“You gonna make banana bread out of these or something?” -my hint from my husband that the bananas I bought were looking less than desirable in the fridge. These weren’t on my holiday baking list, but they’ll be a new addition in the future, it’s nice to have something to mix in that isn’t over the top sweet. The star shapes and the sprinkled sugar on top make me think of snow and snowflakes. How cute would these be at a Christmas brunch?!
Believe it or not, my boys ate these just as quick, if not quicker, than any dessert I have ever made. They would eat these for breakfast, lunch, dinner, and all the snacks in between if I let them. I’ve got another banana muffin recipe here that incorporates peanut butter, but I think I like this one even better which is surprise because I love me some peanut butter.
5 Bananas (very ripe)
10 TBSP Butter (softened)
2 Cups and 1 TBSP Sugar
1.5 TSP Vanilla
1/2 TSP Corn Starch
1/2 TSP Baking Powder
1/2 TSP Salt
2 Cups Flour
4 TBSP Brown Sugar
Disclosure: Please note that I participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. The affiliate links I’ve chosen to use below are all handpicked by me.
Preheat oven to 340 degrees.
Mash bananas to a puree consistency and set aside.
Mix together sugar, brown sugar, and butter.
Crack eggs and mix in, followed by vanilla.
Pour banana puree in and mix.
Add corn starch, baking powder, salt, and flour.
Pour into your loaf pan or muffin pan. I used this loaf pan and star silicone baking molds similar to these . I used parchment paper in my loaf pan so they’d come out in good shape.
Bake in oven for 30 minutes (longer if you prefer slightly browned).
Sprinkle some sugar on top and serve warm with butter.
Unfortunately I love carbs, but one good thing is I typically can eat bread without any butter and not have an issue with it. This bread…however, tastes so good with a little butter glazed over it so treat yourself to it! It gives it just a slight salty taste that balances well with the sweetness of the bread. Those little snowflake shapes on the mini loafs are just mini cookie cutter imprints that I stamped on shortly after taking the bread out of the oven. I kept the cookie cutter on the mini loaf, sprinkled the sugar into it, and then removed. I hope you enjoy!
Seriously Ashley, another muffin recipe?? Why yes I say! I guess I’m on a muffin kick over here, my last foodie post was about muffins too. If you like blueberries and cute things, check that one out here. Or, read on if your choice of fruit is bananas. We like all the fruits over here…except for fresh bananas apparently -this past weekend I noticed we had some very sad looking bananas on top of our refrigerator. At least they had a friend…we also have a sad looking pineapple sitting on top of the fridge too. This is my fault as I simply have been too lazy to cut the darn thing. Anyhow, that will need to be thrown out…apparently I’ve been too lazy to do this as well. Nevertheless, I did take care of the bananas this weekend and opted to make one of the best versions of banana bread I’ve made up to this date. I HATE buying food only for it to go bad so a huge kudos to bananas and all of their uses even after they are no longer a bright, ripe yellow.
These muffins have a special ingredient that I was so excited to stumble on. If you clicked on that first affiliate link (there are two more to follow and by clicking on/purchasing from these links I could get a small commission ) you might be wondering who in the world would buy peanut butter in bulk?! Trust me, there are peanut butter lovers out there who do this and I don’t blame them one bit! You know who you are if you are reading this :-). If you’d rather not buy in bulk, I found mine at Target. I also got these cuties from Target too. I like to tell myself that I have better portion control when I make mini muffins as opposed to regular size, I’m still trying to figure out if that is true or not. I had 4 today…1 in the morning and 3 leading up to lunch…for me that is a win because I’m telling myself 4 minis = 1 whole even though it may really be more like 3 minis = 1 whole. I could have had 4 in the morning and 4 for a snack before lunch…see how my mind works?!
Anyhow, onto the ingredients!
(This makes about 36 mini muffins).
2 Cups Flour
2/3 Cup Brown Sugar
8 Tablespoons of Butter
1/2 bag Dark Chocolate Chips
2ish Old Bananas
3 large Spoonfuls MaraNatha Banana Peanut Butter
1 Tablespoon Vanilla
1/8 Teaspoon Baking Powder
1/8 Teaspoon Corn Starch
2 Pinches Salt
2 Tablespoons Olive Oil (see notes at Step 3 below, this could fluctuate based on your taste)
Optional: Olive Oil Cooking Spray
Pre-heat oven to 350 degrees.
