup cocoa
1 tsp baking soda
1 tsp baking powder
Preheat oven to 350 degrees. I would lightly spray a muffin pan instead of using paper liners. Set muffin pan aside. 
In a medium sized bowl, combine the pumpkin, vanilla, brown sugar, cinnamon and eggs. Divide the batter in half and transfer half to another bowl. In one bowl, add in 1 1/4 cups of flour, 1/2 tsp baking soda and 1/2 tsp baking powder. Stir to combine. In the other bowl, combine 1 cup flour, 1/4 cup cocoa, 1/2 tsp baking soda and 1/2 tsp baking powder. 
Divide the pumpkin batter between the prepared muffin tins and then divide the chocolate batter. Swirl the batter together…if you can… 😉 Bake for 15 to 18 minutes or until a toothpick is inserted in the center comes out clean. Remove and allow to cool in the pan for 5 minutes. Remove from the pan and allow to completely cool on a cooling rack. 


Apple Muffins {Clean}

Over the weekend, we had plans to go apple picking but Cooper wasn’t feeling 100% and we decided not to go. I had plans to make applesauce and start making some other treats with apples, so I stopped a fruit stand along the side of the road and picked up a basket of Laura Red apples. I had never heard of this variety of apples before but the man selling them said they were great for both eating and baking. Perfect since I knew I wanted apples for eating and baking. They’re delicious, the perfect combination of sweet and tart.

After making a batch of applesauce, I wanted to make muffins for the kids for breakfast and came across this recipe for apple muffins on Pinterest. I loved that they are clean and contain very little sugar. I also was excited to use my homemade applesauce. We all loved them warmed with a little tab of butter melted on them. YUM! The perfect breakfast muffin!

1 medium sized apple, peeled, cored and chopped into small pieces
2 tsp cinnamon
1 tsp nutmeg
3 Tbsp honey
2 cups whole wheat flour
1 tsp baking soda
1/2 tsp salt
1 cup applesauce
1/2 cup water

Preheat oven to 350 degrees. Line a muffin tin with liners and set aside.

In a small bowl, add the chopped apple, cinnamon, nutmeg, vanilla and honey. Mix together until the apple is well coated. In a large bowl, sift together the flour, baking soda and salt. Add the applesauce, spiced chopped apples and water. Slowly stir to combine the batter.

Divide the batter into the lined muffin tins and bake for 20 to 25 minutes. Remove from the oven and allow to cool slightly before enjoying!

Source: Team Tuttle      

Biscoff Coffee Cake Muffins

It’s been quite quiet in my kitchen lately. I haven’t been inspired to cook or bake lately and I’m blaming it on the weather! Temperatures have been all over the place and I can’t find the motivation to get moving. It also didn’t help that Madeline came down with strep throat before the holiday weekend, but luckily after one dose of antibiotics, she was feeling much better.

I’m still working on the case of Biscoff I won a couple months ago. I gave a few jars away and I’m going to need to try out some new recipes to use it. I decided the first venture was muffins, since we all know how much I love making muffins. These were good, full of Biscoff flavor but the crumble didn’t stay crumbly like I had hoped.

1 3/4 cup flour
1 cup sugar
1 stick unsalted butter, softened at room temperature
2 eggs
1 cup nonfat plain Greek yogurt
1 1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1 tsp vanilla
3 Tbsp Biscoff spread

1/2 cup flour
1/4 cup brown sugar, packed
3 Tbsp unsalted butter, cold
1 Tbsp Biscoff spread
1/4 tsp salt
1 tsp cinnamon

Preheat oven to 350 degrees. Line 2 muffin tins with paper liners and set aside.

In the bowl of a stand mixer, cream the butter and sugar together until smooth and creamy. Add the yogurt and mix to combine. Add in the vanilla, cinnamon and 1 egg. Mix until combined and then add in the last egg and mix.

In a small bowl, whisk together the flour, baking powder, baking soda and salt. Slowly add the dry ingredients to the wet mixture and combine. Remove 1 cup of batter and place in  small bowl. Add in the Biscoff spread and stir to mix together.

Divide the batter and fill 1/2 way full. Add a dollop of the Biscoff batter on top and swirl with a knife.

To make the topping, combine the flour, brown sugar, salt and cinnamon together. Cut in the butter and Biscoff with a pastry knife (or two knives like scissors) until a crumble forms. Sprinkle the top of each muffin generously with the crumble.

Bake for 22 to 25 minutes or until the tops begin to brown. Remove from oven and place on a wire cooling rack to cool for 5 minutes. Remove the muffins from the pan and place on the cooling rack to completely cool.

