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

Orange Cranberry Pecan Muffins

I always try to make some sort of bread or muffin that the kids can snack on all week and I try to make it healthy, but tasty and I will say that this muffin was a success this week! The kids enjoyed it and I must say I also did. Eating muffins warm out of the oven is just heavenly. It's nice to have homemade muffins/bread on the counter that you can grab on-the-go, especially with kids. To me- it makes much more sense to spend 10 minutes making a batter to throw in the oven than giving your kids store bought baked goods with ingredients you can't pronounce. It's really a no-brainer. And once you get the hang of making muffins/bread- you can make tons of varieties to mix it up and usually the base batter stays the same. It's simple and worth it! 

Orange Cranberry Pecan Muffins

Fridge:

1 egg

1/4 cup sour cream 

1/2 cup milk 

Counter:

1/2 tbs orange zest

1/4 cup orange juice, I squeezed mine fresh from the orange- hence this being in counter section 

Pantry:

1 3/4 cups ap flour 

1 cup sugar

1/2 cup dried cranberries

1/2 cup pecans, chopped

2 tsp baking powder

1/2 tsp salt

1 tsp vanilla extract 

1 tsp pumpkin pie spice 

1/3 cup canola oil 

Canola oil spray or muffin liners 

Tools:

Large bowl

Medium bowl

Whisk

Spoon or ice cream scoop

Measuring cups/spoons 

Muffin tray 

Preheat oven to 350 degrees. Spray muffin tray with canola or baking spray. Or use liners. 

In the large bowl add flour, salt, baking powder and pumpkin pie spice. Mix well. 

In medium bowl whisk together the egg, sour cream, milk, canola oil, vanilla extract, orange zest and orange juice. Whisk well. 

Pour the liquid bowl into the dry bowl. Combine well and then add the cranberries and pecans. Mix and spoon batter into the muffin tray. Full 3/4 of the way up. Place tray into the oven and bake for 27-30 minutes or until the muffins are a golden color and firm but spongy to touch. 

Remove from oven and allow to cool for a few minutes before enjoying one (or two) still warm! Xo 

 

Banana Corn Muffins

Does anyone else feel like they constantly have overripe bananas to use up? As someone who hates waste- I am always trying to use up those super soft bananas and since I love muffins and breads- that's usually the route I go. Today we had a play date with a bunch of under two year olds and they all happily munched on these banana corn muffins. These are definitely kid friendly and easy to throw together. These are a great use of leftover ripe bananas and I had the muffins out of the oven by 8am! Can't beat that! Give it a go! 

Banana Corn Muffins 

Fridge:

1/4 cup butter, melted 

1 egg 

Counter:

4 overripe bananas

Pantry:

1 1/4 cup cornmeal 

1cup ap flour 

1/2 tsp salt

2 tsp baking powder

3/4 cup white sugar 

1/4 cup canola oil

1 tsp vanilla extract 

Canola oil spray 

Tools:

Electric hand mixer

Muffin tray

2 medium bowls

Ice cream scoop or large spoon

Preheat oven to 350 degrees. Spray your muffin tray with canola oil. 

In one bowl mix together cornmeal, flour, baking powder and salt. Combine well.

In the other bowl add the ripe bananas, egg and sugar- blend together with the electric mixer. Then add the melted butter, canola oil and vanilla extract and mix again. 

Pour the wet ingredients into the dry ingredients and blend together with electric mixer. Once the batter has come together, use an ice cream scoop to fill the muffin tray.

Place the tray in the preheated oven and bake for 25-28 minutes or until the edges are golden and the top is firm but spongy to touch. 

Remove and allow to cool for 5-10 minutes before slabbing with butter and enjoying! Xo

Allie and Charlie enjoying the muffins on the way to school! 

Apple Cinnamon Muffins

After taking the kids apple picking yesterday we now have more apples than we know what to do with. So expect apples in everything these upcoming weeks. 

This morning we made simple, yet delicious, apple cinnamon muffins. And the kids devoured them! It was a really quick recipe and Allie loved baking them with me. Plus who doesn't love warm muffins for breakfast. It's a win-win! 

