Feeds:
Posts
Comments

Posts Tagged ‘cinnamon’

Banana-Apple Cinnamon Muffins

Posted in Breakfast, Muffins, Scones, and other Pastries, Snacks, tagged , , , , , on January 11, 2013 | Leave a Comment »

banana-apple cinnamon muffins, Kristine's Kitchen

The other day, I found myself with a bunch of ripe bananas in my fruit bowl. I have a number of different ways that I like to use up over-ripe bananas, but really wanted to try something new. I decided to whip up a batch of banana-apple cinnamon muffins, and I’m so glad I did!

These are my new favorite banana muffin. They are moist, full of the flavors of banana and cinnamon, and I just love the pieces of cooked apple that are scattered throughout the muffins. I ate one warm from the oven, and just had to have a second. I couldn’t resist. :)

I’ve made these muffins with both pink lady and granny smith apples, but I’m sure your favorite would work well too. A little Greek yogurt mixed into the batter does amazing things for the flavor and texture of the muffins, but if you don’t have any you could substitute regular plain yogurt or sour cream.

banana-apple cinnamon muffins, Kristine's Kitchen

Have I mentioned that I like to freeze my muffins right after cooling them so they stay fresher longer? Muffins make a perfect grab and go breakfast or snack, so I always try to have a stock of them in my freezer. These banana-apple cinnamon muffins are definitely going to be favored in my muffin baking rotation. I’m already scheming about how to acquire more over-ripe bananas so that I can make another batch.

Banana-Apple Cinnamon Muffins

Printable Recipe

Makes 12 muffins

Ingredients:

  • 2 cups all purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 1/2 tsp. ground cinnamon
  • Pinch of ground nutmeg
  • 1/2 tsp. salt
  • 1/3 cup unsalted butter, at room temperature
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 2 eggs
  • 1/4 cup milk
  • 1/4 cup plain Greek yogurt
  • 1 tsp. vanilla extract
  • 3 very ripe bananas, mashed
  • 1 cup peeled apple, cut into 1/4-inch pieces (about 1 medium apple)

 Directions:

  1. Preheat oven to 375 degrees F. Line a muffin tin with paper liners or spray with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars on medium speed until light and fluffy.
  4. In a medium bowl, whisk together the eggs, milk, yogurt, and vanilla until well combined. Stir in the mashed banana. With the mixer on medium-low speed, mix in the banana mixture until well combined. Reduce mixer speed to low and mix in flour mixture until just incorporated. Using a rubber spatula, fold in apple pieces.
  5. Divide batter evenly among 12 muffin cups, filling each almost to the top. Bake 15-20 minutes, until a tester comes out clean. Cool in pan on a wire rack for 5 minutes. Remove muffins to a wire rack to cool completely.

Source: Kristine’s Kitchen original.

About these ads

Read Full Post »

Baked Maple Cinnamon Sugar Donuts

Posted in Breakfast, Muffins, Scones, and other Pastries, tagged , , , , , , on June 29, 2012 | 3 Comments »

A donut pan is one of those kitchen gadgets that always looked like it would be fun to own, but was probably not something that I would buy for myself. So I was super excited when I won a donut pan that Tracey was giving away on her blog! It arrived in the mail on Friday and I made my first batch of donuts on Sunday morning. They were really easy to make, and while they aren’t health food, they’re not too bad, either, since they’re baked and not fried. Thanks again, Tracey for the fun giveaway!

I made these maple donuts with cinnamon sugar and they turned out really good. I had actually bookmarked the recipe in the middle of the night while feeding William. Lately, I’ve been catching up on some blog reading during nighttime feedings. :) One night at 2:30 a.m., I saw this recipe and immediately craved one of these donuts. The maple flavor turned out to be really subtle, but I liked how I could taste the vanilla Greek yogurt that’s used in the batter. Since the donuts are baked, they are more like cake donuts, but with a much lighter texture than the cake donuts you buy at the store. I dipped my donuts twice in the cinnamon sugar and they ended up with just the right amount of sweet coating.

Making my own baked donuts at home was a fun way to begin my Sunday morning. I’m looking forward to trying out other recipes soon!

