Whole Wheat Banana Bread Muffins

This post may contain affiliate links. Please see my Disclosure statement for more details.

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.

Whole Wheat Banana Bread Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 12-16 muffins

Whole Wheat Banana Bread Muffins

Ingredients

  • 2 ripe bananas
  • 1/3 c. coconut oil or melted butter
  • 1 egg
  • 1/4 c. honey
  • 1/2 c. brown sugar
  • 2 tsp. vanilla
  • 3/4 c. whole buttermilk
  • 2 c. whole wheat flour (preferably white whole wheat or whole wheat pastry flour)
  • 1 T baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 T flaxseed meal
  • 12 walnut or pecan halves

Instructions

Preheat oven to 375F. Grease 12 muffins cups or use paper liners.

Cream bananas, oil or butter, egg, honey, sugar, and vanilla with a mixer or a wooden spoon. Add buttermilk, then dry ingredients (all remaining except nuts). Stir until combined.

Spoon into muffin tins, filling about two-thirds full. Press a walnut or pecan half into the middle of each muffin.

Bake 20-23 minutes or until toothpick inserted in middle comes out clean.

Notes

These muffins are definitely not commercial-bakery-muffin-sugarfest. Using the ripest bananas will help contribute a good sweetness.

http://www.jessieweaver.net/2017/08/whole-wheat-banana-bread-muffins/

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.)

Strawberry Cream Cheese Bread

This post may contain affiliate links. Please see my Disclosure statement for more details.

Strawberry Cream Cheese Bread

What do you do when your strawberries are getting too ripe to eat? Throw them in a baked good, of course! My kids were thrilled to have something different to eat for breakfast, and I even threw it in their lunch boxes one day in lieu of a sandwich.

Lunchbox with Strawberry Bread

I am excited about the arrival of strawberry season – are you? I guess it depends where you live, but here in Tennessee the strawberries are starting to be ready to pick. In fact, I was going to take my kids to pick strawberries today at a farm in north Georgia, but the zealous pickers on Thursday and Friday apparently dried them out. Oh well! We’ll try again soon.

Strawberry Cream Cheese Bread

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 8 slices

Strawberry Cream Cheese Bread

Adapted from My Baking Addiction

Ingredients

  • 1/2 c. butter, softened
  • 4 oz. cream cheese, room temperature
  • 1 c. sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 c. all-purpose flour
  • 1 c. white whole wheat flour (or use another cup all-purpose)
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 c. buttermilk, or milk soured with lemon juice
  • 1 to 1 1/2 c. diced strawberries
  • for topping
  • 2 T sugar
  • 1 tsp. cinnamon

Instructions

Grease a loaf pan and set aside. Preheat oven to 350F.

With a mixer, cream together butter, cream cheese, and sugar. Scrape sides of bowl, then add eggs one at time with mixer running. Add vanilla.

In a bowl, whisk together flours, baking powder, baking soda, and salt. Add to wet ingredients and mix until just blended. Add buttermilk and stir just until combined. Fold in strawberries by hand. Spoon batter into loaf pan and smooth the top.

Mix together sugar and cinnamon for topping, then sprinkle evenly over the top, pressing in gently. You may not want to use all the mixture.

Bake 50-60 minutes, until a toothpick inserted in the middle comes out clean. Cool before cutting.

http://www.jessieweaver.net/2016/04/strawberry-cream-cheese-bread/

What is your favorite strawberry recipe?

Here are some of mine:

Whole Wheat Banana Bread Muffins & A Breakfast Chat!

This post may contain affiliate links. Please see my Disclosure statement for more details.

Do you have as much trouble with breakfast as I do?

Usually in the mornings I am trying to check my e-mail, nurse the baby, feed Libbie, get us all dressed, and maybe manage some coffee. (Reheated! No time to make fresh!) A lot of days it gets to be 10 a.m. and I haven’t actually eaten anything myself.

I was excited when The Motherhood asked me to help facilitate their chat on healthy breakfast options! I love breakfast food and I am interested in what everyone has to say. Maybe I’ll learn something about how to eat breakfast before it’s lunchtime. Here is their blurb on the chat:

Join Sarah Woodside, registered dietitian for Kellogg, and Liz Ward, registered dietitian, author and one of the Kellogg’s Breakfast Council members, to discuss the nutrients a good breakfast should provide, options for healthy breakfasts on the go, recent research findings on nutrition, and more.  Sarah and Liz will speak to us via live streaming video, while we chat and ask questions through a real-time, text-based conversation.

I’ve participated in several of the chats at The Motherhood and have found them to be a wealth of knowledge and a lot of fun conversation. (Check out the synopsis on “Creating an Efficient Kitchen”!) I hope you’ll join me this Wednesday, April 20, 2011 at 11 a.m. Eastern time to watch the video and chat.

Meanwhile, you can start working on healthy breakfasts with this recipe I’ve been tweaking. I’m still not convinced that it’s perfect, but this recipe for Banana Bread Muffins has been healthified and has the VW stamp of approval.

SNV30543

Whole Wheat Banana Bread Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 12-16 muffins

Whole Wheat Banana Bread Muffins

Ingredients

  • 2 ripe bananas
  • 1/3 c. coconut oil or melted butter
  • 1 egg
  • 1/4 c. honey
  • 1/2 c. brown sugar
  • 2 tsp. vanilla
  • 3/4 c. whole buttermilk
  • 2 c. whole wheat flour (preferably white whole wheat or whole wheat pastry flour)
  • 1 T baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 T flaxseed meal
  • 12 walnut or pecan halves

Instructions

Preheat oven to 375F. Grease 12 muffins cups or use paper liners.

Cream bananas, oil or butter, egg, honey, sugar, and vanilla with a mixer or a wooden spoon. Add buttermilk, then dry ingredients (all remaining except nuts). Stir until combined.

Spoon into muffin tins, filling about two-thirds full. Press a walnut or pecan half into the middle of each muffin.

Bake 20-23 minutes or until toothpick inserted in middle comes out clean.

Notes

These muffins are definitely not commercial-bakery-muffin-sugarfest. Using the ripest bananas will help contribute a good sweetness.

http://www.jessieweaver.net/2011/04/whole-what-banana-bread-muffins/

The Motherhood chat is sponsored by Kellogg’s, and I will be compensated for my time and efforts.

 

 

Chocolate Drop Cookies

This post may contain affiliate links. Please see my Disclosure statement for more details.

It’s been a while since I had a recipe post, so here we go with some simple chocolate drop cookies.

I’m going to a friend’s house this afternoon and I like feeding people, so I opened up good ole Betty Crocker to see what I had ingredients for and could whip up in a flash.

So I wound up making these pretty things. Which are infinitely easier than the Oatmeal Chocolate Chip cookies, although not quite as good. I love the pretty frosting on these! I might have added some vanilla to the frosting though, had I tasted it before plopping it on its cookies.

Chocolate Drop Cookies

Chocolate Drop Cookies

These simple drop cookies are from the 2001 Betty Crocker Big Red Cookbook.

Ingredients

  • 1 c. sugar
  • 1/2 c. butter, softened
  • 1/3 c. buttermilk
  • 1 tsp. vanilla
  • 1 large egg
  • 2 oz. unsweetened baking chocolate, melted and cooled
  • 1 3/4 c. all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 c. chopped nuts
  • For the frosting
  • 2 oz. unsweetened baking chocolate
  • 2 T butter
  • 2 c. sifted powdered sugar
  • 3 T hot water

Instructions

Heat oven to 400 degrees. Grease cookie sheet with shortening or spray with cooking spray.

Beat sugar, butter, buttermilk, vanilla, egg, and chocolate in a large bowl with electric mixer on medium speed, or with spoon. Stir in flour, baking soda, and salt. Stir in nuts.

Drop dough by rounded tablespoonfuls onto cookie sheet.

Bake 8 to 10 minutes. Immediately remove from cookie sheet to wire rack. Cool completely. Frost with chocolate frosting.

For the frosting

Melt chocolate and butter over low heat in a saucepan or in microwave, remove from heat. Stir in powdered sugar and hot water until smooth. Add more water or sugar as needed to get good spreading consistency.

http://www.jessieweaver.net/2008/02/delicious-and-pretty-chocolate-drop/