Peanut Butter Banana Chocolate Chip Muffin

3 large ripe banana's, mashed
3/4 cup chunky peanut butter
3/4 cup brown sugar
2 eggs
1/4 cup butter, melted and cooled
2 1/4 cup flour
1 1/2 tsp baking soda
1/4 tsp salt
1/2 cup buttermilk
1 1/2 cups chocolate chips
1/2 cup peanuts, chopped

Preheat oven to 375
Combine mashed banana's and peanut butter in a stand mixer. Using the paddle attachment beat until creamy. Next add the brown sugar and mix, then add eggs beating in one at a time. Lastly mix in melted cooled butter.
In a small bowl combine flour, baking soda and salt.
Add half of the dry ingredients and gently mix with a wooden spoon. Do not fully combine at this point. Add butter milk and the rest of the dry ingredients. Gently mix with a wooden spoon but do not fully combine at this point either. Add chocolate chips and gently mix until flour is just combined. Do not over mix!
Coarsely chop peanuts and 1/4 cup chocolate chips
Spray 2 cupcake pans with cooking spray. Using a large ice cream scoop fill the tins just over 3/4 full. Top with the chopped peanut mixture.
Bake for 18 min or until tooth pick comes out clean. 

Zucchini-Bluberry Bread

3 eggs, lightly beaten

1/2 cup vegetable oil

1/2 cup applesauce

1 T vanilla extract

1 1/2 cup sugar

2 cups shredded zucchini, drained with cheese cloth

2 1/2 cups all-purpose flour

1 scoop or 1/2 cup whey protein powder*

1 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon baking soda

1 tablespoon ground cinnamon

1 pint fresh or frozen blueberries

*Optional, replace protein powder with 1/2 cup flour

Directions

1.  Preheat the oven to 350 degrees. Lightly grease 2 loaf pans.
2.  Beat together the first five ingredients. Stir in the drained zucchini. Combine the dry ingredients and stir them into the zucchini mixture. Fold in the blueberries.
3. Bake for 50 minutes or until toothpick comes out clean. Cool on a cooling rack. 

Honey Whole Wheat Variation

3 eggs, lightly beaten

1/4 cup vegetable oil

1/4 cup applesauce
3/4 cup honey

1 T vanilla extract
2 cups shredded zucchini, drained with cheese cloth

3 cups white whole wheat flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 tablespoon ground cinnamon

1 pint fresh blueberries

 

Whole Wheat Pancakes

2 1/2 cups white whole wheat flour
3 tsp baking powder
2 eggs
2 cups milk, soy or almond milk
1/4 cups brown sugar
1 tsp salt
1 tsp vanilla
blueberries or chocolate chips 

Combine four and baking powder in a small bowl and set aside.  In a larger bowl combine the rest of the ingredients and whip to combine. Add the flour mixture and stir until combined. Pour 6 pancakes at a time, top with either blueberries or chocolate chips before flipping them over. Repeat, makes 12 pancakes.

Banana-Blueberry Buttermilk Bread

3/4 cup nonfat or low-fat buttermilk or 2 tsp lemon juice and 3/4 cup milk or soy milk
3/4 cup packed light brown sugar
1/4 cup canola oil
2 large eggs
1 cup mashed ripe bananas (about 3 medium)
2 1/4 cups whole-wheat pastry flour
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/4 cups blueberries, fresh or frozen

1. Preheat oven to 375°F. Coat a 9-by-5-inch loaf pan or 2 smaller loaf pans with cooking spray. 
2. Whisk buttermilk, brown sugar, oil and eggs in a large bowl. Stir in mashed bananas.
3. Whisk whole-wheat pastry flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl.
4. Fold the dry ingredients into the wet ingredients and stir until just combined. Fold in blueberries. Transfer the batter to the prepared pan/pans.
5. Bake until the top is golden brown and a wooden skewer inserted in the center comes out clean, 50 to 60 minutes for larger pan or 30 to 35 minutes for smaller pans. Cool in the pan for 10 minutes, then turn out onto a wire rack. Let cool for about 2 hours before slicing, if you can wait that long. :)

Coconut-Lime Banana Bread

This is a new twist on the traditional Banana Bread.
It is Amazing! And Lighter than the traditional.


