Banana Bread Muffins

Yesterday, I made banana bread muffins at work with the girls. We were watching Cupcake Wars when we decided we needed to make something sweet. Since it was the day before Halloween I tried to make it as healthy a cupcake/muffin as I could. So we used up some very ripe bananas we had in the freezer and whole wheat flour. 

These are the ingredients that we used, except the butter that didn't make it into the picture. It was a quick and easy recipe that my 6-year-old was able to help a lot with.

The first thing we did was mix the milk and lemon juice because we didn't have buttermilk. Then we creamed the butter and sugar.

Next, we added the thawed bananas. We mushed them up mixed them in.

Then, we added the eggs and my helper mixed them in. 

This is the dry ingredients we mixed in, just until they were combined. 

This is what it should look like after the sou milk is mixed in. 

I like to make banana bread into muffins because it makes them portable and I can pack them in lunches or take them to the park for a snack.

Our finished muffins! They are soft and delicious.

Banana Bread Muffins:

3/4 cup butter

1 1/2 cups sugar

3 overripe bananas

2 eggs

2 cups flour (I used whole wheat)

1 tsp baking powder

1 tsp salt

1/2 cup buttermilk (or 1/2 cup milk plus 2 tsp lemon juice)

The first step, if you don't have buttermilk, is to milk the milk and lemon juice to make sour milk. Then, cream the butter and sugar together. Add the bananas and mix. If you prefer, you can mash the bananas first, but I like to just add them in and and mash them that way. Next, add the eggs and stir in. Mix the dry ingredients separately and add to the wet mixture. Once the dry ingredients are just combined add the buttermilk or sour milk. Bake at 325 degrees F for about 20-25 minutes for muffins or 40-45 mins for loaves. This recipe made 20 muffins for me.

Peanut Butter Biscuits with the Kids

I found this recipe yesterday while I was at work and the 3 kids that I nanny for wanted to make them SO bad. All 3 of them love anything with peanut butter so they were very excited :) This recipe is kid-friendly. My 6-year-old mixed it all up and the kids can safely eat the batter because the recipe does not use eggs.

The first step was to gather all of the ingredients:

Then, I had my little helper whisk together the milk, apple cider vinegar, and oil. This mixture needs to sit out for 5 minutes so we moved on to our next step.

We mixed the flour, sugar, baking soda, baking powder, and salt together.

Then, we added the peanut butter and milk/vinegar/oil mixture to the dry ingredients.

Don't forget to lick the spoon after you put the biscuits in the oven! You need brain food to finish your math homework.

Our finished product. They were yummy with honey (left) and raspberry jam (right)!

Peanut Butter Biscuits:

1 Tbsp white vinegar or apple cider vinegar

2/3 cup of milk

3 Tbsp oil

1 3/4 cup flour (I used whole wheat)

1/2 cup peanut butter

1/2 cup sugar

2 1/2 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

Preheat oven to 375 degrees F. Whisk together the vinegar, milk, and oil in a small bowl. Let sit out for 5 minutes. Mix the dry ingredients in a large bowl. Add the peanut butter and milk/vinegar/oil mixture. Spoon onto a greased cookie sheet and bake 9-14 minutes depending on the size of your biscuits. I made about 12 large biscuits, but you make them smaller you will end up with more. Serve with honey, jam, or even more peanut butter!