Pumpkin mini chocolate chip muffin

Making muffins is a big part of our lives! It makes an easy breakfast or after school snack. Sometimes we make 1 batch, but mostly a double batch. Sometimes we make 6 batches of muffins. I got the base recipe from muffins from America's test kitchen. We have recently been doubling this recipe and pour it out onto a greased half sheet and we call it muffin cake. Easy clean up! (Bake at 375 degrees for 25 minutes.)

Banana Muffins

2 C all-purpose flour (1 C mixed grain flour, ½ C wheat flour, and ½ C a-p flour)

½ C sugar (I use ¼ C raw sugar and ¼ C honey)

¾ tsp baking soda

¾ tsp baking powder

½ tsp salt (I use sea salt)

3 very ripe bananas mashed well (appx 1 ½ C)

6 T butter, melted and cooled (I use 6 T olive oil or half butter/olive oil)

2 large eggs, lightly beaten

¼ C plain yogurt (I use buttermilk)

1 tsp vanilla

1 C chopped nuts, optional (I use walnuts)

½ C chocolate chips, optional

Whisk the dry ingredients together.  Mix bananas, eggs, yogurt, butter, and vanilla together in a separate bowl.  Gently fold the banana mixture with the flour mixture.  Then fold in nuts and chocolate chips.  Do not over mix.

Bake in a greased muffin pan at 400 degrees for 20 minutes or until tooth pick comes out clean or with only a few crumbs on it.

Pumpkin Muffins (apply to recipe above)

Instead of bananas, use 1 ½ C cooked pureed pumpkin.  Then add:

2 tsp cinnamon

1/8 tsp nutmeg

1/8 tsp ginger

1/8 tsp all spice

1/8 tsp cloves

Increase the sugar to 2/3 C sugar (1/3 C raw sugar and 1/3 C honey)

1/4 cup mini semi-sweet chocolate chips

Blueberry Muffins

Instead of bananas, use

1 C defrosted or fresh blueberries

1 C applesauce

Apple Muffins                                       Crumb topping (24 muffins)

Instead of bananas:                                    1/8 tsp nutmeg         1 C rolled oats          

¾ C bottled apples or sautéed        1/8 tsp ginger           3 T raw or brown sugar

¾ C applesauce                                  1/8 tsp all spice        3 T mixed grain flour

2 tsp cinnamon                                  1/8 tsp cloves                        ¼ C melted butter

Fill muffin tin with batter ¾ full.  Add crumb topping on top of each muffin batter before baking.