Classic Banana Muffins

Last weekend was one of those gloriously relaxed weekends! 

My husband was home and off work the entire Saturday and Sunday ( woowhooo!!!) which happens about one weekend a month.  It's just so nice to spend mornings together.  We could sleep a little later and linger a little longer around our coffee and around the table.  I thought I would take advantage of the small bunch of very ripe bananas I had and made a delicious breakfast treat for my family!  I knew our kids would love some fresh, warm muffins to go along with the eggs I made--(eggs are our kiddo's favorite!). 

This time I loaded the scrambled eggs with some leftover roasted and seasoned potatoes from the night before, sauteed bell peppers, and onion along with salt, pepper, and paprika. If I wanted to splurge I would also add a handful of cheese at the last minute, but instead we doused the eggs with our favorite hot sauce, Cholula. We love this Mexican style hot sauce with eggs for breakfast.  Smoky, a slight heat, and tangy... perfect for flavor without extra calories and fat. 



The deliciously tender and flavorful muffins were the perfect nod to sweetness to balance out the savory eggs. A fresh mug of steamy dark roast coffee made this a breakfast that stuck with us throughout the entire morning! 

I'm sure you've made banana muffins or bread before, and I have made them from a dozen different recipes-- several which are on my blog here-- but these were a classic recipe and simple and easy.  They came out perfectly!  I will certainly make this recipe again, and that's pretty much the qualification of sharing a recipe with you. If we love the food and will want it again, I want to let you all in on it, too!

Now the question for this crazy Kentucky weather-weekend is what am I going to make on the potential snow day we are supposed to randomly get tomorrow!?  Yesterday the high was 75 degrees and tomorrow is going to be in the 30's!  Potato soup, perhaps?? 

What do you all enjoy cooking up on snow days? I would LOVE to get some good ideas!

Classic Banana Muffins

Adapted from: My Mommy Style

1 1/2 c. all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. cinnamon

3 large ripe bananas (I used 4 medium)

3/4 c. white sugar

1 egg

1 tsp. vanilla

1/3 c. butter melted (I used melted coconut oil. Delicious.)

• Preheat oven to 350 degrees.  Coat muffin pans with non stick baking spray or use paper liners.
• Sift together the flour, and next 4 ingredients; set aside.
• Combine bananas, sugar and next 3 ingredients in a large bowl.  Fold in flour mixture, and mix until dry ingredients are combined.  Do not over mix. Scoop about 1/4 cup of batter in each muffin tin.
• Bake in preheated oven for 15-20 minutes. Muffins will spring back when lightly tapped.

Note:  I made the addition of cinnamon to this recipe. I really love it in banana muffins. Also I decided for health reasons to substitute butter with coconut oil.  The consistency is very similar and doesn't change the flavor, but it's better for our heart. 

A Banana Sour Cream Pancake Breakfast

Today I awoke to a lovely morning, complete with squirrels all through the yard, the sun streaming through my big kitchen windows, and--yes-- the Southern humidity Kentucky gets blessed with every summer. 

My family is home together as Heath is off all month of July as we get settled in our new home, and he prepares to start working at his new job in August.  Let me just say...  This month of having him home with us all the time has been AMAZING!!!

Back to the lazy morning we had today.

Pancakes! Sour cream pancakes Pioneer Woman style were on the menu, but I  made them one step better (in our opinion), by adding banana and cinnamon to the batter.  Oh my word.

Like I said it was a wonderful morning!!

If you like banana bread, or really moist pancakes you will love these.  If you like both of those things, please PIN this recipe because you will just have to make these delicious pancakes for supper tonight!  They're really good!

I had a candle lit in the kitchen and praise and worship music on to cook to for a wonderful cozy atmosphere that relaxes me and seems to make for a relaxing environment for our ever-busy and active kids! 

I hope one day despite our imperfect home and my imperfect parenting, they will remember the things like praise music on that I sing along to as I prepare a delicious meal with a joyous heart for them.  When they look back on our home and kitchen (especially) I want them to remember the good smells wafting from the oven, the beautiful sounds, the pretty fresh flowers on the counter, and the love that comes our home in mundane times such as breakfast. 