Mix/beat bananas, vanilla, baking powder, corn starch, and salt until smooth. (This is what is pictured in the bowl above that you are probably like what the heck is that?)
Add eggs and butter to mixture and beat until well mixed.
Add the rest of the ingredients to your mixture minus the olive oil and mix until your consistency is comparable to a cookie dough consistency. Add the olive oil last. I used about 2 tablespoons to thin the batter out a bit, but you may prefer more or less. This batter is pretty thick and I’ve included a picture below to give you an idea.
Scoop batter into muffin tin with muffin wrappers. I sprayed mine with olive oil cooking spray, but this is up to you.
Cook in oven for approximately 10 minutes.
Enjoy! These are really yummy while warm, but also good cold.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites.
Yep, I do have 2 affiliate links in this post to show you where you can purchase items which means if you decide to click on them I will get a small commission at no charge to you. Glad we got that outta the way :-).
Silicon baking molds have quickly become a favorite in our house. In February it was a mini heart conversation mold (see more about that here) and now that it is March we’re naturally using a mini bunny mold. I’m not sure what it will be for April, but I’m sure I’ll think of something! My mother-in-law gave me my first set of larger hearts and stars a couple of years ago and we’ve been hooked since. We make almost all of our muffins in them. They come clean so much easier than a regular pan which maybe is something only a sloppy baker like me has issues with? Anyway, we love them…I mean look how cute they turn out! Cute coffee mugs are a favorite here too!
So, when we made these we were out of eggs…again. We go through eggs in record time, I’m the main culprit. That being said, I wasn’t specifically looking for a vegan recipe but that is what I started with. Check out the Wacky Blueberry Muffins (Naturally Vegan) recipe from Go Dairy Free and if you wanna be like us, add a little bit of honey (but not if you are Vegan!) and vanilla to the mix.
My helpers :-). They get so excited to help me in the kitchen and I’m holdin’ onto that as long as I can! Little boys sure have a special place in their momma’s heart.
Looked away for a second and one of my little helpers got a little ambitious on his own. He looked at me and said “Sa, Sa” = sorry :).
He’s also the one that kept sneaking the “bad muffins.” Note how earlier I said I was a sloppy baker -I totally overflowed these molds but it was easily fixable in the end, just shaved the extra muffin tops off with a knife and you can’t even tell.
Have a good week everyone and get ya something sweet!
Rise and shine darlings, it’s time for a Hearty Breakfast that is 1) easy to make, 2) guilt free, 3) filling, and 4) adorable! The ingredients are simple and you can build these up or down to your liking. I used the following:
7 Eggs (probably would have used a few more, but this is all we had left…time to go to the grocery store!)
3-4 Tablespoons of Skim Milk (I’ve made these without milk before too.)
Veggies! We used Grape Tomatoes, Red Onion, & Red Pepper. (Red & Pink for Valentine’s Day.)
Seasonings for some flava flave! I used Salt, Pepper, a sprinkle of Garlic Powder and Onion Powder today. I typically will use Ground Red Pepper too, but not so much with the boys. Ground Red Pepper is one of my best friends = I get carried away for those that don’t like the heat!
Shredded Sharp Cheddar Cheese
Preheat oven to 425 degrees.
Grease your muffin tin (I got this Wilton one for $3 off VarageSale -yes!)
Throw your veggies in the tin.
Mix your eggs & milk together in a bowl.
Pour egg/milk mixture over your veggies.
Sprinkle some cheese on top.
Throw those hearts in the oven for 20-25 minutes.
Tip: Prep the night before. This makes for a much smoother morning, especially on a weekday. I only chopped the veggies ahead of time, but really you could have the whole mix ready to go and pop it in the oven first thing. Orrrr, maybe you already have these stocked up from weekend prep and you don’t even have to bake them on a weekday morning!
What’s that I hear?? Yes, heart shaped fruit too! Oh my goodness, I need these in my life everyday – instant burst of happiness in the AM. However, the amount of time it took me to sketch and carve out these hearts was ridiculous….like 2 minutes! All you need is a mini, heart-shaped cookie cutter to do all of the work for you. I got one from Michael’s for a $1. Seriously – aren’t these too cute?!
Now go make some breakfast for breakfast, lunch, or dinner!