Banana Blueberry Muffins

Miss F declared these to be the best muffins ever. She ,made them nearly entirely on her own, the only thing she didn't do was crack the eggs. For some reason she isn't ever wanting to crack the eggs, not too sure why. I think the addition of the orange juice is really what made these the best muffins ever for Miss F.  She couldn't stop talking about them!  She also loved the batter, after she was done dishing out the muffins (without too much mess,) she licked the bowl completely clean. This recipe is from Go Go Go Gourmet.

Banana Blueberry Muffins

2 overripe bananas, peeled and mashed
¼ cup butter, melted
½ cup sugar
1 teaspoon vanilla
2 eggs
¼ cup orange juice
¼ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 ½ cups flour
1 cup blueberries

Preheat the oven to 350 degrees. Line a muffin tin with paper liners. In a mixing bowl, stir together the bananas, butter, sugar, vanilla and orange juice until well combined. Stir in the baking soda, baking powder, salt and flour until just combined. Fold in the blueberries. Use an ice cream disher to scoop the batter into the prepared tin. Bake for 20 to 25 minutes, until an inserted toothpick comes out clean. Let cool slightly in the pan, then remove to a wire rack to cool completely.

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Banana Cinnamon Muffins

It's May. Which means I am totally over packing Miss F's lunch and snack. Especially since she refuses to eat sandwiches. I try to have some sort of muffin or bread in her snack bag alongside a squeezy applesauce. I always keep overripe bananas in the freezer for baking.  Miss F requested "cinnamon banana" muffins for her snack (and breakfast!)   Enter Betty Crocker (shout out to my fellow Delta Zeta!) and we had an easy muffin recipe perfect for any breakfast or lunchbox.   This recipe was easy enough that Miss F could basically do it all on her own, which is an added bonus.

Banana Cinnamon Muffins

2/3 cup sugar
½ cup vegetable oil
2 eggs
2/3 cup mashed very ripe bananas (2 small)
1 teaspoon vanilla
1 2/3 cups flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon

Preheat the oven to 375 degrees. Line a 12 cup muffin tin with paper liners. In a medium bowl, beat together the sugar, oil and egg with a whisk. Stir in the bananas and vanilla. Gently stir in the flour, baking soda, salt and cinnamon just until combined. Dish the batter into the prepared pan. Bake for 20 to 25 minutes, until an inserted toothpick comes out clean. Cool on a cooling rack.

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White Chocolate Chip Banana Bread

Miss F has a banana bread obsession. She loves it. She will eat it for breakfast, as a snack and even as dessert after dinner. I remember loving it as a kid as well, so I always use my mom's recipe to take me back to childhood. I had some white chocolate chips left over from these cookies, so I decided to adapt mom's recipe a bit and add them. The chips melted in with the bread and it made for the most decadent banana bread ever. Miss F was a huge fan and so was I.  If you don't have unsweetened applesauce on hand, use 1/2 cup of vegetable oil instead.

White Chocolate Chip Banana Bread

1 ¾ cup flour
¾ teaspoon baking soda
½ teaspoon salt
½ cup sugar
1 ¼ teaspoon cream of tartar
2 eggs
¼ cup vegetable oil
¼ cup unsweetened applesauce (may use vegetable oil in place of applesauce)
2 over ripe bananas
½ cup white chocolate chips

Preheat the oven to 350 degrees. In a large bowl, sift the first five ingredients together. In a medium bowl, beat the eggs, oil, applesauce and bananas at medium speed until well combined. Stir the wet ingredients into the dry ingredients until well combined, stir in the chips. Grease the loaf pan and fill with the batter. Bake for 45 minutes, let cool before slicing.

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