Banana Nut Muffins with Streusel Topping

As far as I'm concerned, mushy bananas are not very appetizing unless they're baked into a bread of some sort. When I have bananas that are starting to get too ripe, I begin trying to figure out ways to use them, so they don't end up in the trash.

On that note, this week I had several uneaten bananas in the refrigerator. It was time to get creative. So what did I come up with?

Well, I made a batch of Toasted Almond & Banana Waffles* (my son's new favorite), Maple Yogurt Fresh Fruit Salad and these absolutely heavenly Banana Nut Muffins with Streusel Topping.

*(I'll be posting this waffle recipe soon on Mommy's Idea Book.)

Banana Nut Muffins with Streusel Topping

Ingredients:

~Muffins~

• 1 1/2 cups whole wheat flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1/4 tsp cinnamon
• 2 mashed bananas
• 1 tsp vanilla extract
• 1/2 cup honey
• 1 egg, lightly beaten
• 1/3 cup butter, melted
• 1/2 cup nuts, chopped (pecans or walnuts)

~Topping~

• 1/3 cup brown sugar (I used turbinado raw sugar)
• 1/3 cup old fashioned oats
• 2 tbsp butter, melted

Directions:

1. Preheat oven to 375 degrees.
2. Mix all dry ingredients in a large bowl.
3. In a separate bowl, combine mashed bananas, vanilla, honey, egg, and melted butter.
4. Add wet ingredients to flour mixture, and stir just until moistened.
5. Fold in nuts.
6. Spoon batter into greased muffin pan or paper cups.
7. In a small bowl, combine topping ingredients.
8. Sprinkle topping over each muffin.
9. Bake for 20 - 25 minutes, or until toothpick inserted in the center comes out clean.

Yield : 12 muffins

I've made these muffins without the streusel topping, and they are very good. However, the sweetness and slight crunch of the turbinado and oats really make these muffins grand!

How do you make use of those almost too ripe bananas?

Chocolate Chip Buttermilk Pancakes

Well, I guess you can tell we really love chocolate chips around here, since this is my second post in a row that starts with "Chocolate Chip...".

The kids especially like for me to add chocolate chips to pancakes, muffins and breads. These pancakes are a delicious way to start the day and nip that sweet tooth in the bud right off the bat.

Chocolate Chip Buttermilk Pancakes

Ingredients:

• 3 cups whole wheat flour
• 1 tbsp baking powder
• 1 tsp baking soda
• 1 tsp sea salt
• 3 cups buttermilk
• 1/4 cup honey
• 2 tbsp coconut oil
• 3 large eggs, lightly beaten
• 1 cup chocolate chips

Directions:

1. In a large bowl, combine flour, baking powder, baking soda and salt. 
2. In a separate bowl, mix the buttermilk, honey, coconut oil and eggs.
3. Add to flour mixture and stir.
4. Fold in chocolate chips.
5. Heat a nonstick skillet or griddle coated with cooking spray, or melted butter, over medium heat.
6. Spoon about 1/4 cup batter per pancake onto griddle.
7. Flip pancakes when tops are covered with bubbles and edges look cooked.
8. Serve with butter and maple syrup.

 Yield : About 20 pancakes

Of course, since we can't eat all these at once, I like to freeze the extras. This makes for an easy and tasty breakfast on a morning I don't have time to cook up a batch from scratch.

To freeze them, place them on a cookie sheet in a single layer. Then put the cookie sheet in the freezer for 30 - 45 minutes to flash freeze the pancakes.

Once frozen, place the pancakes in freezer bags marked with the name and date. When you get ready to eat them, just heat them in the microwave for 1 to 1 1/2 minutes.

What are your favorite add-ins for pancakes?

Whole Wheat Blueberry Muffins

A few weeks ago I tried a Whole Wheat Blueberry Muffin recipe I found on another website. All I can say is they were terrible. I mean throw in the trash terrible.

Honestly, I don't like to say things like that about someone's recipe, but....

So, I told my family not to worry because I just knew I could do better than that myself.  Out of the desire to make good on my promise, this blueberry muffin recipe was born....

Whole Wheat Blueberry Muffins

Ingredients:

• 2 cups whole wheat flour
• 2 teaspoons baking powder
• 1/4 tsp cinnamon
• 1/4 teaspoon sea salt
• 2 tablespoons butter, melted
• 1/4 cup coconut oil
• 3/4 cup honey
• 2 eggs
• 1/2 cup milk
• 1 teaspoon pure vanilla extract
• 2 cups fresh blueberries

Directions:

1. Preheat over to 375 degrees. 
2. Mix flour, baking powder, cinnamon and salt in a mixing bowl. 
3. In another bowl, combine butter, coconut oil, honey, eggs, milk and vanilla. 
4. Stir wet ingredients into flour mixture just until moistened. 
5. Fold in blueberries. 
6. Spoon mixture into greased or paper lined muffin cups to 3/4 full. 
7. Bake for 25 - 30 minutes. 
8. Let cool for 10 - 15 minutes before removing from muffin pan. 
9. Serve warm with butter.

Yield: 12 muffins

....and everyone loved them!

What's your favorite muffin?