Mini Oatmeal Chocolate Chip Muffins

Healthy, kid-approved little bites of goodness!  Like an oatmeal cookie, but in mini muffin form so they are adorable as well.  You won't be able to keep these around for more than a day or two - may I suggest making a double batch?!   

Feel good about giving these to your kids - no flour or eggs and the sugar is optional (but even then, I used coconut sugar which is way healthier than white sugar).  You can also omit the chocolate chips and double the raisins.  It's only 3 tablespoons though, and the combination of the chocolate with the chewy raisins is an absolute favorite of mine.    

How cute are these?!  Poppable little bites of awesomeness.  I mentioned before that you can omit the sugar altogether.  My sweet tooth is kind of out of control, so I wanted to add it.  Between the bananas and peanut butter, these may be sweet enough for you without the sugar.  Taste the mixture before you add it.  

Yields 16 mini muffins

Mini Oatmeal Chocolate Chip Muffins

1 over-ripe banana, mashed

1/2 cup peanut butter

1 cup oats

3 tablespoons raisins

3 tablespoons mini chocolate chips

1 teaspoon coconut sugar (optional)

1 teaspoon vanilla extract

pinch of salt

Preheat the oven to 350 degrees.  Grease a mini muffin pan with non-stick cooking spray and set aside.  In a medium bowl, stir the banana and peanut butter together.  Add the other ingredients and mix until combined.  Using a small cookie scoop, drop the mixture into the cups of the muffin tin.  Press down on the batter to smooth out the top and fill out the muffin cup.  Bake for 14 minutes.  Store in an airtight container at room temperature.    

(Source:  Adapted from Chocolate Covered Katie)

You may also like:

Monster Cookies

Chocolate Chip, Peanut Butter and Raisin Granola Bars

Double Chocolate Peanut Butter Granola Bars

Chocolate Peanut Butter Oat Bites

Oatmeal Peanut Butter Banana Muffins

Pineapple Carrot Banana Cake

If you've been following along, you know I have quite a few banana bread recipes on my blog.  I LOVE banana bread and am also a huge fan of carrot cake.  This is an amazing combination of the two!  Add in some pineapple and pecans and you get this sort of tropical version of banana bread!  

Similar to carrot cake, this cake gets topped with a cream cheese icing - you'll have enough leftover that you can ice the entire cake (rather than just drizzling) or use the extra to slather on the individual slices you're serving.  Because you'll want more.  It's so good!!   

This cake can be a dessert or if you're like me, who eats cake for breakfast all the time, you can eat it with your morning cup of coffee!  Would be great at a brunch too, because it's so pretty. 

Super moist, and so flavorful.  Greek yogurt, mashed bananas and crushed pineapple (along with a little of the pineapple juice from the can) make this cake so scrumptious.  The original recipe called for pineapple flavored greek yogurt, but I had plain on hand so that's what I used.  There is so much flavor from the other ingredients that I didn't miss the extra pineapple taste.

I also forgot to mention raisins!  I love raisins in anything.  There is so much texture in this bread - the chewy raisins, crunchy carrot bits, pecans.  It's so hearty!  You'll love it.  You can also make this in 2 loaf pans, just adjust your time accordingly (you'll need to add extra time - maybe about 15 minutes, but don't quote me on that!).

Pineapple Carrot Banana Cake

Serves 12-14

1/4 cup butter, melted

3/4 cup sugar

1/4 light brown sugar, packed

2 eggs

1 tablespoon vanilla extract

6 ounces plain Greek yogurt

3 ripe bananas, mashed

1/2 cup grated carrots

1/3 cup crushed pineapple, plus juice

1/3 cup raisins

1/4 cup chopped pecans

2 1/2 cups flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

For the cream cheese icing

1/4 cup butter, room temperature

4 tablespoons cream cheese, room temperature

1 1/2 cups confectioner's sugar

2 teaspoons vanilla extract

1 tablespoon of milk

Preheat oven to 325 degrees, grease and flour bundt pan.  

In the bowl of a stand mixer, combine the butter, sugars, eggs, vanilla and stir.  Add yogurt, bananas, carrots, pineapple, raisins and pecans.  Mix slowly until everything is incorporated.  

Add the flour, baking soda and salt and mix until just combined.  Pour batter into prepared pan and bake for 50-60 minutes or until top is golden and a wooden skewer inserted into the center comes out clean.  Start checking around 40 minutes - if the top is getting too dark, cover with foil until middle is done.

