This is actually a repost from a few years ago. The dandelions are out in full force and I thought it might be worth sharing this simple recipe again.
Several years ago, I came across this recipe for a homemade weed killer. It was shared by Shell Busey. I love the fact that it doesn’t contain any harsh chemicals, so I don’t have to worry about it being harmful for small children or the neighbourhood pets that like to frequent our yard. The only caution with this mixture is that it will kill your grass and flowers if you spray it on them by accident. He suggests only using this to kill the weeds that may crop up on your driveway, sidewalk or through ground cover.
Shell Busey’s Homemade Weed Killer Recipe:
Mix the following ingredients together:
4 cups of white vinegar
1/4 cup of table salt
2 tsp of liquid dish soap
Pour this mixture into a spray bottle and spray it on your weeds when it is sunny and hot out.
I have been making quite a few salads during the pandemic and for something different, I decided to make that Oriental Cabbage Salad that was a “thing” several years ago. You know the one with Mr. Noodles, cabbage, chow mein noodles, etc. Anyway, the only chow mein noodles I could find came in this huge bag which I bought. However, I was wondering how I might use the left over noodles before the expiration date on the bag. Chow mein noodles is not something I regularly use so I really couldn’t think of what to do with them, but suddenly I remembered this recipe I got from a classmate when I was in elementary school….thanks Kathryn! I think I have only ever made them one other time many years ago, but every once in a while I come across the recipe. I actually have no idea what they are called…my recipe says “Kathryn’s Cookies”. (Funny thing is I actually have another completely different recipes titled “Kathryn’s Cookies” as well, but from a different Kathryn – that’s weird I think?!)
So, if you’re like me, one of my absolute favourite treats is the Peanut Butter Marshmallow Square that is often found on a platter of dainties. I love that! This recipe is basically the cookie version with chow mein noodles added for a bit of extra crunch. These are super easy to make, but unlike some treats, you probably won’t have the ingredients on hand.
Kathryn’s Peanut Butter/Butterscotch Chow Mein Cookies
1/2 cup peanut butter
1 package butterscotch chips
1 can of chow mein noodles (These are dry noodles and I could only find them in a bag. In the “olden days”, they came in a can. No idea the exact size but I googled it and apparently there is a 5 oz size can. I put in 2 cups and ended up adding approximately another 1/2 cup) You probably can’t really mess this up, you just want them to be coated.
2 cups of miniature marshmallows
Melt the peanut butter and butterscotch chips. I have a setting on my microwave, but you could also use a double-boiler. Stir often. Once melted, fold in the marshmallows and noodles. Drop by spoonfuls onto a wax paper lined tray and place in fridge to set. Nutritional value – zero! But so easy and yummy!
Okay people….I know this may sound crazy, but I think brussel sprouts my officially be my favourite vegetable! A few weeks ago, I went out to Original Joe’s for dinner with friends. I ordered their brussel sprouts and was blown away by the flavour of this dish. When cooked properly, I like brussel sprouts, but I can’t honestly imagine anyone not absolutely loving them after tasting this recipe. Of course, I went home and searched for a copy cat, but couldn’t find one. Luckily I had taken a photo of the description on the menu, so had something to work from. I looked up recipes containing similar ingredients and after combining several different recipes….I think I came up with something pretty awesome. I won’t go so far as to say that I nailed the “copy cat”, but the flavours are spectacular and if you like the Originals Joe’s version….I think you’ll love this recipe too. Now don’t be scared of the steps, as there are several. The best part is that you really don’t need much more to make it a meal as there is already protein in it. We had them last night with some breaded fish and were left feeling very full….probably because the brussel sprouts are so good, I couldn’t stop eating them.
That title really says it all!! I know there are several steps, but some of the steps can be done at the same time like juicing and zesting the limes and chopping the cilantro. Also, both the Candied Bacon and Cilantro-Lime Crema can be made ahead of time. If you do them first, it is really just the prepping the brussel sprouts and making the glaze.
1. Candied Bacon
6 slices of bacon
1/4 cup brown sugar
1/8 tsp. cinnamon
I make my bacon first….even the day before. Preheat oven to 450 degrees. Line a baking sheet with foil and add cooking spray. Stir sugar and cinnamon together. Dip bacon in the sugar mixture to coat. Place bacon on foil lined sheet. Sprinkle any remaining sugar on top. Cook in hot oven for 6 to 10 minutes. Check every minute or so once it hits the 6 minute mark. Remove from oven. Let cool and chop into small pieces.
