Mini Vegan Banana Muffins

Do you believe in the universe trying to tell you something?  Listen to my story...

Once Upon A Time, I agreed to bake 100 mini muffins for Jack's preschool snack.  There are roughly 80 kids, and some like seconds.  In true Siri fashion, I left this project to the very last minute (like every term paper in college), and had planned to bake after my kids fell asleep last night.  Promptly, at bedtime, the power went out.  Carson was at work, Jack was freaking out, and I looked like this...

  

What, you don't keep a headband flashlight on your nightstand like Carson does?  p.s. What are those four freaky dots coming out of my neck???  I look like I'm waiting for my spaceship.  Anyway, I wake up at 2am to a screaming baby I'm attempting to sleep train, and it's still black outside.  I start to panic.  I begin to imagine 80 kids coming at me like walking zombies, begging for their snack.  I cannot let this happen.  And then, at 3am, the power comes back on!  I dance in bed!  I set my alarm for 5am.  Oh, and the baby wakes up two more times.  

So it's early, and I'm drinking a pot of coffee.  I start to make Mini Vegan Banana Muffins using this bread recipe (which I doubled, cooking the muffins for 13 minutes) because a few of the kids are allergic to dairy and nuts.  I decide to look at the allergy list one more time and I see one little girl who is allergic to cinnamon.  I have already put cinnamon in the batter.  I THROW THE BATTER AWAY and thoroughly scrub everything to remove any cinnamon residue.  I curse cinnamon allergies.  I drink more coffee.  I begin again.  I'm about to pour the soy milk in only I look, and I see that I didn't buy soy milk - I bought almond milk.  Almond milk, for kids with severe nut allergies.  CURSE EVERYTHING!!!!!!  I google "alternatives to almond milk" and google tells me "soy milk" thanks for NOTHING GOOGLE.  So I use water in place of milk.  I think these muffins are going to taste like rat poison and all the kids will make up mean songs about Jack D's Mommy.  I plug along anyway...

Guess what?  They were freaking delicious.  Like, really, really good.  Oh and I added dairy free chocolate chips because I want all the kids to make up nice songs about Jack D's Mommy.  

I think the lesson here, that the Universe is trying to teach me, is to quit trying to be Super Mom.  It's okay that I shower rarely and brush my hair even less and drop off my son at school wearing the same outfit everyday and eat chocolate chips every night by the handful.  It's okay!  It's okay.  It's okay? 

Banana mini-muffins

'

Another way to attempt and use up those inevitably browning bananas that always seem to exist in my fruit basket...

Banana mini-muffins
Makes about 30

2 very ripe bananas
1 egg
80 g Demerara sugar (or just regular brown sugar)
80 ml neutral oil
125 ml milk
250 ml all-purpose flour
180 ml whole wheat flour
2 tsp baking powder
1/2 tsp salt

Line a mini-muffin tin with paper cups.

Mash the bananas and mix with the egg, sugar, oil and milk. Mix in the dry ingredients (and as usual, I don't bother pre-mixing the dry ones, I'm too lazy) until they're just combined. Dollop into the mini-muffin tin, and bake at 175°C for about 7-9 minutes.

Banana Chocolate Chip Baked "Donut Holes"

One great memory I have of my childhood were all the homemade treats my mom made for us as kids.  There was nothing better than walking through the door to the scent of homemade cookies or a fresh batch of muffins.  Any troubles that may have happened at either school or work were immediately forgotten to the promise of a warm baked good in your belly.

Lately I've been trying to offer the same thing to my kids.  The cheers alone when I announce what will be coming out of the oven soon make it all worth it.  These mini banana muffins, or should I say "donut holes" were a particular hit.  I call them donut holes because the original recipe is actually of a baked donut, but since I don't have the right pan for that, this is what we did instead.  Since it's meant to be a baked donut, they are a bit denser and chewier than a traditional cakey muffin.  They are also a snap to make, and use Greek yogurt, adding more protein and less fat.

