I posted this recipe approximately eight million years ago, or in 2011. At the time, I wasn’t 100% happy with it, but I didn’t know why.
Last year, I started tinkering again, and found that lowering the oven temperature to let the muffins rise slightly slower and using whole-milk buttermilk did wonders. Now these are fluffy and luscious and one of my favorite muffin recipes. And they are all whole wheat, using the magic of white whole wheat flour. (Which they’ve stopped carrying at my Food City AND Walmart. GRUMP! This bag I found at Target.)
Next time you have some very ripe bananas, make these! In fact, make a double batch. Because they’re going to get gobbled up, especially if you have many small and hungry children as I do.
The 2011 Jessie would have never believed she could take a picture that good with a phone. Kind of amazing! After holding out on getting a smartphone for a long time, we caved two years ago. And about two weeks ago, I upgraded to the iPhone 7 plus. It takes pretty pictures. And you know I need those of my babies.
(Four. Have I mentioned I have four kids now? It’s been almost 10 months and it still feels surreal.)
My kids are just-7, 4, and 2, and I am right with Amy when it comes to picky eaters and trying to expand their little palates. I have found that my kids will eat almost anything if I put it in a muffin. They love Spinach Muffins, even! So I decided to try two new muffin recipes from Amy, because I had a couple of very ripe bananas and I couldn’t decide between these two recipes!
The Pumpkin Banana Muffins above are sweetened only with banana and a small amount of real maple syrup or honey and the cinnamon (or chocolate) chips. I thought they were delicious, moist, and I’m so glad to have that recipe at hand! I should have used chocolate chips, because two of my three kids apparently don’t like the cinnamon chips. Oh well, more for me!
These Zucchini Banana Muffins are actually very similar to the Double Chocolate Zucchini Spice Muffins I have on my site already, but with the addition of banana and a little less sugar. I liked the additional sweetness and moisture from the banana, plus it helped me use up those almost-entirely-brown ones on the counter. These were gobbled up by my children and our dorm boys! Hence, the iPhone photo – they all got eaten before I could get a good pic. Whoops. (I made 12 muffins and one small loaf of bread.)
Thanks, Amy, for the great recipes! Her site has tons and tons of recipes I would like to try, including this Rosemary-Basil Bread, which I almost made in addition to the muffins!
I adore peanut butter and bananas together, and I think chocolate balances them out well. And apparently so does Joshua. I almost didn’t get to take pictures of this bread, because while it was cooling, he pulled a stool up to the oven and my husband found him scraping off chocolate chips with his palm and saying, “Mmmm! MMMM!”
But we mostly rescued the bread, Joshua got a bath, and all was right with the world. Two-year-olds.
Two smoothie posts in one week? Yes, I know. But I don’t think my recipe index reflects my great love for smoothies.
This is my very favorite smoothie, one I downed a lot when I was nursing for the extra calories that were mostly healthy. With the strawberries and peanut butter, it makes me think of a good old peanut butter and jelly sandwich. I like some banana in there, too, for balance, but you can leave it out if you want more of a strawberry flavor.
This recipe makes one giant smoothie or two more normal-sized ones. And now I want one right now. Even though I had dinner already. Cause it’s so good it’s pretty much a milkshake ….
When I’ve had a long day … I bake. The best part about being on-campus, in a dorm full of high-school boys, has been the ability to bake without having to eat all the end results. I bake, and then I let Mr. V take the goodies down to the dorm boys. They are happy. I am happy because my kids aren’t asking for cookies every three minutes. My belly is happy because I don’t gain 300 more pounds.
These cupcakes were last night’s creation, inspired by a bunch of ripe bananas on the counter. The rest will go in the freezer for smoothies, but I used two bananas making this awesome cake. I might maybe have been eating the little leftover batter with a spoon. I just love peanut butter and bananas together, so I went for that combo. And with chocolate? A total winner.
Chocolate Banana Cupcakes with Peanut Butter Cream Cheese Frosting
Yield: 24-32 cupcakes
This wonderful chocolate banana cake recipe comes from Joy of Baking. You can also make it in a 9x13 pan and bake 35-40 minutes. Together with the peanut butter frosting, these cupcakes are the perfect balance of sweet, salty, rich, and light.
2 c. sugar
1 3/4 c. all-purpose flour
3/4 c. cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
2 medium, ripe bananas, mashed
1 c. warm water
1/2 c. milk
1/2 c. flavorless oil
1 1/2 tsp. vanilla
Peanut Butter Cream Cheese Frosting
8 oz. cream cheese, softened
4 T butter, softened
1 c. creamy peanut butter
1 tsp. vanilla
3-4 c. powdered sugar
chopped peanut butter cups
Preheat oven to 350. Line muffin tins with liners - I use silicone ones. Spray liners with cooking spray.
In a large bowl, whisk together sugar, flour, cocoa, baking powder, baking soda, and salt. In another mixing bowl, whisk together eggs, mashed bananas, water, milk, oil, and vanilla.
Add wet ingredients to dry ones and stir until well incorporated.
Fill muffin cups 2/3 full. (I made 30 cupcakes with a little batter left over, but the silicone cups make pretty small cupcakes.) Reduce oven heat to 325.
Bake about 22 minutes, until a tester comes out clean. Cool.
For the frosting.
With an electric mixer, beat together cream cheese, butter, peanut butter, and vanilla until fluffy. Add powdered sugar and beat about 2 minutes, scraping the sides. Taste and add more sugar if needed. Pipe or spread onto cupcakes. Garnish with chopped peanut butter cups if desired.
I like oatmeal okay. I mean, is plain old oatmeal anyone’s favorite food? It IS healthy, though, and if you hand me a bowl cooled with milk and sweetened with brown sugar, I’m certainly not going to refuse it.
I kind of hate cooking oatmeal though. It either sticks like heck to the bottom of the pan or explodes all over the microwave (or is that just me?). So I LOVE baked oatmeals. I’ve made Lynn’s Peanut Butter Baked Oatmeal several times and always enjoy it. Much easier clean-up than regular oatmeal, with the added plus that it’s way easier to get my kids to eat baked oatmeal – it looks like a cookie when you cut it! Yum!