Muffins... and Muffin more...

NUTELLA BANANA OAT MUFFINS

There is something about the Nutella and 

Banana combo that makes my heart sing.

If you need a tasty and new breakfast idea… 

here you go!

 INGREDIENTS

·     2 cups flour

·     1 cup old fashioned oats

·     1/4 cup white sugar

·     1/2 cup brown sugar

·     2 teaspoons baking powder

·     1 teaspoon baking soda

·     1/2 teaspoon salt

·     1 egg

·     1/2 cup milk

·     1/4 cup vegetable oil

·     1 teaspoon vanilla extract

·     2 bananas, mashed

·     Nutella

INSTRUCTIONS

1.   Preheat oven to 375 degrees F.

2. In a medium bowl, combine flour, oats, white sugar, brown sugar, baking powder, baking soda and salt. Stir until ingredients are well combined.

3. In a large bowl, beat egg. Add milk, oil, vanilla and mashed bananas. Stir to mix ingredients until well combined.

4. Add flour mixture to the banana mixture and stir until ingredients are incorporated, do not over stir.

5.Line a 12 muffin pan with 12 muffin liners or spray muffin tin generously with cooking spray.

6. Divide batter evenly among the 12 muffin liners.

7. Add a teaspoon of Nutella to the top of each muffin and gently cut Nutella into batter with a knife or tooth-pick to produce pretty swirls.

8.  Bake at 375 degrees for 17-20 minutes or until toothpick comes out clean.

Maple Bacon 

Breakfast Muffins

I have no words… Just make these.

Ingredients

·     Caramelized bacon bits consisting of… (6 slices of bacon, smoked or maple + 6 teaspoons of light brown sugar) 

·     1 cup all-purpose flour 

·     1 Tablespoon light brown sugar 

·     1 teaspoon baking powder 

·     1/2 teaspoon baking soda 

·     1/8 teaspoon Kosher salt (if using table salt, use only a pinch) 

·     1 egg, lightly beaten with fork 

·     2 tablespoons canola oil 

·     1/3 cup + 1 1/2 teaspoons pure maple syrup 

·     1/2 cup buttermilk 

Directions

Make caramelized bacon bits

1.    First preheat oven to 375° F. Muffins need a very hot oven to rise properly, so give the oven a good 20 minutes of pre-heating.

2.  Meanwhile, cut 6 slices of bacon into small pieces. (Tip: I use kitchen shears.)

3.  Sauté over medium-high heat until half-cooked—still soft and flexible with fat just beginning to change color. Drain fat.

4.  Add 2 tbs. light brown sugar. Stir and continue stirring over heat until bacon bits are cooked through but still flexible (do not cook until crisp and brittle).

5.  Transfer bacon bits to a plate; break up any clumps into a single layer. Set aside to cool.

One bowl mixing method

1.    Combine flour, brown sugar, baking powder, baking soda, and salt.

2.  Whisk until well blended. Make a well in the center.

3.  Add fork-beaten egg, measure in canola oil, buttermilk, and 1/3 cup of the maple syrup (you will use the final 1½ teaspoons from the ingredient list later).

4.  Whisk the batter until well blended, but do not over-mix or you’ll develop the gluten in the flour and your muffins will be tough instead of tender.

5.  The batter will be loose. Fold in the bacon bits, reserving enough to sprinkle over the muffin tops before baking in the next step.

Sprinkle and Drizzle 

1.    Coat 6 muffin cups and top of muffin pan with non-stick spray.  If using paper liners, coat the papers as well as the top of the pan.

2.  Divide batter among the 6 sprayed or lined muffin cups. Sprinkle the reserved caramelized bacon bits over the top of each cup’s batter and drizzle a small amount (¼ teaspoon, no more) of maple syrup on top of the bacon bits and batter.

Bake

1.    If baking standard muffins, check them in 15 minutes for doneness. If baking mini-muffins check them in 8 minutes. Muffins may need a few more minutes than stated, depending on your oven.

2.  They’re done when a toothpick inserted comes out with no wet batter clinging to it. 

NOTE: The maple syrup drizzle will cause the muffin tops to stick a bit to the pan. Simply use a butter knife to gently free it before removing muffins from cups. FYI - I use the toothpick method to remove baked muffins from their pans. Stick two toothpicks into the muffin from opposite ends and gently lift.

Peanut butter banana muffins

If you are ALWAYS on the go I have the perfect muffin with 

10.3 grams of protein.  

These are usually gone in a day! Grab one of these on the way out the door… to work, school, a practice… you get the picture.

Good for you… and just plain good!

Ingredients…

·     2 Tbsp. Peanut Butter

·     1 Medium Banana Mashed

·     1/4 Cup Oatmeal (Uncooked)

·     1 Whole Egg

·     1/2 Cup Egg Whites

·     1 Scoop Vanilla Protein

·     1 Tsp. Baking Powder

·     Dried Banana Chips (slightly crushed)

Make them…

• Preheat oven to 350 degrees.
• In a small bowl, mix by hand all ingredients except the banana chips.
• Place muffin liners in each holder of a 12 count muffin tray and then spray a light coat of a non-stick cooking spray.
• Fill each muffin tin around 2/3 full, until you are out of batter.
• Top each uncooked muffin with a few dried banana chips.
• Place tray in the center rack of the oven and cook for 12 min.
• The tops of the banana chips should be golden brown when they are about done.

These muffins have 3.8 grams of fat and 8 grams of carbohydrates.

Thanks to Angeles Burke’s for sharing her Peanut Butter and Banana Protein Muffins recipe with us!

Baked French toast Muffins

Who wouldn't want their own French toast muffin? Especially when there is cinnamon streusel topping on top! Oh yeah! You might even need two muffins because they are that good!

Ingredients

·     1 loaf French bread, cut/torn into 1/2 inch cubes (about 12 cups of bread)

·     2 1/2 cups milk

·     6 large eggs

·     1/2 cup granulated sugar

·     1 tablespoon vanilla extract

·     1 teaspoon ground cinnamon

    For the Cinnamon Streusel Topping

·     1/4 cup cold butter

·     1/4 cup light brown sugar

·     1/4 cup all-purpose Gold Medal flour

·     1/8 teaspoon ground cinnamon

·     Pinch of salt

·     Butter and Maple Syrup, for serving, optional

Directions

1.   In a medium bowl, whisk together the milk, eggs, sugar, vanilla, and cinnamon.

2.  Grease a 12 cup muffin tin. Add about 1 cup of bread cubes to each muffin cup. Carefully pour egg and milk mixture evenly over each muffin tin. You may need to press down on the bread cubes after you pour a little mixture and then pour more. Pour slowly or you will have a mess. Cover the muffins with plastic wrap and refrigerate for 2 hours or up to overnight.

3.   When ready to bake, preheat the oven to 350 degrees F. To make the cinnamon streusel, in a small bowl, combine butter, brown sugar, flour, cinnamon, and salt. Mix together with your hands, until you have a crumbly mixture. Remove the muffins from the refrigerator and sprinkle the muffins evenly with the streusel topping.

4.  Bake muffins for 25 minutes or until tops are golden brown. Let muffins cool for 5 minutes. Remove from pan and serve with butter and maple syrup, if desired.