Allow bread to cool for 15 minutes before inverting it onto a wire rack to cool completely.  Meanwhile, make the icing. 

In a medium bowl, combine the butter, cream cheese, confectioner's sugar and vanilla extract.  Use an electric hand mixer to mix everything together.  Add the tablespoon of milk (and possibly more) to make the icing more spreadable and to the consistency you desire. 

(Source:  Adapted from Averie Cooks)

Oreo Banana Cream Pie

I make a banana cream pie or some version of it every year for my husbands birthday.  One year, I made this Banana Pudding Poke Cake (one of the most popular recipes on my blog!).  This year, he wanted both a banana cream pie and my Double Layer "Dirt" Cake (you gotta check this one out too)...I think he just couldn't decide.  Me being the wonderful wife I am, agreed.  

Fast forward to baking day and I discover that most of the Oreos for the "dirt" cake were missing.  Ah-hem, husband...guess you didn't want that cake THAT bad.  Since I had some of the Oreos plus all of the ingredients for the banana cream pie, I decided to sort of combine the two.  Wow, SO glad some of the cookies went missing - this pie is amazing!  

Pudding in pies or cakes is my favorite.  Add a bit of crunch from the cream filled sandwich cookies and what you have is pure bliss.  So delicious!  And I love the fact that it's no-bake.  Easy!  

I started with a chocolate graham cracker crust (and made it easy on myself by using a ready to use one).  That gets layered with bananas, pudding, cookies, more bananas, more pudding, Cool Whip, then more cookies.  I'll say it again - ah-mazing!!  

Serves 8

Oreo Banana Cream Pie

1 ready-to-use chocolate graham cracker pie crust

2 ripe bananas, sliced, divided in half

2 (4 serving) packages banana pudding flavor instant pudding

2 1/2 cups cold skim milk

2 cups Cool Whip, thawed, divided in half

20 Oreos, crushed, divided in half

Place half of the bananas in the bottom of the pie crust.  Combine pudding mixes and mix in a large bowl.  Whisk for 2 minutes or until well blended.  Gently fold in 1 cup of the whipped topping.  Spoon half of the pudding mixture in the crust, over the bananas.  Top with remaining banana slices and sprinkle on 1/2 of the crushed Oreos.  Cover with remaining pudding mixture.  

Refrigerate 3 hours or until set.  Top with remaining Cool Whip, then sprinkle on remaining Oreos.  Serve cold and store leftovers covered in fridge.  

You may also like:

Double Layer Chocolate Cream Pie

Oreo Brownies with Mint Buttercream

Chocolate Pudding Sundae Cake

Chocolate Banana Brownies with Vanilla Glaze

Chocolate Pudding Cake

Peanut Butter Chocolate Chip Banana Bread

I make banana bread so often that it's fun to change it up a bit and try mixing in different flavors.  I always add chocolate chips, sometimes pecans, but this time I tried peanut butter.  Delicious!  

Not only is there peanut butter mixed into the batter, I also swirled it into the top.  So as you are eating it, you'll get a couple of bites of an even stronger peanut butter flavor.  And what goes better with chocolate than peanut butter?  

You'll notice a mixture of milk and vinegar in this recipe.  That is actually a substitution for buttermilk and I'll tell you what, I never buy buttermilk for baking since I discovered this.  You just have to let the mixture sit for about 5 minutes before adding it to your batter so I usually do that first before I start to mix everything together.  

Makes 2 loaves

Peanut Butter Chocolate Chip Banana Bread

1 cup vegetable oil

2 cups sugar

1/2 cup peanut butter, plus about 6 teaspoons for top of batter

4 cups flour

4 teaspoons baking powder

1 teaspoon baking soda

2/3 cup milk + 1/2 teaspoon white vinegar added 

6 ripe bananas, mashed with a fork

1 cup chocolate chips

1/2 cup peanut butter chips

Preheat oven to 350 degrees.  Using an electric mixer, combine the oil, sugar and 1/2 cup of peanut butter.  Combine flour, baking soda and baking powder and add to sugar mixture.  Add the milk/vinegar mixture and bananas and mix well.  Using a wooden spoon, stir in the chocolate and peanut butter chips.  

Pour into 2 well greased loaf pans (9 x 5-inch).  Drop remaining peanut butter by 1/2 teaspoons evenly over the top of the two batters (so 6 dollops per loaf).  Use a butter knife to swirl the peanut butter into the top of the batter.  Bake for 45-50 minutes. Start checking at 40 minutes and tent with foil if top is getting too brown.  Bread is done when a toothpick inserted into the center comes out mostly clean.  

