Blueberry Banana Streusel Muffin

I found this recipe on Chef Heidi Fink's blog and adapted it just a bit to make it what I was in the mood for.  These muffins were so good!  I don't know why all my muffins don't have an amazing streusel topping!  

Blueberry Banana Streusel Muffin


1 egg
1/2 cup sugar
6 Tb melted butter (I use non-dairy)

3 medium bananas, mashed (about 1 cup)
1 tsp pure vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp fine sea salt
1-1/2 cups small fresh blueberries  
 
Streusel Topping
1/4 cup packed light brown sugar
3/4 cup pecans, chopped
1 Tb all-purpose flour
2 Tb melted butter (or non-dairy buter)



Preheat oven to 350 F. Butter a 12-cup muffin tin, including the top of the muffin tin, and set aside.
In a medium bowl, whisk together the all-purpose flour and the baking powder and the salt. In a large bowl, mash the bananas well. Add the egg, beat well, then add the sugar and vanilla and beat again. Finally, add the melted butter and stir until completely mixed. Before you mix the wet and dry ingredients, make the streusel. Place the pecans, brown sugar and flour in a medium bowl. Add the melted butter and stir well to mix. It should not be too wet. Add a bit more flour if the streusel seems too wet. Set aside.  Now, mix the muffin batter. Add the dry ingredients to the wet ingredients along with the blueberries. Use a wooden spoon to stir the ingredients together until just mixed. There should still be dry streaks of flour visible.  Scoop batter into muffin tin and top with some of the streusel topping.  Bake 16-20 minutes or until golden brown. 

Ginger Pumpkin Chia Muffins (Dairy-Free)

Up until about a month ago I had never heard of chia seeds.  These seeds apparently are some new little magical seed that has all these wonderful things for you in them.  They are high in omega 3's, fiber and protein.  These weird little seeds can be added to water and turn it to an almost solid gel.  I recently saw an episode of Doctor Oz talking about these seeds and giving me a recipe to try them in.  So I bought them and tried them.  These muffins call for ground chia seeds.  I have the whole seeds and just stick them in my spice grinder and grind them myself when I need them.  These muffins were really good.  I added ginger and cinnamon to mine and substituted sweet potato puree for pumpkin puree since I already had the pumpkin on hand.  I also added in dried cherries in addition to the dried cranberries.  I was worried they'd taste too healthy and not sweet enough but was pleasantly surprised that they were really good.  I could definitely eat one of these for breakfast and feel good about it.  The only thing I'd do a bit different next time is I'd add in some chopped nuts for a bit of a crunch, I think that'd really give a nice boost to these muffins.    

Ginger Pumpkin Chia Seeds

1 tbsp. ground chia seeds
1 1/2 cups whole wheat pastry flour
2 tsp baking soda
1/2 tsp salt
1 cup 100% pure pumpkin purée
1 cup unsweetened apple sauce
2 egg whites
1/2 cup agave syrup
2 tsp lemon juice
1 1/2 tsp lemon zest
1 1/2 tsp. fresh grated ginger
1 tsp. cinnamon
1 tbsp. vanilla extract
1/2 cup dried cranberries
1/2 cup dried cherries (chopped)

Mix together wet ingredients. In a separate bowl, mix dry ingredients.  Fold wet ingredients into dry ingredients.  Add in the dried fruit.  Scoop into muffin tins and bake for 15-20 minutes at 350˚F or until a toothpick comes out clean.

Banana Crunch Muffins

This isn't the first time I've made this recipe.  The first time I made it the muffins turned out awesome.  But I didn't have time to do pictures and quickly snapped a few and they turned out terrible. The pictures were so bad I didn't even post this recipe!  So I have some over ripe bananas on my counter that I quickly have to snatch up to use because bananas go quick in this house.  So quick in fact that it is difficult to make banana bread or banana muffins because everyone is always stealing all the bananas.  I guess I should be grateful they all love bananas so much, right!?  These muffins are amazing.  This is an Ina Garten recipe that I saw on Food Network a while ago.  I absolutely love the crunch of the granola and the texture the coconut gives them.  Plus, I love pecans so being able to use them in anything makes me happy.  Of course, no one in my house likes coconut, granola or pecans but me, so looks like I now have a dozen muffins all for myself.   

 

 Banana Crunch Muffins

1 1/2 cups all-purpose flour
1 cups sugar
1 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 pound unsalted butter, melted and cooled
1 extra-large eggs
1/2 cup whole milk
1 teaspoons pure vanilla extract
1/2 cup mashed ripe bananas (2 bananas)
1/2 cup medium-diced ripe bananas (1 banana)
1/2 cup small-diced pecans
1/2 cup granola
1/2 cup sweetened shredded coconut
Granola or shredded coconut, optional for topping

Preheat the oven to 350 degrees F.  Line a muffin cups with paper liners.  Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.  Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with granola or coconut, if desired. Bake for 18-22, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

Banana Muffins

I had a few bananas on my counter that desperately needed to be eaten or used today so I decided to do some Banana Muffins.  Not only because it is such a simple, quick recipe to make but it makes your entire house smell just amazing.  If you want you can substitute some or all of the butter for applesauce to make it a lighter muffin as well as switching out the all purpose flour for whole wheat or using half whole wheat.  I wanted to do whole wheat but realized that they don't have whole wheat pastry flour at my only store here on base and I'd bet my life you can't get whole wheat pastry flour at one of the local grocery stores in town in Japan. Granted, even if I was standing there looking directly at it I wouldn't have a clue what it was since I can't read Japanese!  Looks like that is one of those items I'm going to have to have my mom ship to me from the states because I love using it and don't really want to go three years without it!

Banana Muffins

2 c. flour
3/4 c. sugar
3/4 tsp. baking soda

1/2 tsp. salt

4 small very ripe bananas, mashed

1/4 c. fat-free vanilla yogurt

2 large eggs

6 tbsp. unsalted melted butter

1 tsp. vanilla extract

Preheat oven to 350 degrees.  Grease your muffin pan.  I like to grease it with butter.  Whisk flour, sugar, baking soda, and salt together in large bowl.  Mash the bananas in a separate bowl.  Add the yogurt, eggs and vanilla into the bananas and whisk until combined. Then pour in the butter to the banana mixture while whisking.  Make sure your butter isn't piping hot but has cooled a bit. Pour the banana mixture into the flour and whisk until just combined.  This is a thick and chunky batter so you may want to stir with a wooden spoon instead of a whisk at this point.  Use a 1/3 c. measuring cup and scoop into muffin pan.  This makes 9 good sized muffins.  Bake 22-25 minutes or until golden brown and a knife can pierce the muffin and comes out clean.

Double Blueberry Muffins

This was the very last recipe I made before moving out of my house recently.  I've been so busy packing and  getting everything out of our house before our big move to Japan I just haven't had the time to actually post this.  Looking at the picture and my blog makes me miss my kitchen already.  Our hotel room has a kitchenette.  I think they are pretty fast and loose with that term though as it has one burner that works, one that is broken, and a toaster that toasts only one side of the toast with pans that are so awful you cannot actually cook anything in them without destroying what you are making.  So looks like no hotel cooking for me!  My kids are having a blast though running around the hotel room like crazy and jumping from bed to bed. 

These blueberry muffins were awesome.  This is the first time I've made this specific recipe and defintely plan on making this one again, probably my new "go to" for muffins.  I used defrosted frozen blueberries and it turned out great.  We ate the entire dozen within an hour. 

Double Blueberry Muffins

8 tbsp. unsalted room temp. butter

1 c. sugar (plus 2 tbsp. for sprinkling)

2 eggs

1 tsp. vanilla extract

2 tsp. baking powder

1/4 tsp. salt

2 1/2 c. fresh or frozen (thawed) blueberries

2 c. flour

1/2 c. almond milk

1 tsp. cinnamon 

Preheat the oven to 375 degrees.  Grease a muffin pan with paper liners.  In a mizer fitted with a paddel attachment, cream the butter until smooth.  Add 1 c. of sugar and combine.  Add the eggs, vanilla, baking powder and salt and combine.  In a bowl mash 3/4 c. of the blueberries with the back of a fork and add into mixer.  Slowly add in the flour and milk and just combine.  Fold in the remaining blueberries by hand.  In a seperate bowl add the 2 tbsp. of sugar and 1 tsp. of cinnamon.  Spoon mixture into muffin cups until about 3/4 of the way full and sprinkle cinnamon sugar mixture on top.  Bake 20-25 minutes or until golden brown and knife inserted comes out clean. 

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Whole Wheat Strawberry Banana Muffins

We all need a little bit of healthy every now and again.  After pie and cake in the last week or two I'm needing to make some healthy things for my family.  So I started with these muffins for breakfast today.  My daughter and I both eat whole wheat breads and I enjoy cooking with whole wheat flours but my husband isn't a fan of anything healthy or whole wheat.  So the test after making these muffins were to see if my husband would even eat them.  The verdict.  No.  He said they were good, but he is turned off by the whole wheat flour.  So I'd say to anyone use to eating only white flour start out using half whole wheat and half white flour for a better flavor until you are use to the whole wheat flavor.  Also, use whole wheat pastry flour as it is a much lighter whole wheat and has a better taste than regular whole wheat flour.  I think whole wheat breads and muffins and such are just an acquired taste.  My daughter and I both really enjoyed these.  I like splitting them in half and smearing some peanut butter on them for another added health benefit instead of any sort of butter or jelly.


You don't have to use strawberries either.  I really love these with a pint of fresh blueberries or just use bananas and nuts.  Any fruit that you really enjoy can easily be diced up and added to this. 



Whole Wheat Strawberry Banana Muffins

2 c. whole wheat pastry flour

1 1/2 tsp. baking powder

1 tsp. baking soda

Pinch of salt

1/2 c. brown sugar

1/2 c. sugar

1 egg, room temp, slightly beaten

1 ¼ c. buttermilk

1/3 c. canola oil

1/4 c. plain yogurt

3 medium bananas, very ripe and mashed

1 pint of strawberries (or blueberries)

Preheat oven to 350 degrees.  In a large bowl combine flour, baking soda, baking powder, salt, and sugars.  Add mashed bananas, strawberries, buttermilk, yogurt, oil and egg.  Bake 20-24 minutes or until toothpick comes out clean when interested. 

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