I know there are many holidays right around the corner that I should be blogging about…St. Patrick’s Day, Easter, Mother’s Day, Father’s Day….on and on and on. But yesterday I had an INSANE craving for banana muffins so I went with it! And I’m SO glad I did. These banana muffins are to. die. for. Seriously some of the most moist, flavorful, yummy banana muffins I have ever had. The original recipe is by Ina Garten so you know you’re off to a good start when you begin with one of her fabulous recipes. I made some minor changes and was so pleased with the results! Treat yourself to these for breakfast tomorrow morning…but make them tonight! They are even better the next day!
1 c. Mashed Ripe Bananas (I used 5 medium bananas)
1 c. Toasted, Chopped Pecans
1½ c. Granola
1 stick Unsalted Butter, melted
Preheat oven to 350 degrees. Line 24 muffins cups with liners.
In the bowl of an electric mixer, whisk together flour, both sugars, baking powder, baking soda and salt. With the mixer on low, beat in the melted butter. Whisk together the milk, eggs, vanilla and bananas and add to the flour-butter mixture. Mix until everything is just combined--do NOT overmix.
Scoop ⅓ cup batter into each muffin cup.
In a small bowl, mix together pecans, granola and melted butter. Spoon a couple of tablespoons over each filled muffin cup. Bake for 20-25 minutes (mine were done at 23) until the tops are brown and a tester inserted comes out clean. Cool for a few minutes and then remove from the pan and cool completely.
Welp, it’s October. Pumpkin is everywhere. Pumpkin decor, pumpkin patches, pumpkin candy, pumpkin soup…it goes on and on. And then we have baking. The pumpkin recipes never end. You’ve got bars, cakes, ice cream, cookies, fudge, cheesecake, cupcakes and so many other things I’m not even able to think of right now! I of course want an EPIC pumpkin recipe to share with you all but it seems like so many ideas have already been done…but I’m working on it!
In the meantime, I’d like to share this super simple and healthy pumpkin muffin recipe. It’s like pumpkin pie in muffin form with a little chocolate thrown in. I LOVE the combo of pumpkin and chocolate. I first tried it a few years ago when I made pumpkin truffles and wow, the two flavors together are amazing! This recipe from Deliciously Organic was originally grain-free but I only had whole wheat pastry flour on hand so I went with that. I modified a few other things and these turned out fabulous. Super moist and full of pumpkin flavor. And the little touch of chocolate is delicious.
1 c. Canned, Pure Pumpkin (NOT pumpkin pie filling)
½ c. Dark or Bittersweet Chocolate
Preheat oven to 350 degrees. Line a regular muffin tin with 12 muffin liners.
Whisk eggs, egg whites, almond milk, sucanat, vanilla and safflower oil together in a large bowl. In a medium bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon together. Add dry ingredients to wet and whisk until no lumps remain. Fold in pumpkin. Spoon batter into muffin cups and sprinkle with chocolate chips.
Bake for 15-17 minutes, until a tester inserted in the middle comes out clean. Cool completely on a wire rack. Store in an air-tight container.
I am so, so, SO excited to introduce the very first fall recipe for 2012 on Desserted Planet–Chocolate S’mores Muffins!! Yes, I know it’s still August but here in Missouri the temperatures have drastically plunged and we’ve been seeing highs in the 70’s and low 80’s and people are more than ready to break out their scarves and throw some chili on the stove. Bring on fall! If only winter didn’t come after it…oh well.
Anyways, back to these amazing muffins. A couple of weeks ago Jeremy and I went camping with some other couples and all their cute kiddos. Anyone who knows me, knows that I am not a fan of camping. I didn’t grow up camping so I think that is part of the problem. I just don’t see how people enjoy being dirty and sweaty and sleeping on the ground and doing their business behind a tree…I honestly just don’t get it! However, this camping trip was a little different so I wasn’t quite a reluctant to go…but reluctant nonetheless. Everyone had a camper, including Jeremy’s brother and his wife so we had somewhere to sleep that was not that ground and it was even air-conditioned! It also meant we had a bathroom. Ok, I could do that.
So after agreeing to go, I began to think about what we should bring to eat. Since we’d only be there overnight and the next morning, I wanted something sweet and appropriate for breakfast. Of course! S’mores! In muffins! Brilliant. And yes, the recipes were already out there. Like this one from Elle’s New England Kitchen. It was pretty much a perfect recipe as is, but not very sweet so I added a bit of extra sugar and doubled the recipe, as the original stated that it only made twelve. They were a BIG hit and pretty much like eating a chocolatey, marshmallow studded cupcake for breakfast. Yes, cupcake. But we didn’t call them that…they are MUFFINS. And that makes them totally appropriate for breakfast. But if you want to eat one for dessert, that’d be ok too…
12 Whole Graham Cracker Sheets, broken into chunks but not too small (for a total of 3 cups graham cracker pieces, with one cup reserved for topping muffins)
Preheat oven to 350 degrees. Lightly grease 32 muffin cups in a muffin pan.
In a large bowl whisk together flour, cocoa powder, salt and both sugars. In a medium bowl whisk together the eggs, milk, oil and vanilla. Stir the wet mixture into the dry and gently fold until everything is incorporated. Fold in 1 cup chocolate chips, 2 cups mini marshmallows and 2 cups graham cracker pieces.
Divide the mixture evenly between the muffin cups. Top each muffin with the remaining chocolate chips, marshmallows and graham crackers. Bake for 18 minutes or until a toothpick inserted comes out clean.
After baking, cool on a wire rack for about 5 minutes and then run a knife around the edges, remove the muffins from the pan and continue cooling completely on the rack. Or eat warm!
