Banana Muffins with Oatmeal Streusel

Phew! I finally have a break to sit down and post a wonderful recipe that I made earlier this week! What a crazy week it has been, however I have certainly been able to accomplish alot. I have almost finished the kitchen makeover, I have bottled a BUNCH of produce from my garden, no thanks to Mother Nature for freezing everything EARLY this year, and I've started decorating my house for the FALL season! I love fall! One of my favorite things about Fall is that I wake up in the morning to a cool house and I just want to bake something so that the house is warmed up and the kids are able to have a nice hot breakfast to comfort them before school! I know that last week was "Muffin Week", but I'm having a really hard time stopping! I keep finding all these scrumptious looking recipes.... This is one of them!

Who doesn't just STOP when they hear the word "STREUSEL"? I know that it always makes things sound so much better to me! For sure, it makes things look better.... just one more eye-catching dimension! Not only are these muffins eye-catching, they taste AMAZING!!!..... the moisture from the banana with the texture from the whole wheat flour and the subtle spice of cinnamon.....mmmmmm! A great combination of flavors! Can't beat this recipe for a nice warm breakfast!

Banana Muffins with Oatmeal Streusel

adapted by From Cupboard to Cupboard

printable recipe

Muffins:

1 1/2 cups flour

1/2 cup whole wheat flour

2/3 cup packed brown sugar

2 teaspoons baking powder

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

1 cup mashed ripe banana (about 2 bananas)

3/4 cup milk

3 Tablespoons oil (I used Canola)

1/2 teaspoon vanilla extract

1 large egg

Streusel:

6 Tablespoons rolled oats

5 Tablespoons flour

2 Tablespoons brown sugar

2 Tablespoons butter, softened

1/4 teaspoon ground cinnamon

Preheat oven to 375 degrees. To prepare muffins, combine flours, brown sugar, baking powder, ground cinnamon & salt in a large bowl. Make a well in center of mixture. Combine banana, milk, oil, vanilla, & egg in a bowl; stir well. Add to flour mixture. Stir just until moistened. Place 12 muffin cup liners in muffin cups. Spoon batter into 12 muffin cups. They are pretty full! To prepare streusel, combine oats and remaining streusel ingredients in a small bowl. Blend with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle streusel over batter. Bake at 375 degrees for 22 minutes or until a wooden toothpick inserted in center comes out clean. Remove from pans immediately; place on a wire rack.

Happy Cooking!

Teauna

Muffins that Taste like Donuts!

Yes... I know. I posted this recipe not too long ago, but it was such a hit around here! I really encourage you to try them! You will find the recipe HERE....

I have found so so many new recipes for muffins and will definately be having another "muffin week" SOON! If you have any great muffin recipes, please send them to me @ teawclark@gmail.com with the email title being "Muffin Recipe". I am always open to trying new and great recipes! :)

I hope you all enjoyed "muffin week" as much as I did!

Now back I go to paint my kitchen! I hope you all have a fabulous weekend!

Happy Cooking!

Teauna

The BEST Chocolate Chip Muffins

When I think of muffins, I think of a yummy comforting breakfast. I also think that a muffin is an excuse to eat dessert for breakfast. I have so many recipes for muffins, but I really like the ones that use staple ingredients. I try really hard to not make daily trips to the grocery store! But when I'm up in the morning watching kids at 5 am, I can't really go to the store either. So, I always choose the recipes that I have everything for. These muffins are like eating a chocolate chip cookie for breakfast! I like to use mini chocolate chips because they distribute more evenly and your muffin is chock full of chocolatey goodness! Oh boy!

The BEST Chocolate Chip Muffins

adapted by From Cupboard to Cupboard
printable recipe
1 1/2 cups flour
1/3 cup sugar
1/4 cup brown sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1/2 cup butter, melted
1/2 cup milk
1 tsp vanilla
1 chocolate chips (I like semi-sweet mini choco chips)
Preheat oven to 375 and line a 12-hole cupcake pan with liners or spray with non-stick cooking spray. Mix together flour, sugar, brown sugar, powder, soda & salt in large bowl. Make a well in the middle. In a separate bowl, whisk together 2 eggs, butter, milk and vanilla. Pour liquid ingredients into the well of the dry mixture and mix until combined. Stir in chocolate chips. Fill each cup 2/3 full. Bake for 16-20 minutes or until they bounce back when you touch the top of the cakes. Immediately remove onto wire rack to cool. Yummy!
Happy Cooking!
Teauna

Oatmeal Blueberry Applesauce Muffins

I love muffins..... I love blueberries (and all their health benefits too).... I love oatmeal.....but, I don't particularly care for all the calories associated with a good muffin. So, I have been searching and searching for a good low-fat recipe for muffins that I could play with to have the taste and texture I was looking for... Well, after blog-surfing and going through every single cookbook I own (that's a really lot :) ) I finally found THE recipe, and after baking these muffins, I decided that I don't even need to change anything about the recipe! They are just the right texture, and the applesauce makes them really moist. I used my silicone muffin liners because they are just so non-stick and nice. And they wash up so so nicely too!

1 1/4 cup whole wheat flour

1 1/4 cup quick oats

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp cinnamon

1 cup unsweetened applesauce

1/2 cup low-fat buttermilk

1/2 cup brown sugar

2 Tbsp oil (I used vegetable oil)

1 egg, slightly beaten

3/4 cup fresh or frozen blueberries (I used frozen)

Preheat oven to 375 degrees and line 12 muffin tins.

In a large bowl, combine flour, oats, baking powder, baking soda, salt, and cinnamon. In another bowl combine the applesauce, buttermilk, brown sugar, oil, and the egg.

Make a well in the center of the dry ingredients and add wet mixture. Stir until all ingredients are incorporated. Gently fold in blueberries.

Divide the batter between the 12 muffin cups. Bake 16-18 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack....

Happy Cooking!

Teauna

**This recipe adapted from "Annie's Eats" @ http://www.annies-eats.com/**

Yummy Bacon & Cheese Breakfast Muffins

When I send Mike to Wyoming, I like to make sure that he has "easy-to-eat" healthy meals that will keep him full and give him energy throughout his work day. He is in cold cold temperatures and it amazes me how much more a body needs to stay warm. These are a great snack for anyone that needs a quick snack.

Yummy Bacon & Cheese Breakfast Muffins

Printable Recipe

1/2 pound bacon (10-12 slices)

Vegetable oil

1 egg, beaten

3/4 cup milk

1 3/4 cups all-purpose flour

1/4 cup sugar

1 tablespoon baking powder

1 cup shredded cheddar cheese

Preheat oven to 400 degrees. In large skillet, cook bacon over medium-high heat until crisp. Drain, reserve drippings. If necessary, add oil to drippings to measure 1/3 cup. ( I like to use just vegetable oil and no drippings simply for the fat content) In small bowl, combine 1/3 cup drippings, egg and milk; set aside. Crumble bacon; set aside.

In a large bowl, combine flour, sugar and baking powder. Make well in center. Add drippings-egg mixture all at once to flour mixture, stirring just until moistened. Batter should be lumpy. Fold in bacon, and cheese. Spoon into buttered or paper-lined 2 1/2 inch muffin cups, filling about 3/4 full. Bake 15-20 minutes or until golden brown. Remove from pan and cool on wire rack. Make a dozen muffins...

** I purchased some silicone muffin cup liners and they are so wonderful! They sure aid in the clean-up process also... If you have a chance to try them, do so!

Happy Cooking

Teauna