2 Cups All-purpose Flour
3/4 tsp baking soda
1/2 tsp salt

1 cup sugar
1/4 cup (1/2 of a stick) softened butter
2 eggs
1 to 1 1/2 cups smashed bananas (about 3 bananas)
1/4 cup yogurt (vanilla, plain, strawberry, whatever flavor)
3 Tbl apple juice or applesauce
1/2 tsp vanilla
1/2 cup coconut flakes
1 Tbl coconut to sprinkle on top of bread

Glaze:
1/2 cup powdered sugar
Appx 1 1/2 Tbl fresh lime or lemon juice (appx 1 lime; you may substitute store-bought lime or lemon juice if needed)

Combine the first three ingredients in a small bowl and set aside.
Beat softened butter and sugar with an electric mixer. Mix in the next six ingredients. Stir in the flour mixture until just combined.

Pour into a greased 9x5 bread pan. Sprinkle the last Tablespoon of coconut on the the top of the batter.
Cook at 350* for about an hour or until tooth pick comes out clean.

Cool in the pan for 5 minutes. Turn out onto a cooling rack. Poke holes in the bread with a fork. Drizzle lime glaze generously over the warm bread.

Banana Nut Muffins

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, chopped

Directions

Preheat oven to 375 degrees F and lightly butter 2 muffin tins.

In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.

Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.

Pumpkin Bread

2 Cups all-purpose flour
2 tsp pumpkin pie spice
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 can (15oz) canned pumpkin
1/2 cups sugar
1/2 cup packed brown sugar
1/2 cup fat free evaporated milk
1 large egg
1 T vegetable oil
1/2 cups chocolate chips

Bake at 350 in a 9x5 loaf pan. Bake for 60-65 minutes. Cool in pan on wire rack for 10 minutes. Remove from pan an cool completely.

Serves 12 full slices or 24 half
4 points or 2 points

Blueberry Yogurt Muffins

2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 to 1/2 cups sugar
1/2 tsp salt
1 tsp cinnamon
2 eggs
1 1/4 cups lowfat plan or vanilla greek yogurt
3/4 cup milk 
1/4 cup butter, melted
1T lemon zest, grated or 1 tsp lemon juice
1 1/2 cups blueberries, fresh or frozen
1 T flour

Combine the dry ingredients in a medium sized bowl. In another bowl mix together the yogurt, eggs, melted butter and lemon juice/zest. Add yogurt mixture to the flour mixture. Stir with a large spoon until moistened, add milk a little bit at a time stirring as little as possible. Coat the blueberries with flour. Gently fold the blueberries into the batter.
Coat a muffin pan with cooking spray. Spoon the batter into each muffin cup, fulling filling each cup.
Top with streusel if you like.

 Bake at 375 for 18-20 minutes
Serves 12
4 Points each

Banana Banana Bread

2 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 cup butter
3/4 cup brown sugar
2 eggs
2 1/3 cup overripe bananas
1 Cup Chocolate chips

Bake at 350 in one 9x5 loaf pan for 55-65 minutes.

Chocolate Chip Zucchini Bread

3 eggs
2 cups sugar
1/2 tsp almond extract
1 cup unsweetened applesauce
2 cups shredded zucchini, drained
1 1/2 cups white whole wheat flour
2 cups all-purpose flour
1/2 tsp nutmeg
1/2 tsp salt
1 tsp baking soda
2 tsp cinnamon
1 cup chocolate chips

In a large bowl mix together sugar and applesauce. Then mix in eggs and grated zucchini. Add dry ingredients and chocolate chips. Mix well.
Bake in two greased and floured 9x5 loaf pans.
Bake at 350 for 1 hour 15 minutes. Cool for 1 hour before serving