2. Cilantro-Lime Crema
Mix all of the ingredients in a small bowl and place in the refrigerator until ready to serve. This can be made ahead.
1/4 cup thinly sliced green onions
1/4 cup finely chopped fresh cilantro (*chop enough for step 4 as well)
1/4 cup mayo
3/4 cup sour cream
juice from one lime (about 2 T) (*Juice/zest enough for step 4 as well)
1 tsp of lime zest (grated rind)
1/4 tsp salt
1 clove minced garlic (or 1/2 tsp garlic puree).
3. Roasted Brussel Sprouts
1 1/2 to 2 lbs. of brussel sprouts, trimmed, halved and washed
1/4 olive oil
1/2 tsp. salt
freshly ground black pepper
Place a rimmed baking sheet on the bottom rack of oven (I often line mine with foil for easy clean-up). Preheat the oven to 450 degrees. You want the pan to get nice and hot so that brussel sprouts will sizzle when you place them on top.
Toss the brussel sprouts and oil in a large bowl. Once they are coated in oil, season with salt and pepper. Carefully remove the baking sheet from the oven and dump the brussel spouts on the pan and quickly arrange cut side down (you can use tongs, but I just use clean hands). Roast on the bottom rack until softened and deeply browned …about 20-25 minutes. Do not overcook.
4. Honey-Lime Glaze and Toppings
1/4 cup of honey
juice of one lime
1/2 tsp. crushed red pepper flakes
3 T. unsalted butter
1/2 tsp. salt
1/4 cup finely chopped fresh cilantro
finely grated lime zest (1tsp – 2 tsp)
1/4-1/2 cup finely grated fresh parmesan cheese
6 slices of chopped candied bacon (see recipe)
Bring honey to a boil in a small sauce pan over medium heat…stirring often. Reduce the heat to medium-low and cook until the honey is a deep amber colour (3-4 minutes). Stir often to prevent burning. Remove from heat and add the lime juice and red pepper flakes. Stir and then return to heat. Add butter and salt. Whisk constantly until glaze is glossy and slightly thickened. When brussel sprouts are cooked, transfer them back to the original bowl to toss with the honey glaze. Add cilantro and lime zest, toss. Finally, top with parmesan cheese and candied bacon.
I challenge you to try this recipe! Not only will your family love them, but they are a sure crowd pleaser for any dinner party or potluck. Original Joe’s served them as an appetizer. You could do this as well, just serve the crema as a dip and provide toothpicks and/or little plates. Soooo delicious!
I have to admit that Olive Garden isn’t actually a favourite restaurant of mine. I try to stay away from pasta as much as possible. However, if you’re like me the Olive Garden house salad and potato soup will leave a lasting impression! It took me many years, but I do believe that I have found great copy cats for both recipes. The next time you’re craving soup and salad, this combo is sure to impress. I love the added heat in both recipes….hope you enjoy them as much as my family does!
I found this recipe several years ago on Tuscan Recipes. I follow the recipe exactly as presented with the exception of using cartoned chicken broth in lieu of the water/bouillon combo. This is mostly because I can be lazy in the kitchen. Sometimes I have my own chicken bone broth on hand and will use it as an alternate as well. Otherwise, I follow it just as it is written. This soup is absolutely delicious and works every single time!
1 lb. of ground Italian Sausage
1 1/2 tsp crushed red pepper flakes (1 tsp may be enough for you)
1 large diced white onion
4 T. bacon pieces (or more…you can never have too much bacon)
2 tsp. garlic purée
10 cups of water and 5 cubes of chicken bouillon (or 10 cups of broth)
1 cup of heavy cream
1 lb of sliced Russet potatoes (approximately 3 large potatoes)
1/4 of a bunch of chopped fresh kale (I I usually add about 2-3 cups)
Sauté the sausage and pepper flakes in a large soup pot. Drain the fat. Transfer to a bowl.
In the same pot, sauté the bacon, onions and garlic.
Add water/broth and heat to a boil.
Add potatoes and cook about half an hour on low heat.
Add the cream, sausage and kale. Stir and heat through.
I came across this recipe a few years back and make it regularly for my family to enjoy. The recipe was found on Family Fresh Meals and is absolutely delicious!
Famous House Salad Dressing:
1 packet Italian Dressing Mix 3/4 cup oil (vegetable/canola) 1/4 cup olive oil 1 Tablespoon mayonnaise 1/3 cup white vinegar 1/4 cup water 1/2 tsp sugar 1/2 tsp dried Italian seasoning 1/2 tsp salt 1/4 tsp pepper 1/4 tsp garlic powder
Directions Mix all of the ingredients in a glass jar. Shake well…until thoroughly combined. Refrigerate for at least an hour to marinate flavours.
