Skinny Peanut Butter Banana Muffins

I hope everyone had a great holiday weekend! We have a busy weekend and hosted a family party on July 4th. It was small but it was fun to get together with our family and enjoy the weather. I was worried the weather wasn’t going to be great, but by noon, the weather changed and it was gorgeous out. I’ve been busy working the kitchen getting ready for some of my monthly features; I’m so excited to share them with you! I have also been really busy trying to grow my business and I’ll be sharing more information about it later this week as well as a little surprise too. 

I made these muffins months ago, but they got lost in the mix and I just stumbled across the pictures as I preparing for another post. I figured now was a great time to get them posted because they were devoured in 2 days. The kids gobbled them up and they were perfect to send to daycare for breakfast and for an after daycare snack. Plus, they’re healthy too, so I didn’t worry when the kids ate 2-3 in a day. 
2 large bananas, mashed 
1/4 cup honey
1/4 cup light brown sugar
1/2 cup plain Greek yogurt
1 egg
1/3 cup unsweetened vanilla almond milk
1/2 cup creamy peanut butter
2 tsp vanilla extract
1 cup flour
3/4 cup whole wheat flour
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/3 cup mini chocolate chips
Preheat oven to 425 degrees. Spray a muffin tin with non-stick cooking spray and set aside. 
In a medium bowl, mix together the mashed bananas, honey, brown sugar, yogurt. egg and milk. Once combined, whisk in the peanut butter and vanilla extract. In a separate bowl, combine the flours, cinnamon, baking soda, baking powder, salt and chocolate chips. Pour the wet mixture into the dry ingredients and gently fold to combine all the ingredients together. 
Divide the batter between the twelve muffin tins. They should be almost filled to the top. Bake for 5 minutes at 425 degrees and then reduce the temperature to 350 degrees. Bake for another 10-12 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove from the oven and allow to cool before eating. 
Slightly adapted from Sally’s Baking Addiction

Apple Cinnamon Crumb Muffins

I sometimes wonder if I should have incorporated our love for muffins in my blog name with all the muffins I have made! Since becoming a mom, I’ve made muffins more than anything else. The kids love them, they’re quick and easy to make plus I’d rather send these to daycare as a snack than prepacked items they usually serve. 

These muffins would be perfect for the fall, but I had a few apples to use up and Madeline requested apple cinnamon muffins. I love the combination of all-purpose and whole wheat flour, and the crumb on top is delicious! While baking them, it definitely smelled like fall! 
1 1/4 cups whole wheat flour
1 cup all-purpose flour
3/4 cup light brown sugar
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp ground ginger
1 cup buttermilk
1/4 cup canola oil
1 large egg
1 tsp vanilla extract
2 cups diced peeled apples
For the Topping:
1/2 cup light brown sugar
1/3 cup all-purpose flour
1 tsp cinnamon
3 Tbsp melted butter
Preheat oven to 375 degrees. Line a muffin pan with paper liners and set aside. 
In a large bowl, whisk together both flours, brown sugar, baking soda, salt and spices. In a small bowl, whisk together the buttermilk, oil, egg and vanilla. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the diced apple. 
For the crumb topping, mix together all the ingredients in a small bowl until the mixture becomes crumbly. 
Fill each muffin tin with batter about 3/4 of the way full. Sprinkle the crumb topping evenly over the filled muffin cups. Bake for 20 minutes or until the muffins are golden brown and a toothpick inserted in the center come out clean. Allow muffins to cool completely before enjoying! 

Cranberry Orange Muffins

Cranberry and orange always remind me of the holidays and these muffins didn’t disappoint! I made a few changes from the original recipe but they turned out perfect. Madeline loved them but Cooper wasn’t too impressed with them – I’m thinking the tartness from the cranberries turned him off. I’m planning to use this same recipe to make mini loaves of bread as gifts. They’ll make the perfect afternoon snack!

1 cup all purpose flour
1 cup whole wheat flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup fresh cranberries
1 egg
3/4 cup orange juice
1/4 cup melted coconut oil
1 Tbsp grated orange zest

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

In a large bowl, combine the flours, sugar, baking powder, baking soda and salt. Add in the cranberries an stir. In small bowl, combine the melted coconut oil, orange juice, egg and orange zest. Pour the wet mixture into the dry and combine just until moistened.

Spoon the batter into the muffin tins until they are 3/4 full. Bake for 15 to 20 minutes until the tops are lightly browned. Enjoy them warm from the oven or at room temperature.

Recipe slightly adapted from: Joyful Healthy Eats