It's truly a home that I'm making, and I take my role seriously!  May these happy times of peace I desperately try to create become the memories they hold on forever and share with the next generation!  I want my pancake breakfast to be remembered as more than just the good food, but that mommy and daddy were cooking and laughing together in the kitchen, and that the food prepared was made out of love for those served.  I remember feeling this way as a child and growing up with a mom who was intentional about cooking and serving her family meals that we ate around a table.  I hope my kids grow up to appreciate the same simplistic things that make life so good!

. 

Sour Cream Banana Pancakes

Adapted from: The Pioneer Woman Cooks

1 c. sour cream

8 Tbsp. all-purpose flour

1 Tbsp. sugar

1 tsp. baking soda

1/2 tsp.salt

dash of cinnamon

2 large eggs

1/2 tsp. vanilla extract

1 ripe banana, mashed

butter

coconut oil

real maple syrup (It's worth splurging on!)

Place a cast iron skillet or griddle over medium heat.  You want it hot!

In a medium sized bowl, place the sour cream and add the rest off the dry ingredients through the cinnamon.  Stir this together gently.

In a separate bowl, whisk together eggs and add the vanilla and banana. 

Add this mixture to the flour mixture and gently mix together.  Don't worry about mixing it together perfectly smooth.  Lumps aren't good is gravy but they are in pancake batter!

Melt a little butter and coconut oil together in the pan.  Swirl it around.  Pour in about 1/4 cups at a time, the pancake batter.  Cook about 1 1/2 minutes or until the bubbles are around the pancake and flip.  Cook for another 45 seconds or so. Remove to a plate and repeat with the rest of the batter.

These pancakes are very moist and thin, so you can stack several up beautifully!  Serve with real maple syrup and fruit.  I also made homemade hash browns and oven fried bacon as a heart breakfast!  Enjoy! 

Serves 3-4

If you happen to wonder what those two sweet ones look like this week, here we are at our all-time favorite summer drive in burger place Belews, as we wait to the grandparents to come join us.  We had been swimming so naturally a burger and shake is the perfect supper for a day like that!

We're all happy but one of us (ah-hum!) likes to make tough faces instead of smiles for the picture.

See y'all again very soon!

Moist Blueberry Banana Muffins

I am a lover of berries, and this is blueberry season so I've been enjoying them in my cereal and oatmeal for breakfast.  Although my favorite way to eat them is probably in freshly baked muffins! 

These blueberry banana muffins have everything I love!  They're moist with plenty of sweet bananas and blueberries throughout each muffin, some whole wheat flour which adds nuttiness and a pinch of cinnamon that I add to almost everything I bake!  Cinnamon just adds that "something-something"!

My kids love these muffins and ask for more.  Enjoy these warmer spring mornings with a delicious treat from your own kitchen!  Try moist blueberry banana muffins out for yourself!  

 

Moist Blueberry Banana Muffins

Original recipe at: What Megan's Making

Makes 1 dozen muffins

3 ripe bananas, mashed

3/4 c. sugar

1 egg, lightly beaten

1/3 c. butter, melted and cooled

1 1/2 c. flour **I used 1 c. wheat and 1/2 c. All-purpose

1 tsp. baking soda

1 tap. baking powder

1/2 tsp. salt

1/4 tsp. cinnamon

1 1/2 c. Fresh blueberries rinsed or frozen 

Preheat the oven to 375 degrees.  Grease or use baking spray to grease one muffin pan.

In a large bowl, add mashed bananas, sugar, egg, and melted butter.  Mix together very well so everything combines.

In another bowl, add flour, baking soda and powder, salt, and cinnamon and stir until blended.  Gently fold the dry mixture into wet, but just until blended and no more!  Fold in the blueberries.

Spoon evenly in the muffin pan and bake for 20 minutes.  Allow to cool for a few minutes before taking out and eating with  a cup of coffee or cold milk!

** For the wheat flour, I used King Arthur Flour in unbleached white-whole wheat flour.  It's great for baking!

My Late Night Snack

My two blessings are fast asleep with their little kikis (blankets) in their snuggy beds. 

It's a peaceful night to catch up on a book I sat down months ago.  

