Peanut Butter Banana Muffins

 

We are on a muffin kick here lately.  They are easy to make with a two year old "helper" and a newborn observer!  These muffins were a great way to use some very ripe bananas we had on the counter.  They were the perfect blend of peanut butter and bananas in my opinion.

This recipe makes 12 muffins.

2 large ripe bananas
1/3 C unsweetened applesauce
1 1/4 C flour
3/4 tsp baking soda
1/4 tsp salt
2 TBSP butter, softened
1/3 C brown sugar
2 large egg whites
1/2 tsp vanilla
10 TBSP peanut butter (divided - 8TBSP and 2 TBSP)

Preheat the oven to 325.
Line 12 muffin tins with liners or a light layer of cooking spray.
In a large bowl, cream together the butter and sugar.
Add the egg whites, vanilla, vanilla, 8 TBSP peanut butter, bananas, and applesauce.
Stir in the flour, baking soda, and salt until just combined (do not over mix the batter).
Fill each muffin tin half way with half of the batter.
Place a small spoonful of peanut butter on the top (divide the remaining 2 TBSP of peanut butter evenly among the 12 muffins).
Cover the peanut butter drops with the remaining batter.
Bake for 25 minutes until a toothpick comes out clean (of the batter...there may be some peanut butter).
Let the muffins cool for 5 minutes in the pan and then remove them from the pan and finish cooling them on a wire rack.

This recipe is adapted slightly from www.skinnytaste.com.

Applesauce Oat Muffins

 

These are some tasty muffins and ones you don't have to feel bad about eating!  They have limited sugar and are made with oats and whole wheat flour.  The applesauce gives them a slightly different texture than if oil were used, but it did not take away from the flavor.  I liked them as a basic muffin and my husband turned them into dessert with a layer of cream cheese frosting on the top!

This recipe makes 12 muffins.

1 C old fashioned oats
1 C unsweetened applesauce
1/2 C milk
1 large egg
1 tsp vanilla
4 TBSP butter, melted
1/3 C sugar
3/4 C whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt

Preheat the oven to 375.
Line 12 muffin tins with liners or a thin layer of cooking spray.
In a large bowl, combine the oats, applesauce, milk, egg, vanilla, and butter.
Add in the sugar, flour, baking powder, baking soda, cinnamon, and salt.
Mix until just combined (you don't want to over mix or you will have tough muffins).
Divide the batter evenly into the 12 muffin tins.
Bake for 15-20 minutes (until a toothpick comes out of the center, clean).
Let the muffins cool on a cooling rack.
These muffins freeze well (don't put them in the freezer until they are cooled completely)!

This recipe is from www.melskitchencafe.com.

Whole Wheat Banana Muffins

These bananas were a tasty snack.  It was great because I used really ripe bananas so they were sweet enough to balance out the whole wheat flour without using any added sugar!  These are not cupcakes (super sweet and filled with sugar) disguised as muffins to try to pass for a healthy option.  Try these muffins for a treat or breakfast and you will not be disappointed.

This recipe makes 12-24 muffins depending on your muffin tin size.

1 1/2 C whole wheat flour
3/4 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
2 eggs
1/2 C butter, melted
1/3 C honey
2-3 very ripe bananas (2 larger ones or 3 smaller ones), mashed (easy to do with the back of a fork)

Preheat the oven to 350.
Line muffin tins with liners or a light layer of cooking spray (I used "regular" sized muffin tins...that could mean different things to different people, hence the potential quantity of 12-24 muffins).
Put the flour, baking soda, salt, and baking powder in a large bowl.
Add the eggs, butter, and honey and mix until just combined.
Fold in the mashed banana.
Pour evenly into the muffin tins (the batter should come almost to the top of the tin).
Bake for 18-22 minutes until a toothpick inserted into the middle of the muffins comes out clean.
Remove from the pan and cool on a wire rack.

This recipe is adapted from 100daysofrealfood.com.

Chocolate Banana Muffins

 

My sister-in-law came and spent the other day with us.  She spent time playing with the cutest little boy in the world and she made us some tasty muffins for dessert.  These muffins are sweet from the three bananas and are chocolatey and rich and were the perfect way to end our evening!

This recipe makes 12-18 muffins.

