Greek Yogurt Banana Chocolate Chip Muffins

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It’s been a while since I’ve posted here–life took over for a bit. Don’t worry, I’ve still been cooking. In fact, I’ve written a few pieces for Daily Burn including my favorite White Bean and Roasted Red Pepper Crostini [recipe]:

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But for today, I’ll leave you with a fantastic muffin recipe that will knock your socks off. Thanks to my co-worker for the recipe suggestion, I made these Greek Yogurt Banana Chocolate Chip Muffins in an attempt to use up overripe bananas sitting in the freezer. Damn are these satisfying. The yogurt is a great binding ingredient, replacing much of the oil but retaining the moisture. I added some chocolate chips, because, well…everything is better with chocolate. You only live once, right?

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Makes 20 muffins, or 40 mini-muffins

Adapted from Averie Cooks

3 medium ripe bananas [frozen bananas work well, just make sure you let them thaw]

1 large egg

1 5.3oz container banana Greek yogurt

1/2 cup canola oil

1/2 cup dark brown sugar, packed

2 tsp vanilla extract

1 1/2 tsp cinnamon

1/4 tsp cloves

1/2 tsp nutmeg

2 cups flour

1 tsp baking powder

1 tsp baking soda

pinch salt

1/2 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Grease and flour muffin pans. 

In a large bowl, mash banana. Add egg, yogurt, oil, sugar, vanilla and spices. Whisk well. Add the remaining dry ingredients, stirring just until combined. Fold in chocolate chips. Spoon batter into muffin tins until three-quarters full. Bake for 20-22 minutes (10-11 minutes for mini muffins). A toothpick should come out clean. Let cool for 15 minutes before removing from pan.

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Blueberry Peach Muffins

I love peach crumble: buttery, cinnamon-sugary, fruity bites. Add blueberries to that, put the batter in a muffin tin and sprinkle with a little more cinnamon-sugar and these babies are born. I added a simple streusel topping (combine 1/4 cup of brown sugar with 1 tablespoon of soft butter and 1/2 teaspoon of cinnamon), which is added on top of the muffin batter right before baking.

Blueberry Peach Muffins


3/4 cup milk

1/4 cup lemon juice, freshly squeezed

2 cups all-purpose flour

3/4 cup sugar

1 tbs baking powder

1/2 tsp cinnamon

1/2 tsp salt

1 egg, lightly beaten

1/4 cup vegetable oil

1/2 cup blueberries, fresh or frozen (thawed)

1/2 cup peaches, fresh or frozen (thawed) and chopped

Preheat oven to 400 degrees.

Mix milk and lemon in a small bowl. 

In a large bowl, mix flour, sugar, baking powder, cinnamon, and sugar.

Add egg and oil to milk mixture. Mix well. Gently fold this mixture into the flour mixture. Fold in fruit.

Bake in greased or lined tin for 22-24 minutes.

Cinnamon Donut Muffins

I’m in charge of bringing breakfast into my Creative Writing class tomorrow. Typically students bring in Dunkin’ Donut munchkins. I’m taking it up a notch by making my own version. And these are better.

Dipped in butter and rolled in cinnamon and sugar, these are to die for. The inside is dense, moist, and full of cinnamon and nutmeg. If you want your house to smell good, make these. If you want your stomach to be pleased, make these. If you want others to scream in delight, make these.

Cinnamon Donut Muffins

Makes 12 regular-sized muffins


1 3/4 C All-Purpose Flour

1 1/2 tsp baking powder

1/2 tsp salt

1/2 tsp nutmeg

1/2 tsp cinnamon

1/3 C oil

3/4 C sugar

1 egg

3/4 C milk

Coating:

1/2 C butter, melted

1/3 C sugar

1 tbs cinnamon

Preheat oven to 350 degrees. Grease a muffin tin.

Combine flour, baking powder, salt, nutmeg and cinnamon.

In a separate bowl, combine oil, sugar, egg and milk. Add the dry ingredient and stir until just combined and still clumpy.

Bake 15-20 minutes. While baking, melt the butter in the microwave in a small bowl (the shallower the better). In another bowl, combine the sugar and cinnamon. 

While the muffins are still hot, dip in butter then roll in cinnamon-sugar mixture. Allow to cool.

Thankful

Thanksgiving is my favorite holiday, more than the beloved Christmas. Any holiday that is a celebration of family, friends, and gratefulness in a non-religious setting is my kind of day. There is something pleasant about celebrating what is present, past, and future with a dinner. Not gifts, shiny lights, and carols. Although Thanksgiving involves less than holidays such as Christmas, the simplicity of Thanksgiving makes the holiday personally more meaningful.

I baked (first use of the oven in over five months!) Apple Cinnamon Muffins the other day, which were delicious and made the house smell of autumn. The muffin batter was thicker than I expected, almost like a wet dough, although the final product was nothing like a cookie. It was a moist, sweet, addicting muffin. I added a cinnamon streusel on top of some of the muffins, which added a bit of crunch. If you prefer your muffins less sweet, make the recipe using 1 1/2 cups of sugar, as opposed to 2.

Recipe from The Girl Who Ate Everything

Makes about 18 muffins

2 cups sugar

2 eggs

1 cup oil

1 Tablespoon vanilla

3 cups flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

3 cups peeled, cored, diced apples (around 3 apples)

Streusel:

1/2 cup brown sugar

1 tablespoon butter, softened

1/2 teaspoon cinnamon
Preheat oven to 350 degrees and line muffin pan with paper liners.

Cream together sugar, eggs, oil, and vanilla. Sift flour, baking soda, salt, and ground cinnamon. Add dry ingredients to creamed mixture and mix until combined. Add the diced apples.

Fill paper liners almost to the top, about 3/4 of the way full.

Mix streusel ingredients with a fork until crumbly. Sprinkle on muffins.

Bake at 350 degrees for 20-24 minutes.