Banana Chocolate Chip Baked "Donut Holes"
Adapted from Janie's Kitchen

Ingredients

1 cup Mashed Ripe Banana (Roughly 2 small bananas)
1/2 cup Sugar
1/2 cup Fat Free Greek Yogurt 
1/4 cup Unsalted Butter (Melted)
2 Eggs (Room Temperature)
1 teaspoon Pure Vanilla Extract
2 cups White Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1 cup Mini Chocolate Chips


Topping (If Desired)
1/4 Cup Sugar
1 Tb Cinnamon

Directions

Preheat the oven to 325.

Using the electric mixer with whisk attachment, add mashed banana, sugar and Greek yogurt.  Mix until incorporated.

Add melted butter, eggs, and vanilla extract, and mix.

Add flour, baking powder, baking soda and salt to the batter and mix until just incorporated.  Do not overmix.

Using a spatula, fold in chocolate chips.  With a spoon, scoop batter into sprayed mini muffin cups.  Fill until 3/4 full.

Either sprinkle cinnamon sugar on before baking, or dip in melted butter and dip in cinnamon sugar AFTER baking.  I did the first to save on calories, although I have no doubt that the latter choice is amazing.

Bake 12-15 minutes, until mini muffin is slightly springy and golden brown.

Pumpkin Cornbread Muffins

Is there anything better than a chunk of warm cornbread next to a hot bowl of full flavored chili?  Especially when the cornbread is slightly sweet, soft in texture, and the perfect palate for butter, honey, or jam?  Nope, there really is nothing better!  (Well, except maybe a Swedish massage or an all expense paid trip to Tahiti, but let's focus on the simple things.)

I made this to accompany the delicious Chicken Barley Chili I featured in my previous post.  It was the perfect side kick to the robust flavors.  The pumpkin really does something to the flavor of the cornbread, not to mention the beautiful orange hue it gives.  And forget about dealing with anything dry or crumbling, these are so soft, you could eat them plain, I did!

This whole meal was a total kid pleaser!  I fed five kids with this and every single one of them ate everything, some even asking for seconds.  Definitely a keeper.

Pumpkin Cornbread Muffins
By Nancy Creative

Ingredients

1 cup all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup light brown sugar, packed
1 cup yellow cornmeal
2 large eggs
1 cup pumpkin puree
1/4 cup plain yogurt 
1/4 cup canola oil
1 Tablespoon molasses
1/2 Tablespoon honey

Directions

Preheat oven to 375 degrees F. Grease an 8×8″ baking pan or line a 12-cup muffin pan with paper liners.

In a medium bowl, mix the flour, baking powder, salt, cinnamon, nutmeg, brown sugar, and cornmeal (using a whisk to blend these ingredients works well); after blending ingredients well, set aside.
In a large bowl, beat eggs, then stir in the pumpkin puree, plain yogurt, canola oil, molasses, and honey.

Stir the wet ingredients into the dry ingredients just until combined. Pour batter into the greased 8×8″ baking pan, smoothing the top, OR spoon batter into 12 lined muffin cups (each cup should be about 2/3 full of batter).

Bake CORNBREAD (in 8×8″ pan) at 375 degrees for 22 to 25 minutes, or until toothpick inserted in center comes out clean or almost clean (be careful not to over-bake cornbread, or it will be too dry).

Bake CORNBREAD MUFFINS at 375 degrees for 14 to 15 minutes, or until toothpick inserted in center comes out clean or almost clean (do not over-bake, or muffins will be too dry and may brown on the bottom).

Lemon Blossoms

 I've never considered myself much of a girly girl.  My hair and makeup rarely takes longer than twenty minutes, I say 'dude' way more than I should, and I consider having to wear skirts and high heels some kind of medieval torture.

But, that doesn't mean that I don't like to be pampered, and if I have the funds, you best believe that I'd be getting myself massaged, facialed, and manicured on a regular basis.  So, when I found out that the youth in our church wanted to throw a spa party, I was on. board.

To my absolute delight, I was assigned to bring spa treats.  Where do I even begin?  I wanted something sweet, and dainty, and bite sized.  The perfect treat for primping.  Lemon blossoms?  No brainer.