3 large bananas
3/4 C sugar
1 large egg
1/3 C unsweetened applesauce
1/2 C whole wheat flour
1/2 C all-purpose flour
1/2 C cocoa powder
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 1/2 C mini chocolate chips

Preheat the oven to 375.
Line muffin tins with paper liners or a light layer of cooking spray.
Mash the bananas in a large bowl.
Mix in the sugar, egg, and applesauce.
Combine the flours, salt, baking soda, and baking powder in another bowl.
Stir the dry ingredients into the wet ingredients until they are just moistened.
Gently fold in the chocolate chips.
Evenly divide the batter among the muffin tins - the tins should be about 3/4 of the way full.
Bake them for 20-25 minutes until a toothpick comes out clean.
Remove the muffins from the oven and the pan and let them cool on a wire rack.
Save any uneaten muffins in an airtight container or bag.

This recipe has been slightly adapted from www.handletheheat.com.

Orange-Cranberry Muffins

 

With oranges in season right now, these muffins were a great seasonal blend of the citrus and dried cranberries.  These are a sweet muffin that make a delicious addition to any brunch or snack.

This recipe makes 18-24 muffins.

 Muffins:
1 egg
1 C sugar
1 TBSP orange zest
1 1/2 tsp vanilla
1/4 C unsalted butter, melted
1 1/4 C Greek yogurt (you could also use sour cream)
2 C flour
1 TBSP baking powder
1/2 tsp salt
3/4 C dried cranberries

Glaze:
1/3 C orange juice
3/4 C sugar (divided into 1/4 C and 1/2 C)
1 TBSP orange zest

Preheat the oven to 350.
Line 12-24 muffin tins with a light layer of cooking spray or muffin liners.
Mix together the egg and sugar.
Add the orange zest, vanilla, and melted butter.
Stir in the yogurt (or sour cream).
Add the flour, baking powder, and salt.  Mix until just combined.  Do not over mix.
Fold in the cranberries.
Divide the batter evenly into the muffin tins.
Bake for 20-22 minutes until a toothpick inserted in the center comes out clean.

While the muffins are baking, prepare the glaze.
In a small saucepan, combine the orange juice and 1/4 C of sugar.
Simmer on medium-low heat until it forms a glaze.
Evenly combine the remaining 1/2 C sugar and orange zest in a bowl.

When the muffins are done baking, let them cool on a wire rack for five minutes.
Brush each muffin with the glaze.
Dip the top of each muffin in the sugar mix.

*This recipe is adapted from bakingdom.com.

Zucchini-Apple-Carrot Muffins

Zucchini season is winding down but there is so much left to use still!  These muffins are tasty and fairly healthy.  I made a double batch and put half in the freezer to pull out later.  They warm up nicely in the microwave when I need a little afternoon snack.  I love that they use wheat flour and various vegetables and tasty green apples.  They are so good looking, too.  The pops of green and orange look so vibrant and fall-ish!

This recipe makes 12 muffins.

1 1/2 C whole wheat flour
1/2 C flour (or just use 2 total cups of whole wheat flour)
2 C total, shredded zucchini, granny smith apple, and carrots (I used about 1 C zucchini, 1 small apple, and 10-15 baby carrots)
2 eggs
1/3 C sugar
1/4 C honey
1 tsp vanilla
1/3 C unsweetened applesauce
2 TBSP vegetable oil
1 1/2 tsp baking soda
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg

Preheat oven to 350.
Line or spray with nonstick spray 12 muffin tins.
Combine all of the dry ingredients in a large bowl.
Mix all of the wet ingredients in a separate bowl.
Add the fruit and veggies to the wet ingredients.
Mix the wet ingredients in the dry ingredients until just combined (don't over mix).
Divide evenly among the 12 muffin tins.
Bake for 20-25 minutes (until a toothpick comes out clean).
Serve warm or cooled.

This recipe is adapted from www.theleangreenbean.com.

Blueberry Muffins with Lemon Crumb

These muffins are perfect because of the little lemon/sugar mixture crumbled on top.  The combination of the sweet lemon with the blueberries and soft, moist muffin are perfect for breakfast, a snack, lunch...well, anytime really!
I love this time of year and all the fresh produce available and on sale!!  Blueberries are not cheap so when they go on major sale, I buy a lot and make as many things as I can with them.
Enjoy these little muffins soon!

This recipe makes 2 dozen (24) muffins.

