DOUBLE CHOCOLATE BANANA MUFFINS

~ Bible & Breakfast: 31 Mornings with Jesus - Feeding Our Bodies and Souls Together, written by Asheritah Ciuciu

2/3 c. flour

2/3 c. whole wheat pastry flour

1/2 c. cocoa powder

1 t. baking soda

1/2 t. salt

1 t. instant coffee (optional)

3 bananas, mashed

1/4 c. maple syrup

1 t. vanilla

1/3 c. Greek yogurt

1/3 c. coconut oil, melted

1 egg, beaten

1/3 c. mini chocolate chips, plus extra for topping

Preheat oven to 375 degrees. Spray 12-cup muffin tin with nonstick spray or line with baking cups.

In large bowl, mix both flours, cocoa powder, baking soda, salt, and coffee. Make well in center of mixture and set aside.

In small bowl, mix bananas, syrup, vanilla, yogurt, oil, and egg. Pour mixed wet ingredients into dry ingredient well. Stir gently, pulling dry ingredients over wet until barely mixed. Fold in chocolate chips. 

Divide batter among muffin cups, then top with a few extra chocolate chips.

Bake 15-17 minutes or until toothpick inserted in center comes out clean. Remove from muffin tin and cool on wire rack.

Notes: I've only made these with instant coffee and they were tasty. Next time I'll leave the coffee out and see which version I like better. I think I'll also sub almond extract for the vanilla the time after that, just for kicks. 

GREEK YOGURT BLUEBERRY MUFFINS

 ~ Midget Momma

2 eggs

1 c. sugar

4 T. unsalted butter, melted

1 1/4 c. Greek yogurt

2 c. flour

1 T. baking powder 

1/2 t. salt

1 1/2 c. blueberries, fresh or frozen

Preheat oven to 350 degrees and grease muffin tin or fill with liners.

In medium bowl, whisk eggs until light yellow, about 20 seconds. Stir in sugar until thoroughly combined. Slowly add melted butter, stirring as you pour it in. Add half of yogurt, whisking until just combined, then do the same with the second half. 

In another medium bowl, whish flour, baking powder, and salt together. Add blueberries to mixture and toss gently just to combine. Fold yogurt mixture into dry ingredients with a rubber spatula until dough forms and blueberries are evenly distributed. 

Fill prepared muffin cups about 2/3 full and bake 25-30 minutes, or until lightly browned and toothpick inserted in center comes out clean. Leave in pan for 5 minutes before transferring to cooling rack. 

Makes about 24 muffins.  

Notes: I've only made these with frozen blueberries and they turn out great. 

SPICED BRAN MUFFINS

 ~ modified from In the Kitchen with Rosie: Oprah's Favorite Recipes, written by Rosie Daley

1/2 c. molasses
2 T. honey
2 large egg whites

1/4 c. plain yogurt
1/4 c. milk

1 c. whole wheat flour

1/2 c. wheat bran

1 t. ground ginger

1 1/2 t. baking powder

1 t. ground cloves
1/4 c. pepitas
1/4 c. dried cranberries

Preheat oven to 350 degrees and spray muffin tin. 

Warm molasses and honey in small pot over low heat until it starts to steam. Remove from heat and set aside to cool. 

In a large bowl, whisk egg whites, yogurt, and milk together. Whisk in molasses and honey mixture. Stir in flour, bran, ginger, baking powder, and cloves. Fold in pepitas and cranberries. 

Fill greased muffin cups about 2/3 full and bake 15-20 minutes or until toothpick inserted in center comes out clean. Serve warm.

Makes 12 muffins.

Notes: The original recipe specifies fat content of dairy products, which I don't worry about, uses what tastes to me like way too much ginger, and calls for chopped walnuts and golden raisins, but pepitas and dried cranberries are more my style. Click the source link under the photo to try the original recipe.

PEANUT BUTTER BANANA OATMEAL MUFFINS

~ Annie's Eats

1 1/2 c. flour
1 c. old-fashioned oats
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
2 T. applesauce
3/4 c. brown sugar
2 eggs
1 c. mashed banana (about 3 bananas)
6 T. peanut butter
1 c. buttermilk

Preheat oven to 350 degrees. Line or grease 18 muffin cups.

In a medium bowl, mix flour, oats, baking powder, baking soda, and salt.

