Blender Banana Muffins

What??  Blender Muffins???  What is that!!?

We have been testing some new blender recipes and I thought I would share the new family approved muffins!!!  What is so great about Blender muffins??  Well….

  1.  The ingredients are added to the blender – only one mess to clean up!
  2. You will use only whole grain oats – so no pre-ground flour stripped of its nutrition.
  3. They are fast and yummy!

I cannot WAIT to try new and different combinations.  I know substituting pumpkin for banana will be in our near future.  In other news, here is the latest photo session.  It is my friend’s daughter and just the prettiest thing you have ever seen.  Her skin was perfect (8 days old, so no acne!) and she slept (well at least a little).  🙂

Blender Banana Muffins
Author: Mary Ellen P. Riley / Whisk Together
  • 2 cups old-fashioned oats
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large or 3 medium bananas (really ripe and brownish)
  • 1/4 cup honey
  • 1/4 cup Greek yogurt
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup chocolate chips
  1. Preheat oven to 375 degrees. Spray baking pan with baking spray or line with cupcake liners.
  2. Add your oats to the blender (a food processor would work too). Blend on low to medium speed until it resembles flour. This may take longer on some blenders than others.
  3. Add everything except the chocolate chips.
  4. Blend on low and then high for about 1 minute using the plunger to push down ingredients towards the blades. You may need to scrape the sides of the blender.
  5. Pour or scoop the muffin batter evenly between the 12 wells.
  6. Add chocolate chips to the top of the muffins.
  7. Bake 14 minutes. Test with a toothpick and if it comes out clean, they are done.
  8. Cool on a wire rack for 10 minutes and then remove muffins from the pan to cool.
  9. Enjoy!
Recipe adapted from Blender Applesauce Muffins ([br][br]The banana mashed will also work with applesauce and pumpkin! Or try a mixture of both.[br][br]Try adding peanut butter powder or peanut butter for a chunky monkey treat!

Peanut Butter Chocolate Chip Granola

Good Day!

My son has made this twice now and I realized I made it last year without ever posting it!  It is really good and if a 10 year old can make granola – YOU can too!  Granola is sooo easy to make and sooo expensive at the store.  Feel free to also check out our

Chocolate Granola or Oats and Honey Granola!

If you love peanut butter but have an allergy in the house – use sunflower butter instead.

So far we have made this FOUR times!  They just can’t get enough and been trying different combinations of sweeteners and additions.  My kids cannot wait to add chocolate chips and we end up with melted chocolate clusters of granola instead of “chocolate chip” granola.  I am pretty sure nobody else minds though.  🙂

Make a banana yogurt parfait, pour in some milk, eat it as a snack, top ice cream with it, make some cookies or muffins with it – the list is endless!


Peanut Butter Chocolate Chip Granola
Author: Mary Ellen P. Riley / Whisk Together
  • 6 cups old-fashioned oats (or gluten free oats for gluten free)
  • 4 Tb. sugar
  • 1/2 cup olive oil, grapeseed oil or coconut oil
  • 1/2 cup creamy peanut butter
  • 1/2 cup maple syrup or honey
  • 2/3 cup dark or semi-sweet chocolate chips
  • Optional: pecans, almonds, or dried cranberries
  1. Preheat oven to 325 degrees. Prep a large rimmed cookie sheet or two small rimmed cookie sheets. You can line them with parchment or nothing at all. I use silicone mats for easy cleanup.
  2. In a great big bowl, mix up the dry ingredients: oats and sugar.
  3. In a medium microwave safe bowl, warm the oil, peanut butter and maple syrup for about 30 seconds. Stir until well combined.
  4. Drizzle the warm mixture over the oats. Stir and fold gently to coat the oats.
  5. Pour the oats now onto the cookie sheets. Bake for 20-30 minutes. Gently stir every 10-15 minutes. Sometimes the granola will take longer. It should be a little darker and fragrant. Watch closely at the end because it burns fast. When I do a big batch, I have to bake it for 30 minutes since it is not spread out.
  6. Once golden brown, take it out of the oven and cool. Add the chocolate chips while warm if you want them to melt. Or wait for it to cool to have in tact chocolate chips. Store in an air-tight container in the pantry. Or freeze if you will not need it for a few weeks.
  7. Enjoy on yogurt, with milk, in a smoothie, on a smoothie bowl, with bananas or even ice cream!
Recipe adapted slightly from Minimalist


Chocolate Cream Cheese Dip

It’s strawberry season!  My favorite food in the whole wide world!