Apple Cinnamon Muffins 

Fridge:

1/2 cup milk

1 egg

2 1/2 tbs sour cream 

1/2 cup applesauce 

Counter:

2 cups apples, peeled and grated 

Pantry:

2 cups ap flour

1/2 cup white sugar 

1/4 tsp allspice

3/4 tsp cinnamon 

2 tsp baking powder

1/2 tsp salt

1 tsp vanilla extract 

1/4 cup coconut oil, liquid 

 Tools:

Muffin tray, greased or paper lined

2 medium mixing bowls

Mixing spoons

Measuring cups/spoons 

Box grater 

Ice cream scoop or large spoon

Preheat oven to 350 degrees.

In one bowl add flour, baking powder, salt, allspice, cinnamon and sugar. Combine well.

In the other bowl add milk, sour cream, the egg, grated apples, vanilla extract applesauce and coconut oil. Mix well. 

Combine the two bowls and mix until it just comes together. Scoop the muffin batter into the greased or lined muffin tray. Place tray into the preheated oven and bake for 23-25 minutes or until the tops are slightly golden and spongy but firm to touch. 

Remove from the oven and allow to cool for 10 minutes before serving. 

The kids really inhaled these puppies today! They are almost gone! And with the little amount of sugar in them- I'm totally ok with that!! Enjoy them! Xo

Blueberry Pomegranate Chia Muffins

My lovely friend Catherine- author of the stylish blog Chic Geek- called me last week asking me to make her a high protein super healthy breakfast and snack muffin. Normally I'm not into baking insanely healthy- I can do a normal level of healthy but adding no sugar to a muffin is tough for me. But I would do anything for Ms. Chic Geek so she came over and I created a crazy super healthy muffin for her to snack on all week. She loved them!!

Make these healthy muffins while perusing Catherine's awesome fall must-see items! 

Blueberry Pomegranate Chia Muffins 

Fridge:

1/2 cup of applesauce (we used our homemade recipe) 

3/4 cup coconut milk (we used canned) 

1/2 cup blueberries

1 egg 

Pantry:

1 1/2 cups whole wheat flour 

1 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp salt

1/2 tsp ground ginger

1/4 tsp ground cinnamon

1 tsp vanilla extract 

1/2 cup coconut oil, room temperature (liquid form)

2 tbs local honey

1/2 cup dried pomegranate seeds 

1/2 cup raw almonds minced- plus extra for sprinkling on top 

1/4 cup of chia seeds 

Tools: 

Greased or lined muffin tray 

2 medium mixing bowls

Mixing spatula

Whisk

Ice cream scoop or large spoon 

Measuring cups/spoons 

Preheat oven to 350. Grease muffin tray or line with paper liners. 

In one bowl add coconut milk, egg, coconut oil (microwave for 10-15 seconds if you need to make it liquid), vanilla extract, honey and applesauce. Whisk well.

In separate bowl add whole wheat flour, baking soda, baking powder, salt, chia seeds, ground ginger and ground cinnamon. Mix well. 

Add the liquid bowl to the dry bowl and combine well. Once mixed together- add pomegranate seeds, blueberries and almonds. Mix until just combined. Using the ice cream scooper fill the muffin trays about 3/4 full. 

Sprinkle extra chopped almonds on top and then place in the oven and bake for 24-28 minutes or until the tops are golden and slightly spongy to touch. 

Remove from the oven and allow to cool for 10 minutes before enjoying! 

And if you're anything like me aka addicted to sweet things- I would add 1/4 cup of sugar before baking for some sweetness. But that's just me!! 

Be good- stick to Catherine's recipe! She did an excellent job as my sous chef!! Thanks CC! Xo

Zucchini and Oatmeal Muffins

Man, oh man- were these good!! I think I ate three right out of the oven. I burned my mouth and everything but it was so worth it.

I was lucky enough to get a giant (actually the smallest one of the garden) zucchini from friends and the kids and I decided to make zucchini muffins. We added some oatmeal for some extra healthiness and I personally would have added walnuts but this is a nut-free home. With or without nuts- these are amazingly delicious!! And zucchinis are springing up in gardens everywhere so find a green-thumbed friend and ask for one- they grow like crazy, so I'm sure they'll be happy to share! I'd say offer to send some muffins over but you'll probably finish them before that happens.

Zucchini and Oatmeal Muffins 

Fridge:

2 eggs

Counter:

2 medium or 1 large zucchini, grated. I had about 4 loosely packed cups of grated zucchini- more or less is fine! 

Pantry:

2 cups flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt 

1/2 tsp ground ginger

1/2 tsp cinnamon 

2/3 cup brown sugar

1/4 cup white sugar

2/3 cup oatmeal- I had oatmeal and flax seed combo at home so I used this.