 How can you not love a bite sized morsel of sunshine?  These take no time at all to make, are cute as heck, and taste so sweet and bright that you might actually see cartoon birds tweeting at your window.  Make them and enjoy dude!

Lemon Blossoms
By Paula Deen

Ingredients

1 (18.25 oz. box) yellow cake mix

1 (3.4 oz.) instant lemon flavored pudding mix

4 large eggs

3/4 cup plus 3 tablespoons vegetable oil, divided

4 cups confectioners' sugar

1 tablespoon lemon zest (about 1 lemon)

1/3 cup fresh lemon juice

3 tablespoons water

 

Directions

Preheat oven to 350 degrees. Spray miniature muffin pans with nonstick cooking spray. In a large bowl, combine cake mix, pudding mix, eggs, and 3/4 cup oil. Beat for 2 minutes. Spoon 1 tablespoon of the batter into each muffin tin, and bake for 12 minutes. Turn the cakes onto a cloth towel.

In a medium bowl, sift confectioners' sugar. Add lemon zest, lemon juice, remaining 3 tablespoons oil, and water, stirring until smooth. Dip the cakes into the glaze while they are still warm, covering as much of the cake as possible. Place the cakes on a wire rack with wax paper underneath to catch the drips. Let the glaze set thoroughly before storing in an airtight container.

 

Meyer Lemon Muffins with Lemon Glaze

My thumb is not green.  Not even a little bit.  In fact, my thumb has red gel nail polish from before Christmas that NEEDS TO BE REMOVED.  Anyway, no green thumb... I murder plants.  It always seems like such a good idea... ooo, I'll plant an herb garden or, ooo, I'll buy and care for this basil plant, or ooo, how hard can it be to grow tomatoes.  And then weeks or months go by and I remember things that grow need water.  Fail.  However, in Southern California, it's pretty impossible to screw up a lemon tree.  We have a Dwarf Meyer Lemon Tree in our backyard, and apparently it's thriving with or without my help... 

So I picked some, and yes my Christmas tree is still up.  SOMEONE COME AND TAKE IT DOWN.

I decided to make muffins - a somewhat healthier alternative to lemon bars or cookies.  I think?  I suppose when you dredge each muffin in a lemony, sugary glaze all "health" is thrown out the window.  Once again, sorry if you've made resolutions (but these are worth it).  

Meyer Lemon Muffins with Lemon Glaze

(Makes 12 muffins)

Slightly adapted from Let Them Eat Cake

Printable Recipe

Muffins:

1/2 cup (1 stick) unsalted butter

1 cup granulated sugar

1 tsp vanilla

1 T fresh lemon juice

1 T lemon zest

2 eggs

3/4 cup greek yogurt

1 3/4 cup flour

1/2 tsp salt

1/4 tsp baking soda

Glaze: 

3 (or more) T lemon juice

2 cups powdered sugar

Preheat oven to 400.  In a large bowl, cream together butter and sugar with a mixer until smooth and fluffy.  Add vanilla, lemon juice and lemon zest and mix until combined.  Add eggs, one at a time, and mix until well incorporated.  Add greek yogurt and mix until just combined.  In a smaller bowl, whisk together flour, salt and baking soda.  Add to wet ingredients and mix until just combined, do not over-mix (this will result in a dense muffin).  Place in muffin tins lined with paper (or greased).  Bake for 15-20 minutes, until lightly golden on top.  

While baking, whisk together ingredients for glaze.  It will be slightly thick, which is ok because it will melt slightly over your warm muffins.  Once baked, let muffins cool for a few minutes before spooning glaze over.  Serve warm or at room temp.  

Banana Nut Oat Muffins Recipe

These Banana Nut Oat muffins are some of the best muffins I've ever made.I got out of the habit of baking when my stove was replaced. I use my bread machine and my Breville Smart Oven but it's too small for many things. Fortunately I have a muffin pan that makes 6 muffins that fits in it perfectly. And you know what? Making 6 muffins is much better than making a dozen! 

