Peanut Butter Banana Oatmeal Muffins

I’m going back to the archives for my blog to start redoing recipes I’ve shared. This recipe goes all the way back to 2010! It was one of the muffin recipes I made all the time, but it’s been a long time since I have made them. I figured now was the perfect time since my kids are always looking for snacks.

These muffins are packed full of peanut butter, banana and oats. They are super easy to make, freeze well and are delicious! You could always add in 1/2 cup of mini chocolate chips to add a little bit of chocolate.

Peanut Butter Banana Muffins
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Banana Nut Muffins

As you know, I love making muffins. I don’t know how many muffin recipes I have on the blog, but it’s probably pushing 50. Banana muffins are probably one of the most popular type of muffins I make. It’s probably because my kids always want bananas, but then never end up eating them and then they are overripe.

This recipe is my new favorite banana muffin recipe. I love the depth of flavor and the walnuts that are sprinkled throughout and on top. They were devoured in no time at all! Now, I just need to wait for another bunch of bananas to ripen to make these again!

Three muffins on a white dish
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Toasted Oat Chocolate Chip Muffins

I’ve been doing more quarantine baking and by far, these muffins are my most favorite thing to far. They are delicious … though not great for my waistline. I usually work from home and have no issues with feeling like I need to snack all day long. Now that I’ve been home for the last 5 weeks, I want to eat all day long. Anyone else feeling the same way?

I have made other variations of oatmeal muffins with chocolate chips, but these are so much better. Toasting the rolled oats before turning them into flour adds a rich nutty flavor. The mini chocolate chips add a sweet bite to them and the strudel on top adds a crunchy layer. You’ll definitely enjoy them!

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Maple Brown Sugar Oatmeal Muffins

Last week, the kids were home due to snow and extreme cold temperature. Of course they needed something to snack on, so I whipped up a batch of these delicious and easy muffins.

My daughter told me that they were her favorite muffins I’ve ever made. Wow! She’s been quite picky lately and I was happy to hear that. These muffins remind me of a bowl of hot oatmeal. I preferred to eat them warm with a smear of butter. Yum!!

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Banana Lovers’ Banana Muffins

My kids ask for bananas. I buy bananas. No one eats the bananas and now I have a bunch of overripe bananas. I was looking for a recipe that I could use the most amount of bananas and came across this recipe for muffins for banana lovers. Perfect! I’ve already made two batches and my kids {and husband} love them!

They’re super easy to make and are the perfect afternoon snack. The first batch I made I followed the recipe and added chocolate chips. The second batch I swapped out 1 cup of flour for whole wheat white flour and no one noticed. Just a little swap to make them a little healthier. I also like that the recipe doesn’t use any oil.

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Cheesy Jalapeno Corn Muffins

Well it looks like summer might be finally over here in PA and that means bring on soup and chili weather! I made a new soup recipe over the weekend and whipped up a batch of these muffins to do along with it. They’re not your traditional corn muffin as they have a little sour cream in them to make them soft and tender and they’re dotted with pieces of pickled jalapenos.

Cheesy Jalapeno Corn Muffins | Join Us, Pull up a Chair
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Whole Wheat Pumpkin Chocolate Chip Muffins

As you can tell from the lack of posts over the last week, it’s been a little crazy around here. Last week I had to take Cooper for surgery for his second set of ear tubes, after only finding out that he needed them the Friday before. Cheerleading is also winding down, so I’ll have a lot more free time in the evenings to cook, bake and catch up blogging…plus its going to be dark so early, that I know we’re going to hibernate most night. What is it about daylight savings time that makes you want to put on your pajamas and do nothing but lay around once you get home from work. I’m determined to not let that happen and putting my foot down! I’m getting back to working out regularly and have a new mindset, focus and intention this month.

I made these muffins for Madeline to take to school as snack. She’s been asking a lot more muffins lately and I figured I would take the opportunity to pack them full of good things! She’s had a bit of a growth spurt this last month and has grown taller! Almost all of her pants are getting too short but thankfully it’s boot season, so I can get away with having to go buy her all new pants! The muffins were super moist and have no butter or sugar!

Whole Wheat Pumpkin Muffins | Join Us, Pull Up a Chair

1 1/2 cups whole wheat flour
2 tsp ground flax
1 tsp baking soda
2 tsp pumpkin pie spice
1 cup pumpkin puree
1/4 cup honey
1 egg
1/2 Tbsp olive oil
1 Tbsp vanilla extract
1/2 cup nonfat vanilla yogurt
1/3 cup unsweetened vanilla almond milk
1/2 cup chocolate chips

Preheat oven to 350 degrees. Line a muffin tin with paper liners and set aside. In a medium bowl, combine the dry ingredients, including flour, ground flax, baking soda and spices.

In a separate bowl, beat together the pumpkin, honey, egg, oil, vanilla and milk with a hand mixer. Add the wet ingredients to the dry mixture and mix until just combined. Gently fold in the chocolate chips.

Divide the batter evenly into the 12 tin cups and bake for 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Allow the muffins to cool for 5 minutes and then remove and transfer to a wire rack to cool completely.

