Peanut Butter Nutella Swirl Banana Muffins

Do not despair, these muffins are another way to use up bananas that have gone to the dark side. Besides making these muffins soft and squishy, bananas bump up the nutritional factor of Peanut Butter Nutella Swirl Banana Muffins. Peanut butter makes them more protein-dense, and Nutella adds that one-of-a-kind flavor. These beauties exit the oven perfectly domed, swirled, and once topped with Nutella drizzle, the muffins will disappear in minutes.


Peanut Butter Nutella Swirl Banana Muffins (makes 12)

4 overripe bananas, mashed
1/2 cup creamy peanut butter
3/4 sugar
1 egg
1 tsp vanilla
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp cinnamon
1/8 tsp salt
1/4 cup Nutella

*Optional: 1/4 cup Nutella to drizzle on top

1. Preheat oven to 350F. Spray muffin pan with non-stick baking spray.
2. With an electric mixer, beat together the bananas and peanut butter.
3. Mix in sugar, egg, and vanilla.
4. In a separate bowl, mix together the flour, baking soda, cinnamon and salt.
5. Mix dry ingredients into wet ingredients until a batter forms.
6. Scoop out 1 cup of the batter and set aside.
7. To the big bowl of batter, mix in the Nutella until the batter is uniformly brown (be sure to scrape the sides of the bowl to incorporate all ingredients thoroughly).
8. Distribute brown batter into muffin cups evenly.
9. Add a dollop of the light brown batter set aside to each muffin cup, and swirl with a toothpick.
10. Bake for 20 minutes.
11. *Microwave Nutella for about 15 seconds and drizzle over muffins.

 

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.

Spinach Ricotta Frittata Muffins

Just the act of baking Frittata Muffins makes you feel like you are hosting a lavish brunch, even if you aren’t (for now)…

This recipe involves minimal steps. Each Spinach Ricotta Frittata Muffin makes a no-mess meal that fits perfectly into school lunch boxes (note for future). Dense with protein from the ricotta/spinach duet, these muffins are dainty but strong and full of flavor. Although they do not contain butter, their golden edges are crisp and fried-like. They are delicious, right out of the oven, at room temperature, and even cold.

I recently learned the right way to crack an egg, thanks to Key Lime Lexi. Her technique was so much fun to practice for this batch. Lexi’s new cooking series highlights engaging projects, fun for families to do together at home. Her site provides a wealth of information, from delicious recipes to know-how tips in the kitchen.

These muffins bring memories of Sunday brunch and work well for breakfast, lunch, snacks, and dinner.



Spinach Ricotta Frittata Muffins (makes 12)

4 large eggs
1 cup ricotta cheese (low far or full fat)
1 cup mozzarella cheese, shredded
½ cup Parmesan cheese, grated
1 cup (or one 10oz box) frozen chopped spinach
1/4 tsp salt
onion powder (to taste)
garlic powder (to taste)

1. Heat oven to 350 degrees. Grease muffin pan with cooking spray or line with paper liners.
2. Thaw spinach in microwave and squeeze out extra juice.
3. In a large mixing bowl, whisk eggs and stir in ricotta, mozzarella, and Parmesan cheeses.
4. Stir in spinach, salt, onion powder, and garlic powder.
5. Use an ice cream scoop to spoon mixture into muffin cups.
6. Bake for 20 to 25 minutes or until muffins are set and golden on top.

 

 

Mac and Cheese Muffins

God knows, we all need comfort food, let alone more dinners that aren’t “same old.” We may not have answers about the current crisis, but Mac and Cheese can provide a needle of normalcy in the haystack of chaos.

While we are isolated with more (super-imposed) together time than ever before, these muffins offer home-cooking that our families long for, while at home 24-7.

Mac and Cheese Muffins have been a highlight at my family’s Thanksgiving dinners, and lately, we have a lot to be thankful and hopeful for, especially our health.

The muffins’ layered textures melt in the mouth —the crunchy top is crisp and buttery. These muffins freeze well, re-heat easily and make tasty lunchtime treats.

