Banana Bread (or Muffins)

I've been making these muffins for a while now as part of our breakfast rotation.  The recipe came from 100 Days of Real Food and I love that it uses wholesome ingredients and honey instead of sugar!  These aren't as sweet as some of my other banana bread recipes but sweet enough.  And it helps that I'm usually a bit generous when measuring the honey.

Banana Bread (or Muffins)

• 2 ¼ cup whole-wheat flour
• ¾ teaspoon baking soda
• ¼ teaspoon salt
• 3 ripe bananas, mashed
• ¼ cup plain yogurt (I use Greek yogurt.)
• ¼ cup honey (I use as much as 1/3 c.)
• 2 eggs
• ⅓ cup oil (I use coconut oil.)
• 1 teaspoon vanilla

1. Preheat oven to 350 degrees F and grease pan.  Or place liners in muffin tin.
2. Whisk together the flour, baking soda, and salt.
3. In a separate bowl mix mashed bananas with yogurt, honey, eggs, oil, and vanilla.
4. Fold the banana mixture into the flour mixture until blended. Do not overmix.
5. Pour batter into prepared pan (or liners).
6. Bake large loaf for 40 – 50 minutes or until it comes clean with a toothpick.  Bake muffins for approximately 15 minutes.

Banana Blueberry Muffins

I borrowed this picture from Mel's Kitchen Cafe (where this recipe comes from.)  We had these tonight with our "breakfast for dinner" and they were a hit.  I would have never thought to put blueberries and bananas together but they are a perfect pair!  Excited to add another muffin recipe to my collection.

Banana Blueberry Muffins

• 1/4 cup (4 tablespoons) butter, room temperature
• 1/4 cup plain yogurt
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar (I used coconut sugar.)
• 2 large eggs
• 1 3/4 cups whole wheat flour
• 1/4 cups quick or regular oats
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 ripe bananas, lightly mashed
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 1 cup frozen blueberries
• 2 teaspoons flour

1. Preheat the oven to 375 degrees F. Lightly grease a 12-cup muffin tin with cooking spray (or use muffin cup liners). Set aside.
2. In a large bowl (or the bowl of an electric stand mixer), beat together the butter, yogurt and sugars until the mixture is light and fluffy. Add the eggs and beat well. In a blender or food processor, process the oats until they are finely ground. Add the wheat flour, baking soda and salt and pulse one or two times until the dry ingredients are lightly combined. Pour the dry mixture into the wet mixture and mix until just combined. Mix in the lightly mashed bananas. Stir in the milk and vanilla. Toss the blueberries with the 2 teaspoons flour and then gently fold them into the muffin batter. Divide the batter evenly among the 12 muffin cups.
3. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.  Let the muffins rest in the pan for about 5 minutes and then turn out onto a wire rack to cool completely.

Healthy Apple Muffins

Once a week or so I like to make muffins for breakfast.  So when I came across this recipe here I was excited to try them.  They were a hit with the whole family and I will definitely be making them again.

Healthy Apple Muffins

• 2 eggs
• 2/3 cup vegetable oil (I used coconut oil)
• 1/2 cup whole milk
• 2/3 cup honey 
• 1/4 cup plain Greek yogurt
• 1/2 tsp pure vanilla extract
• 1 cup rolled oats {quick or old fashioned} + 3 tbsp for topping
• 1 1/4 cup crushed bran cereal
• 1 1/2 cups all-purpose flour (I used one cup wheat and half a cup white)
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 1 large Granny Smith apple, peeled and coarsely grated 
• 1 tbsp brown sugar 
 

• Preheat the oven to 350F and line your muffin tin with paper liners
• Mix the eggs, oil, milk, honey, yogurt, and vanilla together in a large mixing bowl until well blended.  Add 1 cup of the rolled oats and the crushed bran.  Let soak for 10 minutes.
• In another bowl, mix together flour, baking soda, baking powder, cinnamon, and salt.  Add the wet ingredients in and mix until blended {the batter will be quite thick}.  Stir in the grated apple.
• Scoop the batter into the muffin tin and fill up almost to the top {they rise very little}.  
• Mix brown sugar and the remaining oats together and sprinkle on top.
• Bake for approximately 15 minutes {until a toothpick inserted into the center of the muffin comes out clean}.  Makes 16.