1 tsp vanilla extract 

1/2 cup canola oil

1/2 cup chopped walnuts (optional)

Canola oil spray 

Tools:

2 large mixing bowl

1 mixing spoons

Measuring cups/spoons

Box grater 

Muffin trays- this recipe made 18 so I used 2 trays

Preheat oven to 350. Grease muffin trays with canola oil spray.

In one large bowl add the zucchini, eggs, canola oil, and vanilla extract and mix well. 

In the other bowl add the remaining dry ingredients. Mix well. And then pour the dry ingredients into the other wet ingredient bowl. Mix well and pour the batter- 3/4 filled- into the greased muffin tray.

Bake at 350 for 22-26 minutes. Remove from oven and allow to cool before consuming- or risk burning your mouth like I did. Enjoy! 

Allie was super impressed by this zucchini! And couldn't wait to eat the muffins for breakfast. She's my little sous chef!! 

Charlie chowed down on his zucchini oatmeal muffin for breakfast!! He loves them!! Xo

Carrot and Banana Blender Muffins

If at ever possible- I like to keep things simple. Life is complicated enough- why add to it, right?? 

These muffins are made in the blender, leaving little dishes and clean up. It's baking at it's best and easiest. If I can bake them- the queen of no measuring- then you can definitely make them! 

It was six minutes of measuring, two minutes of blending and wiping down the edges and 20-24 minutes of baking. Delicious muffins done!! 

Carrot and Banana Blender Muffins

Fridge:

1/4 cup of milk

2 eggs 

1 cup of carrots (I used the mini carrots in the bag and kept them whole and filled the cup up)

Counter:

3 overripe bananas

Pantry:

1 3/4 cup ap flour

2 tsp baking soda 

1/4 tsp cinnamon

1/2 tsp salt

1 tsp vanilla extract

1/2 cup canola oil or coconut oil 

Canola oil spray 

1/4 cup raisins (optional)

1/4 cup chopped walnuts (optional) 

Tools:

Blender 

Baking spatula 

Muffin tray 

Preheat oven to 350. Spray the muffin tray with canola oil to grease. 

Add all the ingredients (minus raisins and walnuts if you're using them) to the blender, making sure to put liquids on the bottom. I made the mistake of not doing this and had a lot more scraping to do. Still only took 2 minutes though! 

Blend all ingredients until a thick batter is formed. Pour into your greased muffin cups, filling 3/4 full. 

Bake for 20-24 minutes at 350. Remove from oven and allow to cool for 5 minutes before shoveling down your throat. They're that good!! 

Now how easy was that?!? Xo

Kids' Fave Blueberry Muffins

I have been fortunate to nanny for many awesome families and there's a handful of things I can get every single child to eat all the time. This blueberry muffin recipe is a favorite of all kids (and grown ups too!). And it's so simple and kids love to make it with you. It's a win all around! 

Best Ever Blueberry Muffins

Fridge:

1/3 cup of milk

1 egg

1/3 cup sour cream (use more milk if you don't have this)

1 1/2 cups fresh (or frozen) blueberries 

Pantry:

2 cups flour

2 1/2 tsp baking powder

1/2 tsp salt

1/2 cup of white sugar

1/4 cup of brown sugar

1/3 cup of canola/vegetable oil 

1 tsp vanilla extract 

1/4 tsp cinnamon (optional) 

Tools:

2 medium mixing bowls

1 whisk

1 muffin tray, greased 

Ice cream scoop 

Optional topping:

3 tablespoons butter 

1 tablespoon flour

2 tablespoons brown sugar 

1/4 tsp cinnamon 

Mix all together until crumbly- put on top of filled muffin cups before baking. 

Preheat oven to 350. Grease your muffin tray.

In one bowl add your dry ingredients. Add flour, baking powder, salt, and both sugars. Mix well.

In the other bowl add your wet ingredients: egg, milk, canola oil, vanilla extract, and sour cream. Mix well.

Combine the two bowls and mix well. The mixture will be a thicker batter. At this point add the blueberries and mix in gently to try not to break them up too much. 

Pour into the muffin tray- fill the cups 3/4 full. Bake in the oven for 18-20 mins. Remove from the oven and cool for 10 mins before eating/serving. 

I like mine hot out of the oven with butter. Oh man- it's so good!! I also always put the optional topping when I'm making this at my restaurant- but kids don't need added sugar so when I'm nannying- I leave it off. 

Enjoy it! Pura vida!