Lemon-Sugar Topping
2/3 C sugar
3 tsp grated lemon zest (about 2 lemons)

Blueberry Muffins
2 C fresh blueberries, washed
1 1/8 C + 1 tsp granulated sugar
1 TBSP water
2 1/2 C all-purpose flour
2 1/2 tsp baking powder
1 tsp salt
2 large eggs
4 TBSP unsalted butter, melted
1/4 C vegetable oil
1 C buttermilk
2 tsp vanilla extract

In a small bowl, mix together the sugar and lemon zest for the topping and then set it aside.
Preheat the oven to 400.
Prepare 24 muffin tins with liners or a layer of cooking spray.
In a small saucepan, simmer 1 C blueberries, 1 tsp sugar, and the water over medium heat for about 5-6 minutes.
While they are simmering, mash the berries.
The mixture will reduce and thicken.
Put the berries in a small bowl and let them cool for about 10-15 minutes.
Combine the flour, baking powder, salt, and remaining 1 1/8 C sugar in a large bowl.
Add  the eggs, butter, oil, buttermilk, and vanilla.
Fold in the remaining cup of blueberries until everything is just moistened.  You do not want to over mix the batter.
Scoop the batter evenly into all of the muffin tins.  The batter should only fill the tins about halfway.
Using a small spoon (about 1 tsp), scoop a little bit of the blueberry mixture onto the top of the muffin mix.
Using a toothpick, swirl the blueberry mixture into the batter.
Top each muffin with a little bit of lemon sugar.
Bake for 15-18 minutes until the tops are golden.
Let the muffins cool on a wire rack.

This recipe is adapted from www.acooksquest.blogspot.com.

Blueberry Applesauce Oatmeal Muffins

These are incredible.  The only mistake I made was making a single batch instead of doubling it first thing!
These muffins are a lot healthier than a standard muffin recipe but taste amazing.  They are hearty without tasting "healthy".  They are great warm or cooled.  I could eat the entire batch on my own...and I just might as soon as I am done writing this for you!

Make 12 muffins.

1 1/4 C whole wheat flour
1 1/4 C oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1 C unsweetened applesauce
1/2 C buttermilk*
1/4 C brown sugar, packed
2 TBSP canola oil
1 large egg
3/4 C fresh blueberries

Preheat the oven to 375.
Grease or line 12 muffin cups.
Mix all of the ingredients except the blueberries together in a large bowl until the dry ingredients are just moistened.
Gently fold in the blueberries.
Spoon the batter evenly between 12 muffin cups.
Bake for 16-20 minutes (until a toothpick comes out of the center of the muffins clean).
Cool on a rack.

*Out of buttermilk?  See my buttermilk replacement tutorial!

This recipe is adapted from annies-eats.com.

Homemade English Muffins

These English muffins were unbelievably delicious.  We made eggs benedict for dinner and I hunted around for an English muffin recipe in order to avoid the dry, sometimes cardboard-tasting store bought English muffins usually used.  This recipe did not disappoint.  The outside is crisp and the inside is so soft and the hint of honey taste is just amazing.  I was so pleased with this recipe - I wouldn't change anything!

1 C milk
3 TBSP butter
3 TBSP honey
1 C warm water
1 pkg. yeast (2 1/4 tsp)
2 TBSP cornmeal
5 C flour + extra for kneading dough
1 tsp salt

Stir the yeast into the warm water and let it sit for about 10 minutes until it is slightly foamy.
In a small saucepan, heat the milk, butter, and honey on medium-low heat until the butter is melted.  Let it sit for about 3-5 minutes and cool off a little bit.
Add the milk mixture to the yeast and water.
Sift 3 cups of the flour into the wet mixture.
Stir the mixture until smooth.
Sift in the remaining 2 cups of flour and the salt and stir until combined.
Knead the dough on a floured surface (I used my KitchenAid) until it is slightly elastic.
Let the dough rest for 5 minutes.
Line 2 large cookie sheets with parchment paper and lightly sprinkle each with cornmeal (use about 1 1/2 TBSP).
Roll the dough out on a floured surface until it is about 1/2" thick.
Cut the dough out using a round cookie cutter or glass (I was able to make about 20 English muffins).
Place the dough circles on the parchment paper and sprinkle the tops with cornmeal (use the remaining 1/2 TBSP).
Cover with a light towel or cloth and let the muffins rise in a warm place for 45-60 minutes until they have almost doubled in size.
Place a large skillet on the stovetop on low heat (the original recipe called for a heavy bottomed skillet - I don't have one and a regular skillet worked just fine for me - the key is to keep the temperature fairly even and consistent).
Let the skillet heat up for about 5 minutes.
Gently (they are extremely fragile) lift each English muffin and set it in the pan (you will have to do a few batches depending on the size of your skillet) without touching the other muffins.
Cook for 5-8 minutes on each side (until a typical English muffin color appears as seen in the picture above).
Let the English muffins cool on a wire rack.
Freeze any that are not going to be eaten within a day or two of cooking.