Muffins, like cupcakes are really good when they're fresh, but they get dry and stale quickly. So making smaller batches more frequently makes good sense. These muffins use lots of healthy ingredients like oatmeal, oat bran, bananas, walnuts and a little bit of olive oil so you can feel good about eating them. I used extra virgin olive oil because it's what I have on hand but you could use any olive oil you like. Olive oil is great for baking, especially in muffins and quick breads. The muffins are moist, with a little crunch from the nuts, a little chew from the oats, and have that buttery texture that comes from using bran, perfect to take when you're running out the door.

I adapted this recipe adding oat bran, increasing the amount of nuts and swapping out olive oil for melted butter but I'm not sure where the original recipe came from. It might seem like a lot of ingredients, but it comes together very quickly. The reason I used rolled oats, oat bran, bananas and walnuts is because they all contain magnesium. Many people are deficient in magnesium, over half the population in California according USDA research. But the combination is also really delicious, even if you don't need more magnesium in your diet. Just about everyone (unless those with nut allergies) can benefit from more nuts in their diet. Walnuts in particular have amazing heart healthy benefits.

Do you have a favorite walnut recipe? You could win fabulous prizes if your family recipe is chosen in the Gift of Gather contest. 

Banana Nut Oat Muffins

Makes 6 large muffins

Ingredients

2/3 cup all purpose flour

1/3 cup oat bran

1/2 cup old fashioned rolled oats

1/3 cup dark brown sugar, firmly packed

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

3/4 cup mashed very ripe bananas (the skins should be brown)

1 egg

1/4 cup olive oil 

1 teaspoon vanilla

1/2 cup walnuts, chopped

Instructions

Preheat oven to 375 degrees. In a mixing bowl, stir together the flour, oat bran, oatmeal, sugar, baking powder, baking soda, salt and cinnamon. In another bowl, mix together the mashed bananas, eggs, oil and vanilla. Add the banana mixture and walnuts to the flour mixture, stirring with a rubber spatula or wooden spoon just until the dry ingredients are moistened. Do not over mix. 

Spoon batter into a well greased or paper-lined muffin pan (grese the top of the pan to make removing the muffins easier). Bake for about 20 minutes or until toothpick inserted into center muffin comes out clean. Let cool in the pan on a wire rack for 10 minutes. Remove muffins from the pan and let cool completely or better yet, eat warm.

Enjoy!

Vegan Pumpkin Muffins

Today, my son's class took a field trip to a pumpkin patch...

Oooo, spoooooooky.

I volunteered to make 80 mini pumpkin muffins.  I know, spooky.  Carson always tells me I overbook myself but in MY defense, my mom was in town and helped watch the kiddos while I worked.  And have you ever known me to turn down a reason to bake??

Also, this recipe was extremely easy and extremely delicious.  Because of various allergies at the school, they are vegan (consisting of soy milk, soy yogurt and no eggs).  PACKED with spices and a hint of molasses flavor, ridiculously moist and perfectly pumpkin-y.  Recipe HERE.

The kids (and parents) ate them up.  My Jack had 3 (I say "my Jack" because there were four others).

*I doubled the recipe and it made 80 mini muffins.

Apple Muffins with Caramelized Hazelnuts

Apples are easily found all year round, but if you want Swedish apples, the season is considerably shorter. Some are ripe in early summer, but most sorts aren’t ready until late summer or fall. Some are even later. For these muffins, it won’t really matter much what kind you use – just use one that you like to eat!

It’s a very versatile recipe, as you don’t add the fruit until the end – you can just as easily swap the apples for, say, blueberry or raspberry, or maybe try a combination of blackberries and apples? I love this combination though – apples, cinnamon and caramelized hazelnuts… Delicious!

Don’t be scared of the extra step of caramelizing the nuts. You can certainly skip it, but it does add an extra layer of flavor, and it’s not difficult at all. Make sure there are no kids around though – caramel is HOT. And you want some kind of silicone or teflon baking mat – or oil a regular baking sheet.

This recipe yielded me 12 normal-sized muffins, and 15 mini-sized. It would probably have been enough for 18 normal-sized, but I wanted to make some minis without the nuts, since so many people are allergic these days. I also like making smaller ones for the sheer cuteness.

