Blueberry Banana Muffins


I love being able to just whip up a batch of muffins for my family 🙂 I had blueberries and 2 very ripe bananas so voila! Perfect snack for after school, work or for breakfast. Super easy, not many ingredients, here we go…

What you will need:

Muffin tin greased or lined with paper cups

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2-3 ripe bananas
1/2 cup sugar
1 large egg
1/3 cup butter at room temp
1 cup fresh blueberries

Preheat oven to 350 degrees. In a bowl, whisk together flour, salt, baking soda and powder. Set aside. In a large bowl, mash bananas with a fork. Beat in sugar, egg and butter until combined. Slowly add in flour mixture. Fold in blueberries.

Fill muffin pan 2/3 way full and bake 17-19 minutes. Allow to cool a bit before removing to a wire rack.

Store covered at room temp. Enjoy!

Chewy Oatmeal Banana Cookies

My sister just had a baby!! Ah! I now have 3 nephews, that makes a total of 4 boys in our family. Holy cow. I made these cookies to bring to her as she is laid up in a hospital room. Ugh, definitely not fun. But these will give her energy and is the perfect pick me up snack. I wish I had chocolate chips because those would have been a tasty addition, but I didn’t so here we are! Delicious oatmeal banana cookies! Let’s get to baking…

What you will need:

Cookie sheet lined with parchment paper

1 1/2 cups all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon cloves
2 teaspoons corn starch
1 teaspoon baking soda
3 cups Old Fashioned Oats
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
2 bananas, mashed
1 teaspoon vanilla
1 large egg

Preheat oven to 350 degrees. In a bowl, whisk together the flour, cinnamon, cloves, corn starch, baking soda and oats. Set aside. In another large bowl, beat together the butter, both sugars, mashed bananas, vanilla and egg until combined. Slowly add in oatmeal/flour mixture and mix until combined. If needed, place in the fridge for 30 minutes to firm up the dough.

Drop cookie dough by spoonfuls onto prepared cookie sheet and bake for about 10 minutes. Allow to cool for a minute before transferring to a wire rack to cool completely. Enjoy!

Store covered at room temp.

Banana Bread Muffins with Crumb Topping

I love me some crumb topping and I always have bananas in my freezer so… the perfect recipe is here! These are SO good! The perfect breakfast or snack packed with flavor, carbs and sugar! 

I needed a recipe not only to use up the bananas in my freezer, but one that I could use a jumbo size egg. Why they even sell those at the store RIGHT NEXT to the large ones is beyond me. But yes, I accidentally bought jumbo eggs. They are perfect for scrambling eggs for breakfast. Baking with them is another story. 2 jumbo eggs is more like 3 large ones. I used 1 jumbo in this recipe and it was perfect! Now that doesn’t mean you have to run to the store and get jumbo eggs. You might just need to use the whites of an additional egg for this recipe.

Ok… enough about jumbo eggs, let’s get to baking!

What you will need:

Cupcake tin lined with liners

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/3 cup melted butter
3/4 cup granulated sugar
1 Egg
3 bananas, mashed

For the Crumb Topping:

2 tablespoons flour
1/8 teaspoon cinnamon
1/3 cup brown sugar
1 tablespoon butter

Preheat oven to 350 degrees Fahrenheit. In a bowl, whisk together flour, salt, baking soda and baking powder. Set aside. In another bowl, beat melted butter and sugar. Beat in egg until combined. Beat in mashed bananas until everything is nice and smooth and blended. Slowly beat in flour mixture until just combined.

Pour batter into prepared pan, just above halfway full. Then, make the topping. In a bowl, mix all ingredients with your fingers until it resembles sand or coarse crumbs, pinching the butter with your fingertips. Evenly distribute on the tops of the cupcakes. Bake for 14-15 minutes. Allow to cool on a wire rack before digging in.

Store at room temperature in an airtight container. Enjoy!

Makes 10 muffins


Oatmeal Banana Chocolate Chip Muffins


Flourless Oatmeal Banana Chocolate Chip Breakfast Muffins is what I called these on Instagram and what they really should be called. But holy mouth full! These are really good and great for a fast, healthy breakfast on the go for the whole family. However, I typically do not enjoy baking without flour. Or eating baked goods without flour. I like my gluten! BUT, to please my husband I made these… now I just have to see if my son will eat them!

The recipe below can easily be doubled to make 24 muffins. But a dozen is perfect for my little family of 3 🙂 Go start your ovens and lets bake!

What you will need:

Muffin tin lined or sprayed with non-stick spray

2 ripe bananas
1 large egg
1 cup milk
1/4 cup light brown sugar
1 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon cinnamon
2 cups old fashioned rolled oats
1/2 cup chocolate chips

Note: I used regular sized chocolate chips but if I make these again will use mini. It’s a pretty thin batter so some chocolate chips fell to the bottom and got stuck to the pan.