Macaroni and Cheese Muffins (makes 18)

2 cups elbow macaroni, uncooked
1 Tbsp butter
1 egg, beaten
1/2 cup Cheddar Cheese, shredded
1 cup milk (whole or skim)
1/2 cup Parmesan cheese
1 cup Mozzarella cheese, shredded
1/2 cup cottage cheese
1 tsp garlic powder
1 tsp onion powder
1 tsp salt (to taste)
1 tsp pepper (to taste)

Crunchy Topping

1/2 cup seasoned dry bread crumbs
2 tsp olive oil
1/2 tsp salt
1/2 cup Cheddar cheese, shredded

1. In a bowl, stir together the bread crumbs, olive oil, and salt.
2. Add cheese.

Muffins

1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners or grease tin with nonstick cooking spray.
2. Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for about 8 minutes (until slightly firm).
3. Remove pot from heat, drain macaroni, and return macaroni to pot. Stir in butter and beaten egg until pasta is evenly coated.
4. Add to the pasta the Cheddar cheese, milk, Parmesan, mozzarella, and cottage cheese. Add garlic powder, onion powder, salt, and pepper. Stir.
5. Distribute mixture into each cup of prepared muffin tin.
6. Sprinkle the Crunchy Topping mixture over the tops.
7. Bake for 30 minutes or until tops are nicely browned.
8. Allow to cool for a few minutes before removing muffins from the tin (this allows the cheese to set and muffins to take shape).

Pasta Muffins

There’s something satisfying about squirreling away peanut butter and canned soups in a pantry. Since the COVID-19 pandemic has turned my house into a suburban bunker, my entire mentality toward wasting food has changed. However, ingredient recycling is not a new phenomenon. We’re familiar with French Toast as a method of resurrecting stale bread, Fried Rice a way to convert leftovers into meals, and Smoothies, a chic solution for overripe bananas.

Making Pasta Muffins is a great way to recycle leftover pasta! I stumbled on this recipe when I found myself this week with limited time and day-old pasta no one was excited about. This recipe is so easy – there’s no way to mess it up. Once cooled, place the muffins in plastic bags and freeze a stash for later. They can be warmed up in seconds.

Pasta Muffins (makes 12)

4 cups cooked pasta, tossed in cream, butter, or marinara sauce (if spaghetti, cut into about 2 inch strands)
4 eggs, beaten
1/2 cup cheese, shredded
1/2 cup seasoned bread crumbs (I like Italian seasoning)
1/4 – 1/2 cup cooked meat, finely diced (optional)

1. Preheat oven to 425 degrees. Grease muffin cups with cooking spray or line with paper liners.
2. In a large bowl, mix eggs, cheese, bread crumbs, and meat (optional).
3. Add mixture to pasta and toss.
4. Scoop pasta into muffin cups.
5. Bake for 8-10 minutes.
6. Allow to cool.
7. Remove from tins, serve, and enjoy!

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.

 

Strawberry Shortcake Muffins


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 egg
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.

Brownie Muffins

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So chocolatey your head might explode, these fudgy brownie muffins are like individual pieces of heaven. Chewy, squishy, and decadent, they aren’t as dense as brownies, but they are so rich and creamy that they practically melt in your mouth. And, the glossy, wafer-thin top crust is just as delicious as the fudgy layer underneath.

However horrible or amazing your day, these brownie muffins will make it better.

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Brownie Muffins (makes 12)

½ cup semi-sweet chocolate chips
1/2 cup unsalted butter
1-1/4 cups sugar
1 tsp vanilla extract
3 large eggs
3/4 cup all-purpose flour
1/4 tsp salt

1. Preheat oven to 325 F. Spray muffin pan with nonstick spray.
2. In a large mixing bowl, melt the chocolate and butter together in the microwave in 30 second increments, stirring after each until completely smooth and combined. Allow to cool for a few minutes.
3. To the chocolate/butter mixture, stir in sugar, then vanilla.
4. Add eggs, one at a time, mixing well after each egg.
5. Mix in the flour and salt.
6. Use an ice cream scoop to divide batter evenly into 12 muffin cups. Bake for 20-23 minutes until a knife inserted in the center will have moist crumbs. (Be careful not to over-bake.)
7. Allow muffins to cool for 10 minutes before transferring to a wire cooling rack. Or, cool in refrigerator for 30 minutes before transferring to a serving platter.

