Banana Chocolate Chip Corn Muffins

Labor Day Weekend is upon us and I don't know about you- but I'm still living in June- so I'm not sure how this has happened. But it's here and I'm not complaining because it's still 85 out! 

These long weekends are for doing absolutely nothing or everything you can- as long as it is spent with people you love and food you can spoil yourself with. Long weekends are not for counting calories. So wake up this weekend and make these yummy muffins. They make the house smell amazing and everyone will love them. Especially if you griddle them with butter. Oh my! 

Banana Chocolate Chip Corn Muffins 

Fridge:

2 eggs 

1 1/2 tbs milk or sour cream 

Counter:

2 large overripe bananas, mushed 

Pantry:

3/4 cup ap flour 

1 cup cornmeal 

1/2 cup canola or vegetable oil 

1/2 cup brown sugar

1/3 cup white sugar 

1/4 tsp ground cinnamon

1 tsp vanilla extract 

1 1/4 tsp baking powder 

1/2 tsp salt

1/2-3/4 cup semi sweet chocolate chips 

Canola spray or butter to grease tray

Tools:

Muffin tray 

Large mixing bowl 

Small mixing bowl 

Baking spatula 

Measuring cups/spoons 

Preheat oven to 350 degrees. Spray baking trays with oil or grease with butter. 

In large bowl add flour, cornmeal, baking powder, salt, ground cinnamon, and both sugars. Mix together well. 

In small bowl add mushed bananas, eggs, milk, vanilla extract and oil. Mix well. Pour this liquid bowl into the large dry ingredient bowl. Mix until just combined and add chocolate chips. I used closer to 1/2 a cup but use as little or as much as you like. 

Pour batter into muffin trays- filling 3/4 of the way up. Place tray into the oven and bake for 22-25 minutes. I checked on mine starting at 18 minute mark. You just want the edges to be golden brown and the tops be firm but spongy to the touch. 

Remove from oven and allow to cool for 5-10 before inhaling them. 

These make a great breakfast/brunch/snack option and they're also good to have around the house for when you're on the go. Try splitting them in half and buttering each side and then reheating it on a cast iron pan or griddle. So delicious!! Enjoy! Xo

The BEST Oatmeal & Chocolate Chip Cookies

Kids love cookies. It's a fact. So whenever I decide to do special treats cooking with the kids we usually end up raiding the pantry for cookie ingredients.

These oatmeal and chocolate chip cookies are to-die for! The kids inhaled them. I inhaled them. They were an all around success!! 

You can also substitute the chocolate chips for raisins, dates, currants, dried cranberries, etc for a healthier option. They will still be delicious- bc they are soft but with crunchy edges- which in my world- is a perfect cookie!

The BEST Oatmeal & Chocolate Chip Cookies 

Fridge:

1/2 cup or 1 stick butter, softened 

2 eggs

Pantry:

1 3/4 cups ap flour 

3/4 cup brown sugar

1/2 cup white sugar 

1/2 tsp baking powder

1 1/2 tsp baking soda 

1/2 tsp salt

1/2 cup unsweetened applesauce

1 1/2 tsp vanilla extract 

2 1/2 cups quick cooking oatmeal 

1 1/4 cups semi sweet chocolate chips 

Tools:

Two large bowls

Baking spatula

Electric hand mixer 

Measuring cups/spoons 

Large spoon or ice cream scoop

Large baking tray 

Preheat oven to 350. 

In one bowl add the flour, baking powder, baking soda, and salt. Mix well. 

In the other bowl add the butter and brown and white sugars. Cream together with electric hand mixer. Once creamy add the applesauce and mix again. Then add one egg and mix and the second egg and mix. Add the vanilla extract and mix once again. I like to pulse mix this- only 10 seconds and then I add the next ingredient. 

Once the wet ingredients are combined, slowly add the dry ingredients into the wet ingredient bowl- add a little at a time and then mix. It's easier than cleaning up flour everywhere! 

Finally add in the oatmeal and chocolate chips. Hand mix them into the dough. After they are evenly mixed in, use a large spoon or ice cream scoop to drop the dough onto an ungreased baking tray. 

Place the cookie dough a few inches away from each other as they spread and rise.

Bake for 12-14 minutes and allow to cool. 

Enjoy these warm with a glass of cold milk! Oh yah!! Xo