Banana Bread Muffins

So moist and so full of banana flavor!  This will become your go-to banana bread recipe!

One of my favorite things to help my mom make growing up was banana bread.  I loved mashing the bananas, pouring them into the batter and waiting for the warm banana bread smell to waft through the house.  We’d eat huge chunks of bread with butter slathered on top.  So. Good.  I’ve carried on the tradition with my daughter, letting her mash the bananas, mix up the batter and then wait impatiently for the bread to come out of the oven and cool before she can gobble it down.

Last week when we went out of town for a vacation with extended family, we left a few bananas out on the counter knowing they would probably turn from yellow with brown spots to mostly brown with yellow spots while we were gone.  Sure enough, one of the first things my daughter noticed when we got home was the black bananas sitting on the counter.
You might wonder why a 4.5 year old might notice something like this.  The reason is this: banana bread.  She knows that black bananas mean banana bread.  In my mind, it’s the only way to make banana bread because the bananas are so ripe and the flavor is so strong.  There are only 8 ingredients but all of them just support the star, which is, of course, the bananas.

Here’s what you’ll need to make this delicious stuff:

So moist and so full of banana flavor!  This will become your go-to banana bread recipe!

First, mash the bananas on a plate using a fork.
So moist and so full of banana flavor!  This will become your go-to banana bread recipe!

In a bowl, cream the shortening and sugar.
So moist and so full of banana flavor!  This will become your go-to banana bread recipe!

So moist and so full of banana flavor!  This will become your go-to banana bread recipe!

Add the eggs, milk and vinegar.  Mix well.
So moist and so full of banana flavor!  This will become your go-to banana bread recipe!

Add baking soda and flour, mixing well after each cup.
So moist and so full of banana flavor!  This will become your go-to banana bread recipe!

Last, add the bananas and mix together.  If you are adding nuts, this would be the time to do it.

Line your muffin tins and fill each cup about 3/4 full.  I use an ice cream scoop because it’s less messy and it also helps me get an equal amount in each cup.  If you are making loaves, line your tins with wax paper before filling 2/3 full with batter.

So moist and so full of banana flavor!  This will become your go-to banana bread recipe!

So moist and so full of banana flavor!  This will become your go-to banana bread recipe!

Bake in oven at 350 degrees F for 20-25 minutes for muffins and 40-45 minutes for loaves.  The bread is done when an inserted toothpick comes out clean.

Remove from oven and then remove the muffins to a wire rack to cool.  Same goes for loaves.

Once cool, cut it up and serve with butter.  Or eat it plain.  Both taste delicious. 🙂

So moist and so full of banana flavor!  This will become your go-to banana bread recipe!

Banana Bread Muffins
makes 16-18 muffins or 3 small loaves

Ingredients:

  • 4 ripe bananas
  • 1/2 c. shortening
  • 1 c. sugar
  • 2 eggs
  • 1/3 c. milk
  • 1 tsp. vinegar
  • 2 c. flour
  • 1 tsp. baking soda
  • walnuts (optional)

Directions:

  1. Preheat oven to 350 degrees F.
  2. Mash bananas on a plate using a fork.
  3. In a bowl, cream shortening and sugar.
  4. Add eggs, milk and vinegar.  Mix well.
  5. Add flour and baking soda and mix.
  6. Stir in bananas and nuts.
  7. Line muffin tin with baking cups.  If making loaves, line with wax paper.
  8. For muffins, bake for 20-25 minutes or until inserted toothpick comes out clean.  For loaves, bake for 40-45 minutes or until inserted toothpick comes out clean.
  9. Remove from pan and let cool on wire baking rack.
  10. Store in ziplock bag or air tight container for no more than a week.

Guest Post: The Hungry Mom: Crock Pot Breakfast Casserole

**UPDATE: 12/20/16**  The Hungry Mom blog is no longer an active site.  All links to the site have been removed as per the owner’s request.
 

Hello! My name is Lindsay and I’m the author of The Hungry Mom blog. I have known Shani since I had the good fortune of being in the same 5th Grade class as her almost 2 decades ago. We quickly became best friends. She moved away before the school year was over, but we kept in touch by being great pen pals (I still have all her letters. She was a great writer even then). Luckily she was still in the same state, so we still were able to get together from time to time. She would spend a few days at my house every now and then and I would have a sleepover at her house.  We would also go on vacations with each other’s families. Shani moved back home when we were in high school and we were able to share an English class together and bond over our shared dislike of our teacher ;).  Here we are almost 20 years after we first met and still friends. Both of us with two adorable kids close in age. Its been a friendship that has endured through the ages!

