banana bread {muffins}

This is the Lion House banana bread recipe. It never comes out too dense and is just the perfect amount of sweet. It's a favorite at our house. I may have eaten five of these yesterday...and three today. Yikes!

Ingredients:

1/2 c. butter (I always cut this in half and use 1/4 cup butter and 1/4 cup applesauce)

1 c. sugar

2 eggs

1 c. bananas (about 2)

1/4 c. milk

1 tsp. lemon juice

2 c. flour

1 1/2 tsp. baking soda

1/4 tsp. salt

1 c. mini chocolate chips (optional...but not really. Lol!)

Directions:

*Mash up bananas with whisk attachment on mixer until they are no longer lumpy. Add sugar, milk, lemon juice, and butter (and applesauce if you are subbing for butter). Mix until well combined. Add in dry ingredients and mix until well incorporated. Stir in chocolate chips. 

*Bake at 350 for about 15 minutes or until cooked through.

**Makes 18 muffins

double chocolate pumpkin muffins

These muffins are delicious. I like to double the recipe and freeze half. You can pop them in the microwave for 30 seconds and they are just perfect. I like to think they are a little healthy, too, since they have pumpkin in them! Ha!

I added mini m&m's on top this time, but I typically don't. They make for a more colorful picture and they kids were even more excited about eating them this time:-)

You can find the original recipe here: thekitchenmagpie.com

Servings: 12 muffins 

Ingredients
1/2 cup butter, softened
1 cup white sugar
2 eggs
1 tsp vanilla
1 cup pumpkin puree
1 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/4 cup unsweetened cocoa powder
1 cup mini semi-sweet chocolate chips 

*Preheat oven to 350 degrees
*Mix together butter, sugar, eggs, vanilla, and pumpkin. Stir in flour, baking soda, baking powder, cinnamon, salt, and cocoa powder. Add chocolate chips and mix until they are spread evenly throughout the batter.
*Spray muffin tins with non stick spray or line with muffin liners. Use a 2 tbsp scoop to fill muffin tins. 
*Bake at 350 for 17-20 minutes.
*cool on racks

      

apple walnut muffins

I made these the other day for the first time using the modifications I put in parentheses. They were so moist and delish! They will definitely make it into our muffin rotation.

INGREDIENTS

·        1½ cups whole-wheat flour (I used half and half)

·        2 teaspoons cinnamon

·        1 teaspoon baking soda

·        ½ teaspoon salt

·        ¼ teaspoon baking powder

·        ¼ teaspoon nutmeg

·        2 eggs

·        ⅓ cup pure maple syrup (or honey)

·        ⅓ cup water

·        5 tablespoons melted butter (I doubled the recipe and used 8 Tbsp. butter, 2 Tbsp. oil)

·        1 cup shredded apple (see instructions below)

·        ¾ cup chopped walnuts (optional)

INSTRUCTIONS

1.    Preheat the oven to 350 degrees F. Line a muffin pan with paper or silicone liners and set aside.

2.    In a large mixing bowl whisk together the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Make a well (hole) in the center and drop in the eggs, syrup, water, and melted butter. Stir with a fork until well combined.

3.    To shred the apple either use a cheese grater or - if you really want to make it easy - use your food processor fitted with the shredding disk. Simply discard any big chunks of apple peel that didn't get shredded all the way (but keep the rest in there!). There is no need to remove any liquid or squeeze the apples dry. Gently fold both the apple shreds and chopped walnuts into the batter.

4.    Divide the batter among the 12 muffin cups and bake for 18 to 20 minutes. Enjoy!

Original recipe found HERE