Tag Archives: breakfast

Strawberry Banana Muffins

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My latest banana-inspired recipe also has fresh strawberries in it–the perfect muffin for summer! They’re so moist and full of delicious chunks of fresh strawberries. I love how the sprinkling of coarse sugar gives these muffin tops a little sparkle and crunchiness, too! I just did a light sprinkling, but you can do a heavier sprinkle if you want a real sugary top. So the next time you have some ripe bananas and fresh strawberries on hand, keep this recipe in mind! 🙂

STRAWBERRY BANANA MUFFINS by NancyC

Makes 11 muffins

  • 2/3 cup granulated sugar
  • 4 Tablespoons (1/2 stick) unsalted butter, softened
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1 cup chopped fresh strawberries (cut into small chunks)
  • 1 cup mashed ripe bananas (about 2 medium)
  • 1 1/2 cups all-purpose unbleached flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • Optional: coarse sugar for sprinkling on top of muffins (use about 1/4 teaspoon per muffin or a little more, if you like)

Preheat oven to 375˚F. Line a muffin pan with 12 paper liners; set aside. In medium bowl, blend sugar and butter, then add in egg, and vanilla, blending well. Mix in the strawberries and bananas. In large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Add strawberry/banana mixture to the flour mixture and stir until just combined. Fill muffin cups 3/4 full and sprinkle tops with coarse sugar, if desired. Bake at 375˚F for 15-16 minutes or until toothpick inserted in center comes out clean. Let muffins cool in pan 5 minutes, the remove and cool completely on wire rack or serve warm.

These muffins are great for breakfast, brunch, or an afternoon snack–they’d go great with some Strawberry Lemonade, too! Do you have a favorite strawberry/banana recipe?

Linked to Fiesta Friday at The Novice Gardener and Inspire Me Monday at Create with Joy.

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Banana Oat Muffins with Maple Syrup Drizzle

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Ripe bananas once again–my bananas seem to ripen more quickly in the summer! I thought I’d try making some muffins this time. I had made some Blueberry Oat Banana Bread before, and thought it would be nice to add oats to these banana muffins. And instead of granulated sugar, I decided to try brown sugar. The Greek yogurt adds to the moistness and the cinnamon and nutmeg give the muffins a lightly spicy flavor. These aren’t super-sweet muffins, so the maple syrup drizzle adds the perfect amount of sweetness on top. And for any maple syrup overflow that drizzles onto your plate, you can dip your muffin in that as you’re eating it, which is a yummy thing to do!

These muffins also puff up really nicely when they bake. Yep, this is a great way to use those extra bananas! This recipe just makes 10 muffins, so you can double the recipe if you’d like to make a bigger batch!

BANANA OAT MUFFINS WITH MAPLE SYRUP DRIZZLE by NancyC

Makes 10 muffins

  • 1 cup unbleached all-purpose flour
  • 1/2 cup quick-cooking oats
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup mashed ripe bananas (about 2 medium)
  • 3 Tablespoons non-GMO canola oil (or light olive oil)
  • 1 egg
  • 1/2 cup plain or vanilla Greek yogurt
  • 1/2 teaspoon pure vanilla extract or banana extract
  • Pure Maple Syrup for drizzling over muffins (about 1/2 to 1 teaspoon per muffin)

Preheat oven to 375˚F. Line a muffin pan with 10 paper liners; set aside.

In large bowl, whisk together flour, oats, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.

In medium bowl, mix mashed bananas, oil, egg, Greek yogurt, and vanilla (or banana) extract, blending well.

Add banana mixture to flour mixture and stir until just combined. Fill muffin cups 3/4 full.

Bake at 375˚F for 15 minutes or until toothpick inserted in center comes out clean. Let muffins cool in pan 5 minutes, then remove and cool completely on wire rack or serve warm.

Right before serving these muffins, lightly drizzle some maple syrup on top (or you can use other flavored syrups).

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Since these muffins have oatmeal in them, they make a great quick breakfast if you need something fast and easy. I always seem to be in a rush in the mornings–how about you?

Linked to Fiesta Friday/The Novice Gardener, Inspire Me Monday/Create with Joy.

Blackberry Gingerbread Muffins

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Usually I think of making gingerbread during the winter holidays, but here’s a summerized version in muffin form! Fresh blackberries make these muffins moist and of course the ginger and molasses give these muffins that great gingerbread taste. I had clipped this recipe from an old issue of Victoria magazine and modified it slightly. The original recipe was supposed to have made 18 muffins; I added in extra blackberries, and came up with 24 to 26 muffins, or 24 muffins and 1 mini-loaf. Making the mini-loaf works out great because you can bake it right along with your muffins–it will just need about 5 to 10 minutes extra baking time.

I also added a creamy glaze with a blackberry on top, because without any glaze or garnish these flat-topped muffins look quite plain. In other words, they are not the prettiest-looking muffins without anything on top. But they do taste great plain, so if you don’t mind them looking that way, you can skip the glaze.

I never would have thought of combining blackberries and gingerbread on my own, but I liked it alot! If you like gingerbread, you’ll have to try this out!

BLACKBERRY GINGERBREAD MUFFINS by NancyC, adapted from Victoria Magazine

Makes 26 muffins (or 24 muffins and 1 mini loaf)

  • 3 cups all-purpose unbleached flour
  • 2 1/2 teaspoons baking soda
  • 1 Tablespoon ground ginger
  • 2 teaspoons cinnamon
  • 1/4 teaspoon cloves
  • 1 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup firmly packed light or dark brown sugar
  • 1 cup unsulphured molasses
  • 4 large eggs
  • 1 cup buttermilk
  • 2 cups fresh blackberries

Preheat oven to 350˚F. Line muffin pans with 24 paper liners; set aside. Grease and flour a mini-loaf pan; set aside.

In a medium bowl, blend together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and allspice.

In a large bowl, cream softened butter and brown sugar until light and fluffy. Gradually add molasses, eggs (one at a time), and buttermilk and mix until everything is combined well.

Add the flour mixture all at once to the butter/molasses mixture and stir until just combined. Gently fold in the berries and mix to distribute evenly in batter.

Fill each muffin cup about 3/4 full, and put the rest of the batter in your mini-loaf pan. Bake muffins at 350˚F for 20 to 25 minutes or until toothpick inserted in center comes out clean; your mini-loaf will need to bake about 5 to 10 minutes longer. Cool in pan for 5 minutes, then remove and cool completely on wire rack.

If desired, drizzle muffins with glaze…

CREAMY GLAZE and BERRY GARNISH

  • 1 1/2 cups powdered sugar
  • 3 Tablespoons Half & Half (light cream)
  • 26 blackberries for garnish

In a small bowl, blend powdered sugar and Half & Half until smooth and creamy. Drizzle over cooled muffins and top each muffin with a blackberry in the center.

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A summery gingerbread is definitely a new thing for me! Have you tried any different twists on gingerbread?

Linked to Fiesta Friday at The Novice Gardener.

Blackberry Scones

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Hope you are enjoying the last day of your holiday weekend! I haven’t touched my computer for several days and it sure has been nice to unplug for awhile! 🙂 I haven’t done much cooking or baking this weekend either, but I did make another blackberry recipe with those blackberries I picked. I thought blackberry scones would be nice to try, and I actually tried a recipe out last week which did not turn out well at all! But I wasn’t quite ready to give up on blackberry scones, so this was my second attempt. And these scones turned out so much better! They are slightly sweet, moist, brimming with blackberries, and topped with a light creamy glaze…just the thing for a summer breakfast! You’ll need to use frozen blackberries (or freeze your fresh ones) so they won’t get all mushed up when you’re kneading the dough. The frozen blackberries will color the dough a little as you’re kneading it, but fortunately you only have to knead it a few times. If you don’t have blackberries, blueberries will work fine, too!

BLACKBERRY SCONES by NancyC, adapted from Tasty Kitchen

Makes 8 scones

  • 1/2 cup plain or vanilla Greek yogurt
  • 1/2 teaspoon baking soda
  • 1 large egg
  • 1 teaspoon vanilla
  • 2 cups all-purpose unbleached flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, diced
  • 1 cup frozen blackberries

LIGHT CREAM GLAZE

  • 1 cup powdered sugar
  • 2 Tablespoons Half & Half (light cream)

Preheat oven to 350˚F. Line a baking sheet with parchment paper.

In a small bowl, blend Greek yogurt and baking soda; set aside.

In another small bowl, blend together the egg and vanilla; set aside.

In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry blender until the butter is the size of small peas.

Stir together the yogurt/baking soda mixture and the egg/vanilla mixture; then add this mixture to the flour mixture, stirring just until moistened. Gently stir in the frozen blackberries.

Turn the dough out onto a lightly floured board and knead a few times, just until the dough comes together. Place the dough onto the parchment-lined baking sheet and pat into a round disk about 1/2″ to 3/4″ thick. Score into 8 wedges. Bake for 28 to 30 minutes, or until the scones are golden brown and a toothpick inserted near center comes out clean or almost clean.

Cool scones for 15 minutes, then top with glaze. To make glaze, put 1 cup powdered sugar in a small bowl. Add 2 Tablespoons of Half & Half (light cream) and stir until well blended and creamy. Drizzle over cooled scones–drizzle on as much or as little glaze as you like–you probably won’t need to use all of it.

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These scones were probably the most noteworthy thing I made over the 4th of July weekend–did you make any special holiday treats?

Linked to Inspire Me Monday, Show and Share Party, Wow Us Wednesdays, Wonderful Wednesday, Full Plate Thursday, Thursday Favorite Things.

Blueberry Oat Banana Bread

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When blueberry season comes around, I love baking with those fresh berries! So I thought I’d try combining blueberries and bananas in a bread, and I also decided to add a little oatmeal–I thought oatmeal would give it a nice texture and make a nice quick bread for breakfast.

This bread is so moist and packed with blueberries! It’s sweet, but not overly sweet–and the ripe bananas add just the right amount of sweetness and moistness to the bread. I actually didn’t taste my loaf until the day after I baked it, and it was wonderful the day after! I’m not sure what it tastes like while still warm, but I’m guessing it’s pretty good. The flavor of the bread is so good you really don’t need to put anything on it–but you can always add a little dab of butter on a warm slice, or lightly spread some cream cheese on a cooled slice if you want.

BLUEBERRY OAT BANANA BREAD by NancyC

Makes one 8 x 4″ loaf

  • 1 1/4 cups all-purpose unbleached flour
  • 1/2 cup quick-cooking oats
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 Tablespoons light olive oil
  • 2 Tablespoons milk
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup ripe mashed bananas (2 to 3 bananas, depending on size)
  • 1 cup fresh blueberries

Preheat oven to 350˚F. Grease and flour an 8 x 4″ loaf pan.

In large bowl, whisk together flour, oats, sugar, baking powder, baking soda, and salt; set aside.

In medium bowl, blend olive oil, milk, and egg, blending well, then add vanilla and mashed bananas, blending everything well. Add this mixture to the flour mixture, stirring just until moistened. Fold in the blueberries.

Pour batter into prepared pan and bake at 350˚F for 50 to 52 minutes, or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes, then remove from pan and cool completely on wire rack.

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Fresh blueberries are the best! What types of treats do you like to make with them?