I just pulled out a piping hot loaf of cinnamon banana-blueberry bread out of the oven.  The house is dark with only lamplight, but the aroma beckoned me to take a picture and share with you this small moment of sensory bliss!  I baked it for in the morning so we'll have an easy and delicious breakfast before church.  Our children LOVE blueberries, so I know this will be a treat.  Anyways, it looks and smells too good to pass up a warm slice with some cold milk right now!

I've never posted from my cell phone before like I am now, but I just wanted to share with you a piece of my night since I can't share the bread.  :)

Not sure how well you can see this picture with the glare, but it's a very dear one to me.  It was taken the day I met my daughter and son.  The first day they came home with us she fell asleep in my arms.  There are no words of the love my heart felt...

This picture--as Mom has said--is like my "just born" picture with my daughter laying on my chest.  

My babies have arrived.... God sent them to us, no doubt!!  Life is crazy and unorganized but so sweet and fun with our family.  Normal is new and now I wouldn't want it any other way!  

The recipe for this bread is in my archive.  I only changed it by adding about 1 tsp. cinnamon and sprinkled oats over the top.  :)

Sweet dreams my dear friends!  

Delicious Baked Oatmeal Cups for Early Mornings

 

Here is a "pinned it, tried it, loved it" recipe! 

 

I've seen some really intriguing baked oatmeal recipes that looked delicious!  I'm a big fans of oats, so they have always sounded like a great alternative to the same ole stove top version of oatmeal that I eat on a regular basis.  When I came across these adorable baked oatmeal cups on Pinterest, I thought I am so making these!

 

 

They look like a muffin.  They actually even kind of taste like a moist muffin crossed with oatmeal, but they have no flour, butter, oil, or refined sugar!  Yes, my friends these sweet breakfast bites are actually healthy. 

 

To Moms out there ... your kids that never have liked oatmeal, will love these!!!

 

The sweetness comes from raw honey and ripe banana which also adds moisture along with the applesauce.  There is ground flax which is very good for your heart, but it doesn't change the taste at all.  Cinnamon is added for sweet warmth that smells like Granny's kitchen and tastes divine!  I'm telling you, when you're stirring up this batter, the aroma is wonderful.  I divided the batter, and added raisins and almonds to half and mini chocolate chips to the other half.  You can add whatever you like to eat in your oatmeal.  Any nut, dried fruit, or chopped apple would be delicious.  I bet you could even throw in some plump blueberries for a springtime flavor!

 

 

I'm excited for Mr. Cozy to eat a couple for breakfast before work. I know he's going to love the ease of having a homemade breakfast already made for his early mornings! Tomorrow we'll both enjoy these moist baked oatmeal cups together by the cracklin' fire with a large mug of coffee before the sunrise.

 

I'm thanking God for these small wonders in my life!

 

 

Baked Oatmeal Cups

Recipe from, Sugar Free Mom

 

2 Eggs

1 tsp. Vanilla Extract

2 C. Unsweetened Applesauce

1 Ripe Banana, mashed

1/2 c. Honey or 6 Stevia Packets (I used raw honey)

5 c. Old Fashioned Oats

1/4 c. Ground Flaxseed (Near the the flour in the store.)

1 Tbsp. Cinnamon

3 tsp. Baking Powder

1 tsp. Salt

2 3/4 c. Milk (I used Skim)

Optional toppings: Mini chocolate chips, raisins, almonds

 

 

Preheat oven to 350 degrees F.

Mix eggs, vanilla, applesauce, banana, and honey together in a large bowl.

 

 

Add in oats, flax, cinnamon, baking powder, salt, and mix well with wet ingredients.

 

 

 

Pour in milk and combine.  Mixture will be runny, but it's supposed to!

 

 

I divided the mixture in half and added 1/2 c. mini chocolate chips to one bowl and 1/2 c. slivered almonds and heaping 1/2 c. raisins to the other.

 

**Note: If you noticed earlier this said 1/4 c. it's because it did.  I actually only made half this recipe, but I'm posting this in the full recipe.  It is very easy to make half a batch of these and when you do, the add-in proportions are 1/4 c.**

 

 

Line two muffin tins with cupcake liners.  (I also sprayed the liners, although it may not be necessary.)  Evenly divide batter.  I put about a heaping 1/4 c. in each muffincup.