Let cool for 5 minutes in the pans, then turn out on a wire wrack to finish cooling.  Store at room temperature for up to 3 days.  Bread can be kept in the freezer for up to 3 months (wrap in foil and place in freezer bag).

You may also like:

Chocolate Chip Pecan Banana Bread

Chocolate Banana Brownies with Vanilla Glaze

Banana Chocolate Chip Muffins

Oatmeal Peanut Butter Banana Muffins
Mini Banana Pancakes

My Favorite Banana Recipes

If you're like me, you always have a stash of frozen bananas in the freezer.  As they start to turn too brown to eat, I immediately throw what we have remaining into the freezer to use later for banana bread or muffins.  Here are my favorite ways to use those overripe bananas, just click the recipe to follow the link!

Chocolate Banana Brownies with Vanilla Glaze

Chocolate Chip Pecan Banana Bread

Nutella and Banana Crepes

Banana Chocolate Chip Muffins

Mini Banana Pancakes

Chocolate Puff Pastry Treats

Banana Pudding Poke Cake

Banana Peanut Butter Oatmeal Cookies

Banana Cupcakes with Honey Cinnamon Cream Cheese Icing

Banana Bread

Happy banana baking!  I would love for you share some of your favorite banana recipes! 

Chocolate Banana Brownies with Vanilla Glaze

 There is never a shortage of bananas in my house - some weeks I swear we go through 2 or 3 bunches.  Other weeks, not so much, and the bananas have to get consumed some other way.  Believe me, I'm not complaining...but when you already have banana muffins and banana bread in your freezer, it's time to try something new.    

This recipe is from Averie Cooks and it is so decadent.  Super fudgy brownies meets incredibly moist banana bread.  A combination of Greek yogurt and instant pudding mix will keep these soft and moist for days (if they last that long!).  You could omit the glaze, but it goes so well with these brownies - plus, it's pretty!  Drizzle it on or spread it just like you would if you were icing a cake.    

   

Makes 12-16 brownies

Chocolate Banana Brownies with Vanilla Glaze

1/2 cup melted butter (1 stick)
1 cup sugar
1/4 cup brown sugar, packed
1 egg
6 oz plain Greek yogurt
1 tablespoon vanilla extract
2 bananas, mashed
1 (3.9 oz) box of instant chocolate pudding mix
1/3 cup + 1 tablespoon cocoa powder
3/4 cup flour
3/4 teaspoon baking soda
1/2 teaspoon salt

For the vanilla glaze
1/4 cup butter, melted
1/3 cup light brown sugar
2 tablespoons milk
1 tablespoon vanilla extract
1 1/2 cups confectioner's sugar, sifted

Preheat the oven to 350 degrees and spray and 9 x 9-inch pan with non-stick cooking spray.  In a large microwave safe bowl, melt the butter.  Add the sugar, brown sugar, egg, yogurt and vanilla and whisk to combine.  Add the bananas and stir to incorporate.

Add the instant pudding mix and cocoa powder and whisk to combine.  Add the flour, baking soda and salt; stir until just combined.  The batter will be thick.  Pour into the prepared pan and bake for 40-44 minutes, or until top is set and edges have pulled away slightly from sides of pan (a toothpick inserted into the center will not come out clean because these are so fudgy).  Allow brownies to cool in pan for at least 30 minutes.  Meanwhile, make the glaze.

In a small saucepan, melt the butter over medium-high heat.  To the melted butter, add the brown sugar and bring to a boil, stirring almost constantly.  Allow the mixture to boil rapidly for 2 minutes, keep stirring.  Remove the pan from burner, allow to cool for 1 minute.  Add the cream carefully (mixture could bubble).  Whisk fast to incorporate the cream and calm the bubbling.

Add the vanilla and whisk carefully (mixture could bubble again at this point).  Add the confectioner's sugar 1/2 cup at time until desired glaze consistency in reached.  Drizzle glaze over brownies with a spoon or squeeze bottle or spread over the entire pan.  Allow glaze to set for a few minutes before serving.

Store in an airtight container in the fridge for up to a week or freezer for up to 3 months.  Unglazed brownies can be kept at room temperature, in an airtight container for up to 5 days.

(Source:  Recipe adapted from Averie Cooks)

Chocolate Chip Pecan Banana Bread

We're heading on vacation tomorrow and this recipe was me trying to use up items that were sure to go bad - well, actually just the bananas but I threw in the chocolate chips and pecans for good measure.

