Small Batch Banana Chocolate Chip Muffins

There is one very ripe lonely banana sitting on the counter. I refuse to throw it away, let’s transform it into something sweet!

4 Tbl butter, melted and cooled

1 egg

1/2 tsp vanilla

1/4 cup sugar

1/4 cup brown sugar

1 very ripe banana, mashed

1 cup flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/8 tsp cinnamon

1/2 cup chocolate chips, I used mini and reg

Preheat oven to 350 degrees. Line or spray 5 or 6 muffin cups, depending if you want 5 smaller muffins or 6 larger muffins (I made 5).

Stir together melted butter, egg and vanilla. Add sugar, brown sugar, and mashed banana, stir until well combined. Add flour, baking powder, baking soda, salt, and cinnamon, stir just until dry ingredients are incorporated. Stir in chocolate chips. Scoop into prepared muffin cups. Put a few chocolate chips on top to make your muffins bake shop pretty if desired.

Bake 20-22 minutes, until center of muffins are set. Enjoy your treat!

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Pumpkin Pecan Muffins

I’m feeling the need for comfort food and these muffins have just the right amount of sweet, spice and crunch to make me happy :o)

Muffins
2½ cups flour
3/4 cup sugar
1/4 cup brown sugar
2 tsp pumpkin pie spice
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 eggs
1 cup canned pumpkin
1/2 cup milk
1/4 cup oil
1 tsp vanilla
1/2 cup chopped pecans

Streusel Topping
1/3 cup brown sugar
1/4 cup flour
1/3 cup chopped pecans
4 Tbl cold butter, cubed

Preheat oven to 375°. In large bowl, whisk together flour, sugar, brown sugar, pumpkin pie spice, baking soda, baking powder, and salt. In another bowl, whisk eggs, pumpkin, milk, oil, and vanilla. Stir wet ingredients into dry ingredients just until moistened. Fold in pecans. Fill 12 greased or paper-lined muffin cups approx. 2/3 full.

In small bowl, for streusel topping, combine brown sugar, flour, and chopped pecans. Cut butter into mixture until crumbly. Spoon heaping tablespoon over batter in muffin cups. Bake 20-25 minutes until center of muffins are set. 

Cinnamon Banana Muffins

More ripe bananas sitting on the counter? Not such a bad thing, make muffins!

Cinnamon Banana Muffins:
2/3 cup sugar
1/2 cup oil
2 eggs
1 cup mashed banana, about 3 bananas
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg

Cinnamon Sugar Topping:
2 Tbl butter, melted
2/3 cup sugar
1/2 heaping tsp cinnamon
pinch nutmeg

Preheat oven to 375°. Spray 10-12 muffin cups with cooking spray (I made 10 large muffins, can make 12 small muffins), or you can line with papers.

Whisk together sugar, oil, eggs. Add mashed banana and vanilla; whisk well. In another bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Add to banana mixture and whisk all together until combined.

Divide batter evenly among muffin cups. About 2/3 full or 3/4 full, depending on how big and how many muffins you like. Bake 17 to 21 minutes or until toothpick inserted in center comes out clean and tops of muffins are set. Remove muffins from pan to a cooling rack.

For cinnamon sugar topping, combine sugar, cinnamon, and nutmeg in small bowl. Put melted butter in another small bowl. Dip muffin tops into melted butter and then into cinnamon sugar mixture.

Cheesy Dinner Muffins

These muffins are a quick addition for any dinner or an easy snack.

1¾ cups flour
2½ tsp baking powder
1/2 tsp salt
1/2 tsp season salt
3/4 cup milk
1 egg
1/3 cup oil
1 cup shredded sharp cheddar cheese
1/4 cup shredded parmesan
1 tsp butter, melted

Preheat oven to 400°. Mix flour, baking powder, salt, and season salt. In another bowl, mix milk, egg, and oil. Add milk mixture to dry ingredients and stir just until moistened. Gently stir in cheeses. Distribute batter evenly in 6 sprayed muffin cups. Bake for 20 minutes or until golden brown. Brush muffins with melted butter as they come from the oven. Makes 6 large muffins, can easily be doubled to make 12 large muffins.
Other stir-ins: bacon, green onion, dill, oregano, basil, parsley, caraway seeds, etc. You decide the combination you want.