My 6 year old daughter made this chocolate cream cheese dip with some leftover cream cheese we had and it was DELICIOUS!  So quick and easy!  Plus it pairs well with all kinds of fruits and graham crackers.  The kids are sometimes hungry after playing outside or after school and this will fit the bill nicely.  Lots of fruit and protein and chocolate 🙂   It sounds weird, but pineapple tastes really good with chocolate, too!

Book:  The newest book I am reading is a textbook for my class starting next week:  Comprehensive Curriculum for Gifted Learners.

 (photo credit: Amazon)

It is the best book on Gifted instruction that I have found in regards to teaching and curriculum.  This book is not necessarily full of printables and handouts.  The text is a firm grounding in the research of gifted education and how to set up the curriculum and goals for the class.   If you homeschool gifted children or teach some in your classroom, this textbook is a GREAT resource.  It goes into depth on the goals of many gifted classes:  critical thinking skills, research skills, and problem solving skills.  I believe addressing the affective needs of these students by adding a goal of self-understanding of their strengths and weaknesses as well as high level oral and written skills should be added.

Recipe:  Since this recipe involves chocolate, I recommend the Rodelle Dutch Cooca.  Costco sells it during the winter time and I stock up.  Amazon also carries it and Hy-Vee.  I have heard great things about Ghirandelli as well.  It is not necessary, but the chocolate products seem darker and richer when using higher quality cocoa instead of Hershey.  Dutch cocoa also blends better with liquids – which is a nice perk when making this or hot cocoa!

The recipe makes a 4 serving amount of dip, so you may want to double or triple the recipe for a party.  Or keep it small like this for that family dessert or afternoon snack.


Chocolate Cream Cheese Dip
Author: Mary Ellen P. Riley / Whisk Together
Prep time:
Total time:
Serves: 4 servings
  • 4 ounces cream cheese or neufschetal cheese (like cream cheese but fewer calories)
  • 2/3 cup plain Greek Yogurt
  • 2 T unsweetened cocoa powder (baking cocoa powder)
  • 6 T powdered sugar
  • 2 T mini chocolate chips
  1. In a medium bowl, allow the cream cheese to sit and come to room temperature. Or, put the cream cheese in a microwave safe bowl for about 30 seconds to soften.
  2. Add everything except the mini chocolate chips and mix with a fork until well combined.
  3. Top or stir in chocolate chips.
  4. Serve with strawberries, graham crackers, pineapple, kiwi or bananas.


Whole Wheat Chocolate Chip Zucchini Bread

whole wheat chocolate zucchini bread snack dessert


Here are some of the latest fairy photos from a park photo shoot last week.  I just love the sun behind trees and bushes!!!  Creates such pretty bokeh.

fairy photo, Wentzville, Family Photographer


fairy photo, Wentzville, Family Photographer


Book:  I continue to read “Washington” by Ron Chernow in hopes that no one else in St. Charles county will request the book.  It is 800 pages and no way will I finish it in 2 weeks!  Again, there are pieces of his life illuminated within just the last few years that never made it into the history books that we learned from as children.  It really goes to show that just because we learned something in school doesn’t mean it is 100% accurate.  Chernow has uncovered many new essays and letters in the past few years on some of these influential men in US History.