Source: Ambitious Kitchen

Pumpkin Yogurt Muffins – The Secret Recipe Club

It’s that time of the month again for The Secret Recipe Club! This month my assignment was The Avid Appetite. I was introduced to Rachel’s blog when I moved from Group B to Group C a couple months ago. I’m loving all the new blogs I get to explore with a new group and Rachel didn’t disappoint. She’s a mom to Penelope (she’s super cute!) and wife to Shaun. We have a few things in common – we’re both working moms who like to eat cake, watch a ton of TV shows and trying to keep it all together. Sometimes I think that last one is impossible…especially after the CRAZY month I’ve had.

I dove right into Rachel’s blog to find a recipe and found a few I wanted to try like Gorgonzola Fig Crostini (even thought I’m trying so hard to eliminate dairy), Make Ahead Breakfast Burritos, and Greek-style “Sloppy Joes”. I finally settled on her recipe for Pumpkin Yogurt Bread since we had a little taste of fall the other week and I’m ready for all things PUMPKIN!

Since my kids love muffins, I thought that was a better route to go than making bread. I also cut the amount of brown sugar since I was adding in mini chocolate chips and swapped the canola oil for coconut oil. It came out really good and perfect to drink with a cup of pumpkin coffee.

Pumpkin Yogurt Muffins | Join Us, Pull up a Chair

1 1/2 cups whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp pumpkin pie spice
1 egg
3/4 cup light brown sugar, packed
3/4 cup 0% Greek Yogurt
3 Tbsp coconut oil, melted and cooled
1 1/2 tsp vanilla extract
1 cup mini chocolate chips

Preheat oven to 350 degrees and line a muffin tin with paper liners. Set aside.

In a small bowl, combine the dry ingredients and stir until well combined. In the bowl of a stand mixer, mix the egg, brown sugar, yogurt, oil and vanilla extract. Slowly add in the dry ingredients and mix until just combined. Fold in the chocolate chips.

Divide between 12 muffin cups and bake for 20 to 22 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and allow to cool before enjoying.

For more great recipes from the rest of Group C, click the link below!

Strawberry Vanilla Chia Muffins

It’s strawberry season here and we’re all happy about that! Last weekend, we went out to one of the local farms and bought a half peck. I had plans to make a variety of things with them, but my kids ate the majority of them! I’m planning to pick up another batch this week to make some strawberry butter or jam.

11393022_10206925109356104_6422620984987126721_nIf you’re a regular follower, you know I like making muffins for the kids. I loved this version and so did both kids. They’re made with whole wheat flour, packed with fresh strawberries and Chia seeds. They’re really moist and even better when you warm them up with a little pat of butter.Strawberry Vanilla Chia Muffins | Join Us, Pull up a Chair

2 cups whole wheat white flour
1 Tbsp baking powder
1/2 tsp salt
1 egg
1/2 cup of sugar (or more depending on the ripeness of the strawberries)
1 tsp vanilla
1/3 cup coconut oil, melted and cooled
1 1/2 cups diced strawberries
1 cup nonfat Greek vanilla yogurt
1/4 cup milk (I used cashew milk)
1 heaping Tbsp Chia seeds

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

In a medium bowl, combine the flour, baking powder, and salt. In a large bowl, mix the egg and sugar together until it is well combined. Add in the coconut oil and vanilla and then stir in the yogurt.

Gradually add in the dry mixture into the wet mixture. Add in the milk and stir until the batter is just combined. Gently fold 1 cup of the strawberries.

Fill the cups 3/4 of the way and top the muffins with the reserved strawberries. Bake for 20 to 25 minutes until they’re golden brown. Allow the cool in the pan for 5 minutes and then transfer to a cooling rack to completely cool.

Source: Keeper of the Home

Double Berry Quinoa Muffins

Madeline asked me to make muffins the other day and after giving her different options, she said she wanted blueberry ones with cranberries. Ok..that would be too difficult to do since I had both types of fruit and it was the perfect opportunity to try out a new muffin recipe using cooked quinoa! I’ve been wanting to use quinoa in baked goods for a while and this recipe was a success! Madeline loves them, they’re super moist and packed full of protein – she’s actually been skipping her morning snack at school because she’s still full from breakfast.

Double Berry Quinoa Muffins | Join Us, Pull up a Chair

1 cup quinoa, cooked and cooled to room temperature
1 cup whole wheat flour
1/4 cup brown sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 cup unsweetened vanilla almond milk
1/2 cup Greek yogurt (I used vanilla)
1/3 cup coconut oil
1 egg
1/2 tsp vanilla
1/4 cup frozen blueberries
1/4 cup frozen cranberries

Preheat oven to 400 degrees and line a muffin pan with paper liners, set aside.

In a large bowl, mix together the quinoa, flour, sugar, baking powder, and salt. In a separate bowl, combine the milk, yogurt, oil, egg, and vanilla. Pour the wet ingredients into the dry mixture and stir until just combined. Fold in the fruit.

Scoop out the batter into the prepared muffin pan until they are 3/4 of the way full. These muffins only rise slightly and are much more dense that regular muffins. Bake for 20 to 25 minutes until golden brown. Remove from the oven and allow to cool 5 minutes in the pan. Remove from pan and place on a wire rack to completely cool.

Slightly adapted from: Follow the Ruels