Banana Chocolate Chip & Nut Muffins

So once again I had a few bananas that were a tad over-ripe and while I had a few ideas as to what I wanted to make I settled on some muffins. I figured I had to have a recipe somewhere for something so basic and then I came across a 50 Muffin booklet I ripped out of an issue of Food Network magazine last year. The recipe was simple and I had all of the ingredients on hand so I got to baking.

Up first I mixed together my dry ingredients: flour, walnuts, baking powder, salt and baking soda. I also added some chocolate chips which weren’t part of the original recipe.

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Secondly I mixed together brown sugar, melted butter, mashed banana, sour cream and eggs.

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I then folded the wet mixture into the flour mixture.

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Since it was fall I decided to use up the last of my pumpkin decorated cupcake liners. I was concerned since they seemed as though they had lost their shape….

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But once I filled them with the muffing batter they were just fine. While the recipe said it only yielded twelve muffins I had some extra batter to squeeze out two extra muffins. I filled the empty compartments of the muffin tin with water so the two muffins would bake evenly but recently read that it’s not necessary.

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I baked them for about twenty minutes in a 350 degree pre-heated oven. After letting them sit in the pan for a few minutes I then transferred them to a wire rack so they could cool completely.

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While these muffins did taste good I wasn’t too thrilled about them so I doubt I will be baking up another batch of them anytime soon. I am thinking the next time I have some bananas past their prime I might make a Banana Cream Pie.

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Banana Chocolate Chip & Nut Muffins

Ingredients

2 cups flour

1/2 cup chopped nuts (I used walnuts)

1/2 cup semi-sweet chocolate chips*

1 tsp. baking powder

1/2 tsp. salt

1/4 tsp. baking soda

3/4 cup brown sugar

1 stick unsalted butter, melted

1/2 cup mashed banana

1/2 cup sour cream

2 eggs

*The original recipe didn’t include chocolate chips

Directions

Preheat the oven to 350 degrees.

Mix the flour, chopped nuts, chocolate chips, baking powder, salt and baking soda in a bowl and set aside. In another bowl whisk together the brown sugar, butter, banana, sour cream and 2 eggs and then fold it into the flour mixture. Divide among 12 prepared muffin cups and bake 20 to 25 minutes.

Baked Cinnamon Sugar Apple Doughnuts

There are a few great things about going apple picking… The scenery, the apples (of course) and the freshly made apple cider doughnuts. The doughnuts are amazing but unfortunately they don’t stay fresh very long. By the following day they are quite hard. Hoping to get that yummy goodness at home I decided to bake my own Apple Doughnuts by tweaking the recipe for the Pumpkin Doughnuts that I made last month that.

The scenery…

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To begin I whisked together flour, baking powder, cinnamon, salt and baking soda and set it aside.

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I then peeled and cored three apples – I used the Golden Delicious apples I got while picking – and pureed them in a food processor. While the original pumpkin recipe called for 1 cup of pumpkin puree I decided to use only 1/2 cup of the fresh apple puree (it was essentially applesauce) since it wasn’t as thick as the pumpkin puree and I didn’t want my batter to be too watery.

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To continue with the batter I mixed the apples with sugar, brown sugar, oil, an egg and vanilla extract and then added in the dry ingredients.

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It was then time to fill up my doughnut pans. I filled in each doughnut crevice with a 1/4 cup of the batter.

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I baked them for about thirteen minutes in a 350 degree preheated oven and they were done to perfection. I recently bought a second doughnut pan so I wouldn’t have to wait for my first batch of doughnuts to cool in the pan before using it again.

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And finally I melted 3 tbsp. of butter in one bowl and combined 1/2 cup of sugar and 1 tsp. of cinnamon in another bowl so I could coat the doughnuts in cinnamon sugar. I dipped each doughnut in the butter and then in the cinnamon sugar.

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Final verdict… They were delicious! Doughnuts have quickly become one of my favorite things to bake!

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Baked Cinnamon Sugar Apple Doughnuts

Ingredients

1/2 cup canola oil

1 3/4 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. cinnamon

1/2 tsp. fine salt

1/4 tsp. baking soda

1/2 cup fresh applesauce

3/4 cup granulated sugar

1/4 cup light brown sugar

1 large egg

1 tsp. pure vanilla extract

Cinnamon Sugar Topping

3 tbsp. melted butter

1/2 cup granulated sugar

1 tsp. cinnamon

Directions

1. Heat oven to 350° F. Spray two 6-compartment doughnut pans with baking spray. Whisk together the flour, baking powder, cinnamon, salt, and baking soda in a medium bowl; set aside.

2. Peel, core & puree three apples. Whisk the pureed apples with the granulated sugar, brown sugar, oil, egg, and vanilla. Add the dry ingredients and mix until just combined (do not over mix).

3. Spoon 1/4 cup batter into each compartment of the prepared pans. Bake until the doughnuts are golden brown and spring back lightly when touched, 12 to 14 minutes. Let cool in the pans for 15 minutes.

4. Combine the sugar and cinnamon for the topping in a shallow bowl. Dip each doughnut into the melted butter and then into the cinnamon sugar mixture. Place each doughnut on a wire rack to cool completely.