Another death has occurred in the Washington legacy  – this time it is his stepdaughter Patsy.  The poor girl had epilepsy and constant seizures.  She died and half of her estate went to her brother Jacky and the other half to Martha and George Washington.  This development was rather significant to our history in a number ways.  #1, Patsy was never ever left alone because of her frequent seizures and therefore Martha would never have joined George much – if at all – during the Revolution. #2 George now had the financial flexibility to lead the country in the American revolution without requiring a salary (which he didn’t take and Alexander Hamilton didn’t either… though he was so poor that after his death the family requested some of his pay just to buy food and such).  Without this financial security, George may never have left Mount Vernon for such a lengthy amount of time to attend the Continental Congress, lead the Continental Army in the Revolution or accept the presidency for two terms.

Whole Wheat Chocolate Chip Zucchini Bread Recipe 3

Recipe:  I thought I couldn’t compete with the Double Chocolate Zucchini Bread that we have been making for years and years.  It is a favorite even among the pickiest of eaters.  But this one is just as good or better!  You see…. another favorite of ours is the recipe for Chewy Gingerbread Chocolate Chip Cookies  🙂  Drool…..

Oh right.  The new recipe.

So, Whole Wheat Chocolate Chip Zucchini Bread is a combination of these two favorite recipes.  We used 100% molasses which gave the bread a dark color and deep, rich flavor.  It does taste wonderful with chocolate.  The flour is replaced with all 100% whole wheat flour.  The oil can be swapped out with applesauce.

Feel free to freeze this bread.  Make into smaller loaves.  Make into muffins, mini muffins, whatever!

The flavor is complex and not too sweet.  The texture is typical for a quick bread without being too gummy even when using applesauce instead of oil.  I’m sure the bread would last a few days, but I don’t think ours lasted more than 24 hours in this house.

whole wheat bread, zucchini, chocolate chip


Whole Wheat Chocolate Chip Zucchini Bread
Author: Mary Ellen P. Riley / Whisk Together
Serves: 1 loaf
  • 2 eggs (large or 3 small/medium)
  • 1/3 cup molasses (or honey if you don’t like molasses)
  • 1/2 cup vegetable oil or applesauce
  • 1/3 cup (2.5 oz) brown sugar
  • 1 tsp. vanilla
  • 2 cups (8.5 oz) white whole wheat or whole wheat flour
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 2 cups shredded and unpeeled zucchini (choose a medium size one)
  • 1 cup (6 oz) chocolate chips
  1. Preheat oven to 350 degrees. (Or convection oven to 325 degrees)
  2. Grease with baking spray, butter or cooking spray a 9×5″ loaf pan.
  3. In a great big bowl, mix the wet stuff: eggs, molasses/honey, oil/applesauce, brown sugar and vanilla. Stir or whisk together until there are no lumps.
  4. To the great big bowl with the wet mixture, add in the dry stuff: flour, baking soda, and baking powder. Mix well. Since it is whole wheat flour, we don’t have to worry about gluten forming!
  5. Add in the zucchini and chocolate chips. Stir with a large spoon or spatula.
  6. Put the quick bread mixture into the loaf pan. Bake 50-60 minutes. (It may be done in 45 minutes with a convection oven).
  7. Test the center of the bread with a toothpick and you may get some melted chocolate, but there shouldn’t be any bread on it.
  8. Cool on a cooling rack for 10 minutes. Turn the bread out of the pan and allow the bread to cool directly on the cooling rack.
Recipe from King Arthur Flour[br][br]Weigh the ingredients for the best accuracy!!! Or spoon the flour into the measuring cup. This is how KAF develops their recipes and provides the best match.


Chocolate Chip Zucchini Cookies

Chocolate Chip Zucchini Cookie Whole Wheat

Book:  I started Ron Chernow’s “Washington” and it reminds us how little decisions have such a big impact.  How did Washington at such a young age get to where he needed to be?  His family was not upper class nor lower.   He may not have become a figure at all in history.  But he was the right person in the right place at the right time.  And what formidable stuff was he made of!  Travelling 250 miles in November through the northeastern United States (yes yes we weren’t the United States then) on horseback in pouring rain and snow!  His brother Lawrence happened to marry Anne Fairfax – one of the most prominent families in Virginia.  This marriage gave George Washington access to people and culture that was not possible before.

