Posts Tagged ‘muffins’

I’ve stayed away from banana bread for a while, because, let’s face it, banana bread is over done.  It’s like when the radio plays that one song on the radio over and over again.  You really like it, but now you want to BORE RIGHT THROUGH YOUR BRAIN WITH LEMON JUICE because you can’t stand hearing it one more time.  That’s what banana bread is like.  I love it.  And then it got overplayed.

It’s been a while and I had bananas on my counter just begging for me to end their slow death.  So I did.  Delicously.  These turned out more like muffins and less like the moist banana bread I expected.  This is probably because they’re muffins, not bread, so the moisture baked out a bit.  It was also a lot easier because instead of the typical 65 minute bake time, I only have to wait 12 minutes before diving in face-first.  Also, spices.  I can’t believe I never added spices to this before.  SO MUCH YUM.

Chocolate Chip Banana Bread Muffins | doomthings


  • 3/4 cups light brown sugar
  • 1 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 ripe banana, mashed
  • 2 eggs
  • 1 1/2 cup flour
  • 1 tsp baking soda
  • 1/2 cup milk
  • handfuls of chocolate chips


  1. Cream the sugar, salt, and butter in a large bowl.
  2. Beat in banana and eggs until smooth.
  3. Sift together flour and soda in a medium bowl.
  4. Alternately add dry mix and milk to sugar mixture until well combined.
  5. Add chocolate chips as desired.
  6. Pour mixture into muffin pan with muffin liners.*
  7. Bake at 350 degrees F for 12 minutes or until a toothpick comes out of the middle clean.

*This recipe is originally for one banana bread loaf, so it makes more than 12 muffins.  Fortunately I had a mini muffin tin to take care of the overflow (because I wasn’t patient enough to do a second batch of regular-sized muffins).  Want to make this a loaf?  Just pour the mixture into a greased/floured loaf pan and bake at 350 degrees F for 65 minutes or until a toothpick comes out of the middle clean.

Yes, this is an actual thing.  I’m down.  It means I can focus some of my food energies for good and less for evil.  Bake one thing a month to share recipes and compete for prizes?  I can handle that. 

The First Rule of Back Club | doomthings

Apple Bran Muffins

Posted: 19th March 2013 by doomthings in Breakfast, The Foodening
Tags: , , ,

Whenever we buy apples, I always want to make something fancy with them.  I usually end up just taking them for lunch, but I’ll keep my grand aspirations, thank you!  So after being sad that we didn’t get apples from our local grocery store (they usually have crappy produce), I moped around my refridgerator until the applesauce caught my eye.  The following recipe calls for applesauce and apples, but only having applesauce, I decided to experiment.

Yield: 12 muffins.

Ingredients (adapted from Cooking Light):

  • 1/2 cup packed dark brown sugar
  • 1/4 cup butter, softened
  • 1 large egg
  • 1 large egg white
  • 3/4 cup fat-free milk
  • 1/3 cup applesauce (no sugar added)
  • 1 tablespoon molasses
  • 1/2 teaspoon vanilla extract
  • 1 cup bread flour
  • 1 1/2 cups bran buds cereal
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon


  1. Preheat oven to 400°.
  2. Place 12 paper muffin cup liners in muffin cups; set aside.
  3. Combine brown sugar and butter in a medium bowl; beat with a mixer at medium-high speed until light and fluffy (about 5 minutes).
  4. Add egg; beat 1 minute or until well blended. Beat in egg white until well blended.
  5. Add milk, applesauce, molasses, and vanilla extract; beat on low speed until well blended.
  6. Combine flour, bran, baking powder, salt, and cinnamon in a large bowl.
  7. Add milk mixture to flour mixture, stirring just until moist.
  8. Spoon batter evenly into prepared muffin cups.
  9. Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center.

I ended up substituting some of the ingredients from the original recipe, only because I didn’t have them in the house.  For the applesauce, I didn’t have unsweetened, as per the original recipe, so it was probably a bit sweeter than normal.  I also added a slop of applesauce to account for the apples I didn’t have.  The original recipe did not call for bread flour, but I like the texture it gives to all baked things and I like to make a lot of bread.  Needless to say, I don’t keep regular flour around so all my baked treats are made with bread flour.

I ended up liking these more than my husband did.  Before the days of Pinterest, I would make plain bran muffins (as per the bran cereal box) and he thought the apple bran variety was not as flavorful.  I would agree, the flavor was not as strong, but the apple and spices taste really came through and reminded me of apple and cinnamon oatmeal.  Maybe I’ll make these with oats next time.  Delicious!

Also, it was St. Patrick’s day. + 10 creativity.