*These muffins are best served cold.

Chocolate Zucchini Muffins

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Here’s an ingenious way to sneak green into your child’s diet. With this muffin, you can give your child cocoa with a clear conscience.

The combination of grated zucchini and chocolate is a God-send because the zucchini, which adds moisture, is a vegetable that passes virtually undetected. Whether you refer to this muffin as “chocolate” or “chocolate zucchini,” the flavor speaks for itself.

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Chocolate Zucchini Muffins (makes 30)

3 eggs
1 3/4 cups white sugar
1/2 cup canola oil
1/2 cup applesauce
1/3 cup unsweetened dark cocoa powder (for nice, dark finished color)
1 1/2 tsp vanilla extract
2 1/2 cups zucchini, grated
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 heaping tsp cinnamon
3/4 cup mini chocolate chips
brown sugar (for sprinkling on top)


1. Preheat oven to 350 degrees. Grease muffin pans with cooking spray or line with paper liners.
2. In a large mixing bowl, beat the eggs. Beat in the sugar and oil. Add the applesauce, cocoa, vanilla, zucchini and stir well.
3. In a separate bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.
4. Add wet ingredients to dry ingredients, mixing until dry ingredients are just moist. Fold in 2/4 of the chocolate chips.
5. Spoon batter into greased muffin pan, filling each muffin cup about 2/3 full.
6. Top with 1/4 mini chocolate chips and some brown sugar.
7. Bake for 20-25 minutes.
8. Remove from pan and let cool on a wire rack.

 

Lemony Blueberry Cream Cheese Muffins

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This recipe takes the well-known concept of the blueberry muffin to a whole new level. These muffins are extra special because they have a surprise inside: delicious, lemony cream cheese! They are great on their own, but the lemon cream cheese filling with the plump, juicy blueberries makes these muffins marvelous.

My son didn’t notice the cream cheese filling until the second bite when his “mmmm” escalated to “MMMM!” He loved the surprise filling.

A fresh blueberry muffin with lemony cheesecake flavors in the mix is the perfect way to start any morning. Surprise your loved ones with these muffins-they will love them (and you for baking them)!

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Lemony Blueberry Cream Cheese Muffins (makes 9)

1 1/2 cups all-purpose flour
1/2 tsp salt
2 tsp baking powder
1/4 tsp cinnamon
1/2 cup sugar
zest of 1 large lemon
1/4 cup canola oil
1 egg, large
1/3 cup whole or skim milk
1 tsp vanilla extract
1 cup blueberries (fresh or frozen)

Cream Cheese Filling:

3 Tbsp cream cheese
1 tsp lemon zest
1 Tbsp sugar
turbinado sugar (for sprinkling on muffins before baking)

1. Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners.
2. In a medium bowl, whisk together the flour, salt, baking powder, and cinnamon.
3. In a small bowl, add the sugar and lemon zest. Rub sugar and zest together, until fragrant. Add to the flour mixture and whisk again.
4. In a separate medium bowl, mix canola oil, egg, milk, and vanilla.
5. Incorporate the wet ingredients into flour mixture. Add slowly and do not over mix. (The batter will be lumpy and thick.) Gently fold in the blueberries.
6. In a small bowl, mix together the cream cheese, lemon zest, and sugar until smooth.
7. Fill each muffin cup half way with batter. Next, add about 1 teaspoon of cream cheese filling to each muffin cup. Cover each cup with remaining batter so you can’t see the cream cheese filling. Sprinkle each muffin with turbinado sugar.
8. Bake muffins for 17-20 minutes, or until muffins are golden brown and a toothpick comes out clean.
9. Let muffins cool on a cooking rack.

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