  

I also was running low on sugar so I decided to throw in a little brown sugar to substitute.  I really liked it actually, it's a different kind of sweetness.  So, if my family is reading...yes I am bringing these to the beach!! 

Yields 2 loaves

Chocolate Chip Pecan Banana Bread 

1 cup vegetable oil

1 1/2 cup sugar

1/2 cup brown sugar

4 cups of flour

4 teaspoons baking powder

1 teaspoon baking soda

2/3 cup buttermilk

6 bananas, mashed with a fork

1 cup chocolate chips

1 cup chopped pecans

Preheat oven to 350 degrees.  Using an electric mixer, combine the oil and sugar.  Sift together flour, salt, baking powder and baking soda and add to sugar mixture.  Add remaining ingredients: mix well.  Using a wooden spoon, stir in the chocolate chips and pecans.  Pour into 2 well greased loaf pans and bake for 50-55 minutes (start checking at 45 minutes) or until a toothpick inserted into the center comes out clean.
   

Banana Pudding Poke Cake

Every year for my husband's birthday I make him a banana cream pie, his favorite.  This year I stuck to the theme but made a cake instead of a pie...a Banana Pudding Poke cake!  Yum, yum, yum!!  It was SO good.  And easy.  I love easy...

Layers of yellow cake and banana pudding are topped with sliced bananas...

Then Cool Whip and crushed Nilla wafers!!  Incredibly easy and you entire family will flip over this.  

Banana Pudding Poke Cake

1 box of yellow cake mix and all the ingredients needed to make cake

2 boxes (3.4 oz each) banana instant pudding mix

4 cups milk

2 bananas, sliced

1 tub (8 oz) Cool Whip, thawed

1 box of Nilla wafers, cookies crushed

Prepare the cake according to the directions for a 9 x 13-inch pan and let cool slightly when done.  Using the handle of a wooden spoon, start poking holes in the cake.  You can poke holes all the way down to the bottom of the cake.  

Whisk together the instant pudding mix and milk until all the lumps are gone.  Let the pudding set for about 2 minutes until it is just slightly thickened, but still easily pourable.  Pour the pudding all over the cake and spread with the back of spoon to ensure that it gets in all the holes you poked!  Put the cake and pudding into the fridge until it completely sets.  Add the sliced bananas on top of the pudding.  Spread the thawed Cool Whip on top of the bananas, followed by the crushed Nilla wafers.  Serve chilled and store in the fridge.   

(Source:  Adapted from The Country Cook)

Banana Chocolate Chip Muffins

I always seem to have a few bananas in the freezer for just an occasion when I am craving banana bread.  FYI - that is such a great way to use bananas that are about to go bad...just throw them in the freezer and use them later!  They will turn black, but they are perfectly good to use months later.  This is actually the exact recipe I use for my banana bread, but obviously done in a muffin tin, rather than a loaf pan.  I love the chocolate and banana combination but you can substitute for nuts, or do both, or leave both out!  Completely up to you!  

The milk and vinegar mixture is actually a substitute for buttermilk.  Just let them sit together for about 5 minutes.  Or if you have buttermilk, add that in when I call for the milk/vinegar mixture. 

 Perfectly plump muffins! 

Loving taking pictures with my new camera!!  

Makes 12 muffins

Banana Chocolate Chip Muffins

1/3 cup milk

1/3 teaspoon vinegar

1/2 cup vegetable oil

1 cup sugar

2 cups all-purpose flour

1 teaspoon salt

2 teaspoons baking powder

1/2 teaspoon baking soda

3 bananas, mashed

1/2 cup semi-sweet chocolate chips 

Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with paper liners (or spray with non-stick cooking spray).  Combine the milk and vinegar and set aside.  Using an electric mixer, combine the oil and sugar. Sift together flour, salt, baking powder and baking soda and add to sugar mixture. Add bananas and milk/vinegar mixture and mix well.  Stir in chocolate chips.  Use an ice cream scoop to fill paper liners about 2/3 of the way full and bake for 25-30 minutes.  

(Source:  Adapted from Paula Deen)

Nutella and Banana Crepes

I have been dying to try my hand at making crepes but honestly, I thought that they would be a lot more difficult than they were.  Guess what!  Not at all difficult!  They are too easy!  Which may or may not be a good thing - these Nutella and banana crepes were ah-mazing.  The batter whips up in minutes, they cook in another minute or two and then you slather on some Nutella, a couple of cut bananas and fold away!  Or roll, or fold in half...really your preference.  Also, is it bad that I served these for breakfast?  I mean, they're sort of like pancakes, right?  They would also make for a fabulous dessert.     

