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

Perfectly Pumpkin Cake Bars

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Pumpkin + Milk Chocolate Chips + Pecans = Perfection!

I love making dessert bars for many reasons… Let me count thee ways:

1) They’re super easy to make. Just throw the ingredients together, and pop it in a pan.
2) They almost always turn out moist & delicious.
3) anddd they usually taste even better the next day!

These Pumpkin Cake Bars are definitely no exception. They are moist, full of flavour, & are quick and easy to make.
While they are pretty cakey & fluffy fresh out of the oven, by the next day they almost have a nice chewy, blondie texture to them. They’re the best of both worlds!

I chose to use milk chocolate chips & pecans, but feel free to use whichever extra goodies you prefer.. from walnuts to any kind of chocolate chips.

This is one of my favorite Pumpkin recipes for Fall. I hope you enjoy it as much as we do!

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Pumpkin final

Perfectly Pumpkin Cake Bars Recipe

Ingredients:

2 1/3 cup all-purpose flour
2 teaspoon cinnamon
1/8 teaspoon nutmeg
pinch of allspice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, at room temperature
3/4 cup sugar
3/4 cup brown sugar
1 large egg
2 teaspoons vanilla extract
1 (15 ounce) can pure pumpkin
1 1/2 – 2 cups milk chocolate chips
3/4 cup pecans, chopped

Directions:

1. Preheat oven to 350 degrees F. Spray the bottom and sides of a 9″x13″ inch baking pan with non-stick cooking spray.

2. In a medium bowl, whisk together the flour, cinnamon, nutmeg, allspice, baking soda & salt. Set aside.

3. In the bowl of your stand mixer fitted with the paddle attachment, cream butter & sugars together on medium/high speed until smooth. Beat in egg, & vanilla until combined. Beat in the pumpkin.

4. Reduce speed to low, & mix in the dry ingredients until just combined. Do not overmix. Fold in the chocolate chips & pecans with a wooden spoon of spatula.

5. Spread batter evenly into the prepared pan. Bake for 35 – 40 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely in pan.

Notes:

– Bars stay fresh for up to 4 days in an airtight container.
– Recipe adapted from Martha Stewart.

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Enjoy!
Xo Natasha

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