In a large bowl, mix applesauce, brown sugar, eggs, banana, peanut butter, and buttermilk until smooth. Add dry ingredients to wet ingredients and stir just until blended.

Pour batter into muffin cups and bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool in pans 5-10 minutes, then cool completely on wire rack.

Makes 18 muffins.

Notes: We all like them made as directed, but some of us like to spread peanut butter on top and garnish with a banana slice (or three), which was suggested on the Annie's Eats link above. 

CHOCOLATE CHIP SOUR CREAM MUFFINS

~ Desiree Winz at Our Homeschool Notebook

1 1/2 c. flour
2/3 c. sugar
3/4 t. baking powder
3/4 t. baking soda
1/4 t. salt
1 egg
1 c. sour cream
5 T. unsalted butter, melted
1 t. vanilla
1 c. chocolate chips

Preheat oven to 350 degrees. Line a 12-cup muffin tin with liners or grease pan; set aside.

In a large bowl, mix flour, sugar, baking powder, baking soda, and salt.  In a separate bowl mix egg, sour cream, melted butter, and vanilla. Add wet ingredients to dry ones and stir until just combined. Gently fold in chocolate chips until thoroughly combined.

Divide batter evenly in prepared muffin tin, filling each cup about 3/4 full. Bake 14-18 minutes or until a toothpick inserted in the the center of a muffin comes out clean.

Notes: These are really moist and smell great when they're baking. While we all like them as is, we actually think we'd like them better without the chocolate chips. However, we've only eaten them at room temperature and we may feel differently if they were fresh out of the oven and the chocolate chips were still melted.  

BLUEBERRY OATMEAL CAKES

~ Eating Well

2 1/2 c. rolled oats
1 1/2 c. milk
1 egg, lightly beaten
1/3 c. pure maple syrup
2 T. canola oil
1 t. vanilla
1 t. cinnamon
1 t. baking powder
1/4 t. salt
3/4 c. blueberries, fresh or frozen

Combine oats and milk in a large bowl. Cover, then place in the fridge for 8-12 hours, until most of the liquid has been absorbed.

Preheat oven to 375 degrees. Spray a 12-cup muffin tin with cooking spray.

Add egg, syrup, oil, vanilla, cinnamon, baking powder, and salt to the oats, stirring until well combined. Scoop about 1/4 cup of the batter into each muffin cup. Top each muffin with 1 tablespoon of blueberries.

Bake 25-30 minutes or until they spring back when touched. Leave in muffin tin to cool for 10 minutes before removing.

Notes: Neither the form nor the texture of these resemble cake, but they're pretty good! Shaped like a muffin, the texture is like a cross between the baked oatmeal recipe we like, our frequent bowls of oatmeal, and your average muffin. 

SWEET GREEN MUFFINS

~ Family Fun magazine - October 2014

1 c. flour
1 c. whole wheat flour
3/4 c. sugar
2 t. baking powder
1 1/2 t. cinnamon
1/2 t. baking soda
1/2 t salt
1/4 c. canola oil
3/4 c. milk
6 oz. (about 6 c.) fresh spinach
large banana
2 t. vanilla

Preheat oven to 350 degrees and spray muffin tins.

In a large bowl, whisk two flours, sugar, baking powder, cinnamon, baking soda, and salt.

In a blender, puree oil, milk, and spinach until smooth. Add banana and vanilla to puree and blend thoroughly. Pour liquid mixture into dry mixture and stir until combined.

Fill muffin cups 2/3 full and bake 18 minutes or until toothpick inserted in the center comes out clean.

Makes about 16 muffins.

Notes: These muffins get their fun color from the spinach, but all the flavor is from the banana. I use plant-based milk when we need the muffins to be dairy-free and sometimes use melted coconut oil instead of canola.

ALMOND BREAD

~ Torani

1/2 c. sliced almonds
1/2 c. unsalted butter, room temperature
1/4 c. sugar
3/4 c. almond syrup
1 c. sour cream
1 egg
1 3/4 c. flour
2 t. baking powder
1 t. baking soda
1/2 t. salt
1/2 t. cinnamon

Preheat oven to 350 degrees. Grease three 5x2-inch pans or one 9x5-inch loaf pan.

Place almonds on a rimmed baking sheet and bake eight minutes or until golden brown. Finely chop and set aside.

In a large bowl, beat the butter and sugar until fluffy. Add syrup, sour cream, and egg, beating until combined.

In a medium bowl, whisk flour, baking powder, baking soda, salt, and cinnamon together.

Add wet ingredients and chopped almonds to dry ingredients, stirring until just combined. Pour batter into pan(s) and place in oven. Bake mini loaves 35-40 minutes, rotating once after 15 minutes, or one regular loaf for 45-50 minutes, removing when a toothpick inserted into the center of a loaf comes out clean. Transfer to wire rack to cool completely.

Notes: The original Torani recipe includes making a glaze for the bread and then topping it with extra toasted almonds and maraschino cherries, which we don't do, but you could get the scoop on that by clicking the link at the top of this post. Torani obviously expects you to use their almond syrup in this recipe, but we've used homemade almond syrup and it tasted great. 

PERFECT PUMPKIN MUFFINS

~ Laura Bodine/Laura's Kitchen

2 eggs
1/2 cup oil
1/3 cup water
1 cup canned pumpkin
1 1/2 c. flour
1 1/2 c. sugar
1 t. baking soda
3/4 t. salt
1/2 t. cinnamon
1/2 t. cloves
1/2 t. ginger
1/2 t. nutmeg

Preheat oven to 400 degrees and grease or line muffin tin. Beat eggs. Add oil, water and pumpkin. Add four, sugar, baking soda, salt, and spices. Mix well. Pour into muffin liners or greased muffin tins. Bake for 20 minutes or until a toothpick inserted into center comes out clean.

Makes 18 muffins.

Notes: I've subbed homemade applesauce for the oil and they turned out great. Feels a little more fall-ish that way, too.

COCONUT ALMOND MUFFINS

~ Julie Vose

2 c. flour
1 c. sugar
2 1/2 t. baking powder
1/2 t. salt
2 eggs
1 c. sour cream
1/2 c. melted butter
1/2 t. almond extract
1 c. coconut
1/2 c. mini chocolate chips
1/2 c. sliced almonds
additional sugar

Preheat oven to 375 degrees and grease muffin tin. In mixing bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk eggs, then add sour cream, butter, and extract; mix until thoroughly combined. Stir egg mixture into the dry ingredients just until moistened. Fold in coconut and chocolate chips.

Fill greased muffin tin with batter. Sprinkle with almonds and additional sugar. Bake for 18 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. 

Makes 12 muffins.

Notes: The chocolate chips aren't bad in this, but I prefer the muffins without them. I also skip the sprinkling of sugar on top. 

I've made a dairy-free version of these with margarine instead of butter and cashew cream instead of sour cream. Kami made a healthier version of these to accommodate her family's allergies and dietary preferences, so if you're looking for an eggless version with different flours and sugars, go check out her version.

YOGURT STREUSEL MUFFINS

~ All You magazine - 11/19/10

STREUSEL
2/3 c. pecans, almonds or walnuts, finely chopped
1/3 c. packed light brown sugar
1/2 t. cinnamon
2 T. unsalted butter

MUFFINS
2 c. flour

1 t. cinnamon
1 t. baking powder
1/2 t. baking soda
1/2 t. salt

4 T. unsalted butter, melted and cooled
2/3 c. sugar
2 eggs
1 t. vanilla
1 c. plain low-fat yogurt

In a small bowl, combine first three streusel ingredients. Cut butter into dry ingredients. Place in fridge while preparing muffins.

Preheat oven to 375 degrees. Line muffin tin with paper liners or coat with non-stick spray. 

To make muffins, whisk flour, baking powder, baking soda, cinnamon, and salt in small bowl. In a large bowl, whisk butter, sugar, eggs, vanilla and yogurt. Stir flour mixture into yogurt mixture until just combined.

Divide batter among muffin cups. Scatter streusel topping over each muffin and press lightly on crumbs to help them stick to batter. Bake 17-20 minutes or until tops are golden. Remove from pan and cool on rack. 

Makes 12 muffins.

Notes: I use whatever plain yogurt I have on hand, whether full-fat, low-fat, regular, or Greek. My experience is that the streusel makes a huge, wasteful mess when made as directed. So I like to double the muffin portion and leave the streusel part as is for a less messy topping, as is the case in the picture. 