*This recipe is from myfairbaking.blogspot.com.

Banana Coconut Lime Bread -or- Muffins

A friend of mine brought this bread over a few weeks ago and we loved it so much!  I could not wait until I had bananas ready for banana bread so that I could make this recipe.
We go through bananas pretty quickly in our house and when I finally had some ready for banana bread I only had two (half the amount needed).  I decided to make muffins instead so that I could have the banana bread I was craving but only making half the recipe.

**To make a loaf of bread, use the entire recipe.  Coat a 9"x5" bread pan with a light layer of cooking spray and bake at 350 for about 40-60 minutes (until a toothpick comes out of the middle clean).

**To make muffins, make only half the recipe and line 12 muffin tins with liners and fill about 2/3 of the way with batter.  Bake at 350 for 15-20 minutes (until a toothpick comes out of the middle of a muffin clean).

Bread:
2 C flour
3/4 tsp baking soda
1/2 tsp salt
1 C sugar
1/4 C butter, softened
2 large eggs
1 1/2 C mashed, ripe bananas (about 4 large bananas)
1/4 C sour cream or plain yogurt (I used sour cream)
3 TBSP milk or apple juice (I used milk)
1 tsp vanilla
1/2 C coconut flakes

Topping:
2 TBSP coconut clakes
1/2 C powdered sugar
1 1/2 TBSP lime juice
lime zest (1 small lime) - optional

Preheat oven to 350.
Prepare the bread pan or muffin tin, depending on whether you are making bread or muffins.
Beat the sugar and butter until blended in a kitchen aid or with a hand mixer.
Add the eggs and beat until combined again.
Add the banana, sour cream/yogurt, milk/apple juice, and vanilla.
Beat until creamy.
Add the flour, baking soda, salt, and coconut flakes and beat on a low speed until all the ingredients are just combined (do not over beat).
Pour the batter into the applicable pan.
Sprinkle the additional 2 TBSP of coconut on the top of the bread or muffins.
Bake according to the directions above - once again, depending on whether you are making muffins or a loaf of bread.
In a separate bowl, whisk together the powdered sugar, lime juice, and lime zest until it is smooth.
Let the bread/muffins cool on a cooling rack for about 10 minutes before removing it from the pan.
Once it is removed, drizzle the lime glaze over the top.
Let it sit for about 15 minutes before cutting and serving (if you can wait that long).

* This recipe is from ourbestbites.com.

Gingerbread Muffins

On the 12th day of Christmas my true love gave to me...warm gingerbread muffins.

These are a tasty alternative to gingerbread cookies and they definitely smell like the holidays!

2 C flour
1/4 C sugar
2 1/2 tsp baking powder
2 tsp ginger
1 tsp cinnamon
1/4 tsp salt
1/4 tsp cloves
1 egg
3/4 C milk
1/4 C vegetable oil
1/4 C molasses

Preheat oven to 375.
Line 12 muffin tins with cupcake liners.
Whisk together the wet ingredients in a large bowl.
Stir in the dry ingredients until moistened.
Spoon evenly into 12 muffin tins (each tin should be about halfway full).
Bake for 15-20 minutes until a toothpick comes out clean.

*This recipe is from Taste of Home.

Apple Bran Muffins

Well, our little bun in the oven is being stubborn and missed his due date.  Hopefully he will make his arrival soon and I can share our cute little one with you!  Until then...

Fall not only means pumpkin, but it also means apples!  Fuji are my favorite to snack on but tart apples in baking and dipped in fruit dip are also amazing.  These muffins make a great, quick breakfast or tasty snack.  I love the hint of nutmeg and cinnamon in combination with the apples and raisins.  The bran is in no way overwhelming - good for those who don't want too "healthy tasting" muffins!

