Banana Blueberry Muffins

Quick to throw together and bake, these Banana Blueberry Muffins are light, moist and ready to bring sunshine to any kind of quarantined-day-of-the-week. Their golden-brown tops crisp beautifully and are sure to wow your house guests/Zoom-onlookers.

Like most banana bread recipes, the use of overripe bananas is key. To that end, I usually buy too many bananas and let a few sit on the counter for a week or so. As bananas ripen, they become easier to mash and their sweetness intensifies. If you don’t have a week to spare, roasting them in the oven will create the same “overripe” results.

These muffins can be made in a pinch using just two mixing bowls, which is perfect for last-minute-baking when you don’t feel like hauling out the mixer.

Banana Blueberry Muffins (makes 12)

3 large ripe bananas
3/4 cup sugar
1 egg, beaten
1/3 cup unsalted butter, melted
1 cup blueberries
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt

1. Preheat oven to 375 degrees F and spray muffin tin with non-stick baking spray.
2. In a large mixing bowl, mash bananas.
3. Add sugar and egg.
4. Add butter and blueberries.
5. In a separate mixing bowl, combine dry ingredients (flour, baking soda, baking powder, and salt).
6. Add dry ingredients to wet ingredients and stir until just combined.
7. Use an ice cream scoop to distribute batter evenly into muffin cups.
8. Bake for 12 minutes or until muffin tops turn golden-brown and a knife inserted comes out clean.

Blender Banana Muffins

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.

 

Flourless Double Chocolate Peanut Butter Muffins

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For my readers who have requested gluten-free recipes, I consider it my duty to muffinize™ the crumbly, dry baked goods they are generally stuck with.

Moist, rich, and decadent, these muffins satisfy the chocolate-peanut butter craving. The recipe is dairy-free, oil-free, and contains no refined sugar. So how could the muffins be good? Believe.

With the help of a blender, the batter is transformed in minutes. No gluten means no risk of over-mixing the batter, which could create tough muffins.

Thanks to the banana and honey, the taste is sweet but not too sweet, the texture fudgy but still cakey and springy like muffins. The peanut butter is there, but does not overwhelm. The chocolate flavor is enhanced by the ever-presence of mini chips.

These muffins are a wonderful way to justify having chocolate for breakfast.

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Flourless Double Chocolate Peanut Butter Muffins (makes 6)

1 medium/large ripe banana, peeled
1 large egg
heaping ½ cup creamy peanut butter
1/3 cup unsweetened natural cocoa powder
3 tablespoons honey (agave, brown rice syrup, or maple syrup may be substituted)
1 tablespoon vanilla extract
1/4 teaspoon baking soda
pinch salt, optional and to taste
heaping 1/2 cup mini semi-sweet chocolate chips
1 Tbsp mini semi-sweet chocolate chips (for sprinkling)

1. Preheat oven to 400 F. Spray muffin pan with cooking spray.
2. To the canister of a blender, add banana, egg, peanut butter, cocoa powder, honey, vanilla extract, baking soda, and salt. Blend on high speed until smooth and creamy, about 1 minute.
3. Transfer batter to a mixing bowl. Fold in heaping 1/2 cup chocolate chips and stir.
4. Use an ice cream scoop to distribute batter into muffin cups to ¾ full.
5. Sprinkle each muffin with a generous pinch of chocolate chips.
6. Bake for 13 to 18 minutes*, or until the tops are set, domed, springy to the touch, and a toothpick inserted into the center comes out clean, or with a few moist crumbs, but no batter.
7. Allow muffins to cool in pan for 10 minutes until they’ve set.**

*Watch muffins closely and bake until done.
**These muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 4 months.

 

 

Bowl of Oatmeal Muffins

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Who has time to cook the old-fashioned way? A pot of oatmeal is just as comforting in the form of a moist oaty muffin.