*It can be stored in the refrigerator for about 3 weeks.
combination of romaine and iceberg lettuce (or greens of your choice)
pitted black olives
6 mild pepperoncici peppers (found near the pickles)
1-2 wedged roma tomatoes
1/2 cup croutons
freshly grated Romano and/or Parmesan cheese to sprinkle on top of your salad
thinly sliced red onion
Give this classic Olive Garden soup and salad combo a try and let me know what you think. These are two of my “go to” recipes for sure!
I was busy doing Christmas baking on Saturday and whipped up a batch of these for Christmas. I must say Nanaimo Bars have always been one of my favourites and a staple on my Christmas baking list. A few years ago, I doctored up a few recipes and came up with this modified version for a delicious gluten free version. I thought it might be worth a repost with so many busy baking for Christmas . If you love Nanaimo Bars you must try this recipe…you won’t be disappointed.
I’ve made “loose” versions of Strawberry Shortcake over the years…basically angel food cake (or white cake) with either whipping cream or vanilla ice cream and strawberries, but this was my first time ever making a true Strawberry Shortcake recipe. It was my husband’s birthday this week and he didn’t have a specific birthday cake request, so I decided to finally give Strawberry Shortcake a try and believe me this recipe from Glorious Treats did not disappoint! Her presentation was much better, but never the less, it was absolutely delicious! When it comes to trying new recipes, I have this thing I do….I’m not sure why, but almost every time I try a new dessert recipe, I end up making adjustments of some kind. It really makes no sense because the “tweaks” are not a result of the recipe lacking in some way, but rather my presumptions as to what would make it even better. For the full original recipe, please visit Glorious Treats, but I do want to share my thoughts and the changes/additions I made.
First of all, I absolutely loved the density of the cake. It was a bit of a heavier cake, but it combined perfectly with the whipping cream and strawberries. Glory mentions the Balsamic Glaze being key in this recipe and I have to agree. The flavour it brought to the strawberries was amazing. In her recipe, she uses Sprouts Organic Balsamic Glaze. I have never actually come across a Balsamic Glaze (or another recipe that calls for it). I didn’t want to have to hunt for it and then store a mostly full bottle for a measly tablespoon, so I opted to make my own. I found the recipe on Add a Pinch and then just reduced it to make a half recipe. It was super easy to make and my version made about 2 tablespoons of glaze. I had the vinegar on hand, so it cost me nothing to make it and the flavour was fantastic. Here’s what I did:
1/4 cup of Balsamic Vinegar
1 1/2 Tablespoons of Maple Syrup (or honey or brown sugar)
Place ingredients in a small pot. Heat over medium heat until it begins to boil. Reduce the heat to medium-low and simmer until reduced by half. Stir every couple of minutes. This takes about 10 minutes and makes approximately 2 tablespoons of the Balsamic Glaze. Cool.
I’m not sure if cream cheese is a staple in Strawberry Shortcake recipes or not, but I loved the added flavour in the whipping cream mixture of Glory’s recipe. (Seriously, her recipe is fantastic!)
Last, but definitely not least, I decided to add in the Strawberry Crumble that I found on Deliciously Sprinkled. The cookie crumble incorporated a bit of crunch and I loved the contrasting texture that it added. The only down side is that the recipe makes quite a bit and you really can’t cut it down because it calls for one box of Strawberry Jello and one box of Vanilla Instant Pudding. However, I put the extra in a ziplock bag and froze it. I can’t be sure, but my guess is it will freeze well. (The fresh strawberry topping and cookie crumble would also taste amazing on vanilla ice cream for a quick dessert, so having a stash in the freezer may come in handy.)
To Make My Version:
Print the original Strawberry Shortcake recipe from Glorious Treats and follow all of the steps (substituting your own homemade Balsamic Glaze). Don’t forget to add in a layer of Strawberry Crumble, following the fresh strawberries.
Strawberry Shortcake Trifle ~ Oh yeah!