Preheat oven to 350 degrees fahrenheit. In a large bowl, mash bananas with a fork. Add egg, milk and brown sugar and whisk until combined. Add baking powder, vanilla and cinnamon and whisk until combined. Stir in oats and chocolate chips.

Pour batter evenly into prepared cupcake tin. Bake for 22-26 minutes. Allow to cool slightly before taking out of pan. Store covered for a couple days. Enjoy!

Makes 12 muffins

Chocolate Banana Cake with Chocolate Buttercream Frosting


I know, I know! ANOTHER banana bread/cake recipe. Ugh. I have like 20 now up on this site. But they are all so good and I always have the ingredients on hand so banana bread or cake is what I make! This one is so easy and with the buttercream frosting it can be used as a birthday cake. So delicious, so moist, my stomach hurts because I literally just ate 3 pieces. And my pieces are huge.

For the buttercream, I actually don’t even measure out my ingredients anymore. I’ve made SO MANY freaking cakes within the past 2 years that I can honestly say I’ve become a pro at buttercream. However, I did list the ingredients and about how much you need for this cake. But you will see or come to realize that every buttercream is different depending on the person and what you want for each cake. If you have any questions, send me a comment!

So, without anymore typing/reading, go start your ovens and let’s bake a cake!

What you will need:

9 x 13 inch glass bake pan sprayed with nonstick spray

2 cups granulated sugar
1 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
2 very ripe bananas, mashed
2 large eggs
1/2 cup warm water
1/2 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla extract

For the chocolate buttercream: 

1/2 cup unsalted butter at room temp
2 tablespoons milk
1/4 cup unsweetened cocoa powder
2-3 cups powdered sugar

For the cake, preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder and salt. Set aside. In another large bowl, whisk together the mashed bananas, eggs, water, milk, oil and vanilla. Pour the dry ingredients into the wet and stir or whisk until combined. The mixture is quite wet.

Pour into prepared pan and bake for 33-40 minutes. Mine was done right at 33 minutes. Allow to cool completely on a wire rack before frosting with the buttercream.

To make the buttercream: Beat the butter until smooth and creamy. Add cocoa powder and milk and beat until combined. Slowly add in powdered sugar until you reach desired consistency. Note: You cannot beat buttercream too much! Keep beating until you get what you want!

Frost the cake when it has cooled completely. Store covered at room temperature. Enjoy!

Double Chocolate Banana Bundt Cake

Introducing…. My new KitchenAid mixer! Isn’t she beautiful?! The color is Majestic Yellow. I’m trying to think of a name for her, like Majesty, Mrs. Butter, or Queen… Thoughts? I will let you know once I decide 🙂

On to the recipe. I know this cake isn’t much, and I actually was not going to post it, but it’s the first thing I baked/made using the new mixer so I felt it was a must. Let’s get on with it… pull out those mixers (if you have one) and start baking!

What you will need:

10 cup bundt pan, greased

3 large bananas
2 teaspoons lemon juice
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
2 cups brown sugar
3 eggs
2 teaspoons vanilla extract
1 1/2 cups buttermilk
3/4 cup mini semi-sweet chocolate chips
Powdered sugar for dusting

Preheat oven to 375 degrees. In a small bowl, mash the bananas with the lemon juice. Set aside. In another bowl, whisk together the flour, cocoa, baking soda and salt. Set aside. In the bowl of your mixer, beat oil and sugar until creamy. Add eggs, one at a time, beating well after each addition. Add in vanilla.

Slowly beat in flour mixture, alternating with the buttermilk until just combined. Fold in bananas and chocolate chips.

Pour into prepared pan and bake for 45-55 minutes. Allow to cool in pan on a wire rack for 30 minutes before inverting to cool completely. Dust with powdered sugar if desired. Slice and enjoy!

So gorgeous, right?! I had a piece for breakfast yesterday. Yum yum.

Popeye Muffins

Yes, these are GREEN muffins! Made with spinach and bananas, sure to please even the pickiest eater. Feel free to call them whatever you want. I chose Popeye because, well… he eats spinach 🙂 But if you make these during Christmas, they can be Grinch muffins, or during St. Pat’s they can be Shamrock, etc. Both my 3 year old son and my husband enjoyed these. I had a bag of spinach that I needed to use up. And I’m just not a salad person. So naturally I found a way to bake with them! Go start your ovens and make these perfect snack!

What you will need:

8 cupcake liners

1 cup all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 cup vegetable oil
1/2 cup milk
1 banana, mashed
1 teaspoon vanilla extract
About 3 large handfuls of baby spinach

Note: This is half the recipe and made 8 muffins. Feel free to double it if you need more! Oh, and there are no eggs 😉

Preheat oven to 350 degrees Fahrenheit. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and cinnamon. Set aside. In a blender (I used a Magic Bullet), blend oil, milk and spinach until there are no chunks. Pour into the dry ingredients and add the mashed banana and vanilla. Stir until combined.

Pour into liners about 2/3 of the way full. Bake for 16-18 minutes. Let cool completely on a wire rack. Enjoy!