Whole Wheat Zucchini Bread (or Muffins)

We've been harvesting zucchini from the garden and that means it's time to make zucchini bread!  I came across a new recipe from 100 Days of Real Food that only uses honey and no sugar.  I decided to give it a try and was pleasantly surprised! 

One little tip: I've found that any baked good with whole wheat flour tastes better (lighter, fluffier) if I grind the wheat and use it immediately instead of using pre-ground wheat... even if it's only been sitting in my fridge for a few days.

Whole Wheat Zucchini Bread (of Muffins)

3 cups whole wheat flour
1 Tbsp cinnamon
1 1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
3 eggs
3/4 cup coconut oil (liquified)
1/2 cup honey
1 tsp vanilla
3 cups grated zucchini
1 cup chopped nuts (optional)

1. Preheat oven to 300 degrees F for small loaf pans or 325 degrees F for large loaf pan or muffins.
2. Blend the dry ingredients.
3. Make a well (or hole) in the center and pour in the eggs, oil, honey and vanilla. Stir just until mixed – do not overmix.
4. Fold in the grated zucchini and chopped nuts if using. Pour batter into greased loaf pan(s) or muffin holders and bake until a toothpick comes clean in the top/center of the loaf or muffin.
   - If using smaller pans bake for 30 – 40 minutes.
   - For one larger loaf pan bake for 50 – 60 minutes.
   - For muffins bake for 15 - 20 minutes.

Healthy Applesauce Carrot Muffins

We love to eat muffins for breakfast or snacks but I've been looking for recipes that use little to no sugar.  This is a great one I've made a few times and will definitely make again.  I usually have all of these ingredients on hand so I can make these without any forethought.  I originally saw this recipe on the 100 Days of Real Food blog but more recently found it at Mels Kitchen Cafe where she made some modifications that made me like these even more.

Healthy Applesauce Carrot Muffins

• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 2 tablespoons butter, melted
• 1/2 cup honey
• 1 egg, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 cup unsweetened applesauce
• 3/4 cup finely shredded carrots (about 2-3 medium carrots)

1. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
2. In a large bowl whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
3. Make a small well in the center of the dry ingredients and add the butter, honey, egg, vanilla, and applesauce.
4. Stir ingredients together until just combined and there are still some spots of flour remaining.
5. Fold in the shredded carrots just until combined (don't overmix or the muffins will be dense).
6. Distribute the batter evenly among the muffin liners. Bake for 18-20 minutes until a toothpick inserted in the center of a muffin comes out clean.
7. Remove to a wire rack to cool completely. These muffins freeze wonderfully and keep well if covered at room temperature for 2-3 days.

Whole Spelt Pumpkin Muffins

Tuesdays are muffin/sweet bread days on the breakfast menu.  And I look forward to it every week... I certainly love baked goods.  But lately I've been trying some new recipes to find healthier options for these breakfasts.  I've had my eye on this recipe for a while but didn't have any spelt.  (Didn't even know what it was!)  I finally picked up a can at Alpine Food Storage a month or two ago and made these babies.  In fact, we had them on three different occasions within a couple of weeks.  My kids gobbled them up, but really they love muffins in any way, shape or form.  I was surprised at how cake-like spelt flour is.  I have to say I prefer my denser pumpkin muffin recipe but these are a healthier alternative and still very good.  I will definitely continue to make them.  This recipe comes from 100 Days of Real Food.  Oh, and I added chocolate chips to mine. :)

Whole Spelt Pumpkin Muffins

• 1½ cups whole spelt flour
• 1 tablespoon pumpkin pie spice blend
  
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon salt
• 2 eggs
• ½ cup honey
• ⅓ cup melted butter
• 1 cup pumpkin puree

1. Preheat the oven to 350 degrees. Line a muffin pan with liners and set aside.
2. Using a whisk or fork mix together the flour, pumpkin spice, baking soda, baking powder, and salt.
3. Make a well in the center of the flour mixture and drop in the eggs, honey, and melted butter. Mix together until well combined. Fold in the pumpkin puree. Do not over-mix.
4. Pour the batter into the muffin pan so it’s evenly distributed. Bake until golden brown and a toothpick comes clean, about 18 – 20 minutes. Store at room temperature or freeze for a rainy day.

