sharing the sweet life
So yesterday was the first day of Spring. Ha! Did you see my eyes roll?? The first day of Spring, yet the kids got out of school 3 hours early for SNOW. And they are off of school today. And it’s still snowing. Not going […]
My twin nieces Sofia & Sydni were here for the week. Every summer they come for one or two weeks and stay with us and go to our local camp. Like a mini vacation for the girls, swimming, arts & crafts, and homemade baked goods. ♥ […]
As we were getting ready in a few days to go to the beach, I looked over and saw…
bananas, not looking too good. At least not good enough to just eat,
I knew they’d be way too mushy. I decided to make some muffins.
Of course we can’t have any chunks of banana at my house (for my husband
and daughter), so I used my mini food processor to turn them
into liquid. The volume of bananas in these muffins keeps them
so moist. I don’t think you can taste them, but my daughter says
she can smell the banana. Whatever, more for us!
I gave some to my neighbor since I know they enjoy these muffins.
When I spoke to her she asked me if there was ANYTHING healthy in them, LOL!
Believe me, they don’t taste like there is that many bananas in there.
I had SIRI do a calculation for me,
and it is less than 1.5 teaspoons of butter per muffin.
You might even be able to use unsweetened applesauce
for 1/2 the amount of butter. Dark chocolate is healthy, right?
You could use whole wheat flour instead of white flour.
I love to individually wrap these and have them in the freezer.
It makes a quick snack or breakfast for my son.
I’m sure some nuts would be good in these too and add some more protein,
but no nuts in our house 😉 except for the people who live here.
Ha! (pun for my husband for Father’s Day!)
Ingredients (for 24 nice size muffins):
3 cups flour
2/3 cup melted unsalted butter (10 2/3 Tablespoons)
1 Tablespoon vanilla or vanilla bean paste
1/2 teaspoon kosher salt
2 teaspoons baking soda
6 large over ripe bananas
1/2 cup dark brown sugar
1 cup white sugar
2 eggs
2 cups dark chocolate chips (I use Ghiradelli!!! Yum!)
1/4 cup mini semi-sweet chocolate chips
1 Tablespoon raw sugar
Directions:
1. Preheat oven to 350 degrees.
2. Line muffin pans with liners. I usually use foil, but I was out, so I used paper.
3. Blend bananas. If you like chunks of banana in your muffins, do it with a fork, if not, use a food processor.
4. Add eggs, vanilla, salt, sugars, baking soda and melted butter.
5. Add flour and mix until almost together. You don’t want to over mix.
6. Fold in the chocolate chips.
7. Scoop into 24 muffin papers/foils.
8. Sprinkle the mini chips and raw sugar on top.
9. Bake at 350 degrees for 20 to 25 minutes.
Some pictures of what I did are below
The not so pretty bananas…
being grinded up in the mini food processor
Braun MR430HC Multiquick Deluxe Hand Blender & Chopper
poured into a big bowl
adding the eggs and vanilla bean paste (or vanilla)
adding kosher salt, baking soda, and both sugars
action shot of ingredients being combined together
the bubbles are from the baking soda – chemical reaction thing,
feel free to google it if you have specific science questions
on the sticks of butter I get from the store, there is a little chart as to
how much – I just took 1/3 cup from each
dropped them in a cup and melted them in the microwave
pour the melted butter in the batter and mix together
add the flour and mix until just incorporated, don’t over mix
fold in the dark chocolate chips
here is the beautiful batter, scoop out with a large scooper
right into the muffin papers
Norpro Stainless Steel Scoop, 56MM (4 Tablespoon)
sprinkle the mini chocolate chips on top
then sprinkle a little of the raw sugar on top, this is what gives them
the delicious crunch
Sugar in the Raw Turbinado Sugar, 6 lb.
bake for 20 to 25 minutes, until a wooden skewer or toothpick come out clean
ta da… gorgeous!
almost look good enough to eat
doesn’t it look crunchy on top?
still super hot when I cut into it with a fork
chocolate is all still melted
I love the crunchy top the best ♥
Now you know what to do if your bananas are sitting on the counter too long!
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My son and one of his best friends had a sleepover last night.
No clue how late they stayed up, I like my sleep, LOL.
I got up early though to make them Cinnamon Roll Pancakes.
These pancakes make the house smell great from the warm cinnamon and brown sugar.
The crispy edges from being cooked with a little butter are divine with the lucious cream cheese glaze.
Serve with a side of fruit and they’ll be gone in no time.
Ingredients
Pancakes, makes about 20 pancakes 3 to 4 inches big:
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
2 cups milk
2 teaspoons oil
2 eggs
Cinnamon mixture:
1/2 cup brown sugar
1 Tablespoon cinnamon
6 Tablespoons unsalted butter, melted
Cream Cheese glaze:
3 Tablespoons cream cheese
1 cup powdered sugar
1 teaspoon vanilla
Directions
Make the pancake batter, mix the dry (flour, baking powder & salt)
in one bowl and the wet (milk, oil, eggs) ingredients in another.
Mix the wet into the dry, do not overmix, some lumps are okay.
Set this aside, while you make the cinnamon mixture and the cream cheese glaze.
For the cinnamon mixture, mix all together.
For the cream cheese glaze, melt cream cheese slightly in the microwave and
mix with powdered sugar and vanilla.
Make the pancakes in a sautee pan or griddle.
Put a little butter on the pan before dropping the batter.
Once pancakes start to bubble, spoon cinnamon mixture in swirls on the pancakes,
then flip over.
Stack a few pancakes and drizzle with the cream cheese glaze.
Just try to eat these without licking the fork after your last bite, I dare you!
