Chocolate Banana Muffins

Chocolate Banana Muffins via bakeforcoffee.com

After cooking up my oatmeal this morning for breakfast, I went to grab a banana to slice up and throw in my oatmeal, and realized the whole bunch of bananas was way too over ripe.  Which means, banana bread was in the very near future! No complaining here! So as I am enjoying my morning oatmeal, minus sliced bananas,  scrolling through my Instagram feed, I see a recipe for One Bowl Chocolate Banana Muffins. The timing couldn’t have been more perfect! The best thing about this was I had all the ingredients on hand (major plus) AND the recipe calls for using only one bowl (if you could only see the mound of dishes in my sink that need washing right now….oye! So I was able to spare one bowl!) Also, no hand mixer needed. This is a very low maintenance recipe, which I LOVE!

Now, even though muffins are often times associated with being a breakfast item, these are more of an afternoon snack type of muffin. Like when your coffee wears off and you are having an afternoon  sugar low and need a little “boost” as I like to call it. Although, these are amazing combined with a cup of coffee!

These muffins are perfection! They have the perfect balance of chocolate and banana. They are very moist but not greasy as some muffins can be. They rise perfectly while baking, making an even amount of 12 muffins.

Chocolate Banana Muffins via bakeforcoffee.comBefore going into the oven, liners are filled 3/4 full and topped with mini chocolate chips.

Chocolate Banana Muffins via bakeforcoffee.comRight after they are out of the oven, let them sit for five minutes before transferring to a cooling rack.

Chocolate Banana Muffins via bakeforcoffee.comBest served warm, but they were delicious after they had cooled completely too! And they were ah-maz-ing with sips of coffee in between bites!

Chocolate Banana Muffins via bakeforcoffee.com

Chocolate Banana Muffins via bakeforcoffee.com

Chocolate Banana Muffins

*Makes 12 muffins

Recipe

Ingredients:

  • 2 medium over ripe bananas (1 cup or so)
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup vegetable oil
  • 1/3 cup + 1 Tablespoon unsweetened almond milk
  • 2/3 cup granulated sugar
  • 1 Tablespoon packed light brown sugar
  • 2 Tablespoons Dutch-processed cocoa powder
  • 1/2 teaspoon sea salt
  • 1 and 1/8 teaspoons baking soda
  • 1 and 2/3 cups all-purpose flour
  • 1/4 cup semisweet mini chocolate chips

Directions:

  1. Preheat oven to 375°F and line a muffin tin with 12 liners.
  2. In a large mixing bowl, using the back of a fork, mash the bananas until there are only very small lumps. Add the vanilla extract and the egg, use fork to whisk the mixture together until completely combined. Then add the vegetable oil and milk, stirring until combined. Add the granulated sugar and brown sugar and stir again.
  3. Using a spatula, stir in the cocoa powder until completely incorporated. Stir in the salt and baking soda, then gently fold in the flour until just combined.
  4. Divide the batter among 12 paper lined muffin cups, about 3/4 full. Sprinkle the tops with the mini chocolate chips.
  5. Bake for 15-17 minutes, rotating once halfway through. Muffins are done when a toothpick inserted in the middle comes out clean. Mine took exactly 17 minutes.
  6. Remove from oven and let cool for about 5 minutes before transferring muffins to a cooling rack.
  7. Serve warm or at room temp.

ENJOY!

Recipe from Forkknifeswoon

Cranberry-Orange Streusel Muffins

Cranberry-Orange Streusel Muffins Recipe via bakeforcoffee.com

Can you believe the holidays are right around the corner? Thanksgiving is approaching at full speed, and before you know it, Christmas will be coming at full force as well! I had a few more pumpkin recipes I had intended to share, although I don’t know about you, but I’m a little pumpkined out. I hate saying that, because I REALLY look forward to pumpkin season every year!

I decided to make these Cranberry-Orange Streusel Muffins, a non-traditional skew from the pumpkin this, pumpkin that, yada yada pumpkin. They are non-traditional for us, maybe cranberry-orange is traditional for you? I’m pretty sure I’m going to make these a tradition during the holidays now. They are perfect  morning muffins and would be great with coffee! Bet you never saw that one coming haha! 😉  I’m sure if you’ve read any of my other posts, you notice my palate is drawn to everything paired with coffee! These muffins have the tart taste from the cranberries, the citrus aroma and taste of the orange, and are perfectly balanced with sweet from the brown sugary streusel and orange glaze on top.

Cranberry-Orange Streusel Muffins Recipe via bakeforcoffee.comJust look at these beauties!

Cranberry-Orange Streusel Muffins Recipe via bakeforcoffee.comYou can leave the cranberries whole, or they can be coarsely chopped.

Cranberry-Orange Streusel Muffins Recipe via bakeforcoffee.comPlease excuse my poor lighting. The one day it’s cloudy, I decide to make muffins, and have no good, natural light for photos! 😦  Use a spatula to combine all the ingredients, then gently fold in the cranberries. Batter will be a bit sticky.

Cranberry-Orange Streusel Muffins Recipe via bakeforcoffee.comUsing the spatula or a cookie scoop, fill each muffin cup with batter, about 3/4 full, then top each one with streusel. Now they are ready for the oven! Bake for about 15-16 minutes or until a toothpick inserted in the middle comes out clean.

Cranberry-Orange Streusel Muffins Recipe via bakeforcoffee.comWhile the muffins are still warm, transfer them to a cooling rack, drizzle the orange glaze with a spoon or fork on top of each muffin, then top with grated orange peel. Then, I give you permission to taste test immediately after glazing! Not that you need my permission at all, but actually, these are really tasty served warm and fresh!

Cranberry-Orange Streusel Muffins Recipe via bakeforcoffee.comSee! Since I went ahead and taste tested for you, now you can get a peek at the middles! Mmmm! They’re like suunnnshiiiine on a cloudy day ♫ (I guess I’ll sing for you too! I’m so cheesy…whatev!)

Cranberry-Orange Streusel Muffins Recipe via bakeforcoffee.com

Cranberry-Orange Streusel Muffins

(Makes 12 muffins)

Ingredients

STREUSEL TOPPING

3 Tablespoons all-purpose flour

2 Tablespoons packed light brown sugar

1/4 teaspoon ground cinnamon

2 Tablespoons unsalted butter, softened

MUFFINS

1 3/4 cups all-purpose flour

1/3 cup granulated sugar

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

1 large egg

2/3 cup whole milk

1/3 cup vegetable oil

1 teaspoon grated orange peel

1 cup cranberries (whole or coarsely chopped)

ICING/GLAZE

1/3 cup confectioners sugar

2 1/2 teaspoons orange juice

Directions

  • Preheat oven to 350°F. Grease muffin pan that holds 12 muffins. Set aside.
  • Prepare streusel topping by stirring the flour, brown sugar and cinnamon in a small bowl. Add the butter and stir until coarse crumbs form. (I used a fork to mash and poke/chop at the mixture until I achieved the texture of crumb I was looking for).
  • Prepare  the muffins, in a large bowl, by stirring the flour, sugar, baking powder, baking soda, cinnamon and salt together.
  • In a separate, small bowl, using a whisk, lightly beat the egg, milk, vegetable oil, and grated orange peel. Stir into flour mixture until just combined. Gently fold in the cranberries.
  • Divide muffin batter into muffin pan cups. Sprinkle streusel topping evenly over the muffins.
  • Bake muffins for 15-16 minutes, or until a toothpick inserted into the center of muffin comes out clean.
  • While muffins are baking, prepare the icing/glaze by adding the orange juice to the confectioners sugar in a small bowl and stirring until combined and smooth. Set aside.
  • After about 5 minutes from being removed from the oven, transfer muffins to a cooling rack.
  • While the muffins are still warm, drizzle the glaze over each muffin using a spoon or fork, then top each muffin with a little bit of orange peel.
  • Ready to serve, I suggest serving these warm.

Enjoy!

Recipe from a la carte kitchen

Banana Honey Pecan Muffins

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Hi guys! Hope you have had a great week! I thought I would send you into the weekend with scrumptious banana muffins! These are great for breakfast, for a snack, or… just because. I had ONE over ripe banana, that I could just not find in me to throw away. Typically I would make a fruit smoothie if I had any over ripe bananas on hand, which would have been the healthier thing to do, but I didn’t have any smoothie making ingredients on hand. So I was inspired by my one over ripe banana to come up with these muffins!

I present to you, Banana Honey Pecan Muffins!

banana5What I love most about these… there is NO sugar! I also love the crunchy crumble on top. These are perfect with your morning coffee, or your afternoon tea.

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Banana Honey Pecan Muffins

Makes 10 muffins

* This recipe is measured for using one large over ripe banana. Recipe can be doubled.

Recipe:

Topping

1/4 cup + 2 Tablespoons all purpose flour

2 Tablespoons unsalted butter

2 Tablespoons chopped pecans (or any nut of your choice)

1 & 1/2 teaspoon honey

pinch of salt

Muffins

1 cup all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

Half of a 1/8 teaspoon baking soda

Half of a 1/8 teaspoon nutmeg

1 large egg

1/3 cup honey

1/3 cup vegetable oil

1 large over ripe banana- mashed

1/2 teaspoon vanilla extract

1/4 cup chopped pecans (or any nut of your choice)

Directions:

  • Heat oven to 350°. Line muffin pan with 10 muffin cup liners. If not using liners, spray muffin pan with non-stick cooking spray.

Topping

  • In a medium-size bowl, blend together flour and butter with your fingertips. (I used a fork)
  • Stir in nuts, honey, and salt, working the mixture together to make crumbs. (Will be moist). Set aside.

Muffins

  • In a large bowl, whisk together the flour, baking powder, salt, baking soda, and nutmeg. make a well in the center of the dry ingredients.
  • In a separate bowl, whisk together eggs, honey, vegetable oil, mashed banana, and vanilla extract. Pour wet ingredients into the well in flour mixture and stir using a spatula until just combined.
  • Stir in nuts. Fill liners 3/4 full of batter. Sprinkle each one with topping.
  • Bake for about 16 minutes, or until inserted toothpick comes out clean.
  • Let cool in muffin tin about 5 minutes, then transfer to a cooling rack to cool completely. Or enjoy them fresh and warm right out of the oven!

Enjoy!