Peanut Butter Banana Muffins {Gluten and Dairy Free and Clean}

Peanut Butter Banana Muffins {gluten and dairy free) 4
I am always leery of gluten free baked goods. Always. Anytime I try to convert something it just isn’t right. Other times I search for recipes that are already gluten free and there are about a zillion different flours needed for one recipe. Since we don’t eat primarily gluten free, I don’t want to invest in that many ingredients, especially considering how expensive they can be. I do keep a few gluten free flours on hand for when my in-laws are visiting and they include coconut flour, almond flour and buckwheat flour. So basically when I go on the search for a yummy gluten free treat, I try to find something that uses one of those options.
Peanut Butter Banana Muffins {gluten and dairy free) 5
As you all know, we have a deep love for muffins in our house. I think it’s probably evidenced by the 16, soon to be 17, recipes in my recipe index. They are easy, freeze well and there are so many options. The picky 4 year old will eat them too. That’s always a big bonus.
Peanut Butter Banana Muffins {gluten and dairy free) 2
And I have to tell you if I hadn’t made these I would have never guessed they were gluten free. I swear. They are by far the best gluten free baked good I’ve ever made. I kind of still can’t get over how good they were. Noah and I made these yesterday morning for breakfast with my in-laws and they all got eaten and we ended up making another batch last night to have throughout the week. I think that says it all. Oh, and I’m pretty positive they would be incredible with a handful of mini chocolate chips mixed in.
Peanut Butter Banana Muffins {gluten and dairy free) 3
Peanut Butter Banana Muffins
recipe adapted from Eat Good 4 Life

1 cup organic peanut butter
3 organic eggs
2 ripe bananas, mashed
1/4 cup almond milk
1/4 cup + 2 Tbsp coconut flour
1/4 cup unrefined sugar
2 Tbsp. chia seeds
3/4 tsp baking soda
1 tsp vanilla extract
1. Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper muffin cups or spray with non-stick spray. In a large mixing bowl, combine peanut butter, eggs, bananas and almond milk. Stir in the remaining ingredients until just combined.
2.  Scoop batter into prepared muffin tin (I use an ice cream scoop to ensure consistency). Bake for 20-25 minutes or until a toothpick comes out clean. Place on a cooling rack to cool completely.

Peanut Butter Banana Muffins {gluten and dairy free) 1

Double Orange Muffins

Double Orange Muffins 6
I’m sure it’s no surprise to you all by now that we enjoy our fair share of muffins around here. I mean, just look at all the muffin recipes I have shared with you over the years….14! And now 15 with these double orange muffins.
Double Orange Muffins 3
I love how easy muffins are to mix up and have on hand for easy breakfasts and snacks. Noah loves helping me cook so they are simple enough that he can help through the whole process (with the exception of the oven).
Double Orange Muffins 4
These muffins are definitely more dense in texture than the typical muffin but the sour cream lends so much moistness that it’s not a heavy, dry dense. They are bursting with bright orange flavor from all the fresh juice and zest, making them feel a bit lighter and very summery.

Luckily, I gave most of these away otherwise I probably would have hid them from the husband and son I love so much so that I could eat all of them myself. Ok, maybe I would have saved one for them….maybe.

Double Orange Muffins
recipe from Damn Delicious

1 3/4 cups all-purpose flour
2/3 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/2 cup (1 stick) unsalted butter, melted and cooled
1 cup sour cream
1 large egg
1/4 cup freshly squeezed orange juice
Zest of 1 orange

For the glaze:
1 1/2 cups powdered
1/4 cup freshly squeezed orange juice (I didn’t quite use it all)
2 tsp. fresh orange zest

1. Preheat oven to 400 degrees F. Line a 12 cup muffin tin with paper liners or grease generously with non-stick spray.

2. In a large bowl, mix flour, sugar, baking powder and salt. In a small bowl, whisk together melted butter, sour cream, egg, orange juice and zest. Pour wet ingredients into dry ingredients and mix until just combined (stirring too much will result in tough muffins).

3. Scoop into prepared muffin tin (I use an ice cream scoop to ensure all muffins are of equal size and bake evenly). Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean. Let cool.

4. Meanwhile, stir together the powdered sugar and orange zest. Slowly drizzle in orange juice, whisking, until desired consistency has been reached.

5. Dip cooled muffins in prepared glaze and place on a cooling rack with parchment underneath (to catch drips). Allow glaze to set and store in an airtight container.

Double Orange Muffins 7

Pumpkin Cream Cheese Muffins {Starbucks Copycat}

Pumpkin Cream Cheese Muffins
The other day I got a text from my aunt with a challenge…to recreate Starbucks pumpkin cream cheese muffins. Well, I can’t turn down a challenge, especially if it means I get to whip up something with pumpkin, my favorite dessert flavor.
Pumpkin Cream Cheese Muffins
I can’t compare these to Starbucks because the day I planned on picking one up, for research purposes of course, my sugar levels were high at my appointment and my midwife decided to do another glucose check just to be safe. So I decided that it probably wouldn’t be the best thing to be scarfing down in case there is an issue.
Pumpkin Cream Cheese Muffins
But what I can tell you is that these are some of the moistest (is that a word?) muffins I have ever made. The spices were rich and heavenly and don’t even get me started on the cream cheese filling. It was sweet and creamy which was a nice compliment to the pumpkin. Noah enjoyed eating just the tops of these muffins…smart kid.
Pumpkin Cream Cheese Muffins
Pumpkin Cream Cheese Muffins
recipe adapted from food.com

3 cups all-purpose flour
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ground cloves
4 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 eggs
2 cups sugar
2 cups pumpkin
2 Tbsp. molasses
1 1/4 cups vegetable oil
8 ounces cream cheese, softened
1/2 cup powdered sugar
1 tsp. vanilla
Chopped pumpkin seeds, walnuts or pecans (optional)

1. Preheat oven to 350.

2. Cream together the cream cheese, powdered sugar and vanilla. Dump onto on a piece of wax paper or parchment paper and shape it into a long log that is not any wider than a muffin cup. Put it in the freezer while you mix and fill the pans, up to an hour.

3. Meanwhile, mix together the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda. In another large bowl, whisk eggs, sugar, pumpkin, oil and molasses together.

4. Unwrap the cream cheese mixture and cut with a sharp knife so each cream cheese disk equals 1-2 teaspoons.

5. Fill muffin tins (greased or paper cups) a little over half full. Put a cream cheese disc in the middle of each, pressing down. Sprinkle with 1 teaspoon chopped nuts or pumpkin seeds.

6. Bake at 350 degrees F for 20-25 minutes, until a toothpick comes out clean (do not touch the cream cheese mixture).

7. Let cool in pans for 5 minutes, then remove to racks to cool completely. Do not touch the cream cheese until it cools.
Pumpkin Cream Cheese Muffins

Banana Biscoff Muffins

Banana Biscoff Muffins 2
I haven’t posted a muffin recipe in almost 3 months…say what? I think that may be a new record for me. We always seem to have tons of bananas sitting around so I love using them up in banana bread and of course, muffins!

This recipe immediately grabbed my attention because of the use of biscoff spread. If you have never tried this, you must run out and get some right away. It consists of ground up cookies with other ingredients that we don’t want to talk about to make a creamy or crunchy spread that tastes absolutely amazing. I may or may not have eaten it straight out of the jar…. Maybe we shouldn’t talk about it anymore.
Banana Biscoff Muffins 4
I changed this from a loaf to muffins because I was running short on time and didn’t have an hour to bake. Sometimes I have a hard time finding crunchy biscoff spread so you can use the creamy version but the crunchy is sooo much better in my opinion.

The banana and cinnamon-y cookie combination is simply delicious and makes for the perfect quick breakfast or snack on the go!

Banana Biscoff Muffins
recipe from Sugar Plum Blog

1 cup mashed ripe banana
3/4 cup Crunchy Biscoff
2/3 cup granulated sugar
2 large eggs
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons vanilla extract
2 1/2 cups all purpose flour
Banana chips, for garnish (optional)

1. Heat oven to 350 degrees F.  Coat muffin tin with non-stick cooking spray or line them with paper muffin wrappers.

2. In a large mixing bowl, using a mixer on medium speed, beat together banana, biscoff, sugar and eggs until well combined and doubled in volume – about 3 minutes.  Beat in baking powder, baking soda, salt and vanilla until combined.  Reduce mixer speed to low and beat in flour until just combined.  Place batter into tins; top with banana chips.  Bake 15-20 minutes or until deep golden brown, well risen, and a toothpick inserted into muffins comes out with moist crumbs attached.  Cool on a wire rack before inhaling.
Banana Biscoff Muffins 1

Orange Blueberry Muffins

Orange Blueberry Muffins 1
I was in the baking mood recently and had a big container of blueberries that I needed to be used up so I went on the hunt for something sweet to whip up. Whenever I think of blueberries, muffins immediately pop into my mind. They are my favorite kind and there are so many different varieties out there.
Orange Blueberry Muffins 4And as you all know, Noah is an enormous fan of the muffin. If he could choose, it would always be chocolate but he’s down with blueberries too. He has been wanting one at every meal so he runs to the kitchen, grabs the big bowl of them and brings them to the table, prying the lid off to help himself. All the while he is saying “Noah want a muffin….Noah have a muffin for {insert meal time here}.” He is a bit addicted to food like his mama!

These were bright, moist and yummy. I liked the idea of the sugar topping but I think a streusel topping with some grated orange peel mixed in would be amazing. I kind of have a thing for streusel.
Orange Blueberry Muffins 5
Orange Blueberry Muffins
recipe from Taste of Home Cupcakes, Muffins and More

1 cup quick-cooking oats
1 cup orange juice
3 cups all-purpose flour
1 cup sugar
2 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 cup canola oil
3 eggs, beaten
1 1/2 cups fresh or frozen blueberries*
1 1/2 tsp. grated orange peel

Topping:
1/2 cup chopped walnuts
1/3 cup sugar
1 tsp. ground cinnamon

1. In a small bowl, combine the oats and orange juice. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Combine the oil, eggs and oat mixture; stir into dry ingredients until moistened. Fold in blueberries and orange peel.

2. Fill paper-lined muffin cups two-thirds full. Combine the topping ingredients; sprinkle over batter. Bake at 400 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire rack.

*If using frozen blueberries, do not thaw before adding to batter.
Orange Blueberry Muffins 3

Top 12 Recipes of 2012

2012 has been a wonderful, busy, crazy year and I’m so glad I have been able to share it with you all! My readership and views have skyrocketed this year and it’s all thanks to you. I truly appreciate all the views and comments and just for giving me a little of your time each day! So here are the top 12 most viewed recipes of 2012. I hope you take a look and {hopefully} enjoy them again! Happy New Year!

Chocolate Cake with Mint Chocolate Chip Frosting
Chocolate Cake with Mint Chocolate Chip Frosting
Extra Crispy Spicy Fried Chicken
Extra Crispy Spicy Fried Chicken
Sweet Cornbread
Sweet Cornbread
Cheesy Bread
Cheesy Bread
Whole Lemon Blueberry Walnut Muffins
Whole Lemon Blueberry Walnut Muffins
Chocolate Guinness Cupcakes
Chocolate Guinness Cupcakes
Mexican Chicken Salad with Chili Lime Vinaigrette
Mexican Chicken Salad
Salted Pretzel Caramel Bark
Salted Caramel Pretzel Bark
Skinny Bang Bang Shrimp
Bang Bang Shrimp
Lasagna Cupcakes
Lasagna Cupcakes

Loaded Triple Chocolate Banana Muffins

Loaded Triple Chocolate Banana Muffins
I know these muffins have quite the name and I really should have simplified with the title “best muffins ever.” They really are that good. They were still light and moist, unlike many muffins I have made with whole wheat flour. And they are actually an updated version of the muffins I shared here (before I really experimented and had creativity with existing recipes).

I had been putting off making these muffins because I was feeling lazy and just wasn’t in the baking mood for days. But that poor child of mine went muffin-less for a whole week and he just couldn’t take it anymore. We had some super ripe bananas begging to be used and I remembered this chocolate banana muffin recipe that I had made a long time ago and knew he would love them. It’s a good thing I stalk follow so many blogs and save so many recipes because I’m pretty sure I could make a different type of muffin every week of the year.
Loaded Triple Chocolate Banana Muffins
I liked the base recipe for these but I was craving something with more flavor and texture so I made a few tweaks to fit my taste and mood. I went on a Trader Joe’s binge over Labor Day when visiting my parents so I have a huge stock of nuts that need to be used up. Every time I go in that place I go into a panic like I will never go again and proceed to feel the need to buy excessive amounts of ingredients that I have no plans for immediate use. I could add almonds to just about anything and think it was spectacular but I wasn’t sure about the sunflower seeds. They ended up putting  the muffins over the top for me. They gave them an awesome, nutty crunch that was really wonderful.

The muffins were crammed with delicious goodness in every bite and could be packed with even more depending on your taste or what’s in your pantry. Make sure to check out the additional mix-in ideas before baking them up and comment with any other yummies you add in that I didn’t dream up!
Loaded Triple Chocolate Banana Muffins
Loaded Triple Chocolate Banana Muffins
recipe adapted from Food.com

1/2 cup all-purpose flour
1 cup white whole wheat flour
1 cup sugar
1/4 cup dutch process baking cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
1/2 tsp. cinnamon
1 cup mashed ripe banana
1/3 cup + 2 Tbsp. canola oil (or sub applesauce)
1 egg
1/2 cup semisweet chocolate chips
1/2 cup white chocolate chips
1/2 cup slivered toasted almonds
1/2 cup unsalted sunflower seeds
Additional Possible Mix-Ins: raisins, craisins, pecans, toffee bits, marshmallows, quick cooking oats

1. Preheat oven to 350 degrees F. In a large bowl, combine first 7 ingredients.

2. In a small bowl, combine bananas, oil and egg.

3. Stir wet ingredients into dry ingredients until moistened. Fold in chocolate chips, almonds and sunflower seeds.

4. Fill greased or paper lined muffin cups three fourths full.

5. Bake for 17-25 minutes or until muffins test done.