Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins

Julia   

Our little E loves bananas.  Every morning she eats one, saying “nana” and signing it at the same time.  Inevitably, we end up with leftover bananas that are past their prime.  Please tell me I am not the only one that ends up with that scenario! 

But, these muffins make me want to end up with over-ripe bananas.  In fact, since we’ve made these, I’ve even picked up the “red-banded” clearance bananas at the store just so I could make these again.  Bananas and chocolate chips – a delightful combination.   

Banana Chocolate Chip Muffins – Adapted from my mom’s banana bread recipe

Ingredients

• 3/4 C sugar
• 1 T butter, melted
• 1/3 C applesauce
• 3 mashed overripe bananas (about 1 C of mashed banana)
• 2 eggs
• 1/2 tsp. vanilla
• 1 3/4 C white whole wheat flour
• 1/4 tsp. salt
• 1 tsp. baking soda
• 1/2 C dark chocolate chips

Directions

In a large bowl, combine 1 3/4 C white whole wheat flour, 1/4 tsp. salt, 1 tsp. baking soda and stir well.  In a second bowl, mix together 1/3 C applesauce, mashed bananas, 3/4 C sugar and 1 T butter.  Mix in 2 lightly beaten eggs and 1/2 tsp. vanilla.  Then, stir in the chocolate chips.  If desired, reserve 1-2 T of chocolate chips to sprinkle on the tops of the muffins.   

Using a cookie scoop, measure out batter into 12 lightly greased muffin cups, filling them 2/3 of the way full.  Sprinkle with remaining chocolate chips, if desired. 

Bake at 350 for 18-22 minutes, checking with a toothpick after 18 minutes for doneness.  The toothpick should come out clean when the muffins are done.  Don’t over bake! 

Cool for 2 minutes in the pan, then transfer to a cooling rack and cool completely.  Store extras in the freezer so they don’t dry out! 

Rhubarb Banana Apple Muffins

Rhubarb Banana Apple Muffins

Julia   

Our 16 month old has kept us on our toes over the last few months.  She’s running, climbing, playing, and of course eating.  As you can imagine, feeding her good, whole foods, is of the utmost importance to us.  She loves her fruits and veggies, and pretty much everything else. 

These muffins are full of whole wheat flour, oats, banana, eggs, buttermilk and rhubarb.  Our little E polished off two for breakfast.  That’s a win! 

Banana Rhubarb Muffins – Adapted from My Project Mommyhood

Ingredients

• 3 3/4 C white whole wheat flour
• 1/2 C old fashioned oats
• 2 C brown sugar
• 1 1/2 tsp. salt
• 1 1/2 tsp. baking soda
• 1 1/2 tsp. cinnamon
• 3 over ripe bananas
• 2 eggs
• 1 1/2 C buttermilk
• 1 1/2 tsp. vanilla
• 3/4 C applesauce
• 1/4 C olive oil
• 3 C chopped/sliced rhubarb

Directions

Begin by mixing together all the dry ingredients, in a large bowl: 3 3/4 C white whole wheat flour, 1/2 C oats, 2 C brown sugar, 1 1/2 tsp. salt, 1 1/2 tsp. baking soda, 1 1/2 tsp. cinnamon.  Stir well. 

In a second bowl, combine 3 mashed bananas, 2 eggs, 1 1/2 C buttermilk, 3/4 C applesauce, 1/4 C olive oil and 1 1/2 tsp. vanilla.  Stir well.  Then, add to the dry ingredients and stir until moist and combined. 

Stir in 3 C chopped rhubarb. 

Lightly grease 32 muffin cups (or use liners), and pre-heat your oven to 375.  Using an ice cream scoop, add 2 scoops (about 1/4 C) muffin batter to each muffin cup.  Bake for 16 minutes, until a toothpick inserted in the center comes out clean.   

Cool on a wire cooling rack and serve after cooling.  Makes 32 muffins.  Store extra muffins in an airtight container in the freezer.  Keep the ones you want to eat on the counter, but don’t keep those air tight! 

Thanks for hanging in there with me during our busy season; I hope to share some more yummy recipes this summer. 

Oatmeal Apple Muffins

Oatmeal Apple Muffins

Julia   

These muffins are a hearty and tasty way to get your apple-a-day!  Power packed with antioxidants from the apple and delicious whole grains from the oats, these muffins make a great breakfast or snack. 

Drizzle with a little powdered sugar glaze, and you even have dessert. 

Regardless of how you enjoy them, you will.  They freeze wonderfully, so make a double batch so you have some around when you need them.

Oatmeal Apple Muffins – Inspired by Lynn’s Kitchen Adventure

Ingredients

• 3 C old fashioned oats
• 1 1/2 C milk
• 1/3 C brown sugar
• 1/8 C olive oil
• 2 eggs
• 1 tsp. cinnamon
• 1/4 tsp. nutmeg
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1 medium apple, finely chopped

Directions

Begin by combining the 3 C oats with 1 1/2 C milk.  Stir well and let the mixture sit for 15 minutes.  Meanwhile, wash and chop the apple and prepare the muffin tin (n=12) with liners that have been lightly sprayed with oil. 

Next, stir in 1/3 C brown sugar, 1/8 C olive oil and 2 eggs.  Add in the 1 tsp. cinnamon and 1/4 tsp. nutmeg along with 2 tsp. baking powder and 1/4 tsp. salt.  Stir well.

At this point the muffin batter should be getting “gummy” like oatmeal does when you begin to cook it.  If it’s not starting to get thick yet, allow the mixture to sit for 5-7 minutes.  The batter will be wetter and thinner than traditional muffin batters.   

Then, add in the chopped apple. 

Stir well.

Scoop the batter into a prepared muffin cup, filling almost to the brim.  These muffins don’t rise a ton, so you don’t have to worry about getting them too full. 

Bake at 350 for 17-20 minutes, or until a toothpick inserted in the center comes out clean. 

Remove each muffin from the pan and immediately place them onto a cooling rack.

Cool for 20-30 minutes before eating, and if desired drizzle the top with a simple glaze of powdered sugar (1/4 C) and 1-2 tsp. milk. 

Enjoy!