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This gluten-free recipe requires a single bowl. Whisk and add the most common ingredients, just staples you may have in your pantry. Include whatever toppings you want to use up: dried fruits, nuts, blueberries, chocolate chips. Walnut, raspberry, and chocolate is an amazing flavor combination.

With these muffins you can have chocolate in the morning and still be hearty and healthy. Muffinize™ this old-fashioned breakfast and stock your freezer.

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Bowl of Oatmeal Muffins (makes 18)

2 eggs
½ cup butter, melted and cooled
1 cup packed brown sugar
½ cup applesauce
1½ cups milk (skim or whichever percentage of fat you prefer)
2 tsp vanilla extract
½ tsp salt
1 Tbsp ground cinnamon
3 cups old-fashioned rolled oats
2 tsp baking powder
Optional: your favorite toppings (dried fruit, nuts, chocolate chips, etc.)

1. Preheat the oven to 350 degrees. Line a muffin tin with paper or paper/foil muffin liners.*
2. In a large bowl, whisk the eggs, butter, and brown sugar until sugar is dissolved. Add the applesauce, milk, vanilla, salt, and cinnamon. Whisk until well combined. Stir in the oats and baking powder.
3. Fill the muffin tin with ¼ cup of the oat mixture in each muffin cup. Add your favorite toppings. With a spoon, push the toppings down into the oat mixture.
4. Bake for 20-25 minutes. Let them cool completely in muffin pan before serving. Store in an airtight container or freeze in a zip top storage bag.

*Do not skip the muffin liners in this recipe.

Red Velvet Cream Cheese Muffins

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A red carpet delicacy, these cream cheese muffins are a muffinized™ Red Velvet cake, perfect for watching the Academy Awards (tonight). The color is rich and red, thanks to the beet powder, which is undetectable by taste.

The cream cheese swirled into the batter adds a subtle tang and provides extra moisture. The crumb topping is sweet, sandy, and slightly crunchy – it’s difficult not to pick off each crumb one by one!

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Red Velvet Cream Cheese Muffins (makes 12)

Crumb Topping*
1/2 cup sugar
1/4 cup all-purpose flour
5 Tbsp unsalted butter, diced into cubes
*recipe yields extra crumb topping

Cream Cheese Mixture
4 ounces brick-style cream cheese, softened
1/4 cup sugar
1/2 tsp vanilla extract

Muffins
1 1/4 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt, or to taste
1 large egg
1/2 cup canola or vegetable oil
1/3 cup buttermilk
2 Tbsp natural unsweetened cocoa powder
4 tsp beet powder (or 2 tsp red liquid natural food coloring)

1. Preheat oven to 375 F. Spray muffin pan with cooking spray.
2. Crumb Topping– In a medium mixing bowl, add the sugar and flour. Use two forks or a pastry cutter to cut in the butter until you have coarse crumbs; set aside.
3. Cream Cheese Mixture– In a separate medium mixing bowl, combine the cream cheese, sugar, vanilla, and beat with a handheld electric mixer until smooth, or whisk by hand until smooth; set aside.
4. Muffins– In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt; set aside.
5. In a separate medium mixing bowl, whisk together the egg, oil, buttermilk, cocoa powder, and beet powder.
6. Add the wet ingredients to the dry and stir just until moistened. (Do not overmix. Batter is thick and lumpy.)
7. Fold the cream cheese mixture into the muffin batter, being careful not to overmix. Some streaks of cream cheese should remain.
8. With an ice cream scoop, spoon batter into muffin pan, filling each cavity to two-thirds full. (Do not overfill. If cavities are too full, the crumb topping will spill onto muffin pan).
9. Evenly sprinkle each muffin with the crumb topping.
10. Bake for about 17 to 19 minutes, or until a knife inserted in the center of a muffin comes out clean. Allow muffins to cool in pan for 5 minutes before transferring to a wire cooling rack to cool completely.

*Notes:
Muffins will keep airtight at room temperature for up to 3 days, or in the freezer for up to 4 months.

 

 

Flourless Peanut Butter Chocolate Chip Muffins

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OK gluten-free lovers, here’s to satisfying your sweet tooth!