Apple Muffins with Caramelized Hazelnuts

For the nuts:
100 ml hazelnuts, toasted (If you can’t find them at the store, toast them yourself for about 10 minutes in a 200°C oven)
50 ml sugar
1/2 tsp lemon juice

Heat the sugar and lemon juice in a small saucepan, and watch closely as it’ll turn deep golden brown. Add the nuts, stir, and immediately turn out onto a teflon or silicone baking mat, or an oiled baking sheet. Let cool completely, then chop coarsely.

For the muffins:
200 g butter, at room temperature
70 g brown sugar
80 g sugar
1 tbsp vanilla sugar (or 1 tsp vanilla extract)
3 eggs
280 g flour
1 tbsp baking powder
2-3 apples, peeled, cored and cut into small dice
cinnamon

Cream the butter and both sugars until light and fluffy. Add the vanilla sugar as well, or the extract.

Add the eggs, one at a time, and make sure to mix well in between each addition. Stir in the flour and baking powder.

Half-fill muffin cups placed in a muffin tin for extra sturdiness. As this batter is on the thick side, you can lightly wet your fingers to press down the batter. Add about a tablespoon of diced apples, and lightly dust with cinnamon. Sprinkle with the chopped caramelized nuts.

Bake at about 190°C. The normal-sized muffins will take about 15 minutes, and minis 10 minutes. Use a cake-tester or a toothpick to check that they’re done – it should come out clean.

Previously published at sweden.se

Bisquick Blueberry Muffins with Crumb Topping

Ever since I made this banana bread, I've been wanting to try out other recipes with Bisquick.  Sure, maybe it's cheating a little, but who cares?  Bisquick lends that familiar, somewhat sweet flavor AND IT'S EASY.  A word I'm more than comfortable with these days.  I found this recipe, adapted it ever so slightly by adding vanilla and more blueberries, and added the crumb topping from this recipe.  Easiest muffins you'll ever make.  And deeeee-licious.  Happy Weekend.

        

Bisquick Blueberry Muffins with Crumb Topping

(Makes 12)

Printable Recipe

Muffins:

2 cups Bisquick

1/3 cup sugar

2 T vegetable oil

2/3 cup milk

1 egg

1 tsp vanilla

1 1/2 cups blueberries (fresh or frozen)

Crumb Topping:

3/4 cup flour

2 T brown sugar

2 T granulated sugar

4 T unsalted butter, melted

1/4 tsp vanilla

Pinch of salt

Preheat oven to 375.  Combine all ingredients for crumb topping in small bowl with fork until it resembles a crumble.  Set aside.  

In a large bowl, combine Bisquick, sugar, vegetable oil, milk, egg and vanilla.  Stir with spoon until just combined (careful not to over mix).  Gently fold in blueberries.  Place in a paper-lined muffin tin, filling almost to the top.  

Spoon crumb topping on top of each.  Bake for 14-17 minutes, until an inserted toothpick comes out clean.

Creamed Corn Cornbread

CORNBREAD.  i never was a big fan of cornbread...always too dry, too crumbly, too blah...

until i found this one.

for some odd reason i got on a big cornbread kick, trying to find the best cornbread out there to buy.  Mother's Market had a pretty good, dense, moist muffin...but a little too heavy...sat like a rock in my stomach.  Bristol Farms?...too dry.  Gelson's?...too boring.  i thought i could do better.  i was now on a mission...i'll make my own!

i read somewhere that creamed corn makes for the bestest moistest cornbread so i googled around and found this one. 

i need not look any more.  this one is just right.

moist, but not gummy...light, but not fluffy...sweet, but not cloying...dense, but not heavy.

sprinkled with just a few niblets of corn throughout from the creamed corn for that obvious corny look and texture...i think it's just perfect.  serve this with some bacon jam or some raspberry chipotle jam and you're golden.

CREAMED CORN CORNBREAD

adapted from Faith (An Edible Mosaic)

1 cup whole wheat flour or AP flour

1 cup yellow corn meal

1/4 tsp chipotle powder (optional)

2 tssp baking powder

1/2 tsp baking soda

1/2 tsp salt

3-4 Tbsp sugar...i used 1/4 cup Zsweet, sugar sub.

