Double Chocolate Banana Muffins

IMG_1974

It always seems like summer is completely filled to the brim with fun events and outings. Whether it’s a quick vacation or local festival, I have something planned nearly every weekend through the end of August. But as much fun as beer festivals, vacations Up North and constant dinners with friends are, the summer habit of eating out more often has left me feeling a little less than healthy. So to make up for our weekend fun, I’ve been trying to eat as healthfully as possible during the week days. I find it gives me a lot more energy, and stops the awful stomach-aches I often get from too many meals away from home. But even in a healthy diet, I think it’s important to leave room for dessert. And it just so happens that I found a recipe that is both nutritious and decadent at the same time. These chocolate banana muffins taste more like fudge brownies than your run of the mill banana bread, yet they are healthy enough to eat for breakfast. They contain no butter, oil, eggs or added sugar, and with the use of gluten free oats, can be made completely gluten free. But again…they taste like fudge brownies. In my book, you can’t get much better than that.

Ingredients: Makes 12 muffins, recipe from Ambitious Kitchen

  • 1 cup gluten free oats
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3 medium to large ripe bananas
  • 1 teaspoon pure vanilla extract
  • 1/4 cup honey
  • 1/3 cup semi sweet chocolate chips

Preparation:

  1. Place oats in a food processor and pulse until oats are ground up and resemble flour, set aside
  2. Place oat “flour”, cocoa powder, baking powder and baking soda in a medium bowl
  3. In a large bowl, combine mashed bananas, vanilla extract and honey. Use an electric mixer to blend wet ingredients until just combined
  4. Add dry ingredients to wet ingredients and stir until just combined. Stir in chocolate chips
  5. Place paper muffin liners in a muffin pan and lightly spray with cooking spray. Pour batter into 12 prepared muffin cups and bake at 350 for 10 minutes

IMG_1973

Advertisements

Banana Split Cupcakes


IMG_1075

A few weeks ago, my best friend LT asked me to make her a few dozen cupcakes to bring to work. And rather than whip up a batch of standard chocolate or vanilla, I wracked my brain for a new flavor combination to try out. I skimmed through a few of my favorite cookbooks and stumbled upon this recipe for Banana Split Cupcakes. And just like that, I was hit with a flash of childhood memories spent at my Grandparents house. Because anytime I think about banana splits, I am instantly transported back to one of our many sleepovers at their little house on Littlestone. My brother, cousins and I looked forward to sleepovers on Littlestone more than anything else. Sleepovers meant later bedtimes, an endless array of board games and, because it was Grandma’s house, a night full of sweets.  And no sleepover was complete without homemade banana splits. I can still remember the pretty pink glass dishes that were perfectly shaped for those special ice cream sundaes. Grandpa would slice a banana right down the middle and place it in the dish. He would then plop three whole scoops of Neopolitan Ice Cream over the banana and cover it with chocolate syrup and sprinkles. How we ever fell asleep after all that sugar, I will never know. My cousins and I bragged about the banana splits to our friends so much that LT asked if she could come for a sleepover too. We were actually in high school by that time, but my grandparents didn’t mind. And Grandpa happily made LT the famous banana split she had always heard about. So it seemed fitting that I made LT a batch of cupcakes inspired by the dessert she so wanted to enjoy all those years. These cupcakes have a light banana flavor that pair wonderfully with the rich chocolate of Sander’s hot fudge. The perfect “throwback” dessert.

Ingredients: From the Cupcake Diaries, Makes 48 mini cupcakes

  • 1 1/4 cup flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 8 tablespoons butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup mashed bananas (2-3 mashed bananas)
  • 1 tablespoon honey
  • 1/3 cup water

Frosting:

  • 4 tablespoon butter, softened
  • 6 oz cream cheese, softened
  • 4 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • Sander’s Chocolate Fudge Topping

Preparation:

  1. For the cupcakes: Combine dry ingredients in a large bowl (flour through nutmeg)
  2. In a separate bowl, beat softened butter and sugar together until light and fluffy
  3. Add eggs to butter mixture, one at a time
  4. Add the bananas and honey to the butter mixture and mix until just combined
  5. Alternate adding flour mixture and water to the butter mixture, beating after each addition
  6. Scoop batter into cupcake pans lined with cupcake liners
  7. Bake at 350 for 15-17 minutes
  8. For the frosting: Combine butter and cream cheese in a large bowl and beat until light and fluffy
  9. Add powdered sugar, one cup at a time, to the butter mixture, beating well after each addition
  10. Beat in vanilla extract
  11. To assemble the cupcakes: Use a piping bag to pipe frosting onto cooled cupcakes. Drizzle with Sanders Hot Fudge, or chocolate syrup of your choice. Finish with sprinkles

IMG_1074