a little love for some ripe bananas :)

My husband takes a banana to work EVERY day...and I did not take into account that he would have extra time off with the holiday this week, so I purchased my regular bunch of bananas. Friday morning came and I realized I had two bananas that really needed to be used, so I set out in search of the perfect recipe- perfect because I would already have everything on hand that I needed :)  I decided on Chocolate Chip Banana Muffins.

I used the ingredients called for in this recipe, with three changes. I added a little orange zest, just for fun...and I subbed 1/4 cup of sour cream in place of 1/4 cup of the oil to make them a little healthier. I also used vanilla yogurt instead of plain, because that's what we had on hand.

Start by mashing the bananas. Two bananas gave me almost exactly 1 cup... I went ahead and just used all of it :)

I mixed together all the ingredients by hand and then added in about 1/2 cup of mini semi-sweet chocolate chips.

I have some large cupcake liners left from holiday baking- so I made 12 generous sized muffins. Bake at 350 degrees for 20-22 minutes.

I like to eat mine warm! These were very yummy, but next time...I'll use even more chocolate chips!

We love ours with Peanut Butter!

With more apples to use from our Apple Orchard visit, I decided to make a huge batch of Apple Muffins to put in the freezer. I got the recipe from the Allen's Apple Orchard. 

Apple Muffins

1/2 Cup Sugar

1/2 Cup Butter (softened)

1 Egg

2 Cups Flour

1 Cup Milk

1/2 tsp Baking Powder

1 tsp Cinnamon

1/2 tsp Nutmeg

1/2 tsp Allspice

1 1/2 cups of peeled, chopped Apples

Peel the apples...I doubled the recipe and used 4 apples.

Cream the butter and the sugar. Add in the egg, baking powder, cinnamon, allspice and I got to use my fresh Nutmeg!

I used a mixer and alternated adding milk and flour. This batter is pretty thick!

Fold in the apples and scoop into muffin tins. I made 18 regular sized muffins and 20 mini muffins.

Bake at 400 degrees for 20-25 minutes. The original recipe does call for a topping of 1/2 cup brown sugar and 1 tsp of cinnamon...put on before baking. I opted not to use the topping...easier to freeze!

Very nice flavor and great texture. We like them with a little peanut butter spread on top! A tasty breakfast :)

I love my little sous chef!

Ah Donut Muffins! I saw picture after picture submitted, and finally caved. Forget my waistline, I knew I had to try these!!! I gathered the ingredients...which was super fun because they are things I always have on hand!!

Next, I got my measuring cups and trusty sous chef to help!! (Doesn't she look cute in her little apron?)

Dumping in the sugar!

Then, the flour. Thank goodness she didn't have to measure it herself, or these would have been made of 75 cups of flour. She loved this part!!

Adding the nutmeg and baking powder. Mama added the milk, it was just too easy to spill :)

Stirring her magic potion!

Watching while mama filled the muffin cups.

While the muffins baked, Robyn mixed up the cinnamon sugar...and then we watched a little through the oven door.

We got 18 mini muffins from this recipe. We let them cool about 5 minutes before removing them from the pan.

Because they were warm, and this step was not as toddler friendly, I dipped the tops of each muffin in melted butter...

...and then the cinnamon sugar.

Robyn couldn't wait to try them!!! Notice she has one in each hand :)

These were a quick and easy breakfast...and extremely addicting!!!

Loving a way to eat chocolate for breakfast!

I realize in much of the country, there seems to be a pumpkin shortage. Not here! I bought 6 cans just the day before Thanksgiving and had my choice between 3 brands. Needless to say, I decided it was time to use some of it! I love pumpkin, and my husband does not. I tried a new recipe looking for a "healthy" breakfast muffin that Robyn would love and I would eat too :)
I worked with this recipe (Pumpkin Wheat Honey Muffins)- and will admit, I made tweaks because I couldn't find a recipe that was exactly what I was looking for. I chose right, because this is a fantastic recipe!!


Begin by pulling out the large ingredient list! I subbed applesauce for the oil, and because I HATE nuts and raisins in my muffins/cakes/cookies, I used 1/2 cup of dark chocolate chips. Chocolate is good for you, right??


This recipe calls for you to mix all the dry ingredients and then make a well, and add the wet ingredients. After reading the reviews on this recipe, I did up the pumpkin to 1 cup instead of 3/4. I also tasted the batter after mixing, and added an additional 1 tsp of cinnamon.


After the batter was combined, I added in 1/2 cup of chocolate chips and spooned into my muffin tins. I lined the large pan and after hitting 12 muffins, as the recipe said it made, I still had tons of batter. I got out my mini muffin pan, sprayed well and got 12 mini muffins from this recipe too!! That was a bonus :)


I baked them at 350 degrees. The mini muffins took 14 minutes and 18 minutes was spot on for the regular size muffins.


I didn't mix the chocolate chips in very well, so when I got to the mini muffin pans, there were about 5 chips in the bowl. I decided to top each mini muffin with one chocolate chip- just because it was cute!


These muffins were light, fluffy and moist. Not at all dense like I was expecting. Don't you love Robyn's muffin liners??


And I don't know about you- but the gooey chocolate chips inside made me VERY happy. No doubt, this will be a go to recipe for me. Even my pumpkin hating husband loved them! And they stayed moist for almost a week.