VERY IMPORTANT: You MUST remove the muffins from the pan after 5 minutes or they will NOT come out. Also, muffin liners will NOT work with these muffins--they will stick to the liners and be a mess.
Hi friends! To follow up my majorly delicious (and healthy!) zucchini bread recipe, I thought I’d share even MORE recipes for baking with zucchini! Just in case your garden overfloweth like so many people I know. If you see more than you can bake at the moment, not a problem! Just freeze your grated zucchini and thaw it out at a later time. And I’ve included a mix of healthy and not-so-healthy recipes so there are options for everyone!
Every time I walk into the grocery store lately, all the beautiful berries are calling my name. Strawberries, blackberries and raspberries are just begging to be bought right now and I just had to find a recipe that I could use some of them in. I was struggling to find something that wasn’t a pie or layered cake when all the sudden I remembered a recipe I had made years ago for Strawberry Almond Muffins. I also remembered it was very good so I thought maybe I’d give it a shot…but with a few changes, of course. 😉
Instead of strawberries I decided to use blackberries and also wanted to add some white chocolate. The original recipe called for all-purpose and whole wheat flour but I wanted a slightly lighter muffin so I went with cake flour in place of the whole wheat. What resulted was one of the most delicious, tender and tastiest muffins ever! Now you could say this muffin was verging on cupcake status but hey, I see nothing wrong with that! All I know is I loved these and if you need a recipe to use up some berries, I encourage you to try this one! Feel free to substitute raspberries or sliced strawberries, if you’d prefer. You really can’t go wrong with whatever you choose.
Line 2, 12-cup regular muffin tins with cupcake liners. Preheat oven to 350 degrees.
In the bowl of an electric mixer, beat butter and sugar on medium speed until light and fluffy, about 3-5 minutes. Beat in eggs, one at a time. Beat in almond and vanilla extracts.
In a separate bowl, whisk together the flours, baking powder and salt. Beat ⅓ of the flour mixture until the butter/sugar mixture, then beat in half the milk. Beat in another ⅓ of the flour. Beat in the final half of the milk and then the last ⅓ of the flour. Fold in white chocolate chips and almonds. Very gently fold in the blackberries and divide the batter evenly between the muffin tins (some of mine were quite full so you could probably get more like 25-28 muffins out of this recipe).
Bake in preheated oven for 22-25 minutes until a cake tester comes out clean. Let cool completely on a wire rack or eat while they are still a bit warm...they are VERY good like that. (I topped mine with a little white chocolate and single blackberry for the photos..up to you if you want to do that but be sure they have cooled completely if you do.)
I have to say that this whole new world of baking without flour is really quite exciting to me. I never knew that there were so many options! I wanted to do another gluten-free recipe and also wanted some kind of muffin and was so excited when I stumbled upon this recipe from So Good and Tasty for Cherry Almond Meal Muffins. I only modified it a bit by subbing blueberries for the cherries and throwing in some applesauce and additional spices and extracts. And wow, this muffin is delicious! I absolutely love the taste of texture from the almond meal and can honestly say I think I like it better than flour! Jeremy also loved them which was the real test to me..he could hardly wait for them to cool off before trying one! We ate them warmed up for just a few seconds with a teensy bit of unsalted butter and a drizzle of honey (not needed but oh so good)…mmmmmm!
¼ c. Unsweetened Applesauce (I used all-natural, chunky applesauce)
1 c. Fresh Blueberries
Preheat oven to 350 degrees. Line a regular size muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking soda, salt and cinnamon.
In a separate, large bowl, lightly beat the eggs. Add in the honey, oil, vanilla and applesauce and stir to combine.
Add the dry mixture to the wet ingredients, stirring just until combined. Carefully fold in the blueberries.
Pour batter into the muffin tin, filling to the top if you want a nice muffin dome. Bake for 25 minutes or until the tops are golden and a toothpick inserted into the center comes out clean. Let cool in muffin tins for about 5 minutes then remove and place on wire rack until completely cool.
Today is National Chocolate Chip Day and to celebrate I came up with these super easy Triple Chocolate Muffins. If you need something in a hurry, these are perfect and quite frankly they could pass as cake. I’m really not sure who eats this kind of stuff for breakfast, but I will admit they would go perfect with a cup of coffee.
I adapted this recipe (as you can see I use Allrecipes.com quite a bit) and didn’t have the full cup of sour cream so I did part Miracle Whip which I’ve used in baking before with great results. I made a few other changes and ended up with an awesome super soft, super chocolatey muffin. Enjoy!
Triple Chocolate Muffins
2 2/3 c. AP Flour
1 1/2 t. Baking Soda
1/2 t. Salt
1/2 c. Cocoa
3/4 c. White Sugar
3/4 c. Light Brown Sugar
1/2 c. (1 stick) Unsalted Butter, softened
3 Large Eggs
1 T. Vanilla
3/4 c. Sour Cream
1/4 c. Miracle Whip
1 c. Whole Milk
3/4 c. Semi-Sweet Chocolate Chips
3/4 c. White Chocolate Chips
Preheat oven to 350 degrees. Line or grease 24 regular size muffin cups.
Beat together butter and white and brown sugar on medium-high speed until light and fluffy, about 3 minutes. Meanwhile, whisk together flour, baking soda, salt and cocoa. Add eggs, one at a time to the butter/sugar mixture and beat in vanilla. Beat in the sour cream and Miracle Whip. Add one-third of the flour mixture and mix thoroughly. Add half the milk and beat until thoroughly incorporated. Add half the remaining flour, beating until incorporated. Add the rest of the milk and beat thoroughly and the rest of the flour. Stir in both kinds of chocolate chips.
Fill cupcake tins 2/3 with the batter and bake for 20 minutes or until a toothpick inserted in the middle comes out clean. Cool 5 minutes before removing from the pan.