Plus, George went with Lawrence to Barbados to help cure Lawrence’s tuberculosis.  George contracted a mild form of smallpox and recovered there in the Caribbean.  As a result, George Washington became immune to the #1 killer of men during the American Revolution: smallpox.  Lawrence returned to Mount Vernon and died.  He left the estate to his wife Anne.  After she had died, Lawrence left the Mount Vernon estate to George Washington.

Chocolate Chip Zucchini Cookie Whole Wheat

Recipe: We have zucchini growing out of our ears!  🙂  After freezing some zucchini bread, we decided to try a new twist – chocolate chip cookies.  These were so good!  The recipe is similar to our favorite all-time chocolate chip cookie.

Chocolate Chip Zucchini Cookie Whole Wheat

Why we love this recipe:

  1.  It freezes well.  Make as many or as few as you like.  Keep the rest for Christmas even!  Just store in an airtight bag and remove the air with a straw.
  2. You only need 1 bowl.  One bowl = less mess 🙂
  3. The ingredients are fairly standard and found in the pantry.
  4. They taste amazing!
  5. When baked, they are crispy on the outside and tender on the inside.
  6.  Many of the ingredients are weighed – so just place your bowl on the scale and dump!  No mess and no measuring cups scattered about.  Plus they will turn out the same and perfect every time when you weigh the flour.

    Chocolate Chip Zucchini Cookie Whole Wheat
    A note on King Arthur Flour recipes (this is one of them and mentioned in the notes):   they always weigh their flour or they scoop their flour and add it to the measuring cup.  The company doesn’t put the measuring cup into the flour and scoop and level like you see on TV.  This creates a difference in their recipes and I have received some complaints about the recipes not turning out.  Every single time it is the same: I didn’t weigh the ingredients.  Please weigh, or scoop and put into the measuring cup to get accurate results.


Chocolate Chip Zucchini Cookies
Author: Mary Ellen P. Riley / Whisk Together
Serves: 30 medium size cookies
  • 1/4 cup butter (melted) or vegetable oil
  • 1 cup minus 2 Tb. (6.5 ounces) brown sugar
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 3/4 tsp. salt
  • 2 tsp. vanilla extract
  • 1 egg
  • 1 cup shredded zucchini
  • 2 cups (12 ounces) chocolate chips (we used semi sweet)
  • 1 cup (4.25 ounces) white whole wheat flour
  • 1 and 1/2 cups (4.5 ounces) quick oats or old fashioned oats
  1. In a great big bowl: mix the melted butter, brown sugar, baking powder, baking soda, salt, vanilla and egg with a fork.
  2. Add the zucchini and mix well.
  3. Add the chocolate chips, flour and oats. Mix until just combined.
  4. For nice rounded cookies, take a piece of parchment or silicone mat and place it on a rimmed cookie sheet. Using a small or medium size cookie scoop, scoop the cookie dough onto the sheet and freeze for 1-2 hours or more. You do not absolutely need to freeze them. They will bake, but they will spread and I like my cookies not to be flat.
  5. Bag any cookie dough balls you want for later.
  6. Preheat oven to 350 degrees and bake the cookies for 14-16 minutes. They will take a little longer from frozen. The bottoms will be golden brown and the tops will not be gooey but just set. I wait for the tops to stop looking gooey.
  7. Then remove from the oven and place them on a cooling rack. I pull the parchment or silicone mat off the cookie sheet and onto the cooling rack to stop the cooking process.
  8. Cool slightly and eat! Store in a airtight container up to 1 week.
Recipe adapted slightly from King Arthur Flour[br][br]Weigh the ingredients for accurate measurements.



Chocolate Cherry Baked Oatmeal

Chocolate Cherry Baked Oatmeal


Nom nom nom….

But first… here is what has been going on for TEN weeks!!!  I was Babette in this year’s production of “Beauty and the Beast” and had SOOOOO much fun!!!!!  As my friend said, being in a play (or musical) is like having a baby.  At first, you’re all excited.  Then, you get tired.  Then, you just want it over with.  During the show, you are exhausted and promise never to do another show.  Right after the show, you are screaming “Let’s do it again!”


Babette Beauty and the Beast Band and Cast Mary Riley Photography LLC Wentzville Missouri copy


Recipe:  Weird things happen during shows.  One of them is you develop a chocolate craving.  See the preggo theme here?  I don’t care for chocolate.  But for ten weeks I loved it and couldn’t get enough.  So, Juliana and I repeatedly taste tested and sacrificed our breakfast for you eating chocolate 🙂  I had some extra frozen cherries in the freezer and used those to pair with the chocolate.  But you could use bananas or strawberries.  Whatever fruit that tastes like chocolate.

Don’t want the added chocolate calories?  Omit the chocolate!  We make this baked oatmeal ALL the time with whatever fruit is in season.  It tastes great heated up if you make a big batch on Sunday for the week.  Pair it with what tastes good.  We like orange zest mixed with the oats and topped with blueberries or strawberries.  Lemon zest is also yummy.  Add vanilla or almonds to the cherries for an almond cherry bake.  Add pecans to some chopped up apples.  Whatever floats your boat!

Chocolate Cherry Baked Oatmeal
Author: Mary Ellen P. Riley / Whisk Together
Prep time:
Cook time:
Total time:
Serves: 4 servings
  • 2 cups old fashioned oats
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1 tsp. ground cinnamon (optional)
  • 2 cups milk or almond milk
  • 2 eggs, beaten
  • 2 Tb. applesauce or pumpkin puree or any puree
  • 1 tsp. vanilla extract
  • 1 cup fresh or frozen cherries (no pitts/seeds), chopped or whole
  • 1/8 cup mini chocolate chips
  • Optional but very tasty: a few teaspoons of brown sugar
  1. Preheat oven to 375 degrees.
  2. Spray a 7×11″ baking dish with cooking or baking spray.
  3. Add the dry stuff right into the dish: oats, baking powder, salt and optional cinnamon. Stir the ingredients around with a fork.
  4. Add the wet stuff into the dry: milk, eggs, applesauce, vanilla, and fruit. Stir that around well with a fork.
  5. Sprinkle fruit on top. Sprinkle the chocolate chips on top. Bake for 35 minutes. Shake the pan slightly and the middle should not jiggle. If the middle is jiggly, put it back in the oven for 3-5 minutes.
  6. Cool for 5 minutes. Top with brown sugar and enjoy!



Chewy Chocolate Chip Cookies 2.0

Chewy Chocolate Chip Cookies on Whisk



This is my sister’s new FAVORITE chocolate chip cookie.  This is my new favorite chocolate chip cookie.  And everyone around here thought they were really, really good too.  So I am definitely sharing the recipe!!!

And that is saying something because if you know me, I don’t care for chocolate.  I’ll take a lemon bar over a piece of fudge any day.  But I LOVE these cookies.


Chewy Chocolate Chip Cookies on Whisk


One thing I will reiterate and suggest is to weigh the flour.  My scoop of flour will be different than your scoop.  The source of the base for this recipe (King Arthur Flour) doesn’t scoop the flour, but spoons the flour into the measuring cup.  This can create a difference of up to 1/8 cup of flour per cup and change the results!

If you are not certain about white whole wheat flour, it is VERY versatile.  It is the only flour I use mainly unless it is Christmas time and I am baking more for other people.  I use white whole wheat flour for our pancakes, waffles, muffins, cinnamon rolls, bread, and rolls.

Also, I always freeze my cookie dough balls first.  The cookie doesn’t come out flat, but comes out puffy and chewy the way that I like them.