 

Bake in the oven for 30 minutes or until a toothpick comes out clean.

 

 

Allow to cool for 5 minutes before eating.  Allow to cool all the way before storing.  You can put them in freezer bags and freeze for long lasting fresh oatmeal cups.  Just sit out however many you want the night before and heat up in the microwave for about 45 sec. the next morning!

 

 

They are so soft and decadent when fresh from the oven!

Enjoy the healthy indulgence!

 

 

 

Linking up with:

 

 

 

 

 

 

 



Scrumptious Banana Bread with Orange Glaze

 

This delicious bread is a recipe I shared at Inspired By Family Magazine (where I contribute) in January, and I've almost forgot to post it here at The Cozy Little Kitchen, too!

 

As you can see, this banana bread speaks for itself in that it is tender, moist and really delicious!  It's infused with delicious orange flavor that comes from zest of juice of an orange to brighten up the classic banana bread.  There is an orange glaze that's drizzled over the entire loaf when you take it hot out of the oven, and it seeps into the bread for a sticky sweet surprise when you taste it!

 

 

Because it's made with cake flour instead of all-purpose, it's really light in texture and just falls apart in your mouth as any good quick bread should.

 

What better than make a fresh loaf of this banana bread with orange glaze for a treat you can share with the family!  I hope to make it again soon!

 

 

 Moist Banana Bread with Orange Glaze

Recipe Origin: Keeping Good Company Cookbook

Makes 2 Loaves

 

2 c. sugar

1 c. (2 sticks) butter, room temperature

6 very ripe medium bananas, peeled and mashed

4 eggs, well beaten

1 Tbsp. fresh orange juice

2 tsp. freshly grated orange zest

2 1/2 c. cake flour

2 tsp. baking soda

1 tsp. salt

 

 Orange Glaze:

1/2 c. powdered sugar

1 Tbsp. fresh orange juice

 

Mix together the sugar and orange juice with a whisk until blended.  If you want the glaze a bit thicker add more sugar a teaspoon at a time.  If you want it thinner, add more juice.  Simple and delicious! 

 

 

Preheat oven to 350 degrees F.

 

Cream sugar and butter until light.  Add bananas, eggs, orange juice, and zest.  Mix well. 

 

 

 Sift together dry ingredients and fold in banana mixture.

 

 

 

 

 Divide between two greased 9x5 inch loaf pans.

 

 

Bake for 45-50 minutes, until firm in the middle and clean toothpick.

 

 

Pour the orange glaze over the warm bread.  Allow to sit for a few minutes--if you can wait!--before slicing and eating. 

 

To store, remove the loaves from the pan and wrap tightly in plastic wrap.  The bread should easily come out of the pans. It freezes well, too.

 

 

Enjoy!

 

 

 

I'm linking up with Friends at:

 

 

 

 

 

 



Moist Banana Bread with Orange Glaze, Featured at Inspired By Family

 

Baby, it's cooold outside!!!

 

Good morning, dear Friends!  It's been a while since I've posted.  I took a little rest from blogging and social media as part of fasting and prayer that I just finished.  I wanted to remove as many distractions as possible as I focused on my walk with the Lord more.  I dedicated a week to deeper intimate times with Him through reading His Word, praying for specific needs for myself and others, singing praises to Him (at home!) and journaling.   He is my Everything in life and always deserves my full attention although I don't always give it.  There are many things right now the Lord is doing in our family's life and things we're trusting and believing him for.  It was a really good time of just resting in the Lord and seeking Him in a deeper way.  I'm refreshed and hope to keep this renewed spirit daily!

 

 

The past few weeks, I've made several delicious things that I've been meaning to share with you all!  The lovely slices of goodness you see here is a new recipe I found from one of my favorite cookbooks, that I LOOOVE!  I call it Banana Bread with orange glaze, although fresh orange flavor is infused throughout this bread recipe.  It's incredibly moist and yummy!  I actually cut out 1/4 cup of the sugar and because it's made with naturally sweet very ripe bananas, we didn't miss it at all!!  (The recipe I've given you is the original one, though.)

 

  

I'm sharing this bread recipe at Inspired By Family magazine!  While you're visiting the magazine, read up on nourishment for the spirit and soul.  Especially you mommys out there...so many good articles written by real people, like me.   I'm honored to be a part of something so positive and uplifting on the web!

