Peanut butter oatmeal banana cupcakes

Do you freeze your bananas when they get ripe? I think I learned this from my mom. Once the bananas get to the point that you don't want to eat them by themselves anymore, wrap them in tin foil, put them in a freezer bag, and stick in the freezer. We eat a lot of bananas, and sometimes, my eyes at the store are bigger than what Scott and I actually eat throughout the week. All you need to do when you're ready to make these cupcakes (or banana bread) is put the bag in the fridge to thaw. Then they're perfectly ripe to mash!

I call these cupcakes, but I feel like they actually have more of a muffin feel to them. Because I put frosting on them, I've determine they're cupcakes. It's a real simple recipe, that Scott, and my coworkers, loved. Because I took them to work, I also got to use my cupcake carrier. Which is one of my favorite things!

I obviously need to work on my frosting skills

Peanut butter oatmeal banana cupcakes-adapted from Tasty Kitchen

Total time: 40 minutes

Makes 12 cupcakes

Muffins

• 1 cup all purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup quick cooking oats
• 1/2 cup peanut butter
• 1/2 cup salted butter, softened
• 2 large eggs, beaten
• 2 ripe bananas, mashed

Frosting

• 1/4 cup peanut butter
• 1 tablespoon honey
• 2 cups powdered sugar
• 1-3 tablespoons low fat milk

Preheat oven to 350 degrees. In the bowl of your mixer, combine the dry ingredients for the muffins just until combined. Add in all the wet ingredients and mix until combined.

Spoon batter into a muffin tin filled with cupcake liners. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Let cupcakes cool completely. Meanwhile, in a small bowl, mix all ingredients for the frosting. Add as much milk as needed for desired consistency of the frosting. Spread onto cooled cupcakes.

Zucchini Muffins

I got the Hungry Girl 300 Under 300 cookbook for Christmast this year, and this is the first time I've cooked something out of it! The recipe was delicious, even though I had to make a few changes as I didn't realize I was out of stuff at home! They turned out really moist and I will definitely be making again!

Zucchini Muffins-Adaptes from 300 Under 300 by Hungry Girl
Total Time: 30 Minutes
Makes 10 Muffins

• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 2/3 cup sugar
• 1/3 cup brown sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon allspice
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 large zucchini, shredded
• 2 eggs
• 1/2 cup butter, room temperature
• 1 teaspoon vanilla extract

Preheat oven to 350 degrees. 

In a large bowl, combine flours, sugars, baking powder, allspice, nutmeg and salt. Set aside.

In a medium bowl, combine zucchini, eggs, butter and vanilla. Add mixture to large bowl and stir until blended.

Line 10 cups of a muffin tray with liners, or spray with cooking spray. Fill cups evenly with batter. Place in oven for 20-25 minutes, or until toothpick is inserted and comes out clean.

Buttermilk Corn Muffins

Scott brought these to a work potluck, and I'm not really sure how they went over. I tried them, and they were pretty good--tasted like cornbread but a little bit dry. I don't know that I'd make it again, but they weren't bad.

Buttermilk Corn Muffins-adapted from Betty Crocker

Total Time: 25 Minutes

Makes 12 Muffins

• 1 3/4 cups masa flour
• 1 cup biscuit mix
• 1/3 cup sugar
• 1/2 cup butter, melted
• 1 cup buttermilk
• 1 teaspoon baking soda
• 2 eggs, lightly beaten

Heat oven to 400 degrees. Line muffin pan with muffin cups.

Mix together all ingredients. Spoon into muffin cups. Cook for 14-17 minutes, or until golden.

Apple Streusel Muffins

This recipe was part of my apple baking extravaganza! I got the recipe from a friend from high school after posting on Facebook that I had too many apples, and didn't know what to do with them. These muffins were great! I think I'll use a bit more apple next time, but these are definitely worth a try!

Apple Streusel Muffins

Apple Streusel Muffins

Total Time: 30 Minutes

Makes 12 Muffins

• 2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup butter
• 1/2 cup white sugar
• 2 eggs
• 1 1/4 teaspoons vanilla extract
• 1 1/2 cups chopped apples

For the Streusel

• 1/3 cup packed brown sugar
• 1 tablespoon flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter

Preheat oven to 375 degrees. Grease a 12 cup muffin pan.