I started my blog, The Hungry Mom, because I have recently become a self-published author and it was recommended you have one. I decided to utilize this blog to share almost everything in my life! I have lots of yummy recipes, my personal mommyhood advice and lots of other topics on my blog including fitness, depression, and more. It has become a wonderful outlet for me and a great way to share my story with “the world”.
Now to the Hungry Mom Breakfast Casserole Recipe:

I received a fabulous new Crock Pot Casserole Slow Cooker for Christmas! It’s neat because it is in the shape of a casserole dish and it is oven safe! I can’t wait to try lasagna in here. I looked through what seemed like THOUSANDS of recipes and decided which ones sounded the tastiest to this hungry mom :). This recipe I came up with is a hybrid of a recipe I found in my 12 Days of Christmas Six Sister Stuff cookbook and another one I found for Casserole Crock Pot Recipes along with a few twists of my own. It turned out really tasty!

Ingredients: 

  • 3 cups of croutons 
  • 1/4 cup of melted butter
  • 8 oz. of cream cheese cubed
  • 2 cups of shredded cheddar cheese (I used a mixture of sharp and a colby jack blend)
  • 6 eggs
  • 1 3/4 cup of whole milk
  • 1 Tb. olive oil
  • 1 green bell pepper, diced
  • 1/2 of an onion diced
  • 1/4 cup of diced green onions (optional, I threw them in last minute, You could also do some sliced grape tomatoes)
  • 1 Tb. of Mustard
  • Salt and Pepper to taste
  • 12 slices of cooked and crumbled bacon

Oven Directions:

1.  Preheat oven to 325* F. Coat a 9 x 13 dish with nonstick cooking spray.

2.  Heat a skillet to medium high and coat with olive oil. Saute bell peppers and onions until golden.

3.  Spread the croutons evenly on the bottom of the prepared dish and drizzle the melted butter over them evenly. Place cubes of cream cheese throughout the croutons. Top with cheddar cheese.

4.  In a medium bowl whisk together eggs, milk, green peppers, onions, mustard, salt, and pepper until combined. Pour egg mixture over cheese in baking dish and sprinkle with crumbled bacon. Bake 40 minutes. Make sure eggs are set and cheese is all melted through.

Crockpot Directions:

1.  Spray Crockpot or Casserole crock Pot dish with nonstick spray.

2.  Evenly spread the croutons on the bottom, drizzling the melted butter over the top. Next spread cubes of cream cheese throughout and then top with shredded cheese.

3.  In a medium skillet saute peppers and diced onions (not the green onions) over medium high heat until golden.

4.  Whisk together eggs, milk, green pepper and onions, green onions, mustard, salt, and pepper until combined. Pour egg mixture over the cheese and sprinkle with crumbled bacon.

5.  Cook on high for about 2 and 1/2 hours until eggs are set and cheese is melted.The cream cheese may not be melted, but will be soft and warm and delicious :).

I brought this dish to my niece’s homecoming brunch. I was able to cook it at home before we left and then I stopped at my sister’s house to plug it in before going to church to hear her talk. It was nice to plug it in and set it to warm! When all the guests went to my sister’s house after, it was ready to eat and it was eaten extremely quickly! I think that makes it a winner!

Thanks so much for reading! I hope you’ll stop by my blog sometime: thehungrymom.com. You can also follow me on Instagram by searching for thehungrym0m (that’s a zero for the o) or by liking and following my facebook page https://www.facebook.com/hungrymom/

If you missed hearing from Shani today, she posted on my blog today with some amazing ways for your kids to play with paint!

Applesauce Muffins

Applesauce Muffins--From bowl to oven in 10 minutes, these applesauce muffins are a family favorite.  Perfect for mornings on-the-go or an afternoon snack!
This post originally appeared on Muddy Little Toes where I was previously a co-contributor.