These are the fluffiest, most moist baked products on the global gluten-free menu. The texture is reminiscent of peanut butter fudge. They are more cakey than the usual muffin. The peanut butter does not overwhelm, and the banana flavor is barely detected, albeit the riper the banana the sweeter the muffin. The melty chocolate chips complement the peanut butter in every bite.

Let’s talk all the things these muffins are not. They are gluten-free, grain-free, soy-free, dairy-free, oil-free, and refined sugar-free. So how could they be good?

Trust, but verify.

With the help of a blender, the batter is transformed in minutes into the best excuse for eating chocolate for breakfast.

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Flourless Peanut Butter Chocolate Chip Muffins (makes 12)

2 medium ripe bananas, peeled
2 large eggs
1 heaping cup creamy peanut butter
6 Tbsp honey (or agave or maple syrup)
2 Tbsp vanilla extract
1/2 tsp baking soda
pinch salt, optional and to taste
1 heaping cup mini semi-sweet chocolate chips
1 Tbsp mini semi-sweet chocolate chips (for sprinkling)

1. Preheat oven to 400 F. Grease muffin pan with cooking spray.
2. To the canister of a blender, add bananas, eggs, peanut butter, honey, vanilla extract, baking soda, and salt. Blend on high speed until smooth and creamy, about 1 minute.
3. Transfer batter to a mixing bowl. Fold in heaping cup of chocolate chips and stir.
4. Use an ice cream scoop to distribute batter into muffin cups to ¾ full.
5. Sprinkle each muffin cup with mini chocolate chips.
6. Bake for 13 to 18 minutes*, or until the tops are set, domed, springy to the touch, and a toothpick inserted into the center comes out clean, or with a few moist crumbs, but no batter.
7. Allow muffins to cool in pan for 10 minutes until they’ve set.**

*Watch muffins closely and bake until done.
**These muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 4 months.

 

 

 

 

Cheesecake Muffins

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Luscious and dainty, these cheesecake muffins are dusted with powdered sugar, inspired by the delicate dance of the Sugar Plum Fairy.

Their sweet taste is tinged with a cheese-cake-y tang that is out-of-this-world. The vanilla extract and wafer cookie crust send a hint of caramel right to the heart of the cakes. And the bottoms are not soggy!

Rich and creamy, this great dinner party dessert is perfect for any season. The sprinkled powdered sugar on top suggests an edible winter wonderland. The velvety-smooth cream cheese makes a platter ideal for spring and summer and any holiday that highlights dairy foods.

These beautiful cakes are light but dense with flavor. They are sized just right for the calorie conscious and baked in small cups for little hands.

The best part of this recipe is that it’s so easy and effortless while still creating the illusion that a pastry chef has spent hours in the kitchen.

For a taste of New York, make cheesecake muffins ahead of time and serve, any time of the day.

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Cheesecake Muffins (makes 12)

24 vanilla wafer cookies (I recommend Nilla Wafers)
One 8 oz packages cream cheese (softened)
1/2 cup sugar
1 Tbsp flour
1/8 tsp baking powder
1/2 Tbsp fresh lemon juice
1 egg
3/4 tsp vanilla extract
12 foil cupcake liners
1 Tbsp powdered sugar

1. Preheat oven to 375 F. Spray muffin pan with cooking spray or line it with paper liners and spray liners.
2. In a large bowl beat cream cheese and sugar. Add in flour and baking powder and beat until combined. Then mix in eggs, one at a time, lemon juice, and vanilla.
3. Fill a muffin pan with cupcake liners and place two vanilla wafer cookies at the bottom of each one. Divide batter between 12 liners, filling each cup up to about 1/4 inch from the top.
4. Bake for 22-25 minutes or until a toothpick comes out clean.
5. Remove muffins from oven and place them on a cooling rack to cool completely.
6. Chill in refrigerator for two to four hours.
7. Top with powdered sugar and serve.