In medium bowl, mix flour, baking powder, baking soda, salt and cinnamon

In large bowl, beat butter, sugar, and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in flour mixture. Spoon into pan.

In a small bowl, mix brown sugar, flour, and cinnamon. Cut in butter until mixture is crumbly. Sprinkle on top of muffin mixture.

Bake 20 minutes or until toothpick comes out clean. Allow to sit for 5 minutes before removing from pan. Cool on a wire rack.

Chocolate Chocolate Chip Muffins

When I worked at Perkins, I always remembered the chocolate chocolate chip muffins. I was never a huge fan, but I did want them every once in awhile. I came across this recipe when I just wanted to bake something. I had all the ingredients, so figured, why not? They were a little bit dry, but over all a decent muffin! And it didn't make a ton of muffins! Just 12 regular sized ones-perfect!

Chocolate Chocolate Chip Muffins

Chocolate Chocolate Chip Muffins-Adapted from Cooking Light
Total Time 30 minutes
Makes 12 Muffins

• 1 cup all-purpose flour
• 3/4 cup wheat flour (you can use all all-purpose flour if desired)
• 1/2 cup packed brown sugar
• 1/4 cup unsweetened cocoa
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup warm water
• 1/4 cup olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon vanilla extract
• 1 large egg, lightly beaten
• 1/2 cup semisweet chocolate chips
• 2 tablespoons confectioner's sugar

Preheat oven to 400 degrees.

Combine flours, brown sugar, cocoa, baking powder, baking soda and salt in a large bowl, stirring with a whisk. Make a well in the center of the mixture. Combine water, oil, red wine vinegar, vanilla extract and egg in a bowl, stirring well. Stir chocolate chips into the water mixture. Add water mixture to flour mixture, stirring just until moist.

Place 12 muffin cup liners in muffin cups. Divide batter evenly among prepared muffin cups. Bake for 15 minutes or until a wooden toothpick inserted comes out clean. Cool for 5 minutes in pan on a wire rack. Sprinkle confectioner's sugar over tops of cooled muffins.

Blueberry Muffins

The original title of these muffins was "The Best Ever Blueberry Muffins". And the original poster was correct. I don't think I've ever had as good of muffins as these. The struesel really puts it over the top. They are pretty easy to make too! Everyone that tried them loved them! You can switch out the berries for  your preferred fruit, but blueberry muffins are already my favorite!

Blueberry Muffins-adapted from A Cook's Quest

Total Time: 45 Minutes

Serves 2 dozen muffins

For the Muffins:

• 2 cups fresh or frozen blueberries
• 1 1/8 cups  plus 1 teaspoon sugar
• 1 tablespoon water
• 2 1/2 cups  all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon table salt
• 2 large eggs
• 4 tablespoons (½ stick) unsalted butter, melted and cooled slightly 
• ¼ cup vegetable oil
• 1 cup buttermilk 
• 2 teaspoons vanilla extract

For the Struesel:

• 3 tablespoons white sugar
• 3 tablespoons brown sugar
• 1/3 cup flour
• 5  tablespoons melted butter

If topping the muffins with streusel, combine ingredients until it is the size of peas and set aside.

Adjust oven rack to middle position and heat oven to 425 degrees. Prepare standard muffin tins with nonstick cooking spray or liners. Bring 1 cup blueberries, water,  and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing the berries with your potato masher or fork several times and stirring frequently, until berries have broken down and mixture is thickened and reduced by about half.  This will take about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes. 

Whisk flour, baking powder, and salt together in large bowl. Whisk remaining sugar and eggs together in medium bowl until thick and well combined. Slowly mix in butter and oil until combined. Whisk in buttermilk and vanilla. Using rubber spatula, fold egg mixture and remaining all blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not over mix.)

Using a cookie scoop or large spoon, divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Sprinkle streusel evenly over muffins.

Bake until muffin tops are golden and just firm, 17 to 19 minutes. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.