Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins - adapted from food.com

3 medium bananas

1 egg

1/3 cup milk

1/2 cup sugar

1/2 cup brown sugar

1 1/2 cups whole wheat flour

1 tsp baking soda

1 tsp salt

1/2 cup chocolate chips

Preheat oven to 350 degrees.  Lightly coat muffin tin with cooking spray.  In a large bowl, mash bananas with fork.  Whisk in egg, milk, sugar, and brown sugar.

In a separate bowl, mix flour, baking soda, and salt.  Add flour mixture to banana mixture and mix well.  Fold in chocolate chips.  Bake for 30 minutes, or until a toothpick inserted comes out clean.

Chocolate Chip Muffins

Chocolate Chip Muffins - food.com

  

2 cups all-purpose flour 

1/3 cup light-brown sugar, packed 

1/3 cup sugar 

2 teaspoons baking powder 

1/2 teaspoon salt 

2/3 cup milk 

1/2 cup butter, melted and cooled 

2 eggs, lightly beaten1 teaspoon vanilla 

1 (11 1/2 ounce) package semi-sweet chocolate chips

Preheat oven to 400°F.  Grease twelve muffin cups.  In a large bowl, stir together flour, sugars, baking powder, and salt.  In another bowl, stir together milk, eggs, butter, and vanilla until blended.  Make a well in center of dry ingredients.  Add milk mixture and stir just to combine.  Stir in chocolate chips.  Spoon batter into prepared muffin cups.  Now bake for 15-20 minutes or until a cake tester inserted in center of one muffin comes out clean.  Remove muffin tin to wire rack.  Cool for 5 minutes.  Remove from tins to finish cooling.

Banana Nut Muffins

Banana Nut Muffins

1 1/2 cups whole wheat flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/8 tsp salt

1 egg, slightly beaten

1 large mashed banana

1/2 cup sugar

1/4 cup brown sugar

3 tbs vegetable oil

1/2 cup chopped pecans

Preheat oven to 350 degrees.  Spray muffin tins with cooking spray.  Combine flour, baking powder, baking soda, and salt in a bowl. 

In another bowl, combine egg, banana, sugar, and oil.  Add to flour mixture, stirring just until combined. Fold in pecans.  

Fill muffin tins 2/3 full.  Bake for 20 - 25 minutes, or until muffins are golden brown.

Bacon and Cheddar Breakfast Muffins

Bacon and Cheddar Breakfast Muffins - adapted from delish

2 cups whole wheat flour

1 cup all-purpose flour

1 tbs baking powder

1/2 tsp baking soda

1/2 tsp black pepper

1/4 tsp salt

2 eggs

1 1/3 cups buttermilk

3 tbs extra virgin olive oil

2 tbs margarine, melted

3/4 cup turkey bacon, cooked and crumbled

1 cup shredded cheddar cheese

Preheat oven to 400 degrees.  Coat 12 muffin cups with cooking spray.  Combine first 6 ingredients in a large bowl; mix well.

In a medium bowl, whisk eggs, buttermilk, olive oil and margarine until well blended.  Fold in bacon and cheese.

Make a well in the center of the dry ingredients and add the wet ingredients.  Mix well.  Scoop the batter into the prepared muffin pan.  Bake at 400 degrees for 20 - 22 minutes, until muffins are golden brown.  Let muffins cool in the pan for 5 minutes.  Loosen with a knife and place muffins on a wire rack to cool further.

Whole Wheat Banana Muffins

 

Whole Wheat Banana Muffins

1 3/4 cup whole wheat flour

1 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon wheat germ (optional)

1/3 cup olive oil or canola oil

1/2 cup honey

2 eggs

1 cup mashed ripe bananas

1/4 cup hot water  

Stir together dry ingredients.  Beat oil and honey together; add eggs and beat well. 

Add bananas and beat to combine.  Add dry ingredients to wet, alternating with hot water; mix well after each addition.  Spoon batter into 24 greased muffin cups; bake at 325 degrees for 15 minutes, or until muffins are golden brown and test done.  Remove from oven and cool on rack.

Donut Muffins

These were more of a dessert than a breakfast, a cross between a donut and a yellow cupcake. We all enjoyed them!

Donut Muffins

3/4 cup sugar  
1 large egg  
1 1/2 cups all purpose flour  
2 tsp baking power  
1/4 tsp salt

1/4 cup vegetable oil  

3/4 cup milk (low fat is fine)  

1 tsp vanilla extract

Pre-heat oven to 350 degrees and grease muffin tin with cooking spray. In a large bowl beat together sugar and egg until light and fluffy. In small bowl, mix together flour, baking powder, salt, and nutmeg. Pour into sugar/egg mixture and stir until well combined. Add in vegetable oil, milk, and vanilla extract. Mix well. Pour into muffin tins, filling each about 3/4 full. Bake for about 15 minutes until tester comes out clean.

I eliminated the melted butter and cinnamon mixture that the original recipe calls for. Instead, I made a donut glaze and dipped the tops into the glaze.

First recipe- Banana Yogurt Muffins

I've been searching for a blog with easy recipes for a picky family like mine, and since I couldn't find one that really fit that description, I decided to start one of my own. Enjoy!

I found this recipe at recipezaar.com, but I modified it just a bit by adding some pureed carrots to it for my 19 month old daughter, who is not a big veggie eater. I sneak them in any way I can!

 

Banana Yogurt Muffins
Makes 12 muffins

Dry Ingredients
1/2 cup sugar
2 cups whole wheat
1/2 tsp salt
1 tbs baking powder
1/4 tsp ground cinnamon

Wet Ingredients
1 cup plain yogurt
1 egg
2 tbs skim milk
1/4 cup vegetable oil
2 ripe bananas(chopped)
1/4 cup pureed carrots

Preheat oven to 400 degrees. In a large bowl, combine flour, sugar, baking powder, salt and cinnamon, and mix. In another bowl, combine yogurt, egg, milk, and oil.

Add contents of wet mixture to dry ingredients and mix. Do not over mix.

Stir in bananas. Place batter in muffin tins. Bake at 400 degrees for 20-25 minutes or until golden. Serve with butter and cinnamon sprinkled on a sliced muffin.