15 oz can of creamed corn

2 large eggs

1/2 cup milk

1/4 cup canola oil

preheat oven to 425 F.

butter and flour a muffin tray or i used an 8 x 8 with butter and parchment

whisk the flour, cornmeal, baking powder, baking soda, chipotle powder if using, salt and sugar in a medium bowl.  stir together the creamed corn, eggs, milk and oil in a large bowl...gradually stir the dry into the wet ingredients...being very careful NOT TO OVER MIX.  let the batter stand for 5 minutes, then pour into prepared tin or pan.  muffins should be filled 3/4 full.

bake until golden brown and toothpick inserted comes out clean, about 16-18 minutes.  toothpick shouldn't be totally dry, it should have a few crumbs.

French Toast Muffins

For breakfast - are you savory or sweet?  I'm usually savory and I don't stray far from the following order: scrambled eggs, bagel, sliced tomatoes and bacon, well done please.  Servers HATE when you say "well done please" but I'm sorry, I have to say it.  There is nothing worse than fatty bacon.  IN LIFE!  Anyway, occasionally I have a craving for pancakes or french toast.  Like, now, when I'm almost 6 months pregnant.  And when my friend sent me a link for French Toast Muffins, I was sold. 

My favorite part of this recipe is the cinnamon raisin toast that is cubed, soaked in egg and milk and placed a top each muffin.  And then AFTER baking, you dip those tops in melted butter and cinnamon sugar.  Duh.  You could even sprinkle some maple syrup on top, but I thought the teaspoon of maple extract in the wet ingredients gave them more than enough of the familiar flavor.   

These muffins would be the perfect thing to make your mama this Sunday (that's right fellas, THIS SUNDAY).  So go to this recipe, and check out my friend Katy's blog in a few days for more Mother's Day Brunch ideas (she is also responsible for lovely photo above).  

wet ingredients, dry ingredients...

topped with french toast topping...

baked and ready for butter and cinnamon sugar...

Cinnamon Raisin English Muffins

Do you like raisins?  I think you either like raisins or you despise raisins.  The boys in my house fall into the latter category, but I don't mind them.  Especially when they come in a bagel, cookie, English muffin or are covered in chocolate.  Ever since I made Homemade English Muffins awhile back, I've been dying to try them again in different variations and so I thought of raisins!  And cinnamon, what a glorious combination.  Besides, Carson is sick of me baking and I knew he wouldn't be tempted by these.

Win, win.    

Cinnamon Raisin English Muffins

(Makes 12)

Adapted from here

Printable Recipe

1 cup whole milk

2 T granulated sugar

1 .25oz package of active dry yeast

1 cup warm water

1/4 cup vegetable shortening, melted

5 cups all-purpose flour 

1 tsp salt

2 T cinnamon

1 cup raisins

Cornmeal for dusting

In a small bowl, dissolve yeast in warm water.  Let sit for 10 minutes.  Meanwhile, heat milk in a small saucepan until it begins to bubble.  Remove from heat and stir in sugar until it dissolves.  Let cool to lukewarm.  Then, combine yeast mixture, milk and shortening in a standing mixer fitted with a dough attachment (you could always do this by hand if you don't have one!).  Add 3 cups of flour and beat until smooth.  Add the rest of the flour, salt, cinnamon and raisins.  Mix until dough forms, do not over-mix!  You might have to combine some of it by hand.  Place in greased bowl and cover, let rise for an hour.    

Once dough has risen, punch it down.  Remove from bowl and knead on a lightly floured surface.  Roll out to 1/2 inch thick.  Using a biscuit cutter or empty soup can, cut out circles.    

Place on cornmeal dusted parchment paper (dust tops with cornmeal too).  Cover again with towel and let rise for 30 minutes.

Heat greased griddle over medium-low heat.  Cook muffins for 10 minutes per side.  

Serve warm or toasted.  Place muffins in plastic baggie or tupperware for storage.