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.

2014 Year in Review

Another banner year on ye’olde food blog! Thank you so much for stopping by and viewing these darn MUFFINS!!! The Power Muffin reigns supreme yet again with a massive following! With 270,000 views this year, I could not be more thrilled! I take no sponsors, I do it for the fun. I cut back on recipes in the latter half of the year due to work changes and frankly: I want to put the time and effort into quality recipes for you. New responsibilities didn’t lend themselves to more time to cook but less. I’m hoping to balance it back out in 2015. I also started stitch fix this year and LOVE the service, highlighting my boxes each month.
2014 in Review {Domesticated Academic}

Want the recipe for these fabulous muffins?

Power muffins | Domesticated Academic

You’ll need:

makes 12 regular muffins (depending how full you pack your muffin tin)

  • no-stick cooking spray
  • 2 cups all-purpose flour
  • 1 cup oats–quick or regular oats, plain
  • 2/3 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 ounces honey nonfat greek yogurt or 1 1/2 cups (Chobani)
  • 2 large eggs, lightly beaten
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  1. Heat oven to 350°.
  2. Coat muffin tin with cooking spray or liners.
  3. Combine flour, sugar, oats, baking powder, baking soda and salt in a bowl.
  4. Combine yogurt, eggs, butter, and vanilla in a second bowl.
  5. Fold yogurt mixture into dry mixture; stir to combine completely.
  6. Gently fold in blueberries.
  7. Spoon into muffin tins.
  8. Bake until top is golden and springs back when you gently touch it, 20-25 minutes.

Pinterest, foodvee, and a host of other sites pumped out my work to the ether. Thank you for a great year! 2014 in Review {Domesticated Academic}

A Bloggerific Year

Year in Review | Domesticated Academic

The blog had a great year and I cannot say THANK YOU enough. With about a half a million views this year, I am grateful, humbled, and I have to say: hungry!!!! As I review the recipes from the year and am working on some new recipes for the next few weeks, my stomach is still thinking about the next meal!

I made some changes the second half of the year. I cut down on my posts the second half of the year and put more time into them. Quality over quantity. I also started being more mindful about my photos and they’re always a work in progress. I built a photo box and have been using or trying to photograph in more optimal light.

The Power Muffins were the most popular and all the posts were pinned, facebooked, tweeted, etc… with gusto. As we all usher in a new year, WHAT RECIPES WOULD YOU LIKE TO SEE? Maybe I’ll say “challenge accepted” this year to some of the requests as long as I can afford the ingredients!

Happy New Year!

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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

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.

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POWER muffins: blueberry+oatmeal+yogurt=POWER

Yeah, I said it, POWER muffin baby.  Greek yogurt, blueberries, and oatmeal will have you a POWER breakfast. Chobani for the W-I-N again! Perhaps it’s the Olympics that have me all excited, perhaps it’s the love I have for not using oil in baked goods, perhaps I just like to bake. No matter the reason, these muffins are packed with goodness from the greek yogurt, the fresh berries, and the power boost with whole oats. I enjoy some carbs with breakfast and these are a nice change from my typical morning routine.  My everyday ‘menu’ is usually hard boiled egg whites, a slice or two of homemade bread or toast, and a fresh peach or whatever is in season.  And a giant iced coffee during the summer. It’s quick, I boil eggs on Sunday’s so I can spend more time online before I go to work.  It’s not the most exciting thing, but it’s quick, healthy, and I don’t “stray” on my healthier lifestyle track if I have a planned menu.

Fruit is in season at the moment, so I’m being spoiled with a plethora of fresh produce from the garden and the CSA share, and whatever I find. Yes, I scavenge and I’m proud to admit it. I picked up some fresh blueberries but if it’s ‘off season’ you can always get frozen berries and thaw them out. I would recommend straining them and dusting them with flour or sugar so they don’t clump together. I switched out the oil for non-fat honey greek yogurt but kept some butter and two of the eggs.  The yogurt gives them a dense consistency and removes some of the fat. I’m working to remove some of the junk from baked goods, but sometimes you need some butter to achieve a lightness and texture in baked goods.  I just can’t get off the ‘butter’ wagon and refuse to use anything that is a substitute because it’s just not as good. The oatmeal gives the muffins a great texture and adds some fiber, powering you through the morning.

You’ll need:

makes 12 regular muffins (depending how full you pack your muffin tin)

  • no-stick cooking spray
  • 2 cups all-purpose flour
  • 1 cup oats–quick or regular oats, plain
  • 2/3 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 ounces honey nonfat greek yogurt or 1 1/2 cups (Chobani)
  • 2 large eggs, lightly beaten
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  1. Heat oven to 350°.
  2. Coat muffin tin with cooking spray or liners.
  3. Combine flour, sugar, oats, baking powder, baking soda and salt in a bowl.
  4. Combine yogurt, eggs, butter, and vanilla in a second bowl.
  5. Fold yogurt mixture into dry mixture; stir to combine completely.
  6. Gently fold in blueberries.
  7. Spoon into muffin tins.
  8. Bake until top is golden and springs back when you gently touch it, 20-25 minutes.