One year ago:  Peach and Raspberry Crumble

Baked Maple Cinnamon Sugar Donuts

Printable Recipe

Makes 6 donuts

Ingredients:

  • 1 1/2 tsp. cinnamon
  • 1/3 cup sugar
  • 1 cup cake flour
  • 3/4 tsp. baking powder
  • 3/4 tsp. baking soda
  • Pinch of salt
  • 1 large egg
  • 1 (6 oz.) container nonfat vanilla Greek yogurt
  • 1 tbsp. canola oil
  • 2 tsp. lemon juice
  • 2 1/2 tbsp. pure maple syrup
  • 1 tbsp. unsalted butter, melted

Directions:

  1. Preheat oven to 400 degrees F. Spray a donut pan with nonstick cooking spray.
  2. In a wide, shallow bowl stir the cinnamon and sugar together. Set aside.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, whisk together the egg, yogurt, canola oil, lemon juice, and maple syrup. Make a well in the center of the dry ingredients and add the wet ingredients. Using a rubber spatula, gently fold the dry ingredients into the wet until just incorporated. Do not overmix. (The batter will be thick.)
  4. Transfer the batter to a pastry bag (or resealable plastic bag and then snip off one corner). Pipe the batter evenly into the 6 wells of the pan, filling each about 2/3 to 3/4 full. Bake donuts for 8 to 10 minutes, until they’re golden brown and spring back when lightly pressed. Transfer the pan to a wire rack and allow the donuts to cool for just a minute or two before flipping them out onto the rack.
  5. When the donuts have cooled enough to handle (just another minute or two after you flip them out), working with one donut at a time, brush the top with melted butter and then dip in the cinnamon sugar mixture. The sooner you eat these donuts, the better they are, but they are still tasty for a day or two after baking.

Source: Tracey’s Culinary Adventures

Read Full Post »

Overnight Apple Cinnamon Steel Cut Oats

Posted in Breakfast, Pancakes, Waffles, & Cereals, tagged , , , on January 12, 2012 | 7 Comments »

Overnight Apple Cinnamon Steel Cut Oats

Steel cut oats are something that I’ve been meaning to try for a while. I enjoy a warm bowl of oatmeal for breakfast, especially in the cooler months, and often hear about how good steel cut oats are for you. Steel cut oats are less processed than rolled oats, made by taking the whole oat kernel and cutting it into small pieces. They have a chewier texture and a nuttier taste than rolled oats, making them a nice change for variety’s sake.

To cook steel cut oats on the stovetop, it takes about 35 minutes. Some mornings that is just too long to wait for breakfast, which is why I like this overnight recipe. It takes about 5 minutes to combine the ingredients in the evening, and then you refrigerate the mixture overnight. In the morning, the oats cook quickly since they’ve soaked overnight, and you can have a hot breakfast on the table in about 10 minutes.

These overnight oats are spiced with cinnamon and nutmeg and are slightly sweetened from some milk and applesauce. If you prefer your oatmeal on the less sweet side, I suggest omitting the brown sugar. Add some chopped apple and pecans for a little crunch, and breakfast is ready!

One year ago:  Coffeecake Muffins

Overnight Apple Cinnamon Steel Cut Oats

Printable Recipe

Makes 3-4 servings

Ingredients:

  • 1 cup steel cut oats
  • 1 tbsp. brown sugar (I sometimes omit this as I don’t like my oatmeal very sweet)
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/8 tsp. salt
  • 2/3 cup unsweetened applesauce
  • 1 cup milk
  • 3/4 cup water
  • 1 large apple, chopped (about 1 1/2 cups)
  • 1/3 cup pecans, chopped

Directions:

  1. In a nonmetal bowl combine oats, brown sugar, cinnamon, nutmeg, salt, and applesauce. Stir in milk and water; cover and chill for 8 to 24 hours.
  2. To serve, transfer oatmeal mixture to a medium saucepan. Stir in 1 cup of apples, reserving the remaining 1/2 cup for serving. Heat just to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until oatmeal is done, adding additional milk or water if desired and stirring occasionally. Remove from heat.
  3. Spoon into bowls; sprinkle with apples and pecans. Serve with additional milk, if desired.

Recipe adapted from Good Life Eats

Read Full Post »

Banana Cinnamon Muffins

Posted in Breakfast, Muffins, Scones, and other Pastries, tagged , , , , on August 9, 2011 | Leave a Comment »

Banana Cinnamon Muffins

These delicious little muffins are surprisingly healthy. Low in sugar and butter, and full of good-for-you bananas and cinnamon, these muffins are a smart choice when you need a fast, portable breakfast. Just add a piece of fruit or a glass of milk and you’re ready to begin your day.

The mashed bananas in the batter provide most of the sweetness you need, plus the fruit takes the place of some of the butter that you would normally need in a muffin (similar to the way applesauce is sometimes substituted for some of the butter or oil in baked goods). Banana Cinnamon Muffins are a treat that you can feel good about enjoying.