Source: Life Made Simple

Lemon Chia Muffins

I’m on the PTO at Madeline’s school and last week we provided the bus drivers with an appreciation breakfast. I was looking for a springy muffin and I saw these muffins on Pinterest and knew that lemon muffins would be perfect! They’re moist and lemon is really the highlight of these muffins. I substituted chia seeds for poppy seeds since I didn’t have poppy seeds. The glaze on these muffins was amazing. The addition of melted butter makes all the difference. I’ll be adding a little butter anytime I make a glaze in the future.

2 cups flour
1 tsp baking powder
1/2 tsp  salt
1/4 tsp baking soda
1/2 cup sour cream
1/2 cup buttermilk
2 Tbsp fresh lemon juice
1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 Tbsp grated lemon zest
2 large eggs
2 tsp chia seeds
1 tsp melted butter
powdered sugar
4 tsp lemon juice
Preheat oven to 350 degrees F and line a muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking soda, salt and baking soda in a medium bowl.  Combine the sour cream, buttermilk and lemon juice in a small bowl.
In the bowl of an stand mixer, beat together the sugar, butter and lemon zest. Add one egg at a time, beating well after each egg. Beat well until the mixture is light and fluffy. Mix in the dry ingredients in thirds, alternating with the sour cream/buttermilk mixture. Mix until just blended. Stir in the chia seeds.
Divide the batter between the prepared muffins cups. Bake for 20 to 22 minutes. Cool in pan for 5 minutes and then remove to cool completely on a cooling rack.
While the muffins are still warm, mix together the glaze ingredients. Drizzle or spread over the tops of the muffins. Let cool completely before serving.

Cranberry Coconut Oat Muffins

I haven’t made muffins in a couple of weeks, so it was about time I whipped up a batch. I added a few things into these muffins in hopes that they would fill Madeline up. She’s been a bottomless pit lately and is constantly hungry. I’m already noticing her pants getting shorter and shorter…hello, growth spurt.

These muffins were a huge hit and she loved them. They were also a great snack for after dinner and for her to take for school.

3/4 cups lowfat sour cream
1/4 cup skim milk
1/2 cup vegetable oil
1 tsp vanilla
1 egg
3/4 cup brown sugar, firmly packed
1 cup old fashioned oats
3/4 cup flour
1/4 cup ground flax meal
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 cup dried cranberries
1/2 cup sweetened coconut flakes

Preheat oven to 400 degrees. Line a muffin tin with paper liners and set aside.

In a large bowl, whisk together the sour cream, milk, oil, vanilla, egg and brown sugar. Stir in the oats. In a separate bowl, mix together the remaining dry ingredients except for the cranberries and coconut.

Combine the dry ingredients into the wet mixture. Stir just until combined. Fold in the cranberries and coconut.

Divide the batter between the muffin cups, filling 2/3 way full. Bake for 15 to 18 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean.

Place the tin on a wire rack and let cool for 5 minutes. Remove muffins from tin and cool completely on a wire rack.

Source: Tasty Kitchen

Pumpkin Oatmeal Chocolate Chip Muffins

It’s no secret that I love making muffins! I had the opportunity to bring a special snack into Madeline’s class for her being Star of the Week. I asked her what she wanted me to bring in and muffins were what she suggested. I guess she’s more like me than I thought! LOL! We settled on pumpkin oatmeal muffins. I figured they were somewhat healthy and the kids should like them especially since I threw in some chocolate chips.

I didn’t get to see whether the kids ate them or not but one little girl told me that she didn’t like oatmeal. Darn, I should have just said they were pumpkin chocolate chip muffins. I told her why doesn’t she just try a bite and maybe she’ll like them. 🙂 I know kids are honest when it comes to food so I knew some wouldn’t like them. Madeline told me some kids liked them while others didn’t…oh well, at least my kid loved them and asked to make them again for daycare’s Halloween party.

1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
2 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
2 tsp pumpkin pie spice
2 cups old fashioned oats
2/3 cup brown sugar
1 cup sugar
2 eggs
15 oz can pure pumpkin (not pumpkin pie filling)
1 1/2 cups skim milk
2/3 cup canola oil
1 cup chocolate chips
Preheat oven to 400 degrees. Line 2 muffin pans with liners. This recipe made 24 regular muffins and 36 mini muffins. You could easily cut the recipe in half if you don’t want that many muffins. 
In a large bowl, combine both flours, baking soda, baking powder, spices, oats and both sugars until well combined. In a separate bowl, mix together the eggs, pumpkin, milk and oil. 
Pour the pumpkin mixture into the dry mixture and stir until well combined. The batter will be thick. Fold in the chocolate chips. 
Divide batter into the muffin cups and bake for 15-18 minutes (regular muffins) or 8-10 minutes (mini muffins) or until the tops of the muffins bounce back when lightly touched. Cool slightly and enjoy while they’re still warm. 

Spiced Peach Muffins

Peach season is coming to an end but that means a whole new season of fruit is here – apples! We’re just waiting for the weather to cool down before we go apple picking but make sure you come back on Monday for my reveal for this month’s Secret Recipe Club…it’s a delicious recipe that features apples!

