Banana Muffins

I've been on a muffin kick lately! I think because the girls really love them and I can make them one morning and eat on them the rest of the week;) Here's a new banana muffin recipe I tried this morning that was so so so tasty!!!!!

Banana Muffins

by: http://allshecooks.com/2013/03/05/perfect-banana-muffins-2/

3 bananas, mashed

¼ cup butter or margarine, melted

¼ cup milk

1 egg

1 teaspoon vanilla

½ cup brown sugar

½ cup sugar

2 cups flour

1 teaspoon salt

1 teaspoon baking soda

Preheat oven to 350. Mix together mashed up bananas, melted butter and milk. Whisk egg, vanilla and sugar into other ingredients. Add dry ingredients and stir until everything is just mixed together. Do not over-mix. Spray a muffin pan and fill each muffin cup. Bake for 20 minutes. Makes 12 standard size muffins.

Date Muffins

Hailey picked these muffins out of her recipe book today and I was just excited to use the dates that I bought and have never tried lol. So yummy, moist and have a great flavor! You could use any fresh fruit puree or even other dried fruits like raisins, cherries, appricots, or prunes, but we wanted to try something new with the dates. Next time I'm going to double this recipe because they disappeared way too fast!

Sticky Date Muffins

Recipe adapted from Kids' Fun & Healthy Cookbook

Makes 12

1 2/3 cup flour 

1 Tbsp baking powder

1/3 cup sugar

1 tsp ground cinnamon

1/2 tsp salt

1/3 cup ready-to eat dried chopped dates

1 Tbsp orange juice

3/4 cup milk 

1 large egg

1 1/4 sticks butter, melted

Preheat the oven to 400 and spray the muffin tins (or use liners). Sift the flour and baking powder into a bowl. Stir the sugar, cinnamon and salt into the flour and baking powder bowl.

Put the dates and orange juice in a blender (or use a food processor if your blender is as horrible as mine) and whiz until they form a smooth(ish) puree. To the puree add the milk, egg, melted butter and beat together lightly with a fork. Pour the date mixture into the flour mixture and fold the ingredients together gently and evenly with a wooden spoon until the flour is just mixed in. Spoon the mixture into the muffin tin filling almost to the top dividing equally between the 12. Bake for 20 minutes until risen and golden.

My little chef- love this girl! 

Pumpkin Muffins or Bread

Update: I have been making these a lot lately and putting them in the freezer for a quick breakfast for the kids (just throw them in the microwave for 30 seconds or so). Also I changed the recipe to be able to use canned pumpkin easier since 1 (29 ounce) libby can is only 3 1/2 cups of pumpkin and you need 4 cups. (Just add 1/2 cup applesauce). 

I also wanted to make a note that you can use applesauce in place of the 1 cup vegetable oil as well, so if you do that you will have 1 1/2 cups applesauce in total along with 1 29 oz can pumpkin, or you would use just 1 cup applesauce in place of the oil along with 4 cups pumpkin. Very adaptable this recipe, that's why I love it!

Pumpkin Bread

Recipe from college (some roomate I'm sure)

makes 2-3 loaves or 2-3 dozen muffins

2 eggs

4 cups pumpkin, fresh or 1 (29 ounce) can pumpkin + 1/2 cup applesauce

4 cups sugar

1 cup vegetable oil

5 cups flour

1 tsp cinnamon

2 tsp nutmeg

4 tsp baking soda

1/2 tsp cloves

1 tsp salt

1 cup chocolate chips (optional)

Combine the eggs, pumpkin, sugar and oil together. Mix the spices together with the flour and add one cup at a time to the egg and pumpkin mixture. Gently fold in the chocolate chips if you choose to add them. Pour into 2-3 greased loaf pans and bake @ 325 for 1 hour, or in muffin tins for 15-20 minutes. 

Note: This bread freezes really well. Wrap in tin foil or saran wrap and then put in a freezer ziplock bag. For muffins just put the cooled muffins in freezer ziplock bags. 