Serves 12 full slices or 24 half slices
7 points or 3 points

Honey Whole Wheat Muffins

1/3 cup honey
2 T butter, melted
1 egg
2/3 cup water
1 tsp vanilla
1 1/2 cups whole wheat pastry flour (white whole wheat flour)
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup dried cranberries

Combine first five ingredients. Gently stir in the last four ingredients.
Bake at 375
Makes 9 muffins
3 points each

Chocolate Chip Muffins

1 Box Devils Food Cake Mix
1 1/2 Cup Canned Pumpkin
1 Cup Water
2/3 Cups Semi-Sweet Chocolate Chips

Combine cake mix, pumpkin and water. Mix well.
Bake at 350*
Makes 24 muffins

2 Points Each

Chocolate Muffins

Marissa found this recipe on nick Jr. We had a really good time making these muffins together.

1 3/4 C flour
1 C sugar
1/2 C cocoa powder
2 tsp baking powder
1/4 tsp baking soda
2 eggs, lightly beaten
1 C milk
1/2 C butter, melted
1/2 C chocolate chips

Combine the flour, sugar, cocoa, baking powder, soda, salt and chocolate chips, Whisk to blend.
Add the eggs, milk and melted butter. Stir until just blended.

Spray a 12 cup muffin pan. Spoon batter into the prepared pan
Bake at 375* for 18-20 minutes

Cinnamon and Sugar Banana Bread

This is a very noddy banana bread recipe the my brother Nate gave me. It is quite wonderful! Very moist.

1 C margarine
1 C sugar
2 eggs
1 C mashed banana
1/2 tsp vanilla
1/2 C sour cream
2 C flour
1 tsp baking powder
1 tsp baking soda

1/4 C sugar
1 tsp cinnamon

Spray the bottom of a large loaf pan and sprinkle half of the cinnamon and sugar mixture onto the bottom of the pan.

Cream sugar and margarine add eggs, banana, vanilla and sour cream. Stir in flour mixture just until incorporated.

Pour half of the batter into the pan and sprinkle on the rest of the cinnamon and sugar mixture. Pour the rest of the batter into the pan

Bake at 350 for 40 minutes or until the top is browned and a toothpick comes out with a few crumbs but now wet with batter.

Weekend Waffles

1 cup flour
3 tsp baking powder
¼ tsp salt
1 Tbs. sugar
3 eggs, separated
1 cup milk
¼ cup oil
1 tsp vanilla


Wisk together dry ingredients, set aside. Beat egg whites until stiff.
Add milk and egg yolks to flour mixture. Stir until smooth. Add oil and vanilla to batter and mix well. Fold egg whites into batter.
Pour about 2/3 cup batter into the middle of the waffle baker. Cook 5-6 min or until golden brown. Makes 8-10 waffles.

Pumpkin Chocolate Chip Muffins

This recipe was originally by Hodgson Mill Whole Wheat Flour. I modified it to substitute chocolate chips for the raisins that were originally called for.

Ingredients:
2 cups sugar (14 oz)
½ cup vegetable oil
3 eggs
1 ½ cups pumpkin (12 oz)
½ cup water (4 oz)
3 cups whole wheat flour (16.5 oz)
1 ½ tsp baking powder
1 tsp baking soda
1 tsp salt
½ tsp cloves
3/4 tsp cinnamon
1 tsp nutmeg
1 cup chocolate chips
1 cup walnuts or pecans

Directions:
Preheat oven to 400 degrees. In a large bowl, mix together sugar, oil, eggs pumpkin and water. In a small bowl, mix together flour, baking powder, soda, salt and spices. Add to first mixture and blend together with electric mixer. Add chocolate chips and walnuts (if desired). Let stand one hour at room temperature.

Grease muffin tins (makes 18-24). Bake 15 minutes.

Without chocolate chips each muffin contains: 215 calories, 2 grams of dietary fiber, and 35 grams carbohydrates.

Number Of Servings:18-24