Chewy Chocolate Chip Cookies on Whisk

Why is this cookie so good?

  1.  It is chewy and gooey on the inside and slightly crispy on the outside the day they are baked.
  2. It is a chewy cookie the next day with a galore of chocolate chunks.
  3. There’s only 6 tablespoons of sugar in the whole batch.
  4. It uses 100% white whole wheat flour instead of all purpose or bread flour.  You can also use regular whole wheat, too.  But it might change the flavor in the end result.
  5. The mixing method, ingredient list and baking are all simple.
  6. It uses more chocolate chips than a standard bag – so make sure to buy two!

Chewy Chocolate Chip Cookies on Whisk

Chewy Chocolate Chip Cookies 2.0
Author: Mary Ellen P. Riley / Whisk Together
Serves: 36 small cookies
  • 6 Tb. (3 ounces) unsalted butter, softened
  • 2.4 oz. (1/3 cup) sugar
  • 3.75 oz. (1/2 cup) brown sugar
  • 3 Tb. honey
  • 2 tsp. vanilla extract
  • 3/4 tsp. salt
  • 1 Tb. cider vinegar
  • 1 egg
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 8 ounces (1 and 1/2 cups) white whole wheat flour
  • 2 and 1/3 (14 ounces) semisweet chocolate chips
  1. Prep one large rimmed cookie sheet with parchment paper or a silicone mat.
  2. In a great big bowl, add butter, sugars, honey, vanilla and salt. Beat until smooth and creamy.
  3. Add cider vinegar, egg, baking soda and baking powder. Beat until smooth and creamy again.
  4. Add flour and gently stir. Add in chocolate chips and stir until just combined.
  5. Using a small or medium size cookie scoop (depending how large you want your cookies), drop the cookie dough balls onto the rimmed cookie sheet. It will fill up the pan. Lay them in the freezer for 30-60 minutes.
  6. Once frozen on the outside, you can choose to bake them, bake some and save some, or save all of them for later. If saving for later, place them into a ziplock freezer bag. Remove the air as best you can and seal. Store in the freezer.
  7. To bake, preheat the oven to 350 degrees. Place cookies 2″ apart on a cookie sheet that has been greased or prepped with parchment or silicone mat. Bake the frozen cookies for 10-12 minutes. The time will vary depending on the cookie size.
  8. The cookies will be done when you see them brown on the bottom and the edges will just barely be brown. Allow to cool 10 minutes and put on a wire rack to cool completely.
  9. Store at room temperature. Or, freeze for up to 2-3 months.
Recipe adapted (very slightly) from King Arthur Flour


Snowman Candy Bar


Snowman Candybar Craft on Whisk Together-5402

Snowman Candybar Craft on Whisk Together-5399

Craft time!  Need something inexpensive to hand out for neighbor gifts?  Class parties?  Decorate another gift?  This is a craft I received last year and re-created it for you to download and make yourself.  I promised to credit Jean and Tammy for making them 🙂  I re-drew to the snowman and sewed more scarves and hats out of old fleece blankets that we do not use any more.  Felt would work just as well and is sold at craft stores like Michael’s.  Fleece is sold at most any fabric store.

What you will need per Snowman:

plain white copy paper
1 candy bar the same height as the Hershey milk chocolate bar 1.55 oz.
1 small piece of felt of fleece at least 14″ long
optional markers, colored pencils, etc.
transparent adhesive tape (e.g. Scotch tape)
twine or embroidery floss or narrow ribbon

1.  Download the printable.  Snowman Candy Bar Printable
Print on plain copy paper.  Cut along the solid line.  Fold in half and cut on the folded line (cutting it in the middle).  You will have two snowmen.