Banana Cinnamon Muffins

Printable Recipe

Makes 12 muffins

Ingredients:

  • 1/3 cup unsalted butter, at room temperature
  • 1/3 cup sugar
  • 1 large egg
  • 4 over-ripe bananas, mashed
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg

Directions:

  1. Preheat oven to 350 degrees F. Lightly grease a muffin tin or line with baking cups.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg and continue to beat. Mix in the mashed banana. Stir in the milk and vanilla extract.
  3. In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, and nutmeg. Fold the dry ingredients into the wet ingredients until just blended.
  4. Spoon the batter evenly between the muffin cups and bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow to cool and store in an airtight container at room temperature or in the freezer.
  5. Serve warm or at room temperature.

Recipe from Cooking with Karen, slightly adapted from The Pastry Affair

Read Full Post »

Sweet Potato Pecan Casserole

Posted in Side Dishes, tagged , , , , on December 14, 2010 | 3 Comments »

Sweet Potato Pecan Casserole

Be sure to check on the casserole as it bakes, and cover it with foil if it is browning too quickly. (I waited a little too long to cover mine!)

This is a healthy version of the sweet potato casserole that is traditionally served at Thanksgiving (or Christmas!). Often, sweet potato casserole is filled with sugar and butter, but this version has (1) no butter, (2) just one-third cup of honey mixed with the potatoes, and (3) one tablespoon of brown sugar in the topping. You would never know it, though, as this casserole tastes just as good as any others I’ve tried. Sweet potatoes have such a wonderful, sweet flavor on their own, so they don’t need much added to them to taste delicious.

In this recipe, steamed sweet potatoes are whipped together with a little bit of honey, some spices, and one egg to make them creamy. The potatoes are topped with a mixture of chopped pecans, brown sugar, and cinnamon. The flavors meld as the casserole bakes and you end up with a delicious vegetable dish that is good for you too. If you’re looking for a great side dish to serve with your next holiday meal, try this Sweet Potato Pecan Casserole. I promise you won’t be disappointed!

Sweet Potato Pecan Casserole

Makes 8 servings

Ingredients:

  • Cooking spray
  • 3 1/2 pounds sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks
  • 1/3 cup honey
  • 1 large egg
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/2 teaspoon salt

For topping:

  • 1/3 cup chopped pecans
  • 1 tablespoon packed dark brown sugar
  • 1/2 teaspoon cinnamon

Directions:

  1. Bring a few inches of water to a boil in a pot with a large steamer basket in place. Put the sweet potatoes in the basket, cover, and steam until tender, about 20-25 minutes. Transfer the potatoes to a large mixer bowl and let cool slightly.
  2. Preheat oven to 350 degrees F. Mist an 8-inch square baking dish with cooking spray.
  3. To the bowl with the potatoes, add the honey, egg, 1 teaspoon cinnamon, nutmeg, ginger, and salt; whip with an electric mixer until smooth. Spread the sweet potato mixture into the prepared baking dish.
  4. Mix the brown sugar, pecans, and 1/2 teaspoon cinnamon in a bowl; sprinkle over potatoes. Bake until hot and beginning to brown around the edges, 40-45 minutes. If top of casserole is browning too quickly, cover with foil partway through baking time.

Recipe slightly adapted from Ellie Krieger, Food Network Magazine, November 2010

Read Full Post »

Snickerdoodles

Posted in Cookies, Desserts, tagged , on December 9, 2010 | 1 Comment »

Snickerdoodles

Sometimes I want to bake cookies, but want something a little different than the usual chocolate chip, oatmeal, or peanut butter. For those times, Snickerdoodles are a great choice. A friend of mine had never heard of Snickerdoodles before, and I realized that they are not all that easy to describe. They are sort of similar to a sugar cookie, yet different. Sweet and tender, with a cinnamon sugar coating, Snickerdoodles are delicious with an afternoon cup of coffee or tea.  (And if you want Snickerdoodle flavor but in cookie bar form, try these Snickerdoodle blondies!)

Snickerdoodles

Makes about 4 dozen cookies

Ingredients:

  • 2 3/4 cups flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 tablespoons sugar
  • 1 tablespoon cinnamon

Directions:

  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a baking mat.
  2. Whisk together the flour, cream of tartar, baking soda, and salt in a medium bowl. Set aside.
  3. Cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla.
  4. Gradually stir in the flour mixture, beating on low speed just until the flour is blended.
  5. Chill the dough for at least 30 minutes.
  6. In the meantime, mix together the sugar and cinnamon in a small bowl.
  7. Scoop 1-inch balls of dough and roll in the cinnamon and sugar mixture to coat.
  8. Place on cookie sheet about 2 inches apart and bake for 10 minutes.
  9. Let cookies set on baking sheet for 2-3 minutes and then remove to a cooling rack. Store cookies in an airtight container.