So, there's no need to be intimidated by making Crepes...I know once you try them, you'll make them over and over again.  Oooo...with strawberries and whipped cream, or nutella and strawberries, or raspberries...stop me before I go crazy with this!  I can't wait to make more.  And I know that you will have all the ingredients to make these...so, what are you waiting for???  Enjoy!

Makes 8 crepes

Nutella and Banana Crepes

1 cup flour

2 eggs 

1/2 cup milk

1/2 cup water

1/4 teaspoon salt

2 tablespoons butter, melted

In a large bowl or batter bowl, whisk together the flour and eggs.  Gradually add in the milk and water, stirring to combine.  Add the salt and butter and beat until smooth (it will be VERY runny - much thinner than pancake batter).

Spray a frying pan with non-stick cooking spray (I did this in between each crepe) and heat over medium high heat.  Pour approximately 1/4 cup of the batter into the pan and tilt with a circular motion so the batter coats the surface evenly.  

Cook for about 2 minutes, until the bottom is light brown (so it can be easily flipped).  Turn with a spatula and cook the other side for about a minute.  Remove from pan and immediately top with a tablespoon of Nutella and spread over the entire crepe.  Place about 4 slices of banana in the top 1/4 of the crepe.  Fold in half, then half again.

Repeat process with the remaining batter.  Serve warm and dust with powered sugar right before serving.  

(Source:  from allrecipes.com)

Banana Oatmeal Chocolate Chip Cookies

These are almost too easy to make.  And a lot better for you than regular cookies.  Minutes of your time and you have a fantastic after school snack.   

I adapted the recipe from Bethenny Frankel.   Some of the substitutions I made were using skim milk instead of soy and using white granulated sugar for raw sugar.  The banana and small amount of canola oil keep these moist and incredibly flavorful.  

Just 1/2 cup of sugar and no eggs or butter.  Which means, no guilt when giving these to your kiddos.  They will scarf these up - just you watch!  Every time I make these, which is often, my four year old says, "Mommy these are SO good!".  Love it. 

Makes 2 Dozen

Banana Oatmeal Chocolate Chip Cookies

1 1/2 cups flour
3/4 cups oats
1/2 cup sugar
1/3 cup mini chocolate chips
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon canola oil
1/3 cup + 1 tablespoon skim milk
1 medium ripe banana, mashed
1 teaspoon vanilla extract

Preheat oven to 375 degrees.  In a medium bowl, combine all of the dry ingredients.  In a separate bowl, mix the oil, skim milk, banana and vanilla.   Pour the wet ingredients into the dry and stir until everything is combined.  Using a cookie scoop or large spoon, scoop the batter onto a cookie sheet.

Bake for 10-12 minutes, or until the edges turn a golden brown.  Let sit for 2 minutes, then transfer to a wire cooling rack.

(Source:  Recipe adapted from Bethenny Frankel)

Chocolate Puff Pastry Treats

This recipe is so completely versatile...I just happen to love chocolate and bananas together, not to mention anything that tastes like S'mores!  So, that's how I chose my ingredients for these Puff Pastry treats.  Chocolate chips, bananas, and marshmallows...I am thinking a good dollop of Nutella or even candies like peanut butter cups or Rolos would be awesome!  Just follow the instructions and fill with whatever you're little heart desires.  

16 squares cut out and filled with goodies! 

Little puffs dusted with confectioner's sugar

                

 Ooey, gooey middles!

1 Puff Pastry sheet, thawed

1 banana, sliced

about 1/2 cup semi-sweet chocolate chips

about 1/2 cup mini marshmallows

1 egg

1 teaspoon water

confectioner's sugar for dusting

Preheat oven to 400 degrees.  In a small bowl, beat the egg with water and set aside.  Roll the Puff Pastry sheet to a 12 inch square on a lightly floured surface.  Cut into 16 even squares.  Fill each square with about a teaspoon of your mixture (bananas and chocolate chips and/or chocolate chips and marshmallows).  Lightly brush the edges of the squares with the egg mixture.  Pull up 2 opposite sides over the middle and pinch to seal the edges.  Place the filled pastries on a baking sheet and bake for 10-12 minutes until they are golden brown.  Let cool and dust with confectioner's sugar before serving.