My friend Jill passed this recipe along to me after her family went peach picking. I was in the baking mood and had a bunch of peaches to use up and this was the perfect recipe for them. It was also my first inkling of fall baking…mmm, cinnamon, ginger, and nutmeg. I changed the recipe slightly from the original one to try to make it a little healthier especially since I’m still working on losing baby weight and they were delicious. I have a feeling I’ll be making muffins more often since they’ll be a great snack for Madeline to take to kindergarten.

2 cups whole-wheat flour

2 ½ cups all-purpose flour
1 tsp salt
4 ½ tsp baking powder
1 ¾ cup light brown sugar, packed
½ tsp ground nutmeg
¼ tsp ginger
1 tsp cinnamon
2 eggs
¾ cup canola oil
1 ¼ cup skim milk
4 peaches, diced (keep skin on)

Granulated sugar/cinnamon and rolled oats for topping

Preheat oven to 400 degrees. Line 2 muffin tins with paper liners and set aside.

In a large bowl, combine the flours, salt, baking powder, sugar and spices. Stir in the eggs, oil and milk. Gently fold in the milk until the batter is well combined.

Fill the cups with batter. They should be very full. Sprinkle with the cinnamon-sugar and oats. Bake for 25 to 30 minutes or until muffins are cooked through.

Adapted from:The Family Kitchen


Blueberry Walnut Oatmeal Muffins

Once again this year we had the opportunity to pick blueberries at my husband’s grandfather’s house. Store bought blueberries don’t even come close to how delicious these one taste. We ended up picking about 12 quarts of blueberries. I froze half of them and we’ve been eating the other half on yogurt and just snacking on them.

As you know, I love muffins and figured it would be a great time to make muffins with our fresh blueberries. I’ve made blueberry muffins before, but wanted to try to make them healthier using whole wheat flour. These muffins turned out perfect. I love the texture the whole wheat flour and the oats add and they’re super moist.

1 1/4 cup whole wheat flour
1 cup quick cooking oats
1/2 cup packed brown sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp baking soda
1 egg, lightly beaten
8 oz vanilla greek yogurt
1/4 cup butter, melted
1 cup fresh blueberries
3/4 cup chopped walnuts

Preheat oven to 400 degrees. Line a muffin tin with paper liners; set aside.

In a large bowl combine the flour, oats, sugar, baking powder, cinnamon, baking soda and salt. In a small bowl, combine the egg, yogurt, and butter. Add the wet ingredients to the dry ingredients and stir just until moistened. Fold in the blueberries and walnuts. The batter will be very thick.

Fill the muffin tins 3/4 full with the batter. Bake for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from the pan and then continue cooling on a wire rack.

Here’s some of my other blueberry muffin recipes!

Lemony Blueberry Muffins

Nutmeg Blueberry Muffins

Chocolate Peanut Butter Swirl Muffins

Chocolate and peanut butter are one of my favorite combinations. I mean, really…how can you go wrong with chocolate and peanut butter?!?! I made these muffins the week before I gave birth to Cooper in hopes that some baking would jump start labor, well, that didn’t happen; but we all were ready to indulge in these muffins.

6 Tbsp unsalted butter, room temperature
2/3 cup semisweet chocolate chips, divided
2 cups flour
2/3 cup sugar
1/3 cup unsweetened cocoa powder
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cup buttermilk
1 egg
2 tsp vanilla extract

For the peanut butter swirl:
1/3 cup creamy peanut butter
1 Tbsp unsalted butter, melted
1/2 cup confectioners’ sugar
1 Tbsp milk

Preheat oven to 350 degrees. Line 2 muffin pans with paper liners and set aside.

In a heatproof bowl, combine the butter and 1/3 cup of the chocolate chips. Set over a pot of simmering water and heat through, stirring occasionally until the chocolate and butter are melted and smooth. Set aside to cool.

In the bowl of a electric mixer, combine the flour, sugar, cocoa powder, baking powder, baking soda and salt. Mix briefly to combine. In a large liquid measuring cup, combine the buttermilk, egg and vanilla. Whisk until well combined. With the mixer on low, blend in the wet ingredients just until combined. Blend in the melted chocolate. Stir in the remaining 1/3 cup of chocolate chips with a spatula. Divide the batter between the muffin cups. Do not fill more than 2/3 full as the muffins will rise a lot.

To make the peanut butter swirl, combine the the peanut butter and butter in a heatproof bowl and microwave until smooth. Whisk in the confectioners’ sugar and milk until smooth. Drop a teaspoon full of the peanut butter mixture on top of each muffin. Swirl together using a skewer or a butter knife.

Bake for 20 to 22 minutes or until a toothpick inserted in the center comes out clean. Let cool in the muffin pans for 10 minutes and then remove and place on a wire rack to continue cooling.

Source: Annie’s Eats