Recipe from Cooking with Karen, via Brown Eyed Baker

Read Full Post »

Cinnamon Apple Pie with Raisins and Crumb Topping

Posted in Desserts, Pies, Tarts, Crisps, and Crumbles, tagged , , , , , , , , on December 6, 2010 | 2 Comments »

Cinnamon Apple Pie with Raisins and Crumb Topping

If you’re planning to bake a pie (or two) for an upcoming holiday celebration, I recommend this apple pie. I’ve made this pie a number of times, most recently for my family’s Thanksgiving celebration. I’m a big fan of crumb topping on my apple pie, and this pie has plenty of it. I also love how the cinnamon enhances the flavor of the sweet apple-raisin filling. (If you don’t like raisins, you can easily leave them out.)

Since I was also making this pumpkin pie for our family get-together, I decided to make the apple pie a day ahead and it worked just fine. After cooling the pie, I refrigerated it overnight and it tasted great the next day.

Cinnamon Apple Pie with Raisins and Crumb Topping

Ingredients:

One recipe flaky pie dough

Filling

  • 1 cup (packed) golden brown sugar
  • 3 tablespoons all purpose flour
  • 2 teaspoons finely grated lemon peel
  • 1 1/4 teaspoons ground cinnamon
  • 2 3/4 pounds Granny Smith apples (about 6 medium), peeled, cored, cut into chunks
  • 1 cup raisins
  • 2 teaspoons vanilla extract

Crumb Topping

  • 1 cup all purpose flour
  • 1/2 cup (packed) golden brown sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

For Crust:

Roll out pie dough to a 14-inch circle. Transfer to a pie dish by gently wrapping the dough around a rolling pin and then carefully unrolling it. Gently press dough down into pie dish and trim excess dough around edges, leaving about a 1-inch overhang. Fold the edges under and crimp to make a decorative edge. Chill unbaked crust in freezer for 20 minutes.

For Filling:

Position rack in center of oven and preheat to 375°F. Mix brown sugar, flour, lemon peel, and cinnamon in large bowl. Add apple chunks, raisins, and vanilla; toss until well coated. Transfer filling to unbaked crust, mounding filling slightly in center. Bake pie until apples begin to soften, about 40 minutes.

Meanwhile, prepare crumb topping:

Whisk flour, sugar, cinnamon, and salt in small bowl. Add butter and rub in with fingertips until mixture begins to clump together.

Sprinkle topping evenly over hot pie. Continue to bake pie until apples are tender and topping is browned and crisp, tenting pie with sheet of foil if browning too quickly, about 50 minutes. Cool pie on rack at least 2 hours.

Do ahead: If serving pie the same day, let stand at room temperature up to 8 hours. If serving pie the next day, refrigerate overnight. Let come to room temperature before serving.

Recipe adapted from Bon Appetit, October 2007

Read Full Post »

Spiced Applesauce Cake with Cinnamon Cream Cheese Frosting

Posted in Cakes & Cupcakes, Desserts, Sauces, tagged , , , , , , on December 3, 2010 | 1 Comment »

Spiced Applesauce Cake with Cinnamon Cream Cheese Frosting

If you are looking for a simple yet delicious dessert to bring to a holiday get together, look no further. This spiced applesauce cake has hints of cinnamon, ginger, and cloves. If you enjoy cream cheese frosting, then you will love how the sweet, cinnamon frosting complements the moist apple cake. I just made this cake last weekend, and I’m already looking for another occasion to make it again.

I made homemade applesauce for my cake, but you could also use store-bought if you are short on time. I’ve included simple directions for making homemade applesauce below.

Spiced Applesauce Cake with Cinnamon Cream Cheese Frosting

Ingredients:

For cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1 1/2 cups unsweetened applesauce
  • 1/2 cup walnuts (optional), toasted, cooled, and chopped

For Frosting:

  • 5 ounces cream cheese, softened
  • 3 tablespoons unsalted butter, softened
  • 1/4 teaspoon pure vanilla extract
  • 1 cup confectioners sugar
  • 1/2 teaspoon cinnamon

Directions:

Preheat oven to 350°F with rack in middle of oven. Butter an 8- or 9-inch square cake pan, or spray with cooking spray.