Snowman Candybar Craft on Whisk Together-5409

2.  Color the snowman with colored pencils or markers or just leave blank.

Snowman Candy Craft on Whisk Together-5408

3.  Wrap around the chocolate bar.  Secure with a piece of tape.

Snowman Candybar Craft on WHIsk Together-5412

4.  Cut a piece of fleece or felt 14″ by 1/2″.  Cut 1″ section on both ends to make the scarf look frayed.

Snowman Candybar Craft on Whisk Together-5410

5.  Sew a 4″x6″ piece of fleece to create a tube.  Sew it together on the 4″ side.

6.  Cut 1″ slits into the top to make the hat look frayed.  Take a piece of twine or string and tie a bow 1″ from the top.

7.  Wrap scarf around the snowman.

8.  Put the hat on his head.  Add embellishments if you wish!

Double Chocolate Banana Muffins

Double Chocolate Banana Muffins_1 on Whisk Together


I will be posting a lot this week to catch up on the food and crafts that I have photographed over the Thanksgiving holiday!

Here are some friends I photographed last week.  I haven’t seen a deer come through for quite a while.  This poor guy only has one antler!


The squirrels are always outside playing and munching on the acorns.  They are too cute.

Royal Icing Cookies_5 on Whisk Together

Sorry!  Wrong squirrel 🙂

Squirrel-5582 on WHisk Together

First off is breakfast – the most important meal of the day.  Although these double chocolate banana muffins taste so fabulous and decadent, you could eat them for dessert!  No oil, no butter and as little sugar as possible – these muffins are super scrumptious.  I had 3 brown bananas leftover and wanting something a little different than the typical banana bread.  These fit the bill perfectly.  Also, you only need ONE bowl.  I used all whole wheat flour, but you can use all purpose or half and half if you would like.

Double Chocolate Banana Muffins_4 on Whisk Together

Need some added protein?  Make a chunky monkey breakfast out of them by spreading them with peanut butter.

Double Chocolate Banana Muffins_5 on Whisk Together

Double Chocolate Banana Muffins
Author: Mary Ellen P. Riley / Whisk Together
Serves: 12 muffins
  • 3 large bananas, ripe with lots of brown spots
  • 1/2 cup (3.5 oz.) sugar (or up to 2/3 cup)
  • 1 egg
  • 1/3 cup applesauce (natural preferably since it has no extra sugar)
  • 1 cup white whole wheat flour, or whole wheat flour, or all-purpose flour
  • 1/2 cup unsweetened cocoa powder (I like Rodelle dutch processed)
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp baking powder
  • 1 cup (6 oz.) semisweet chocolate chips, reserve some for topping
  1. Preheat the oven to 400 degrees.
  2. Prep a muffin pan with baking spray or muffin liners sprayed with cooking or baking spray.
  3. In a great big bowl, mash the bananas. A potato masher or fruit jam masher works great here – or use a fork.
  4. Add the sugar, egg and applesauce. Stir with a fork until mixed very well.
  5. Add the flour (or flours), cocoa powder, salt, baking soda and baking powder. Stir the dry stuff around with the fork lightly to have the dry ingredients mixed.
  6. With a spatula, incorporate the wet with the dry. Stir until just combined. Do NOT over mix.
  7. Reserve a few tablespoons of chocolate chips in a bowl. Pour the rest into the batter and stir to combine.
  8. With a large scoop or spoon, divide the batter among the 12 muffin wells. These will fill all the way to the top.
  9. Sprinkle chocolate chips on top.
  10. Put the muffins into the oven. Close the oven door.
  12. Bake for 18-20 minutes. Use a toothpick to determine if the muffins are fully cooked. The toothpick will come out with a little melted chocolate on it – but shouldn’t be overly wet.
  13. Cool muffins for about 10 minutes. Remove from the muffin pan and allow to cool on a wire rack.
  14. Store in an airtight container. I put mine in the fridge after the first night because the chocolate chips had condensation on them. You can also freeze them by allowing to cool completely and sealing in an airtight freezer bag. Remove the air with a straw and seal shut. Just take the muffins out the night before you need them by letting them sit on the counter.
Recipe slightly adapted from Sally’s Baking Addiction[br]


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