Applesauce Muffins

These muffins are still our go-to muffin recipe because they are super easy and really moist and tasty! They are a bit on the more mild side, so mom usually doubles the cinnamon. I like mine with just a 1/2 tsp ;) Oh and these are dairy free as well!

Applesauce Cinnamon Muffins

Makes 12

1 3/4 cups all-purpose flour

1/2 cup brown sugar

2 tsp baking powder

1/4 tsp salt

1/2 tsp cinnamon

1 egg

1 rounded cup applesauce (so do a little more than 1 cup)

1/4 cup veggie oil

Preheat to 375. In a large bowl mix the flour, sugar, powder, salt and cinnamon. Add the egg, applesauce and veggie oil and stir only so that everything is moist and mixed evenly. Grease 12 muffin cups and divide the filling between the cups. Bake in a 375 oven for 15 minutes....or 20 if you need to, but don't over cook! Mine are always done at 15.

Funky Monkey Banana Bread/Muffins



So the new fad for a while has been gluten/grain/sugar free foods, so I decided to try one because we have been trying to go that route a little in our household. This recipe is amazing!! My 2.5 yr old loved them!

 

  (Gluten/grain/sugar/dairy-free)

Ingredients:
2 cups almond flour or almond meal (I used almond meal)
1/4 cup flaxseed meal (grind it fresh for bonus points)
1 TBSP cinnamon
4 packets of Stevia or Truvia (I don't like my stuff really sweet, so more or less.)
1 tsp baking soda
1 tsp baking powder
1 cup (225g) of really ripe mashed up banana (2 med bananas)
4 egg whites
1 tsp vanilla extract
** Optional: dark chocolate chips, chopped walnuts or pecans, or whatever else makes your monkey the funkiest. I used dark choco chips.

Directions:
Preheat your oven to 375 degrees and grease two mini loaf pans (5.75 x 3.25 x 2.25) or a muffin tin.

In one bowl, mix together all wet ingredients.
In another bowl, mix together all dry ingredients.
Dump the wet stuff into the dry stuff and mix.

Spoon the batter into the two greased mini loaf pans or into a muffin tin that holds 12.

Throw it into the oven and bake for 20 - 25 minutes for muffins, or 25 - 27 minutes for mini loaves, or until a toothpick comes out clean. Remove. Cool. Slice. Top with nut butter, real butter, coconut butter, or whatever you want.

Macros are for the batter without chocolate chips, nuts, or any of the optional extras
Servings: 12
Per serving:
Protein: 6
Fat: 10
Carb: 8
Fiber: 3
Calories: 150ish

recipe taken from www.jencomaskeck.com

Blueberry Steusel Muffins

I can hardly pass the blueberries at the grocery store without my daughter grabbing them and putting them in the cart. This time she did it at Sams, so needless to say we've been eating lots of things blueberry! Today while her brother was at a friends, we made these blueberry muffins. I've been making them since college and I love them, especially the streusel topping! These aren't super sweet like the ones full of preservatives at the bakery, but the topping adds just the perfect amount of sweetness. So yummy!

Blueberry Streusel Muffins
Recipe from Shawna Shirley
Makes 12 Muffins

1 cup milk
1/4 cup vegetable oil
1/2 tsp vanilla
1 large egg
2 cups flour
1 cup frozen (thawed and drained) or fresh blueberries
1/3 cup sugar
3 tsp baking powder
1/2 tsp salt

Steusel Topping:
2 Tbsp firm butter
2 Tbsp brown sugar
1/4 cup flour
1/4 tsp cinnamon

For the Streusel: In a medium bowl cut butter into flour, brown sugar and cinnamon using a pastry blender until crumbly

Preheat oven to 400 and grease the bottoms of muffin cups. Prepare streusel topping and set aside. Beat milk, oil, vanilla and egg in a big bowl. Stir in flour, sugar, baking powder and salt all at once just until flour is moistened. Fold in blueberries. Divide batter evenly among 12 cups and sprinkle each with 2 tsp topping. Bake @ 400 for about 20 minutes or until golden brown.