Double Chocolate Banana Walnut Muffins

Double Chocolate Banana Walnut Muffin
This is similar to the Chocolate Zucchini Muffin, but my son had a request for banana walnut muffins, so I decided to make it a little better...CHOCOLATE!
Double Chocolate Banana Walnut Muffin Recipe

Ingredients:
2 eggs
2 cups white sugar

1 cup butter, melted

½ cup low fat vanilla yogurt

2/3 cup unsweetened cocoa powder

1 teaspoons vanilla extract

1 cup ripe banana, mashed

2 cups all-purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1 T wheat germ

1 T crushed flax seeds

1/2 cup chocolate chips

1/2 cup mini chocolate chips
1 cup walnuts, toasted and chopped

Directions:
Preheat oven to 350 degrees F (175 degrees C).

Lightly grease or line two 12 cup muffin tins with paper liners. In a large bowl beat the eggs. Beat in the sugar, butter, and yogurt. Add the 1/3 cup cocoa, vanilla, bananas and stir well. Stir in the flour, baking soda, baking powder, salt, and the other 1/3 cup cocoa. Mix until just moist. Add chocolate chips and walnuts. Pour batter into prepared muffin tins until full. Put muffins in the oven, set timer for 20 minutes. Wait...Smell...take out of the oven.

Remove from pan and let cool on a wire rack.

Yummy!

Chocolate Zucchini Muffin

The muffins I baked yesterday were such a hit, they are almost gone. I intended to have muffins on hand so my husband and son could grab them on the way out in the morning for a quick breakfast. Well, back to the kitchen for me. Today I feel like Chocolate Zucchini Muffins.

I am combining a recipe I have for Chocolate Zucchini Bread and another recipe for spice muffins. One of the recipes come from an old cookbook that I inherited from my mother-in-law, who probably bought it from a neighborhood fundraiser. The other recipe is from one of my ever growing files that I stuff recipes in, that "I'll make someday". I guess today is the day.

Chocolate Zucchini Muffin Recipe
These muffins should be called Spicy COCO-Zucchini Muffins, Zucchini Bread’s sassy cousin!

Ingredients:
2 eggs
2 cups white sugar
1 cup canola oil
½ cup yogurt
1/3 cup unsweetened cocoa powder
1 teaspoons vanilla extract
2.5 cups grated zucchini
2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 T wheat germ
1 T crushed flax seeds
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1 cup chocolate chips

1 cup chopped walnuts (optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line two 12 cup muffin tins with paper liners.
In a large bowl beat the eggs. Beat in the sugar, oil, and yogurt. Add the cocoa, vanilla, zucchini and stir well.
Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and cardamom. Mix until just moist. Pour batter into prepared muffin tins filling all the way full. Put muffins in the oven, set timer for 20 minutes and increase temperature to 380 degrees F.

Remove from pan and let cool on a wire rack. Enjoy!

And the cupboard was bare...Blueberry Yogurt Flax Muffins

Blueberry Yogurt Flax Muffins

No butter, no milk, no worries. I wanted to make muffins with all the blueberries my Aunt Lily was so kind to give me. I froze most of the blueberries so I would have them handy for smoothies. Another very rainy day in Seattle and a smoothie just didn't seem appealing.

Oh, how nice it would be to smell freshly baked muffins today. Blueberry muffins it is. NO, no, no...no butter. Forget it. Wait. I checked out a few recipes online like foodnetwork, cooks.com, hmmm. I also looked through a few of my old cookbooks. Well, I combined a few recipes and added a few healthy ingredients and SUCCESS! My biggest critics, husband & son, loved my blueberry muffin creation.

Blueberry Yogurt Flax Muffins

Blueberry Yogurt Flax Muffins (Recipe adapted from Alton Brown)

Preheat oven to 380 degrees F.

Combine the following, reserving 1 teaspoon flour, whisk and set aside:12 1/2 ounces cake flour, 1 teaspoon baking soda, 2 teaspoons baking powder, pinch salt, 1 T wheat germ, 1 T crushed flax seeds

In a mixing bowl, combine the following:1 cup sugar, 1/2 cup vegetable oil, 1 egg 1 cup "good Greek" yogurt

Toss 1 teaspoon of the flour mixture with 1 1/2 cups frozen blueberries and mix into the muffin batter. Mix by hand just to combine.

Scoop batter into a lined muffin pan. Put the muffins in the oven, set timer to 20 minutes and increase the temperature to 400 degrees F.

Enjoy!!!