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Made with Greek yogurt and oatmeal, these muffins are supremely moist and delicious.
1. Preheat oven to 375°F. Line a muffin tin with paper muffin cups and lightly grease the paper cups with cooking spray. Greasing the paper muffin cups is not necessary but it helps. In a medium-sized bowl, combine flour, baking powder, baking soda, and salt. Set aside.
2. Peel the bananas and place them in a large bowl. With a potato masher or fork, mash the bananas until creamy.
3. In a large bowl with a hand mixer or stand mixer, beat the butter and sugars together until fluffy. Add eggs one at a time, scraping down the bowl to make sure everything gets blended. Beat on medium speed until butter, sugars, and eggs are combined. Next, add vanilla and yogurt and blend until combined. With the blender on low, slowly add the flour mixture and blend until just incorperated. Next, fold in the mashed bananas, 1/2 cup oatmeal and pecans.
4. Generously scoop the batter into the prepared muffin cups and sprinkle the tops of the soon-to-be-muffins with a pinch of oatmeal.
5. Place in the oven for 18-22 minutes until a toothpick inserted into the center of a muffin comes out clean. All ovens are different. I find this recipe is done in 18 minutes but still lacks that golden crisp color. To achieve a golden color and crisp texture on top, place the muffins under the broiler for 1 to 2 minutes until golden. Immediately remove the muffins from the muffin tin. Be careful not to burn your hands, they will be hot. Allow to cool on a cooling rack.
Chocolate zucchini bread loaded with chocolate chunks and drizzled with an orange-infused chocolate glaze.
These beauties are nutrient-dense, full of healthy fats, protein and antioxidants. And not to mention, with staying power to keep you fueled well until lunchtime. Be sure you don’t skip the cinnamon in these muffins. Not only does cinnamon have several wonderful health-related effects on the body, but it is magic when paired with blueberries.
I will admit that I adore traditional banana nut bread, but I always feel as though there is something missing. In this recipe, I added cinnamon and nutmeg to provide a warmth and depth of flavor that cannot be achieved any other way. For those of you who say, “I do not like bananas,” you should still give this recipe a try. My husband said that it reminded him of carrot cake!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!