For the easiest ever #quarantinebaking, this recipe is dedicated to those who have overripe bananas and no flour in their post-Covid pantry.
Just blend and bake!
These gluten-free muffins call for just FIVE ingredients. After 15 minutes in the oven, they’ve filled your kitchen with wonderful smells and created a protein-packed snack or muffinized meal. You can substitute different kinds of nut butters if you’re allergic to peanut butter and experiment with different toppings like coconut, chocolate chips, and dried fruit or raisins.
Blender Banana Muffins (makes 12)
2 cups peanut butter
4 large eggs
4 medium-size bananas, very ripe
1 tsp baking soda
2 tsp vanilla extract
1/4 cup honey (optional)
*optional toppings: dark chocolate chips, white chocolate chips, coconut, raisins, craisins
1. Preheat oven to 400F. Spray muffin pan with non-stick baking spray.
2. Place ingredients in blender and blend until fully incorporated.
3. Pour batter into muffin tin.
4. Add toppings* to each muffin cup. Use the back of a spoon to push toppings into batter slightly.
5. Bake for 15 minutes, until a knife inserted comes out clean. Leave in pan for 5 minutes to cool before transferring to wire cooling wrack or serving platter.
One of the best smells of my childhood was the scent of my strawberry shortcake doll. These muffins come close.
Full of fresh strawberries and topped with a sugar crust, they have all of the flavor and richness of the classic strawberry shortcake.
Nostalgic and delicious, here’s an excuse to have cake for breakfast, guilt-free.
Add a pat of butter…yum.
Strawberry Shortcake Muffins (makes 12)
2 cups all-purpose flour
2 tsp baking powder
3/4 cup granulated white sugar
1/2 cup unsalted butter cold and cut into cubes
1 cup heavy cream or half-and-half cream
1 tsp vanilla
1 1/2 cups diced fresh strawberries (large or small, to your liking)
Confectioners sugar, for dusting
1. Preheat oven to 350 degrees. Spray muffin tin with nonstick spray.
2. In a large bowl, whisk together the flour, baking powder and sugar. Cut in the cold butter with two knives until it is in small pea-size pieces.
3. In a small bowl, mix together the egg, vanilla and cream.
4. Add egg mixture to the flour mixture. Stir with a spoon just until blended.
5. Gently mix in the diced strawberries.
6. Spoon batter into 12 muffin cups.
7. Bake for 25 minutes or until a knife inserted in the center will have moist or no crumbs.
8. Cool completely in the pan before removing, as muffins are very soft while warm.
9. Once muffins are cooled, sprinkle tops with confectioners sugar.
Still warm and straight out of the oven, my 7 year-old grabbed one of these and said:
“Mom, this is like lunch and dinner in a muffin.” Bingo.
“It’s like a grilled cheese with spinach.” Right again.
“Mom, I’m amazed.”
These muffins, a complete balanced meal, not only satisfy salty cravings, but add fiber and smell divine. Everything works together: the carmelized onion, buttery spinach and pockets of creamy salted feta and cheddar.
These muffins will have you at first bite. Their crisp outside and soft inside make it impossible to stop.
Whole Wheat Spinach n’ Feta Muffins (makes 21)
1 1/2 cups onion, chopped (1 large onion)
1 Tbsp butter
2 cups spinach, chopped
1 1/2 cup whole wheat flour
2 tsp baking soda
2 cups cheddar cheese, shredded
1 cup feta cheese, crumbled
1 1/2 cups milk
2 tsp cayenne pepper (optional)
1. Preheat oven to 325 F. Spray muffin pans with non-stick cooking spray.
2. In a skillet, cook onion and butter over medium heat until onions are tender.
3. Add spinach and cook until just wilted.
4. In a large mixing bowl, combine flour and baking soda.
5. Add onion and spinach mixture, cheddar, feta, eggs, milk, and cayenne pepper (optional). Combine and mix thoroughly.
6. Distribute batter evenly into muffin cups.
7. Bake for 35 minutes. Serve warm.