Make the cake:

  1. Whisk together flour, baking powder, baking soda, salt, and spices. Beat butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add eggs one at a time, beating well after each addition, then beat in applesauce. At low speed, mix in flour mixture until just combined, then stir in walnuts (if using). The batter will look a little curdly and uneven but don’t worry, it will bake up perfectly in the end.
  2. Spread batter evenly in pan and bake until golden brown and a wooden pick inserted into center comes out clean, about 35 to 40 minutes. Cool in pan 15 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Reinvert cake onto a rack to cool completely.

Make the frosting: Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy. Sift confectioners sugar and cinnamon over cream cheese mixture, then beat at medium speed until incorporated. Spread frosting over top of cooled cake. Keep frosted cake in the fridge.

Recipe from Smitten Kitchen, originally adapted from Gourmet.com

Homemade Applesauce

Ingredients:

  • 3 pounds apples, peeled, cored, and chopped into large chunks
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup water

Directions:

Place apples, cinnamon, and water in a small saucepan. Cover and bring to a boil. Reduce the heat and simmer until apples are very soft, about 25-30 minutes. Cool, then puree in food processor until smooth.

Loosely based upon a recipe from Smitten Kitchen

Read Full Post »

Snickerdoodle Blondies

Posted in Bar Desserts, Cookies, Desserts, tagged , , on November 9, 2010 | 2 Comments »

Snickerdoodle Blondies

I made these Snickerdoodle Blondies a few months ago, and was sure that I had posted them on my blog. However, when I went to search for them today, they weren’t there! I double checked and looked again, but nope, I had totally forgotten to post them. Since they immediately became a new favorite the first time I made them, I knew I needed to put them on my blog right away. Here they are, with all of the cinnamon sugar deliciousness of a Snickerdoodle cookie, but in a fun bar shape. (Brad especially loved these- he says they taste like coffeecake. :) ) Enjoy!

Snickerdoodle Blondies

Makes 24 blondies

Ingredients:

  • 2 2/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 cups packed brown sugar
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 eggs
  • 1 tablespoon vanilla extract

For Topping:

  • 2 tablespoons granulated sugar
  • 2 teaspoons cinnamon

Directions:

  1. Preheat the oven to 350 degrees F. Lightly grease a 9 x 13-inch baking pan; set aside.
  2. Whisk together the flour, baking powder, salt, cinnamon and nutmeg in a medium bowl; set aside.
  3. Beat together the butter and brown sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, and then the vanilla. Beat, scraping the bowl, until thoroughly combined. On low speed, gradually add the flour mixture until just combined. Give the dough a final stir with a spatula or wooden spoon to make sure the flour is incorporated.
  4. Spread the dough evenly into the pan. Combine the granulated sugar and cinnamon in a small bowl and sprinkle evenly over the top of the batter.
  5. Bake for 25-30 minutes or until the surface springs back when gently pressed. Cool completely before cutting. Store in an airtight container at room temperature.

Recipe from Brown Eyed Baker, originally adapted from My Baking Addiction

Read Full Post »

Chocolate Chip Banana Spice Muffins

Posted in Breakfast, Muffins, Scones, and other Pastries, tagged , , , , , on November 6, 2010 | 2 Comments »

Chocolate Chip Banana Spice Muffins

Whenever I end up with some very ripe bananas in my fruit bowl, I usually bake some banana bread or chocolate banana bread. This time, I decided to try these Chocolate Chip Banana Spice Muffins instead. I normally wouldn’t think of adding spices to a chocolate and banana combination, but I really liked how the banana, chocolate and spices tasted together in these muffins. I baked my muffins with over-sized Ghirardelli bittersweet chocolate chips, but I think they would also be really good with mini chocolate chips. Chocolate Chip Banana Spice Muffins are super-easy and fast to whip up (I made mine after dinner on a work-night) and are just right for a morning or afternoon snack.

Chocolate Chip Banana Spice Muffins

Makes 12 muffins

Ingredients:

  • 1 3/4 cup flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 3/4 cup packed brown sugar
  • 1 egg
  • 1/2 cup mashed bananas
  • 1/2 cup milk
  • 2 Tbsp vegetable oil
  • 2 ounces chocolate chips

Directions:

  1. Preheat oven to 350 degrees F. Grease a muffin pan or line with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, salt, nutmeg, cinnamon, and brown sugar. In another medium bowl, combine the egg, mashed banana, milk, and vegetable oil. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chips.
  3. Spoon the batter into the prepared muffin pan, filling each one about 3/4 full. Bake 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool in pan on a rack for 10 minutes; remove muffins from pan and cool completely on rack.

Recipe slightly adapted from Sugarcrafter

Read Full Post »

Older Posts »

Follow

Get every new post delivered to your Inbox.

Join 135 other followers

%d bloggers like this: