Brown Banana Muffins

Brown Banana Muffins {Domesticated Academic}

I was going to call this recipe “rotten banana muffins” but thought that if I wanted ANY traffic on this one, the word “brown” seemed a whole lot safer. And more appetizing. And could mean several things besides the fact that I’m asking you to use rotten banana’s for maximum BANANA flavor….No questions asked.

You will love these because they’re super moist, super banana-y (is that a word? yes, it is now), and they’re ready in a flash. You can add nuts, omit them, add chocolate chips, craisins, or nothing at all, and these are just as good “as is” as they are all dressed up. Don’t forget the cinnamon though. There’s something about that cinnamon that really brings it home for me. I cannot explain it. I’ve made these without the cinnamon and with and I prefer with cinnamon.

ROTTEN BANANA PEP TALK: Let’s talk briefly about these bananas. In order to get the most flavor out of your banana’s you’re going to need to let them rot. On the counter. Until they’re pretty dang sad. I learned this “technique” from watching a show about the Momofuku Milk Bar Banana Cream Pie. The baker featured on the show brought out these dark brown/black banana’s and went on and on about how the best flavor was in those rotten things. It makes sense. Ethylene gas makes things ripe, the more gas, the more ripe. Too much gas, too much ripe, then you’ve moved to rotten. Rotten can be good. Think: blue cheese. You can get this by leaving them on the counter until they’re putrid OR when they’re getting to the mostly brown and almost no yellow stage, throw them in the fridge or freezer until you’re ready to use them. I had some (sadly, I didn’t think you’d like a photo) and pulled them out of the freezer a few hours before I wanted to use them. They defrosted on the counter with no issues and were basically banana goo-making them perfect for use. If you like texture in your muffins, then by all means, use a less ripe banana as well to get some “chunks” in those beauties. You won’t hear me complain. EVER.

Rotten banana talk: OVER. Let’s make some muffins

You’ll need:

30 min.

  • 2/3 c. sugar
  • 1/4 c. vegetable oil
  • 1/2 c. plain greek yogurt (any fat, chobani is my personal fave)
  • 2 eggs
  • 2/3 c. mashed VERY ripe bananas
  • 1 tsp. vanilla
  • 1 2/3 c. all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon
  • **chocolate chips, craisins, nuts, etc… go wild kids. go wild….**
  1. Pre-heat oven to 350
  2. Line 12-15 muffin cups with liners or use non-stick spray
  3. In a large bowl, mix the wet ingredients: eggs, yogurt, oil, vanilla.
  4. Mix in sugar.
  5. Mix in baking soda, salt, cinnamon, and flour and mix until just combined. Don’t over-mix.
  6. Fold in any additions: nuts, chips, etc….
  7. Portion into cups until 2/3 full.
  8. Bake for 15-20 min. or until golden brown and a toothpick comes out clean.
  9. Remove from pan and cool on cooling rack.
Advertisements

Black Cherry Chocolate Chobani Smoothie

Black Cherry Chocolate Smoothie | Domesticated Academic

DID YOU OVERDO THE SNACKS YESTERDAY? Like a lot of folks, I’m sure yesterday was DELICIOUS!!! But, not so awesome today….You’ll love this because it’s as simple as it gets, it’s full of protein, and last time I heard, black cherries were no slouch either. There’s some much needed calcium in this and lots of protein from the greek yogurt. This makes a great snack, breakfast, or sweet treat at the end of the day without ruining your hard work. I do love me some cho…all day, every day…in light of their recent “omigod you use gmo” crap, I’m just going to say it:

Black Cherry Chocolate Smoothie | Domesticated Academic

WHO FREAKIN’ CARES???

My rant about where our food comes from is brought to you by “common sense.” Please look it up….The food we eat: has been modified. Almost all of it–particularly anything that comes in a ‘package’ from your local store.

Black Cherry Chocolate Smoothie | Domesticated Academic

Corn: #1 on the list and corn is in everything. Most of the produce we enjoy has been hybridized and modified so we can eat it. The strawberry didn’t even exist until humans got ahold of it….

Check your facts folks before you wreck yourselves. That’s all I’m going to say. You can tell me chobani is the devil, but you’re sadly misinformed. Go find something else to do while you complain about your food with YOUR MOUTH FULL.

You can argue, say bad things about this post, whatever but it won’t dismiss several things:

  • our food has been modified since man
  • this smoothie is awesome
  • you don’t have to use chobani if you have an epistemological problem with them. however, most other yogurt companies are probably also guilty of a bunch of stuff too, it’s just not on your radar yet.

You’ll need:

  • 1 standard container (like a single serving) of Coconut Chobani (plain is also fine or whatever you like)
  • 1/2 cup milk
  • 1/2 cup frozen black cherries (fresh is fine too)
  • palmful of chocolate chips and/or a heaping spoon of hazelnut spread
  • optional: a handful of spinach or greens, a spoonful of peanut butter (more protein), etc…
  1. Throw this all in the blender, put the lid on and hit the button….
  2. Your day is officially better. Trust me.

Greek Yogurt Fruit Dip | Domesticated Academic

Greek Yogurt Fruit Dip

Citrus Syrup Fruit Salad | Domesticated Academic

Citrus Syrup Fruit Salad

Holiday Sides: Cranberry Corn Chobani Muffins

Cranberry Chobani Corn Muffins | Domesticated Academic

You’ll love these seasonal beauties because they’re easy to whip up, make perfect portions, and you can add almost any add-on’s to personalize them for the crowd you’re trying to please. You see what I did there? Sneaking in all those “C’s” in to the title? Until the word “muffin” begins with ‘c.’ This also makes EXACTLY 12 standard size muffins. Who woulda thought? Every muffin recipe known to man says “12 muffins” and 18 muffin tins later….your muffins are done!

Consider putting out a basket of these warm muffins to go with your meal, as a start to the day, or as a snack instead of those processed (yet delicious) crescent rolls or biscuits from a can. At least you know what’s in them! amirightttt???

You’ll need:

30 min.

  • 1 cup all-purpose flour
  • 3/4 cup cornmeal
  • 1/2 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sweetened dried cranberries
  • 1 egg
  • 1/2 cup milk
  • 1/2 cup non-fat cho
  • 1/3 cup vegetable oil
  1. Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups.
  2. In large bowl, mix flour, cornmeal, sugar, baking powder and salt. In small bowl, mix 2 tablespoons flour mixture and the cranberries; set aside.
  3. In medium bowl, beat egg with wire whisk until blended. Beat in milk and oil.
  4. Make a well in center of dry ingredients. Add egg mixture to dry ingredients; stir just until dry ingredients are moistened (batter will be thin). Stir in cranberries and pecans. Divide batter evenly among muffin cups.
  5. Bake 15 to 18 minutes or until lightly browned and toothpick inserted in center comes out clean. Cool 1 minute; remove from pan to cooling rack. Serve warm or at room temperature.

Power muffins | Domesticated Academic

Power Muffins

Mother’s Day Mint Cho Buttercream Brownies

Mint Buttercream Cho Brownies | Domesticated Academic

You’ll love these brownies because they’re just as decadent with half the butter, easy to make with a box mix, and minty-licious for spring! Let’s talk about…..butter cream. I know you love it. I love it. I eat it from the bowl. And then I remember there’s usually at least a cup of butter in it. Which is really what makes it so magical. However, it also does magical things to my arteries and mid-section the following day……While I can’t see the inside of my arteries, I can see my mid-section…..and it gets squishier when butter cream enters the show. **sigh** I had made these decadent brownies for Feaster and man, they were good. But, the reason they were so good is because they contained only the finest half pound of butter I could find. I wanted more of these brownies after finishing them but didn’t know about the butter factor….I headed to the fridge and voila! my friend: Chobani was sitting there, staring at me lovingly. If yogurt can look at me lovingly, I need to talk to someone at Cho. You know what I mean. So, instead of two sticks of butter, I took one out and pulled out my friend, Cho for some experimentation on the butter cream.

Mint Buttercream Cho Brownies | Domesticated Academic

Now, I’m giving myself permission to still call it butter cream because there’s still butter in these, just half the amount that one would normally use. The final product was just as smooth, just as tasty, and dare I say it: comparable. The biggest difference: it wasn’t as dense and heavy in texture. Not necessarily a bad thing right?

You’ll need:

30 min. + cool time

  • 1 box brownie mix, plus ingredients to make 9×9-inch pan of brownies
  • extra chocolate or mint chips or add some peppermint extract/schnapps

Frosting

  • 3 cups confectioners’ sugar
  • 1/2 cup butter
  • 1/2 cup non-fat, plain greek yogurt
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons peppermint schnapps or peppermint extract
  • milk to thin butter cream if needed

Directions

  1. In a standing mixer fitted with a whisk, mix together sugar, greek yogurt, and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
  2. Add vanilla and schnapps and continue to beat on medium speed for 1 minute more, adding milk if needed for spreading consistency.
  3. Spread buttercream over brownies and place in fridge to get cold.
  4. Leave in fridge about 45 min. or until cool.

Need more inspiration for Mother’s Day?

Mint Buttercream & Ganache Brownies | Domesticated Academic

Mint Buttercream Brownies

Mango Avocado Chicken Salad | Domesticated Academic

Mango Avocado Cho Chicken Salad

Chobani Black Cherry Chocolate Coconut Bread

Cherry Cho Chocolate Coconut Bread | Domesticated Academic

You’ll love this bread for its’ chewy texture, the pop of the chips and coconut, and the fact that it might be a bit healthier than some of the other recipes out there. I opted to keep some of the fat in this one, I think it tastes better. You’re welcome to go wild with substitutions and change it up for your own dietary needs. I use soft bananas in several of my recipes instead of fat, and use gluten free from time-to-time, but again, make this your own. The batter is thick because of the yogurt, but don’t be alarmed, it’s just fine. It also gets pretty dark in the oven, but again, just keep an eye on it!  Chobani was nice enough to send me some promotional yogurt after I submitted another recipe to their site. The big 16 oz. tubs showed up at my door and I knew I couldn’t eat that much yogurt by myself, so I headed to the kitchen!

Cherry Cho Chocolate Coconut Bread | Domesticated Academic

I’m in love, I’m in love, and I don’t care who knows! Ah, Elf….one of my favorite movies during the holidays (and almost anytime if we’re being honest here). I’ve been on a greek yogurt kick again. I was craving salt a while back and while I know the Internet lies, it did tell me in several places that my craving might be a result of not enough calcium and/or trace minerals in my diet. After getting some cho, cheese sticks, and making a point to drink more milk–cravings diminished. I still love some good, salty olives from the fancy olive bar, but the craving was insatiable for several days and I know myself well enough to know that I don’t crave salt like that. ever.

You’ll need:

15 min. prep + cook/cool time

makes one loaf

  • 16 oz. container of Chobani Black Cherry
  • 2 eggs
  • 1/2 stick of butter soft
  • 2 cups of flour
  • 1/2 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup shredded coconut
  • handful of mini chocolate chips

Directions:

  1. Grease your bread pan and pre-heat oven to 350 degrees
  2. Cream together Chobani, sugar, butter and eggs.
  3. Add  dry ingredients, flour, baking soda, baking powder, and salt.
  4. Fold in chips and coconut.
  5. Bake for 45 minutes – 1 hour .
  6. Check with a tooth pick to see if center is cooked through.
  7. Let cool for 15 min. before removing from pan to complete cooling.
  8. This freezes like a champion too–don’t be scared to make a whole bunch & save for a rainy day!

Chocolate Cinnamon Bread | Domesticated Academic

Chocolate Cinnamon Sbux Knock-Off Bread

Cranberry Oatmeal Chocolate Chip Cookies | Domesticated Academic

Cranberry Oatmeal Cookies

Lemon Raspberry Bread | Domesticated Academic

Lemon Raspberry Bread

Chobani Chocolate Banana Muffins

Chocolate Banana Cho Mini Muffins | Domesticated Academic

Man, I love these mini muffins. They’re just so much more FUN to eat than a regular muffin. Popping them in your mouth is just easier….this is either the laziest thing I’ve ever said, or it’s taking a turn to “sexual references gone bad” town! I’ll stop there!  These are the cutest little muffins I’ve made in a long time–the batch magically disappeared in two days courtesy of my big mouth. Yes, all 48ish of them…..I’ve rationalized this and put it away by saying there was mostly yogurt in them. Weight watchers, you totally understand right? “no.” Oh well, the damage has been done!

Chocolate Banana Cho Mini Muffins | Domesticated Academic

You’ll love these muffins because they’re chocolate, they’re banana, they’re super adorable, they’re super easy, and they’re super healthy! I’m leaving the fat in these for today, you can take it out, but spread out over 48 mini muffins, it’s a small price to pay. Don’t like the butter? Simply omit it and quit whining about “un-healthy” these are because they contain a small amount of fat. In fact, if that’s what you think, move on jerks.

Here’s my blogging disclaimer: Yeah, I’m saying it: these have calories, I’m not baking air here. If you don’t like the recipe because it goes against your paleo-vegan-pisca-gluten free-uber ridiculous-unhealthy-healthy lifestyle, then do me a favor–keep your snooty comments to yourself and walk on. I love blogging, it’s a great way to share some of the great recipes that are from my family and from my own kitchen, but man, do I get sick of hearing people complain and whine in my comments about “omigodtheres200caloriesin2ofthese” damn folks….If you think I’ve measured wrong: tell me. If you think the oven is too hot: tell me. If you want to ask a question that’s useful like “I was wondering if I should increase the amount of banana if I omit the butter?” then ask me. If you just want to be a JERK: don’t bother. I’m NOT SORRY I don’t cook just for you each day. I cook for me and the people I feed so go be rude on someone else’s blog. Don’t like what I just said–don’t come back for another visit. I’m glad we had this chat. I’ll stop using my teacher voice now.

Chocolate Banana Cho Mini Muffins | Domesticated Academic

You’ll need:

15 min. + cook time

makes about 48 mini, adorable muffins 😀

  • 16 oz. container of Chobani Chocolate Vanilla Chunk
  • 2 eggs
  • 1/2 stick of butter soft
  • 1 medium banana-ripe & smashed
  • 2 cups of flour
  • 1/2 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • handful of mini chocolate chips

Directions:

  1. Spray a mini-muffin tin with non-stick spray.
  2. Pre-heat oven to 350 degrees
  3. Cream together Chobani, sugar, butter, banana, and eggs.
  4. Add  dry ingredients, flour, baking soda, baking powder, and salt.
  5. Fold in chips.
  6. Fill mini muffin tin about half full of batter in each cup.
  7. Bake for 8-10 minutes.
  8. Check with a tooth pick to see if center is cooked through. Muffins will be golden brown, super adorable, and irresistable.
  9. Flip out and cool on wire rack.

Strawberry Greek Yogurt Coffee Cake | Domesticated Academic

Strawberry Greek Yogurt Coffee Cake

Greek Yogurt Apple Cinnamon Pancakes | Domesticated Academic

Greek Yogurt Apple Cinnamon Pancakes

Chobani Mango & Avocado Chicken Salad

Mango Avocado Chicken Salad | Domesticated Academic

You’ll love this because it cuts some of the fatty mayo out (you can cut it altogether if you’d like), you can alter it to suit your tastes (plain cho is great too), and it turns leftover chicken into a snazzy lunch or brunch dish in about 5 minutes. No joke folks. I made this post shower/pre-bus to campus one day after working out, working on a website, and realizing I had about 30 min. to get to my first meeting of the day and 10 to hit the bus stop. I added siracha to mine because I add it to everything and a good pinch of salt and pepper. The slight sweet taste of the mango with the spice of the siracha was a perfect mid-day pick me up. Or maybe it was the dense protein. I’ll go with the mango and siracha.

Mango Avocado Chicken Salad | Domesticated Academic

Chobani for the win–again! They sent me some big old tubs of yogurt for submitting my cranberry oatmeal chocolate chip cookie recipe and I stared at them for 1.2 minutes before I opened the pineapple and ate it shamelessly from the ‘big tub.’ Like a pig. The ‘good fat’ from the avocado pairs nicely with the protein packed cho and chicken, it might even make you feel a little more tropical for a few minutes while you’re eating it. Maybe not. I don’t know.

I did label this as “healthy” because I did try to cut out the majority of the mayo but I do like some in it for the flavor. You can burn me on a stake some other time if you don’t agree and keep your comments to yourself. I’m quickly finding out how catty and bitchy some of you can be and you know what: keep clicking if you don’t like it ladies! This has never been marketed as a “health” blog or massive “nutrition database” and it probably never will be. It’s just not my thing. If you’d like to know every calorie, ounce of carbs, or sugar content, find someone else’s blog.

Yes, Chobani nicely sent me some yogurt, but these opinions are my own, no other compensation. Ironically, Chobani is located near my home town and I know some of the great folks who work at that plant. Small world eh?

You’ll need:

10 min.

  • 2 cups chopped cooked chicken 
  • 1/2-1 cup mango chobani (plain is fine, i’m going tropical here)
  • 1 whole avocado, pitted & cubed
  • 1/4 cup chopped onion
  • 1/4 cup chopped cilantro
  • 1/4 cup mayo (or more cho)
  • salt & pepper

I give a range because some of you may like ‘wetter’ chicken salad than I do. I like mine pretty wet and sloppy–just like I like my……… 😉 use your judgment when mixing.

Mix all ingredients in a bowl.

Serve with more fresh avocado or with an additional dollap of chobani, more cilantro, or chips.

Maple Soy Salmon | Domesticated Academic

Maple Soy Marinated Salmon

Cranberry Oatmeal Chocolate Chip Cookies | Domesticated Academic

Cranberry Oatmeal Chocolate Chip Cookies