Super Moist Chocolate Chip Muffins

Looking for a chocolate snack? These chocolate muffins are so good, and because applesauce is the secret to making them moist, we can call them healthy! Well, while we are in quarantine everything seems skewed a bit, so healthy becomes relative. Recipe from ChefAlli.com

2 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1/2 cup brown sugar
1 cup semi-sweet chocolate chips, divided use
1/2 cup cocoa powder
1 tsp vanila
1 egg
1 cup applesauce
1/2 cup milk
1/2 cup oil

Preheat oven to 350°.  Grease 12 muffin cups or line muffins cups with paper muffin liners. In a large mixing bowl, combine the flour, baking soda, salt, sugar, brown sugar, 3/4 cup chocolate chips, and cocoa powder. In a separate bowl, whisk together the vanilla, egg, applesauce, milk, and vegetable oil until smooth; pour into flour mixture and stir until the mixture is just combined. Don’t over mix!

Divide the prepared batter between the 12 prepared muffin cups, filling each one about 2/3 full. Divide the remaining ¼ cup of chocolate chips between muffins, sprinkling them over the top of each one. Bake muffins, uncovered, on center rack, in preheated oven until a toothpick inserted into the center comes out clean, 20-25 minutes. s soon as the muffins are removed from the oven, gently place a sheet of foil on top. Let the muffins cool covered, then remove them from the muffin tin. Store in an air tight container.

More Snacking Muffins!

 

Famous Department Store Blueberry Muffins

It’s 1:30 pm, I’m still in my pajamas, and I have eaten four blueberry muffins. Just being honest about how quarantine is going. Hope you’re doing well, maybe bake some muffins and enjoy! This is recipe #12 on kingarthurflour.com‘s Best Basic Recipe Collection.

   

1/2 cup (8 Tbl) butter, softened
1 cup sugar
2 large eggs
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
2 cups flour
1/2 cup milk
2½ cups blueberries, fresh preferred
1/4 cup sugar, for topping

Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin; or line the tin with papers, and grease the papers. In a medium-sized bowl, beat together the butter and sugar until well combined. Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition. Beat in the baking powder, salt, and vanilla. Add the flour alternately with the milk, beating gently just to combine. Scrape the bottom and sides of the bowl. Mash 1/2 cup of the blueberries. Add the mashed and whole berries to the batter, stirring just to combine and distribute.

Scoop the batter by the heaping 1/4-cupful into the prepared muffin pan; a muffin scoop works well. Sprinkle about 1 teaspoon granulated sugar atop each muffin, if desired. It’s traditional — go for it! Bake the muffins for about 30 minutes, until they’re light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean. Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool.

More Muffins to Enjoy!

         

Orange Chocolate Chip Muffins

What a lovely way to start the day!

3/4 cup sugar
zest of 1 orange
1¾ cups flour
2½ tsp baking powder
1/4 tsp salt
1/3 cup oil
1/4 cup sour cream
1/4 cup milk
1/2 cup fresh orange juice
2 eggs
1/2 tsp vanilla
1/2 cup mini chocolate chips (plus more for tops)

Preheat oven to 375°. Prepare 12 cup muffin baking pan with spray or papers. In large bowl, stir together sugar and orange zest (optional, let this sit for an hour for the oil from the orange zest to infuse the sugar). Add flour, baking powder, and salt. In a medium bowl, stir together oil, sour cream, milk, orange juice, eggs, and vanilla. Pour liquid mixture into dry ingredients and stir just until combined. Fold in mini chocolate chips. Divide batter evenly into prepared muffin cups. Sprinkle with more mini chocolate chips if desired. Bake 18-20 minutes until center of muffins are set. Allow to cool in baking pan for about 10 minutes then remove to cooling rack. Substitute or add other mix-ins such as raspberries, raisins, nuts, etc.

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Nutty Chocolate Chip Banana Bran Muffins

Sometimes I’m in the mood for healthy and low calorie, that is when I bake something like Bran Muffins. Today I throw all those cares to the wind and bake a bran muffin with sugar, chocolate and lots of nuts. I fool myself with the words banana and bran, that there is some health benefit in there somewhere. My workout tonight will have to be a little longer, but that’s OK, my craving is satisfied. ;o)

3 bananas, medium, mashed
2 eggs
1 cup buttermilk
1/4 cup applesauce
1 tsp vanilla
2/3 cup brown sugar
1 cup All-Bran cereal
1¾ flour
1½ tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/2 cup mini chocolate chips
3/4 cup chopped pecans
3/4 cup chopped walnuts

Preheat oven to 400°. Coat 12 cup muffin pan with nonstick spray.
In large bowl, stirring by hand, combine banana, eggs, buttermilk, applesauce, vanilla, brown sugar, and All-Bran cereal. Let sit 5-10 minutes. Combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt; add to banana mixture. Stir just until all is combined. Stir in chocolate chips, pecans, and walnuts. Scoop mixture into prepared muffin cups, they will be full. Sprinkle some mini chocolate chips and nut pieces on top if desired. Bake 20-22 minutes.

Other Muffins:

    

    

    

    

 

Bran Muffins

We love a good muffin, don’t we? But, I am big on counting calories, and a muffin can be loaded with calories. With this recipe, the goal was healthy, good taste, fiber, and low calorie. I think is hits the mark, it can be a good start for your morning or a great snack. Don’t expect a lot of sweet, there is no sugar added. The flavor comes from the hardiness of bran, a hint of molasses, cinnamon, and little bit of chocolate here and there.
One muffin has 145 calories, 5g fiber, 2.6g fat, 30.7g carbs.

1¼ cups All-Bran cereal
2/3 cup milk (I use unsweetened vanilla almond milk)
1/4 cup unsweetened applesauce
1 egg
2 Tbl molasses
1/2 tsp vanilla
3/4 cup flour
2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
2 Tbl mini chocolate chips*

Preheat oven to 350°. Spray 6 muffin cups or add papers.
Stir together All-Bran, milk, applesauce, egg, molasses, and vanilla. Let sit 5 minutes for the bran to softened. Stir together flour, baking powder, cinnamon, and salt. Add dry ingredients to bran mixture and stir just until combined. Stir in mini chocolate chips. Scoop batter evenly into the 6 muffin cups. Bake 20-22 minutes.

*Use 4 Tbl mini chocolate chips for a little more chocolate in your muffins, this increases the calories per muffin to 170. Still good on calories, and more chocolate!

 

Mandarin Orange Muffins

Mandarin Orange Muffins, may you have a happy sunny morning!

1¾ cups flour
2½ tsp baking powder
1/2 tsp salt
1 (11 oz) can mandarin oranges, drained, reserve 1/2 cup liquid
1 egg
1/3 cup oil
1/3 cup sugar

Preheat oven to 400°. In large bowl, stir together flour, baking powder, and salt. In another bowl, stir together the 1/2 cup mandarin orange liquid, egg, oil, and sugar. Add to dry ingredients and stir just until combined. Fold in oranges. Divide batter evenly into six muffins cups sprayed with non-stick spray and sprinkle tops with sugar. Bake 20 minutes or until golden. Makes 6 large muffins.

One Year Ago: Easy Cheesy Breadsticks

Two Years Ago: Chocolate Coconut Crunch Cookies

Three Years Ago: Lemon Truffle Pie

Four Years Ago: Chocolate Cupcakes w/Chocolate Marshmallow Frosting