Banana blueberry oatmeal muffins with dark chocolate chunks

I had a bunch of bananas that were begging to be turned into muffins. This recipe is so easy and makes delicious fluffy muffins, great for breakfast or a snack.

1 1/2 C. flour
1 C. rolled oats
1/2 C. granular sugar
2 tsp. baking powder
1 tsp. baking soda
pinch salt
1 egg
3/4 C. milk
1/3 C. vegetable oil
1/2 tsp. vanilla extract
1 C. mashed banana
1/2 C. fresh blueberries
1/4 C. dark chocolate chunks

Preheat oven to 400. Spray a muffin tin with nonstick cooking spray.

Combine dry ingredients in a bowl. In another bowl, mash bananas and add wet ingredients, but not blueberries or chocolate chunks.

Add dry ingredients to wet ingredients, stir to combine and add blueberries and chocolate chunks. Spoon into muffin tins and bake for 14-16 minutes until golden brown and when touched, the top springs back.

Banana muffins with peanut butter and chocolate chips

I saw this recipe in Cooking Light Magazine and just had to try it! I've altered it a little (surprise, surprise) and they were amazing.

The kids are getting off the bus soon and I can't wait for them to try these.

Here's the recipe.

3 ripe bananas
1/2 C. banilla yogurt (Stonyfield Farms makes this, or vanilla is fine)
1/3 C. chunky peanut butter
2 large eggs
1/2 C. each, granular and brown sugars
1 1/2 C. flour
1/4 C. ground flaxseed
3/4 tsp. baking soda
pinch salt
1 tsp. pumpkin pie spice
2 Tbs. dry-roasted peanuts
2 Tbs. mini chocolate chips

Preheat oven to 350. Spray muffin tin with Pam. Combine first 4 ingredients in a mixer on medium speed. Add remaining ingredients and mix until just combined. Pour into muffin tins and bake 12-14 minutes.

Banana oatmeal chocolate cookie muffins, cookins?

I had some leftover bananas and wanted to try something besides our usual standby recipe when we have leftover bananas- banana bread. I envisioned an oatmeal style cookie, but with a more cake like texture, cookie meets muffin feeling.

Here's what I came up with.

Banana oatmeal chocolate cookies

4 tablespoons unsalted butter
1 cup sugar
1 cup brown sugar
2 ripe banana
2 eggs
2 teaspoons vanilla

2 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon pumpkin or apple pie spice
1/4 teaspoon salt

3 cups oatmeal (old-fashioned or quick, not instant)
1 cup shredded coconut
½ cup dark chocolate chunks or chips

Preheat oven to 350F. Combine all wet ingredients in a mixer, then add dry ingredients and mix until combined. Dough will be slightly wet, like muffin batter.

Drop large spoonfuls on a Silpat lined baking sheet and bake for 8-10 minutes or until cookies are golden brown and feel like a sponge when lightly pressed.

They are delicious, not too sweet and with a fantastic texture. I imagine these will be delicious for breakfast too.

This recipe makes 2 dozen cookins...

Healthy Cheddar Broccoli muffins

I made lentil soup this afternoon for dinner tonight and came across a good looking recipe today at Whole Foods. I tweaked it a little and made a batch downstairs. They smell yummy and I wanted to share it with you.

2/3 C. skim milk
4 egg whites
1/4 C. oil
1 1/2 C. chopped frozen broccoli
1/4 C. chopped scallion
1/4 C. toasted pine nuts
1 C. shredded cheddar cheese
1/2 C. shredded Parmesan cheese
1 1/4 C. flour
2 1/2 tsp. baking powder
2 tsp. sugar
pinch of kosher salt
1/2 tsp. pepper

Heat oven to 400. Grease a muffin tin with nonstick cooking spray. Combine milk, eggs and oil. Add broccoli, scallion and pine nuts. Stir in almost all of the cheese, leaving a little bit for topping the muffins (1-2 Tbs.)

Add flour, baking powder, sugar, salt and pepper. Fill muffin tins evenly, sprinkle remaining cheese to top of each muffin.

Bake for 30-35 minutes or until tops are browned and muffins spring back when lightly pressed.