Recipes

Banana Muffins

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The year is coming to a close which means that sadly all the holiday baking is nearing its end as well.
It’s bittersweet – I’ll miss all the nummy Christmas cookies & holiday baking but I think we can all agree that it’s almost a relief when it’s over. (I know I have definitely eaten way more than my fair share of Christmas cookies this year!) So to end the year off right, I thought I’d switch it up a bit, take a break from all the cookie recipes and post a slightly healthier recipe for you guys!

Banana is one of my favorite fruits to bake with – It gives baked goods an amazing flavour, and helps keep them nice and moist. These simple banana muffins are no exception – they really are the moistest/most delicious banana muffins I’ve ever tasted. I’ve made them multiple times in the past few weeks and they are always eaten up quickly!
This recipe is perfect for those ripe leftover bananas sitting in the kitchen, and it’s a super easy recipe to whip up which is always nice.

We hope everyone had a fantastic Christmas & that you enjoy this recipe! xo

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Banana Muffins Recipe

Ingredients:
{yield: 12 muffins}

4 very ripe bananas, mashed
1 large egg, lightly beaten
1/2 cup granulated sugar
1/3 cup butter, melted
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup pecans, chopped

Directions:

Preheat oven to 350 degrees F. Grease or spray muffin pan with non-stick cooking spray; set aside.

Mash the bananas and add the egg, sugar and butter; mix until ingredients are combined.

In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon and pecans together.

Add the dry ingredients into the wet ingredients and mix until nearly all the flour has disappeared. (Don’t overmix – overmixed muffins turn out tough).

Pour batter evenly into the muffin pan and bake for approx. 20 minutes.

Enjoy!
Natasha xo

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Recipes

Eggnog & Rum Coffee Cake

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If you only make one dessert this Holiday season – I would definitely recommend this one! This Eggnog & Rum Coffee Cake is like a dream. It is a quick & effortless recipe that is perfect for the holidays and allows you to spend time with your family instead of being in the kitchen! Simply throw the batter together in a pan the night before, and refrigerate overnight. Pop it in the oven the next morning andΒ ta-da!Β You get a perfectly moist, spongey, light, festive & delicious eggnog coffee cake!

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Eggnog & Rum Coffee Cake

Ingredients:

  • 1 cup sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup eggnog
  • 1 container (8 ounces) sour cream
  • 1 teaspoon spiced rum
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Streusel Topping:

  • 1/3 cup sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon unsalted butter, softened
  • 1/2 teaspoon nutmeg

Eggnog Glaze:

  • 1/2 cup powdered sugar
  • 2 tablespoon eggnog

Directions:

  1. Grease a 9″x13″ pan with non-stick cooking spray.
  2. In a small bowl, mix all of the Streusel Topping ingredients (sugar, flour, butter, nutmeg) together with a fork until crumbly. Set aside.
  3. In the bowl of your stand mixer, beat together 1 cup sugar & 1/2 cup softened butter on medium speed until light and fluffy.
  4. Beat in 1 cup eggnog, 8 ounces sour cream, 1 teaspoon spiced rum and 2 eggs until well blended.Β Stir in 2 1/2 cups flour, 1 1/2 teaspoon baking powder, 1/2 teaspoon baking soda & 1/2 teaspoon salt.
  5. Spread batter evenly into the pan and sprinkle with the streusel topping. Cover and refrigerate for at least 8 hours.
  6. Preheat oven to 350F. Uncover pan and bake 35-40 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 15 – 20 minutes. Mix the powdered sugar & eggnog to make the Eggnog Glaze and drizzle over cake.

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Batter before refrigerating & baking.

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Enjoy!

Natasha xo

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