Before I start my day, I wanted to say that this blog is something that has become dear to me, and my readers have become friends that I feel honored to have around the country (and the world)!  I don't always get a chance to go to all of your beautiful blogs after you leave a comment to thank you, so right now I want to say THANK YOU!!!  I whole hearted-ly appreciate your precious words that you graciously leave me after each post of mine.  I love writing about food, home and God, and it's these intertwining of different people that make these relationships we share... friends!  I do know many of you all personally and love you--y'all know who you are!!-- and many more I don't know.  I just feel really blessed to be able to share a piece of my small world with you! :)

 

Have a blessed weekend and stay warm!

 

 

 



Luscious Banana-Brownie Pie

 

 

If you have wondered where The Cozy Little Kitchen has been, this month is a busy one for us; but it's also a very good one! 

 

Mr. Cozy has been on vacation for the past couple of weeks!  In that time we've taken a wonderful trip to Chicago with his family, and my sister got married in the foothills of the Smokey Mountains last weekend!  (That's a whole other post!!!)  It's been a busy and joyous month to remember!

 

I just wanted to take some time to share with y'all a delicious pie recipe I made recently.  This is a recipe I've been meaning to make for years!  It came out of one of my favorite cookbooks--Keeping Good Company--which is a charming cookbook filled with absolutely delicious recipes and adorable illustrations.  Not to mention, it looks cute on my cookbook shelf!

Back to the pie...YUM!  It starts with a golden crust and filled with layers of brownie, fresh bananas, cream cheese, homemade whipped cream and bits of chocolate toffee bits sprinkled over the top!  It's an easy recipe with a few steps, but all of them are worth it when you have the finished result. 

For the brownie pieces, you can buy 4 brownies at the bakery or just use an inexpensive brownie mix, like I did.  I actually added chocolate chips to the brownie mix to make them a bit richer. 

I recommend making homemade whipped cream for the topping.  It's so easy!  All you do is pour some heavy whipping cream into the bowl of your mixer and add a bit of sugar and dash of vanilla as it's mixing.  Whip on high speed for a minute or so after adding the sugar, or until the mixture is fluffy.  If you mix too long, though, you'll end up with butter.  This extra effort of homemade cream will be what sets this pie apart!

 I made this banana-brownie pie to take to a friend's house, and we devoured it even after the big meal!  It's probably one of the best pies I've ever had!    

 I had to treat myself to a coffee topped with some frothy whipped cream and a dash of cinnamon while I was making the pie....

 

 Here's some snapshots of my messy kitchen as I was making the banana-brownie pie.  It's a good kind of messy when something so wonderful is at the end of it all!

 

 

 

 

I'll be back on here soon to share some pictures of the memories we've made the past few weeks!!! 

 

 

 Banana-Brownie Pie

 

1/4 c. Butter

 

3 oz. Cream Cheese

 

1 1/2 c. Powdered Sugar, sifted

 

1/4 c. Heavy Whipping Cream

 

1/2 tsp. Vanilla

 

3 Bananas, sliced

 

1 (6 oz.) can Pineapple Juice

 

4 Brownies

Cut into 1 in. pieces 

 

1 Baked Pie Crust

(I used refrigerated crust with egg wash)

 

1/2 c. Chocolate-Toffee Bits or Chopped Pecans

 

Whipped Cream, for garnish

(I used homemade.)

 

 

Beat butter and cream cheese together until creamy; gradually add powdered sugar alternately with whipping cream.  Stir in the vanilla.  Set this filling aside.

 

Toss banana sliced in pineapple juice; drain.  Pat sliced dry with paper towels.

 

 

I scored my pie crust before I baked it so the crust wouldn't shrink in the pan. 

 

Spoon half the filling into baked pie shell. 

 

 

Arrange banana slices on filling.

 

 

Add the cut up brownies around on the bananas.

 

 

Top with remaining filling.

 

 

Top with fluffy whipped cream and add chocolate-toffee bits or pecans.

 

 

Refrigerate until serving.  I recommend no longer than 8 hours.  Enjoy the compliments you'll receive for this decadent pie!

 

 

 

I'm linking up with friends at: