Category Archives: Muffins

Kitchen Sink Muffins

IMG_77134 small ripe Bananas
½ cup egg beaters (or 2 eggs)
1 cup sugar
½ cup whole milk (or whatever you have on hand)
1/3 cup vegetable oil
¾ cup peanut butter
2 teaspoons vanilla
2 cups flour
1 ½-2 cups rolled oats
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
½ cup raisins
½ cup chocolate chips
½ cup butterscotch chips

Almond Topping-
¾ cup finely chopped almonds
1 teaspoon sugar
1 teaspoon vanilla

Preheat oven to 400 degrees. Prepare muffin tins by placing cupcake liners in them before starting the batter.

Prepare topping by mixing the almonds, sugar and vanilla together and spreading it in a thin layer on a cookie sheet. Place in preheated 400 degree oven, being sure to stir every minute or so until they are toasty brown and “smell” done. (How’s that for official?)

With a stand mixer, place whole bananas in bowl and mix on slow-medium speed while assembling the other ingredients. Then add the remaining ingredients to the bowl one at a time in the order listed, mixing on slow-medium just until mixed.

Spoon into lined muffin tins filling approximately 2/3 full, and top each with 1 teaspoon almond topping. Bake for 12 to 15 minutes or until toothpick inserted in center comes out with many moist crumbs.

Note: When my bananas are just too ripe to eat I throw them (peel and all) into the freezer. When I want to make this recipe I dig them out, pop them into the microwave for a few seconds to loosen the skin, peel them and their good to go in the blender.

Have fun with this recipe! It is very versatile. In the past I’ve made Chocolate Kitchen Sink Muffins by omitting the peanut butter and adding ½ cup veg oil (instead of 1/3 cup), 1 cup flour (instead of 2) and a full cup of cocoa powder.

Play with the add-ins. I add raisins, chocolate chips and butterscotch chips because that is what I like and I NEVER meausre them, but just toss-in what I have on hand and am in the mood for. Walnuts, white chocolate chips, peanut butter chips, currents, or other dried fruit would work…oh, I wonder if M&Ms or Reese’s Pieces would work in these. I’ll need to try that next time…Yumm!

You don’t need to stress about measuring exact! If you have 4 large bananas so ripe they’re nearly rotten, then try adding them all in and if the batter is too liquid chuck in more oatmeal or peanut butter. They’re muffins and the only tragic mistake other than forgetting to add the sugar is burning them. (Trust me. The sugar needs to be in there.)

Each muffin has approximately 240 calories, 12g fat, 33g carbs, and 5.4g protein, which makes a reasonable breakfast as long as you can stick to just one.

I hope you give them a try!

~Karla

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Blueberry Muffins

DSC069931 3/4 cups all purpose flour
1/3 cup sugar
2 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup fresh or unthawed frozen blueberries
3/4 cup milk
1 egg
1/3 cup melted butter or margarine

In a large bowl, combine flour, sugar, baking powder and salt. Stir in blueberries.

Add milk, egg and butter. Mix just until dry ingredients are moistened. The batter will be lumpy. DO NOT OVERBEAT.

Spoon batter into twelve 2 1/2 inch greased muffin cups.

Bake at 400′ for 25 minutes or until tops spring back when lightly touched. Serve warm.

~Karla

Apple Almond Muffins

IMG_06581/2 C. Butter or Margarine
1 C. Sugar
2 Eggs, beaten
2 Tbs. Milk
1 tsp. vinegar
2 C. Flour
1 tsp. Soda
1/2 tsp. Salt
1tsp. Almond extract (or Vanilla)
1/2 tsp. Cinnamon
1/4 tsp Nutmeg
1 3/4 C. Apple (pealed and cut into small bits)
1/2 C. Chopped Almonds (can use other nut meats)

Cream together margarine, sugar, and eggs. Add other ingredients and mix thoroughly. I then put it in lined muffin cups. And bake at 325′ for 30 minutes.

*if you prefer bread over muffins simply put the batter in a greased loaf pan and bake at 325 for 1 hour. Mix together 2 Tbs. Flour, 1 Tbs. Soy Margarine, 1 Tbs. Sugar, 1 tsp Cinnamon and sprinkle over loaf prior to baking.

I normally use non-hydrogenated margarine, egg replacer, and add 1/4 cup protein powder to make them a little healthier and more of a complete meal.

Each batch made about 14 muffins. The muffins and bread freeze well.

Mom and Dad used to have lots of apple trees, so in September we’d end up with lots and lots of apples. This recipe was great for using them up.

I like making these muffins so Mandi can have them as a quick and healthy breakfast or after school snack.

~Karla