Chocolate Banana Crinkle Muffins

Chocolate MuffinBaking week continues, with one of my most favourite and most often baked treats, muffins! A delicious chocolate concoction that you can get away with eating for breakfast! This one even has bananas in it, fruit, makes it even better. My kids love having muffins in the house, as this is usually their mid afternoon snack. We are still finishing up our homeschooling, egad! This is the first year that we have done school in June, usually we are done in May, so we need ourselves some muffins to power through work time!

Recipe from Averie Cooks – my muffins didn’t crinkle as much as her lovely pictures. Pop over to here blog and have a peek!

1 1/2 cups all-purpose flour
1 cup granulated sugar
heaping 1/4 cup unsweetened natural cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
pinch salt, optional and to taste
1 large egg
1/3 cup  vegetable oil
1/4 cup sour cream
1 tablespoon vanilla extract
1 1/2 cups ripe bananas (from about 3 medium/large bananas)
1 cup semi-sweet chocolate chips
Coarse sugar to sprinkle on muffin tops

1. Beat bananas in large mixing bowl. Add egg, oil, sour cream and vanilla.

2. Add dry ingredients and mix until combined. Fold in chocolate chips.

3. Grease a 12 cup muffin tin. Divide batter equally between cups and sprinkle each generously with coarse sugar. ( You can use granulated sugar, if you want).

4. Bake muffins, for 22 minutes at 350 degrees. Use toothpick to ensure they have cooked through to the middle. Let cool slightly and remove from muffin tin.

5. Eat and enjoy!

Golden Dark Chocolate Chunk Muffins

IMG_9637Ah, the muffin. My “treat” loop hope. You see I have the most enormous sweet tooth known to man. I could quite happily eat chocolate and baked goods around the clock. My favourite things include chocolate shops and bakeries. Alas, I am also a mother and like to set a good example for the children. Not to mention being healthy for my own good. As much as the idea of sweets is lovely, actually eating them around the clock would leave me with a tummy ache. So I limit myself. Two desserts a week. Muffins, though are my loop-hole, for some reason I feel muffins with a side of fruit (for something healthy) is a perfectly acceptable lunch. Especially when said muffins involve chocolate. I made them I ate them, and they were good.

Recipe from Scientifically Sweet

  • 4 oz dark chocolate, chopped into chunks
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ cup packed dark brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg
  • ¼ cup pure canola oil
  • 2 tbsp butter, melted and cooled
  • ¾ cup 2% milk
  • 1 tsp pure vanilla extract

1. Whisk together egg, oil, melted butter , milk and vanilla.

2. In separate bowl combine all other ingredients. Make a well. Pour in wet stuff. Fold in until fully incorporated.

3. Line a 12 cup muffin tin with paper liners. Scoop batter evenly between cups.

4. Bake for 20 minutes at 375 degrees. Poke with toothpick to check that the middle portion has cooked through.

5. Eat and enjoy!

Coconut Muffins

IMG_9375A while back we took our kids to a breakfast buffet. They loved it. Still talk about it. So when we decided to have a brunch style birthday party with our good friends this past weekend I decided to make it buffet style. A buffet means a lot of options, and I let my kids make their own plates. Much happier when they are deciding what to eat. We had hot options, healthy options, a yogurt parfait station, and carbs. No breakfast buffet is complete without carbs. So along with Cinnamon Buns and toast with assorted jams I made a batch of these delightful coconut muffins. They were the perfect addition, plus as an added bonus all of the ingredients I generally keep in the house. So I can whip up a batch whenever I chose!

Recipe from Allrecipes– Makes 10 Muffins

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 3 tsp. baking powder
  • 1/2 tsp. salt
  • 1 egg
  • 2/3 cup milk
  • 1/3 cup vegetable oil
  • 1/2 tsp. coconut extract
  • 1/4 cup flaked toasted coconut
  • Topping:
  • 1/4 cup sugar
  • 1/4 cup flaked toasted coconut
  • 1 Tbsp. butter
  • 1/2 tsp. cinnamon

1. Place 10 paper liners in muffin tin.

2. Combine flour, sugar, baking powder and salt. In separate small bowl whisk together egg, milk, oil and extract. Pour into dry ingredients and stir until just combined. Fold in coconut. Divide batter equally between muffin cups.

3. Mix all topping ingredients together until crumbly. Sprinkle over uncooked dough.

4. Place muffins in a 400 degree oven and bake for 20 minutes.

5. Eat and enjoy!

All-Oats Muffins

IMG_9114Time to review another cookbook! I was able to receive the new Bob’s Red Mill Everyday Gluten-Free Cook Book so here we go! First off, let me say we are not by any means a gluten-free house. I love most things containing gluten, bread, pasta, and desserts alike. Still, once in a while we will have guests over, so it is nice to have options! I perused the cook book and decided to try out these all-oat muffins, because I had all the ingredients already in the house, and I love when I come across a recipe that I can make immediately. Mostly because if I already have all the ingredients then I will likely have them often, so it will be a recipe easy to repeat. These muffins, came together so easily, and were delightfully tasty. They did not at all taste like a “gluten-free” muffin I would expect, I will be honest when I here those words I cringe a bit inside. Nope, these were tasty and I will be making them again for sure! This cook book in fact has quite a few recipes I would like to give a try. So gluten-free or not a good one to add to your collection.

  • 2 1/2 cups rolled oats
  • 1 Tbsp. baking powder
  • 1/2 tsp. fine sea salt
  • 1/2 tsp. ground cinnamon
  • 1 large egg
  • 1 cup milk
  • 1/4 cup agave nectar (or honey, or maple syrup)
  • 2 Tbsp. melted butter
  • 3/4 cup chopped dates, plus additional 1/4 cup for sprinkling on top

1. Place oats in blender. Pulse until texture of flour. Add baking powder, salt and cinnamon. Give another whirl in the blender until mixed in.

2. In mixing bowl whisk egg. Add milk and agave. Whisk. Add melted butter. Fold in oat mixture then the 3/4 cup of dates.

3. Scoop into muffin tin lined with liners (this recipe will make 12). Top with additional dates.

4. Bake for 20 minutes at 375 degrees. Serve warm.

5. Eat and enjoy!