Chocolate Banana Muffins

I'm very lucky that I know a lot of people IRL who love to bake and who also love to share recipes. This recipe comes from one of these wonderful friends, M. She posted a picture of these bad boys on FB and they looked so yummy, I had to try them. They were a huge hit in this house and when I plugged the ingredients in to find out the nutrition value, I loved that they were approx 190 calories each!
They were moist and delicious. My hubby has asked that I make them on a weekly basis lol. Again, thanks to M., I made a double batch and there are a bunch in the freezer. You need to make these!!

Chocolate Banana Muffins with Chocolate Chips
source: sallysbakingaddiction.com

Ingredients
3 large very ripe bananas, mashed with no large lumps
2/3 cup sugar
1 large egg
1/3 cup unsweetened apple sauce
1/2 cup whole wheat flour
1/2 cup all purpose flour
1/2 cup cocoa powder, unsweetened
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 cup semi sweet chocolate chips, plus a few more to top your muffins

   Preheat your oven to 375F. Line the muffin pan with baking cups.
   If you haven't done so already, mash your bananas in a large bowl using a fork. Be sure to mash them well, there shouldn't be any big lumps remaining. Now stir in the sugar, egg and applesauce.
   Sift the flour, cocoa powder, salt, baking soda and baking powder into the wet mixture. It's very important to sift it in, this will ensure that there are no cocoa powder lumps. Lightly mix together. Fold in the chocolate chips, do not overmix. But don't worry, the mixture will be a little lumpy/chunky.
   Fill the 12 baking cups to the top and bake for 18 to 20 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Let them cool in the muffin pan for about 3 minutes before transferring them to a rack to cool completely.
   You can keep your muffins in an airtight container on the counter for up to 5 days (if they last that long) or put them in the freezer. When ready to eat them, I just take how many I need out and let them thaw or I pop them in the microwave for about 8-10 seconds.

Happy Baking!

Ham, Egg and Cheese Cups

These days, I'm seeing so many recipes to make in muffin tins. And they all look wonderful! I can't wait to try them as the days go on. I started with a very simple and straight forward cup recipe. I love big breakfasts but hate that the person doing the cooking is usually the last to eat while everyone else is done. So, I have been trying to find different ways to beat this as I love sitting together as a family to eat our meals. Some tips that I've come to use to help with this: cook the bacon in the oven leaving stove top space, when cooking pancakes or French toast - I keep them warm in a low heat oven and serve all at the same time and have a great partner to help in the kitchen :)
And of course, cooking your eggs in a muffin tin is another. You can do almost anything with this recipe and change it however you like. I have frozen these (my Dad LOVED them) and I also keep them in the fridge for the week for a quick and hearty breakfast for my hubby. You can also put one of the egg cups between a toasted English muffin for one of those famous breakfast sandwiches. Very tasty!

Ham, Egg and Cheese Cups
source: not really one recipe as it is all over the internet!

Ingredients
6 eggs
6 slices deli ham
shredded cheese
(options include: chopped peppers, chopped mushrooms, all sorts of cheeses, salsa, hot sauce and the list goes on!)

   Preheat your oven to 350F. Spray your muffin tin with non-stick cooking spray. Line each cup with a slice of ham. Once that's done, crack an egg into each cup. Use a fork to break the yolk. You don't want to try and whisk it with the fork as it will make a nice mess. Trust me LOL. Sprinkle the top of each cup with some cheese. How much is really up to you. And that's it!! Pop the muffin tin into the pre-heated oven and set your timer for 20 minutes. Now you have time to make the toast or prepare an English muffin for a great breakfast sandwich.

Happy cooking!