Linked up at: Eat at Home Ingredient Spotlight - yogurt & sour cream

LEMONY SOUR CREAM MUFFINS

~ Parade magazine - July 10, 2010

2 c. flour
2/3 c. sugar
2 t. baking powder
1/4 t. baking soda
1/4 t. salt
1 lemon, zested and juiced
3/4 c. sour cream
1/2 c. butter, melted
2 eggs
1 t. vanilla
1/8 t. lemon extract

Preheat oven to 400 degrees and grease muffin tin. 

In a large bowl, whisk the dry ingredients, including lemon zest, together. 

In a separate bowl, whisk the remaining ingredients, including lemon juice. Pour wet ingredients over dry and gently, but quickly, mix everything together until combined and slightly lumpy. 

Spoon into muffin tins. Bake 18-20 minutes or until golden.

Makes 12 muffins.

Notes: We sometimes skip the zest and use bottled lemon juice. We also like to replace the vanilla with extra lemon extract.

SNICKERDOODLE MUFFINS

~ Tiffany/Eat At Home & Sonlight Forums

2 c. flour
1/2 t. salt
2 t. cream of tartar
1 t. baking soda
1 stick butter, softened
3/4 c. sugar
2 eggs
1 c. milk
1 1/2 t. vanilla
1 T. sugar + 1 t. cinnamon for topping

Preheat oven to 400 degrees and spray muffin tins. 

In bowl, mix flour, salt, cream of tartar and baking soda; set aside. 

In a separate bowl, cream butter and sugar. Beat in eggs. Add milk and vanilla, mixing until totally combined. Stir the wet ingredients into the dry ingredients until just moistened. 

Fill muffin cups 2/3 full and sprinkle with cinnamon sugar. Bake for 15-20 minutes, or until a toothpick comes out clean.

Makes 12 muffins.

Notes: I keep a jar of cinnamon sugar in the cupboard at all times, so I skip the topping in this recipe and just use our regular stash. These freeze well.

BLUEBERRY OAT MUFFINS

~ Laura/Laura's Kitchen

1 c. quick cooking oats
1 c. all-purpose flour
1/2 c. sugar
1 T. baking powder
1/4 t. salt
1 egg
1 egg white
1 c. milk
2 T. butter or margarine, melted
1 t. grated lemon peel (optional)
1 t. vanilla
1 c. fresh or frozen blueberries (do not thaw before adding to batter)

TOPPING
1/2 c. quick cooking oats
2 T. brown sugar
1 T. butter or margarine, softened

Preheat oven to 400 degrees. In a bowl, combine the first five ingredients. In a separate bowl, combine the egg, egg white, milk, butter, lemon peel, and vanilla; mix well. Add to dry ingredients just until moistened. Fold in berries. Grease muffin cups or use paper liners and fill with batter.

Combine topping ingredients and sprinkle over batter. Bake for 20-22 minutes or until top is lightly browned and springs back when lightly touched. Cool 5 minutes. Makes 12 muffins.

Notes: These freeze well.

POPPY SEED & BANANA MUFFINS

~ allrecipes

1 1/4 c. whole wheat flour
1 c. wheat bran
1/2 c. wheat germ
1 t. baking soda
1/2 t. salt (optional)
2 eggs
1/4 c. honey
1/4 c. vegetable oil
1 c. mashed bananas
1/2 c. milk
2 t. lemon juice
1/3 c. poppy seeds

Preheat oven to 350 degrees and coat muffin tin with non-stick spray. Mix flour, wheat bran, wheat germ, baking soda, and salt. 

In a separate bowl, mix eggs, honey, and oil. Add banana, milk, lemon juice, and poppy seeds to egg mixture. Stir dry and wet ingredients together until moistened. 

Scoop into greased muffin tin and bake 25-30 minutes.

Makes 12 muffins.

Notes: Some of the reviews claim these are too dry and have too many seeds. So, I use about 1 1/2 c. of banana (an extra half of a banana) and about 1/4 c. poppyseeds. I also skip the salt and add a little cinnamon and nutmeg. My kids actually like these more as a snack a few hours after they come out of the oven than they do when they're fresh.