Cape Cod Apple Nut Carrot Muffins

Tuesdays are muffins/sweet bread for breakfast days so I was excited to find this recipe.  It's one I will definitely be making again!  This recipe comes from The Sisters Cafe.  They have tons of muffin recipes. 

Cape Cod Apple Nut Carrot Muffins

2 c. flour (I used 1 c. wheat flour and 1 c. regular white flour.)
1 c. sugar (I used coconut sugar... this substitutes well in almost any baked good recipe.)
2 tsp. baking soda
2 tsp. cinnamon
½ tsp. salt
1 c. oil (I used coconut oil.)
2 c. shredded carrots
1 lg. apple shredded
½ c. chopped walnuts
2 tsp. vanilla
½ c. raisins
3 eggs

Mix dry ingredients together. Then add remaining and mix. Fill muffin tins 2/3 full. Bake at 350° for 20-25 minutes. Makes 18 muffins.

Whole Wheat Muffins

I found this recipe here and was intrigued because these muffins call for no sugar!  I didn't think it would be possible to make a tasty muffin with no sugar but my kids gobbled these up.  They were definitely not sweet as far as breakfast muffins usually go, but they were good!  And I think if I use more berries next time they will be just right.

Whole Wheat Muffins

• 1½ cups whole-wheat flour
• ½ teaspoon salt
• 2 teaspoons baking powder
• ¼ teaspoon cinnamon
• ⅛ teaspoon nutmeg
• 2 eggs
• 2 tablespoons honey
• 1 teaspoon pure vanilla extract
• ¼ cup oil (I used coconut oil.)
• ¾ cup orange juice or apple juice
• About 1 cup of total filling (berries, fruit, nuts, etc. – whatever your family likes!)
• Muffin/Cupcake liners

1. Heat oven to 400 degrees F.
2. In a large bowl with a fork or whisk mix the flour, salt, baking powder, cinnamon and nutmeg.
3. Make a well (hole) in the center of the flour mixture and pour in the eggs, honey, vanilla, oil and orange juice. Mix the dry and wet ingredients together – do not over-mix.
4. Add 1 cup of blueberries, mashed up banana & nuts, or other filling of your choice and pour into muffin liners.  If you have an extra minute, pour the batter into muffin liners first (about 2/3 - 3/4 full) and add your filling individually to each cup - you can vary them or make them all the same.  Then gently mix filling into each cup with a fork or spoon.  Here are some options to consider for the filling:
   - blueberries
   - diced strawberries
   - peeled and diced pears
   - applesauce
   - either diced or mashed up bananas and chopped walnuts
   - raisins and chopped pecans
   - grated carrot and chopped walnuts
   - orange or lemon zest (only add ¼ to ½ teaspoon of zest per individual muffin)
   - a mix of dried fruit bits
   - jelly
5. After the filling has been mixed into each muffin slide the tray into the warm oven and bake for 10 – 15 minutes or until a toothpick comes out clean. Serve warm or at room temperature and freeze some for a later date if you want.

Raspberry Lemon Muffins

Have I mentioned before that I love muffins?  So do my kids (and sometimes my husband.)  I'm excited to add this recipe to the mix.  It's always good to have choices when it comes to muffins...depending on what fruit, etc. I have on hand.  BTW, the crunchy topping on these is delicious!

Raspberry Lemon Muffins

1 1/2 cups flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp salt
1/2 tsp ground cinnamon
1 egg, lightly beaten
1/2 cup butter, melted
1/2 cup buttermilk (or you can substitute milk)
1 cup fresh or frozen raspberries
1 tsp grated lemon peel

Topping:

1/2 cup brown sugar
1/4 cup flour
1 tsp grated lemon peel
1 tsp ground cinnamon
2 Tbs butter, softened

Glaze:

1/2 cup powdered sugar
1 1/2 Tbs fresh lemon juice

Preheat oven to 350 degrees.  Combine first five ingredients in a medium bowl.  Make a well in the center of the dry ingredients and add the egg, melted butter, and buttermilk.  Stir just until all ingredients are combined.  Gently stir in the raspberries and 1 tsp lemon peel.  Fill 12 paper-lined or greased muffin cups 3/4 full.  Set aside.  Combine first four "topping" ingredients.  Cut in butter with pastry blender or use your fingers until crumbly.  Sprinkle mixture over muffins.  Bake 20-25 minutes or until lightly golden brown.  Cool for 20 minutes and glaze with mixture of powdered sugar and lemon juice.

Lemon Poppyseed Muffins

I LOVE muffins for breakfast.  My kids would eat cereal every morning if I let them, but for me, cereal is about my last choice.  I would much rather have some sort of baked good, oatmeal, cream of wheat, etc.  So when I woke up before anyone else on Saturday morning I knew I had time to whip up some muffins and these did not disappoint.  They are definitely best hot out of the oven but still good reheated the next day.  This recipe came from Melanie at The Sisters Cafe. 

Lemon Poppyseed Muffins

3 cups of all-purpose flour (I used 2 1/2 cups white flour and 1/2 cup wheat flour.)

1 Tbsp baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 Tbsp poppy seeds
10 Tbsp unsalted butter (1 1/4 stick), softened

1 cup sugar

2 large eggs

3/4 cup sour cream

3/4 cup buttermilk

1 Tbsp lemon zest

Glaze

2 Tbsp fresh lemon juice

1 cup powdered sugar

1. Preheat oven to 375°F.
2. Mix together the flour, baking powder, baking soda, poppy seeds, and salt and set aside.
3. In a large mixing bowl, cream butter and sugar together, beating until fluffy with an electric mixer.  Add eggs one at a time, beating until incorporated after each one. Add the buttermilk and sour cream. Beat in the lemon zest.
4. Now add the dry ingredients. Mix until all is moist. Do not over beat.
5. Spray muffin tin with cooking spray or use paper liners and drop dough equally among cups, filling each 2/3 full.  Bake until muffins are golden brown, about 15-20 minutes. 

6. While the muffins are baking, in a bowl, whisk together the powdered sugar and lemon juice for the glaze.  After you pull the muffins out of the oven, while they are still warm, spoon some glaze over each muffin.  

 

*This recipe makes about 18 muffins.

 

Sweet Potato Muffins

I am so excited. I finally found a way to use the sweet potatoes I get occasionally from the co-op....Use them to make delicious muffins! I am not a fan of Thanksgiving-style sweet potatoes. I know they are one of the healthiest foods on earth but I just can't swallow the regular sweet poato. But these muffins are fabulous. This recipe comes from http://sisterscafe.blogspot.com.

Sweet Potato Muffins

1 1/4 c uncooked oats

1 c flour

1/3 c chopped pecans (I omitted due to nut allergies in our home.)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp nutmeg

1/2 tsp cloves

1 tsp cinnamon

1/2 tsp salt

1 c mashed sweet potato (You can also use canned pumpkin.)

3/4 c brown sugar

1/2 c oil

1/4 c milk

1 egg

1 tsp vanilla

Topping:

1/4 c oats

1/4 c flour

1/4 c brown sugar

3 Tb chopped pecans (omitted)

1 tsp cinnamon

1/4 c butter

Stir together dry ingredients of topping then cut butter in using pastry cutter. (Or you can rub together using your fingers.)

Combine dry ingredients, add moist ingredients. Stir until just moistened; do not overmix. Fill greased muffin tins 3/4 full. Sprinkle liberally with topping. Bake at 350 degrees for 18-22 minutes. Makes 12-15 muffins.

Pumpkin Chocolate Chip Muffins

I was going to use this recipe to make bread but decided against it so I could freeze half of these. I love this time of year because I get to pull out all the pumpkin recipes. I love almost anything with pumpkin in it!

Pumpkin Chocolate Chip Muffins

3 1/3 cups flour

2 1/4 cups sugar

2 tsp baking soda

1 tsp cinnamon

1 tsp salt

1 (15 oz.) can pumpkin

4 eggs

2/3 cup water

1 cup oil

2 tsp vanilla

Mix together dry ingredients in a large bowl. Mix together eggs, oil, water, pumpkin and vanilla. Mix the dry with the wet. When mixed, fold in 2 cups chocolate chips. Spoon into greased muffin cups. Bake at 400 for 16 - 20 minutes. Makes 2 dozen.

South Beach Muffins

I love muffin recipes, especially when it makes a couple dozen and you can freeze half of them for later - like in this case. These muffins make good snacks and are on the healthy side. As with most of my muffin recipes, this one comes from The Sisters Cafe.

South Beach Muffins

Bowl One:

2 c. whole grain oats

2 ½ c. lowfat buttermilk

1 c. unsweetened applesauce

1 c. or one 6-oz bag of dried cranberries

Bowl Two:

2 ½ c. whole wheat flour

3 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

1 1/3 c. chopped walnuts

1 scant tsp. salt

Bowl Three:

2 eggs, beaten

2 c. sugar (or splenda, although I’ve never tried it)

4 tsp vanilla

2/3 c. canola oil

Preheat oven to 375°. Add bowl one to bowl three and mix well. Add bowl two and mix just enough to moisten. DO NOT OVERMIX. Fill muffin tins 2/3 full and bake for 20 or so minutes, or until a toothpick inserted comes out clean or with defined moist crumbs on it. Makes 2 dozen.

Whole Wheat Pear Granola Muffins

What can I say, I love muffins! I bought a case of pears from Costco and wanted to try something new. This recipe calls for D'Anjou pears but I used bartlett and I thought they still tasted great. I loved the granola topping. My one year old couldn't get enough of these. This muffin recipe comes from The Sisters Cafe.

Whole Wheat Pear Granola Muffins

3/4 cup all-purpose flour
1 cup whole-wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
2 large eggs
3/4 cup packed light-brown sugar
1/2 cup plain low-fat yogurt
2 tablespoons unsalted butter, melted
2 (2 cups) D'Anjou pears, peeled and cut into 1/4-inch dice

Crumb topping:
1/2 cup granola

1/4 cup all-purpose flour
1/4 cup packed light-brown sugar
1/4 teaspoon salt
3 tablespoons chilled unsalted butter

Directions
Preheat oven to 400 degrees. Line a 12-cup standard muffin tin with paper liners; set aside. In a large bowl, whisk together flours, baking powder, salt, and cinnamon.
In a separate bowl, whisk together eggs, brown sugar, yogurt, and butter. Make a well in the center of flour mixture. Add egg mixture to well, and mix in flour mixture until just combined. Gently fold in the pears.

Crumb topping:

In a bowl, toss together 1/2 cup granola, 1/4 cup each all-purpose flour and packed light-brown sugar, and 1/4 teaspoon salt. Cut 3 tablespoons chilled unsalted butter into pieces; add to granola mixture, and rub in with fingertips until clumps form.

Divide batter evenly among lined cups, filling each 3/4 full. Sprinkle with granola topping. Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool 5 minutes before removing from tin. Serve warm or at room temperature.

Blueberry Lemon Muffins

Another goodie from http://sisterscafe.blogspot.com. Can you tell I love this blog? This is the sisters' grandma's recipe and I love the combination of blueberry and lemon. (BTW, I substituted butter in mine too.)


Blueberry Lemon Muffins


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 shortening (or butter*)
1 cup frozen blueberries

Topping (this makes extra - you can try cutting it down if you want):
1/2 cup butter, melted
1 Tb lemon juice
1/2 cup sugar


Mix dry ingredients and set aside. Beat eggs, milk and shortening. Stir in blueberries. Add dry ingredients and stir gently to combine. 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.
*I substitute butter because I love the taste! It works great either way.

Apple Muffins

Another one from the wonderful food blog sisterscafe.blogspot.com. They have so many great muffin recipes and I've been on a muffin kick lately. This is another one that is actually quite healthy.

Apple Muffins

1/4 cup packed brown sugar

1/2 cup chopped pecans (I had to omit due to nut allergies in our home.)

1 tsp ground cinnamon

1 cup all purpose flour

1 cup whole wheat flour

1 tsp baking soda

1/2 tsp salt

3/4 cup packed brown sugar

1/4 cup canola oil

2 large eggs

1 cup natural apple sauce

1 tsp vanilla extract

3/4 cup lowfat buttermilk

1 Golden Delicious apple, peeled, cored & cut into 1/4" pieces (Any apple would probably work - I used what I had in the fridge and I used two of them.)

Preheat oven to 400. Coat muffin pan with cooking spray or fill tin with liners.

In a small bowl combine 1/4 cup brown sugar with pecans and cinnamon. Set aside.

In a medium bowl whisk together the all purpose flour and whole wheat flour, baking soda and salt.

In a large bowl combine 3/4 cup brown sugar and oil. Add the eggs, one at a time, whisking well after each addition. Whisk in the applesauce and vanilla.

Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk until just combined. Gently stir in apple chunks.

Pour batter into prepared muffin pan and sprinkle with pecan mixture. Tap pan on counter a few times to remove any air bubbles. Bake for approximately 15 minutes. Makes 20 muffins.

Bran Muffins

One of these days I will get a nice camera and take beautiful pictures of my food! This is another of my mom's wonderful recipes. I LOVE this bran muffin recipe. I have never found a better one. This recipe makes a TON (1 gallon) so you can refrigerate extra batter for several weeks in the fridge and use it a little at a time.

Bran Muffins

2 1/2 cups sugar

1 cup butter

5 tsp. baking soda

1 tsp. salt

2 cups boiling water

4 eggs

4 cups Kelloggs All Bran cereal

2 cups 100% Nabisco Bran cereal (I don't think they sell this anymore so I've subsituted Fiber One or even just used more of the All Bran....basically any other straight bran cereal should work.)

1 quart buttermilk

5 cups flour

Pour boiling water over 100% Nabisco Bran and set aside. Cream sugar and butter. Then stir in buttermilk and eggs. Add the rest of the ingredients and stir. Last, add the Nabisco Bran mixture. Mix it all up. Batter will appear lumpy. Refrigerate batter or pour desired amount in lined muffin tins and bake at 400 degrees for about 15 minutes.

Snickerdoodle Muffins

Another recipe from my favorite recipe blog: www.sisterscafe.blogspot.com. They have so many great muffin recipes! These are delicious the first day but I have to say, not nearly as good the next. So eat them hot out of the oven or share with your neighbors!


Snickerdoodle Muffins

3 cups of all-purpose flour
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 Tbsp unsalted butter (1 1/4 stick), softened
1 cup sugar
2 large eggs
1 cup vanilla yogurt
1/2 cup buttermilk

1) Preheat oven to 375°F.

2) Whisk together the flour, baking powder, baking soda, and salt and set aside.

3) In a large mixing bowl, cream butter and sugar together, beating until fluffy (about 2 minutes with an electric mixer). Add eggs one at a time, beating until incorporated after each one. Add the vanilla yogurt and buttermilk .

4) Now add the dry ingredients. Mix until all is moist. Do not over beat.

5) Spray each muffin tin with cooking spray or brush with butter. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 15-20 minutes. Test with a long toothpick to make sure the center of the muffins are done. Set muffin pan on wire rack to cool. After 5 minutes, remove muffins from pan.

6) While the muffins are cooling, melt 1/4-1/2 cup of butter and prepare a bowl of cinnamon sugar. While the muffins are still a bit warm, dip the top of the muffins in the melted butter and then in the bowl of cinnamon sugar. Enjoy!

Whole Wheat Banana Chocolate Chip Muffins

Yum! A relatively healthy muffin too! Growing up my mom always made banana chocolate chip cookies and they became a family favorite. These muffins reminded me a lot of her cookies. Once again I got this recipe from my favorite food blog http://sisterscafe.blogspot.com/. However, the recipe originally came from King Arthur Flour Whole Grain Baking.

1/2 cup butter (1 stick or 4 ounces)

1/2 cup packed light or dark brown sugar

3/4 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1 tsp vanilla extract

1 1/2 cups mashed ripe banana (about 3 bananas)

1/4 cup honey

2 large eggs

2 cups whole wheat flour

2/3 Cups chocolate chips

Preheat the oven to 350. Line or grease a 12 cup muffin pan. Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg, and vanilla in a medium bowl until smooth. Add the banana, honey and eggs, beating until smooth. Add the flour and chocolate chips, stirring until smooth. Divide batter into the muffin cups, they'll be nearly full. Bake the muffins until a cake tester inserted in the center of one comes out clean, 23-28 minutes. Remove from oven and after a couple of minutes transfer the muffins to a rack to cool.