Mornings at my house probably start out a lot like yours: get the kids up, get dressed, eat breakfast, brush teeth… And I don’t know about you, but I am always looking for ways to simplify my mornings.  One of the best ways I’ve found is to make food ahead of time that is easy to take with you on the go.  Or just trying to make sure you actually get to eat a little something in the midst of your morning craziness.  I can’t count the number of times I’ve hit 10am and I’m starving and starting to get a little hangry when I realize it’s because I’ve been up for 3+ hours without food…

Which is why I’m sharing today’s recipe for applesauce muffins.  These muffins are so yummy!  Not to mention super easy to whip up–they take maybe 10 minutes from start to finish!  They are moist and not overly sweet, which is perfect for mornings or even after school snacks.  My kids love these, especially the cinnamon sugar sprinkled on top, which they always eat first.

The ingredients for these muffins are things that I always have on hand.  Check it out:

Applesauce Muffins--From bowl to oven in 10 minutes, these applesauce muffins are a family favorite.  Perfect for mornings on-the-go or an afternoon snack!

First, cream your butter and sugar together.  Then add your eggs in, one at a time, until the mixture is fluffy.

Applesauce Muffins--From bowl to oven in 10 minutes, these applesauce muffins are a family favorite.  Perfect for mornings on-the-go or an afternoon snack!

Applesauce Muffins--From bowl to oven in 10 minutes, these applesauce muffins are a family favorite.  Perfect for mornings on-the-go or an afternoon snack!

Next, add in your dry ingredients.  I don’t worry about sifting them in or anything special.  Also, notice that there is 1 Tbsp of baking powder.  This might seem like a lot for only 12 muffins, but trust me.  The baking powder will help increase the volume (creating taller muffins) and lighten up the texture.  Your batter will be very thick.

*Here’s a fun little kitchen hack for you: Whenever I make cupcakes or muffins, I use an ice cream scoop.  It helps me get just the right amount of batter into the cups, creates uniform sizes and it’s much less messy.  For these muffins, I fill the scoop to the top and it gives me 12 generously filled muffin tins.

Applesauce Muffins--From bowl to oven in 10 minutes, these applesauce muffins are a family favorite.  Perfect for mornings on-the-go or an afternoon snack!

Applesauce Muffins--From bowl to oven in 10 minutes, these applesauce muffins are a family favorite.  Perfect for mornings on-the-go or an afternoon snack!

Put them in the oven for 12-16 minutes or until a toothpick inserted in the center comes out clean and the tops are slightly golden brown.  Let them cool for about 5 minutes.

Meanwhile, melt the butter in a small bowl and mix up the cinnamon sugar in another small bowl.  I sprinkle cinnamon sugar on a lot of different things, so I have mine in a shaker.  While the muffins are still warm, dip the top in the butter and then sprinkle or dip the top in the cinnamon sugar.

Applesauce Muffins--From bowl to oven in 10 minutes, these applesauce muffins are a family favorite.  Perfect for mornings on-the-go or an afternoon snack!

Applesauce Muffins--From bowl to oven in 10 minutes, these applesauce muffins are a family favorite.  Perfect for mornings on-the-go or an afternoon snack!

Applesauce Muffins
(makes 12 muffins)
adapted from here

Ingredients: 

  • 1/2 cup butter, softened
  • 1/2 cup sugar 
  • 2 eggs 
  • 3/4 cups applesauce 
  • 1 3/4 cups flour 
  • 1 Tbsp baking powder 
  • 1 1/2 tsp cinnamon  
  • 1/2 tsp salt

Topping:

  • 1/4 cup butter, melted
  • 1/4 cup sugar
  • 2 tsp cinnamon

Directions:

  1. Preheat oven to 350 degrees and line muffin tins.
  2. In a large bowl, cream butter and sugar together.
  3. Beat eggs in until fluffy.
  4. Add applesauce and mix.
  5. Add dry ingredients and mix well.  The batter will be very thick.
  6. Place in muffin tins and bake for 12-16 minutes, or until inserted toothpick comes out clean.
  7. Melt butter.  Combine sugar and cinnamon in small bowl.
  8. While the muffins are still warm, dip the top in melted butter and then in cinnamon sugar mixuture.          
    *Store in an airtight container.
    *You can freeze these but I would recommend waiting to put the butter and cinnamon/sugar on top until after they have thawed out.

    What are your go-to breakfast foods?