Linked up at: Eat at Home Ingredient Spotlight - whole wheat flour, seeds, bananas

CHERRY OATMEAL MUFFINS

~ unknown source

1 c. old-fashioned rolled oats
3/4 c. all-purpose flour
3/4 c. whole wheat flour
1/3 c. wheat germ
1/3 c. sugar
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 1/3 c. buttermilk or substitute
3 T. olive oil
1 large egg
1 T. grated orange zest
3/4 c. dried cherries

Heat oven to 375 degrees. Mix oats, flours, wheat germ, sugar, baking powder, baking soda, and salt together. In a separate bowl, mix buttermilk, oil, egg, and zest. Pour buttermilk mixture in center of dry ingredients and stir just until combined. Add cherries. Pour into greased or lined muffin cups and bake 20-25 minutes or until toothpick inserted in the center of a muffin comes out clean.

Makes 12 muffins.

Notes: I never toast my oats and have used orange zest, orange extract, or skipped the orange flavor completely.  

Linked up at: Eat at Home - cherry recipes, whole wheat flour recipes

MORNING GLORY MUFFINS

~ Janet/Jayelgee 

2 c. flour
1 1/4 c. sugar
2 t. baking soda
2 t. cinnamon
1/2 t. salt
3 eggs
1 – 1 1/2 c. oil
2 t. vanilla
2 c. grated carrot
1/2 c. raisins
1/2 c. coconut
1/2 c. chopped pecans
1 apple, peeled and grated

Preheat oven to 350 degrees. Combine dry ingredients. Mix egg, oil and vanilla together. Combine with dry ingredients. Fold in remaining ingredients. Bake 15-20 minutes.

Makes 2 dozen.

Notes: I sub extra grated apple for the oil, never peel the apples, and use walnuts or almonds in place of pecans. 

BRIGHT DAY BANANA MUFFINS

~ The Pillsbury Cookbook

MUFFINS
1 c. all purpose flour
3/4 c. whole wheat flour
1/2 c. sugar
2 t. baking powder
1/2 t. salt
1/4 t. nutmeg
1/2 c. mashed ripe banana
1/2 c. milk
1/3 c. oil
1 egg, slightly beaten

TOPPING
1/4 c. sugar
1/2 t. cinnamon
2 T. butter, melted

Preheat oven to 400 degrees. Grease bottoms only of muffin cups or line with paper baking cups.

In large bowl, combine both flours, sugar, baking powder, salt, and nutmeg. Mix in banana, milk, oil, and egg until dry particles are just moistened. Fill muffin cups 2/3 full. Bake 18-22 minutes or until golden brown. Immediately remove from pan.

In small bowl, combine sugar and cinnamon for topping. Brush muffin tops with butter and dip in cinnamon/sugar mixture. Serve warm.

Makes 12 muffins.

Notes:  If I'm feeling particularly lazy, then I just sprinkle some cinnamon sugar on the muffins before popping them in the oven.  Not as good, but it works.

BANANA CRUMB MUFFINS

~ allrecipes

1 1/2 c. flour
1 t. baking soda
1 t. baking powder
1/2 t. salt
3 bananas, mashed
3/4 c. sugar
1 egg, lightly beaten
1/3 c. butter, melted
1/3 c. brown sugar, packed
2 T. flour
1/8 t. cinnamon
1 T. butter

Preheat oven to 375 degrees and grease or line muffin pan. Mix flour, soda, powder, and salt.

In separate bowl, mix bananas, sugar, egg, and butter. Stir wet ingredients into dry ingredients just until moistened. Spoon into muffin pan.

In third bowl, mix brown sugar, flour, and cinnamon. Cut in butter until coarse. Sprinkle over muffins. Bake 18-20 minutes, or until toothpick inserted in middle comes out clean.

Makes 12 muffins.

Notes: These are a tasty alternative to banana bread when you have some overly ripe bananas to use up.

Linked up at: Eat at Home Ingredient Spotlight - bananas

HONEY WHEAT MUFFINS

~ Better Homes & Gardens New Cook Book

1 c. all purpose flour
1/2 c. whole wheat flour
2 t. baking powder
1/4 t. salt
1 egg, beaten
1/2 c. milk
1/2 c. honey
1/4 c. oil
1/2 t. finely shredded lemon peel

Preheat oven to 400 degrees. In a mixing bowl stir together both flours, baking powder and salt. Make a well in the center.

In another bowl combine beaten egg, milk, honey, oil, and lemon peel. Add egg mixture all at once to dry mixture. Stir just till moistened (batter should be lumpy). Grease muffin cups or line with paper bake cups; fill 2/3 full. Bake 18-20 minutes or until golden. Remove from pans; serve warm.

Makes 12 muffins.