Peanut butter banana muffins

Todd came home from tennis the other night with an abundance of bananas and peanut butter. I personally have not tried these muffins since I'm not a banana fan. James gobbled 2 down right away so they must be good! I googled "peanut butter banana muffins" and this looked good to me!

Peanut Butter Banana Muffins

4 ripe bananas
1 1/4 c whole wheat flour
3/4 tsp baking soda
1/4 tsp salt
1/3 c honey
2 T melted butter
2 eggs
1/3 c unsweetened applesauce
1 tsp vanilla extract
8 T creamy peanut butter
{optional: +2 tb to use as small dollops of pb on top of each muffin}

1. Mash bananas and set aside.
2. In a large mixing bowl, whisk together honey and melted butter until smooth.
3. Add applesauce, eggs, vanilla extract and peanut butter. Whisk together until smooth.
4. Add flour, baking soda, salt & stir together until not lumpy.
5. Add bananas and mix until just combined.
6. Spoon mixture into lined muffin tin.
7. Add a small (1/4 ts?) dollop of peanut butter to the top of each muffin, and sort of press it in until it's almost covered by the muffin batter.
8. Bake at 350 for about 20 minutes or until a toothpick comes out clean. I stuck the toothpick in at an angle and went towards the center to avoid sticking it through the dollop of peanut butter.

Yield: 12 muffins

Zucchini pineapple muffins ** new and improved**

7/23/11 ****NEW and IMPROVED**** I made these today with a few healthier changes. I used all whole wheat flour, no brown sugar, and butter instead of oil. Not quite as sweet and a little more dense, but still just as good! All of the changes are reflected below!

FIrst posted 9/13/09

Ingredients

2 cups whole wheat flour
2 -3 T agave nectar
2-3 T molasses
2-3 T honey
1/2 Cup unsweetened flaked coconut
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 pinch ginger
3 tablespoons butter, melted
2 whole Large Eggs
1 Teaspoon Vanilla
2 Cups Grated (unpeeled) Zucchini (I usually just use 1)
1 (20 Oz.) Can Crushed Pineapple In Juice, Drained

Preheat oven to 350°.To prepare muffins combine flour, sugar, coconut, baking soda, baking powder, salt, and spices in a large bowl; stir well with a whisk.
Combine butter, eggs, vanilla, agave, honey, and molasses; stir well. Stir egg mixture, grated zucchini, and pineapple into flour mixture. Add to muffin tins and bake for 20-25 minutes.

Blueberry Lemon Muffins

This is a recipe from the Sisters Cafe. They have a great blog with lots of good recipes. I was looking for a muffin to make for friends and I saw this. Anything labelled "Grandma's Famous" is a must make!

Ingredients
2 cups flour
1/2 cup sugar
3 tsp baking powder
1/2 tsp salt
zest of one lemon
1 egg
1 cup milk
1/2 cup butter
1 cup frozen blueberries

Topping (this is what makes these so special!):
1/4 cup butter, melted
1 Tb lemon juice
1/2 cup sugar

Mix dry ingredients(except sugar) and set aside. Beat butter and sugar. Add egg. Add dry ingredients and lemon zest alternating with milk. Gently stir in the blueberries. Bake at 375 degrees for 20-25 minutes. Combine butter and lemon juice. While the muffins are still warm, dip the tops in the butter and lemon juice, then dip in sugar. Makes 12 muffins.

Sour cream muffins with poppy seed streusel

I came across this recipe last night and realized I had all the ingredients on hand. So this morning James and I made them since we had a lazy snow day today. They were also the perfect thing to deliver to our neighbors for shoveling our driveway. :)
James and Todd gave them 2 thumbs up! Todd asked, "When can you make these again?" I subbed yogurt for the sour cream and I bet you could use lemon rind rather than orange and that would be good too!


Sour cream muffins with poppy seed streusel, by Cooking Light
Ingredients
Streusel:
3 tablespoons sugar
2 tablespoons all-purpose flour
1 tablespoon butter, melted
1 teaspoon poppy seeds
Muffins:
2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup fat-free buttermilk
1/4 cup butter, melted
1 tablespoon grated orange rind
1 teaspoon vanilla extract
1 large egg, lightly beaten
1 (8-ounce) container reduced-fat sour cream
Cooking spray
Preparation
Preheat oven to 375°.

To prepare streusel, combine first 4 ingredients in a small bowl; set aside.

To prepare muffins, lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, 3/4 cup sugar, baking powder, baking soda, and salt in a medium bowl, stirring with a whisk. Make a well in center of mixture. Combine buttermilk and remaining ingredients except cooking spray in a small bowl; add to flour mixture, stirring just until moist. Spoon batter into 15 muffin cups coated with cooking spray. Sprinkle streusel evenly over batter. Bake at 375° for 18 minutes or until golden brown. Remove muffins from pans immediately; place on a wire rack.

Coconut Bread

This recipe is from Tyler Florence. It yields 1 loaf.

Ingredients
1/2 cup butter, melted
3 cups flour
1 T baking powder
1 t salt
1 t ground cinnamon
1 cup brown sugar
2 eggs, lightly beaten
1 t vanilla
zest of 1 lemon, finely grated
1 1/2 cups coconut milk
1 1/2 cups shredded coconut, toasted

Preheat oven to 350. Toast the coconut on a cookie sheet for 15 minutes stirring frequently for even browning. Let cool.

Increase oven temp to 375. In one bowl combine flour, baking powder, salt and cinnamon. In another bowl combine melted butter, brown sugar, eggs, vanilla, and lemon zest. Pour in coconut milk and whisk together. Pour the wet ingredients into the dry ingredients and fold together. Gently folded in the toasted coconut. Pour into greased loaf pan. Bake for 1 hour and 15 minutes.

Chocolate chip zucchini bread

3/4 cup sugar
3 tablespoons vegetable oil
2 large eggs
1 cup applesauce
2 cups all-purpose flour
2 tablespoons unsweetened cocoa
1 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups finely shredded zucchini (about 1 medium)
1/2 cup semisweet chocolate chips
Cooking spray

I found this recipe on Cooking light, but really there is nothing light tasting about it. It really tastes like cake! But atleast it is cake with vegetables!! James loved helping me make this and loved eating it even more!!!
Preheat oven to 350°. Place first 3 ingredients in a large bowl; beat with a mixer at low speed until well blended. Stir in applesauce. Combine flour and the next 4 ingredients (through salt), stirring well with a whisk. Add flour mixture to sugar mixture, beating just until moist. Stir in the zucchini and chocolate chips. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out almost clean. Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on wire rack. Enjoy!

Banana Muffins

These are Todd's favorite. I don't care for bananas so they don't tempt me one bit! These are a great way to use up ripe bananas. You can store the ripe bananas in the freezer until you are ready to make the muffins.
Banana Muffins
1 cup sugar
1/2 cup butter
2 eggs
3 mashed ripe bananas
2 cups flour
1 tsp baking soda
1/4 tsp salt
Mix together in order; pour into muffin tins. Bake 25 minutes at 350.