3 C flour
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
1/2 tsp baking soda
1/2 tsp ground nutmeg
1 1/2 C milk
4 eggs
2/3 C brown sugar
1/2 C canola oil
1 tsp vanilla
2 C All-Bran
2 C shredded, peeled tart apples (like granny smith)
1 C chopped pecans
1 C raisins

Preheat the oven to 350.
Line muffin tins with paper liners or with a thin layer of cooking spray.
Combine the flour, baking powder, cinnamon, salt, baking soda, and nutmeg in a large bowl.
Add the milk, eggs, brown sugar, oil, and vanilla and mix completely.
Fold in the All-Bran, apples, pecans and raisins.
Spoon into the muffin tins (fill them about 3/4 of the way full).
Bake for 16-20 minutes until a toothpick comes out clean.
Cool in the pan for 3-5 minutes and then finish cooling on a wire rack.

*This recipe is slightly altered from Taste of Home.

Italian Herb Muffins

These muffins are so good!  The garlic butter smothered over the top at the end is a great finishing touch!

2 C flour
2 TBSP grated Parmesan cheese
1 TBSP sugar
1 TBSP Italian seasoning (or half dried basil and half dried oregano)
3 tsp baking powder
1 tsp salt
1 egg
3/4 C milk
1/2 C vegetable oil
1/2 C butter, softened
1/2 tsp garlic powder

Combine flour, Parmesan cheese, sugar, Italian seasoning, baking powder, and salt.
Add egg, milk, and oil until moistened.
Preheat oven to 400.
Grease or line muffin tins and fill 3/4 full.
Bake for 15-20 minutes until a toothpick comes out clean.
Combine the butter and garlic powder.  Serve it over warm muffins.

Recipe from Taste of Home Magazine.

Bran Muffins

These muffins are so easy and so tasty.  They are also healthy!  I love making mine with some dark chocolate chips (yes...dark chocolate is good for you!) or eating them plain.  I also will make all 50ish muffins the batter can make at once and freeze most of them and pull them out of the freezer as I go.  So good.  You can also leave the batter in the fridge for up to 30 days and make a new batch fresh each morning.

4 C wheat bran flakes or plain wheat bran
2 C bran buds or all-bran
2 C boiling water
1 quart (4 C) buttermilk
8 TBSP butter, melted
1/2 C applesauce (no-sugar added)
2 C sugar
4 eggs
1 tsp vanilla
5 C whole wheat flour
4 tsp baking soda
1 tsp salt
dark chocolate chips (optional)

Place the wheat bran flakes and bran buds/all-bran in a bowl with a tight lid.
Pour boiling water over the bran and mix well.  Keep mixing until the bran comes down to room temperature (it will become thick and sticky).
Mix in the butter milk, butter, applesauce, sugar, eggs, and vanilla.
Add flour, baking soda, and salt.  Combine well.
Fold in dark chocolate chips if desired.
Refrigerate until you are ready to bake.
Preheat the oven to 375.
Grease or line muffin tins.
Fill the muffin tins 3/4 full with batter.
Bake for about 14-16 minutes or until a toothpick comes out clean.
Enjoy!

Recipe from Mel's Kitchen Cafe

Cheddar Drop Biscuits

It's been a while, so here's a new recipe to enjoy!
These come from the Williams-Sonoma cookbook I love to use.  They go great with pasta dishes.

4 C flour
4 tsp baking powder
1 tsp baking soda
1 1/2 tsp salt
3/4 C butter
2 C shredded cheddar cheese
1 egg
1 3/4 C buttermilk
sesame seeds

Preheat oven to 350.
Grease 20 muffin tims (fill any empty tins halfway with water).
Mix flour, powder, soda, and salt.
Cut in butter.  Add cheese.
Add the egg and most of the buttermilk.  Mix gently until it becomes a sticky mass.
Add the remaining buttermilk.
Put the dough on a lightly floured surface.  Knead for 6-8 strokes.
Dived the dough into 20 sections.  Place them in the muffin tins.  Sprinkle each lightly with sesame seeds.
Bake for about 25-30 minutes.
Cook slightly on a cooling rack.
Serve warm!