Chocolate Chip Banana Muffins

Chocolate Chip Banana Muffins

Okay, I’ll say it….BACK TO SCHOOL is upon us!  For some, this will be a welcome event, as everyone falls back into a structured routine.  For others, it marks the end of summer, saying goodbye to camping and late night fires.  As for me, it’s a reason to bake up wonderfully moist Chocolate Chip Banana Muffins.  Perfect to grab and go in the morning on your way out the door, lunch boxes or a mid day snack to get you through the day. 

The recipe for Chocolate Chip Banana Muffins makes 14 rather plump muffins.  I know, I know, 14 is not the norm as everyone expects to get 12.  I’ve considered mucking around with the amounts to bring the volume down, but I ask myself why?  They’re perfect the way they are, and frankly, the more muffins the merrier.  I know my husband would agree, and you won’t regret having a couple extra tender, chocolaty muffins either.  Enjoy!   

Recipe source for Chocolate Chip Banana Muffins:  Compelled To Cook

Chocolate Chip Banana Muffins
Print Recipe
    Servings Prep Time
    14 Muffins 25 minutes
    Cook Time
    18-20 minutes
    Servings Prep Time
    14 Muffins 25 minutes
    Cook Time
    18-20 minutes
    Chocolate Chip Banana Muffins
    Print Recipe
      Servings Prep Time
      14 Muffins 25 minutes
      Cook Time
      18-20 minutes
      Servings Prep Time
      14 Muffins 25 minutes
      Cook Time
      18-20 minutes
      Ingredients
      Servings: Muffins
      Instructions
      1. Preheat oven to 350℉ and line 14-18 muffin tins with paper cups.
      2. In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, and salt.
      3. In a large bowl, whisk together sugar and oil. Add eggs one at a time, whisking well after each. Peel and mash bananas, add to bowl along with yogurt, orange juice and vanilla. Whisk to combine well, then add flour mixture, whisking until just combined and starting to smooth out. Stir in chocolate chips.
      4. For large muffins, scoop a generous 1/3 cup of batter per muffin tin. For smaller muffins, use a 1/4 cup of batter per muffin tin.
      5. Bake in preheated oven for 18-20 minutes, depending on size. Remove from oven and allow to cool in pan slightly before moving to a cooling rack to cool completely.
      Recipe Notes

      Will keep for several days at room temperature wrapped individually or in a sealed container.  They freeze well wrapped individually and will keep for up to a month.

      Looking for more great muffins?  You’ll want to try Pumpkin Seed and Nut Muffins

      Seed and Almond Coconut Clusters

      Seed and Almond Coconut Clusters

      Yes, It’s back to school and my latest Costco coconut cluster obsession makes a debut as a back to school snack or yogurt topping. I’m not sure how long they’ve actually been sold at Costco, I’ve only purchased them in the last couple months. Being a coconut lover, I was in heaven either snacking straight out of the bag or crumpling them on coconut yogurt. So tasty, addicting, crunchy and sweet, I just had to make my own. Seed and Almond Coconut Clusters are my version, which happens to be very similar but with the addition of almonds. All it really takes is a large bowl, a few great ingredients and 25 minutes for these amazing clusters.

      I admit I can be a Costco junkie! My last obsession found at Costco was tomatillo salsa, and I practically drowned myself in it before making my own version with grilled vegetables Grilled Tomatillo Avocado Dip But now that I’ve conquered both I look forward to my next great Costco find that I can make at home. So whether you’re just trying to fill the lunch bags or love a good smoothie or yogurt topping, you’ll want to bake a batch of Seed and Almond Coconut Clusters to have on hand without having to run out to Costco. Enjoy!

      Recipe source for Seed and Almond Coconut Clusters: Compelled To Cook

       

      Seed and Almond Coconut Clusters
      Print Recipe
        Servings Prep Time
        32 clusters 10 minutes
        Cook Time
        15 minutes
        Servings Prep Time
        32 clusters 10 minutes
        Cook Time
        15 minutes
        Seed and Almond Coconut Clusters
        Print Recipe
          Servings Prep Time
          32 clusters 10 minutes
          Cook Time
          15 minutes
          Servings Prep Time
          32 clusters 10 minutes
          Cook Time
          15 minutes
          Ingredients
          Servings: clusters
          Instructions
          1. Preheat oven to 325℉ and line baking sheets with parchment. Add all dry ingredients to a large bowl, drizzle with corn syrup and toss gently to fully combine. Drop approximately 2 tbsp of mixture onto lined baking sheets and with slightly damp fingers form into low clusters. Bake for 13-15 minutes until golden brown. Remove from oven and allow to cool to room temperature before removing.
          2. Store clusters in an airtight container for several days or freeze for up to 2 months.
          Recipe Notes

          I've tried honey, agave and corn syrup in this recipe.  I found that the corn syrup resulted in a crispier cluster that held up better when frozen and the honey and agave result in a slightly softer cluster that tends to break apart more easily.  All are good options depending on your sugar preference.