As amazing as this tasted, I did find the denser cake layers a bit tricky to cut through while maintaining the integrity of the cake. Of course this had zero impact on the flavour, but it didn’t look as pretty when it was served. In summary…this could honestly become one of my favourite recipes…so amazingly yummy! However, the next time I make this it will absolutely be in a trifle bowl! Oh yeah…STRAWBERRY SHORTCAKE TRIFLE! I predict that the flavours will meld even more when combined trifle style, and it would also take away the fuss with presentation and serving. To make the trifle, I would simply add the strawberry crumble into the original recipe, as the fourth layer in the trifle bowl. (Cubed cake, whipping cream mixture, fresh strawberries and cookie crumble, repeat X3) The only other thing I might consider when converting this to a trifle is perhaps dipping the cake chunks into the juices from the strawberry mixture. There probably would not be enough juice to dip all three layers, but I’m thinking that it might be nice to dip the pieces for the bottom or middle layer of the trifle. I will absolutely be sure to post when I pull this amazing recipe together in a trifle. Let me know if you beat me to it!
I hope you’ll give this recipe a try and let me know how it turns out. Be sure to check out my archives for more great recipes, gift wrapping ideas, DIY projects and home decor tips! Thanks for visiting!
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Over the past couple of years, I’ve found that I feel the best when I avoid grains. Period. I do not have an official diagnoses of any kind, but avoiding grains has really helped me reduce unexplainable aches and pains, as well as brain fog and water retention. In addition, I found that it was also key to shedding those last few pounds that seem impossible to penetrate on the scale. Sticking to a grain free diet isn’t easy, I’m not going to lie, but when you are battling health issues, is seems like a no brainer. Although I try not to let old habits sneak back in, I believe that a little cheat now and then is totally acceptable. The key to my success is often directly related to discovering a few go-to foods that work specifically for me. I’ve collected a few recipes that are both tasty and quick to crab when the cravings come knocking. One of my absolute favourites is this muffin recipe. I almost always have them frozen in my fridge freezer for easy access and a quick snack to grab and go. I generally pop one in the microwave for 30 seconds and smother it in butter…yum!! Although I try my best to avoid grains, I am big on fats and never shy away from butter and high fat cream in my coffee! These are hands-down my favourite muffins, but I should preface that by saying that I try not to eat too much sugar either, so some may find they lack sweetness. My palate has adjusted to minimal sugar in my diet, so I don’t find them bland at all. I have tried many recipes for “healthy muffins”, but I always return to this go-to recipe that was passed on to me by a friend at work. They are 100% guilt free, filling and super yummy!
Paleo Morning Glory Muffins
Preheat the oven to 350 degrees.
2 ½ cups almond flour
1 T. cinnamon
2 tsp. baking soda
½ tsp. salt
2 cups grated carrot
1 large apple (peeled, cored and grated)
1 cup shredded coconut (unsweetened)
4 large eggs
1 tsp. vanilla
2 T. melted honey
½ cup coconut oil (melted)
1 cup chopped dates/prunes (or raisins, if you prefer)
*Orange zest (optional)
Grease the muffin tins. (I always cut small squares of parchment paper that are about 1 ¼” to fit right in the bottom of my pan. My mom always did this and the muffins come out beautifully. I peel the little papers off before serving or freezing.)
Combine dry ingredients and mix.
Add carrot, apple, coconut and dates/prunes. Combine well.
In a separate bowl, whisk eggs, honey, oil and vanilla together.
Pour the wet mixture over the dry ingredients. Mix well. It will be very thick and appear almost too dry.
Spoon into muffin pan and gently pat each muffin down (it’s thick enough to do this). Bake 25 to 35 minutes (or until toothpick comes out clean.)
Cool in pan for at least 10 minutes before removing to a rack.
*2 T. of honey is not much sweetener as compared to a regular recipe, but I will often lessen the amount. Once you eliminate sugar from your diet, it is surprising how quickly your palette adjusts to needing/wanting less sweetness.
*The original recipe calls for raisins, but I much prefer dates/prunes.
*I will often use a date based sweetener in lieu of the honey. See below:
Place 6 dates and 3 T. of the water in a microwave safe dish and heat for 30 seconds. Remove and use a fork to mash the dates. Add a 4th T. of water and heat another 30 seconds. Remove and stir until smooth.
Be sure to let me know if you decide to try these out. I’d love to hear how you like them. You may be like me and they become a new staple in your freezer!
I’m not gonna lie….this dessert involves several steps and is a bit time consuming. Having said that, it isn’t hard to make and can be made over several days because of the various steps. If you love the meshing of chocolate and coffee flavours…I think you’ll find it’s worth the effort! I had never really tasted a Chocolate Mocha Trifle before, but I had to make a dessert for an event and I love making trifles because they taste good and are relatively stress free. Seriously, not much could go wrong with a trifle!
I somehow got it in my head that I would love to make a Chocolate Mocha flavoured trifle, so I began scouring the internet for that perfect recipe. There were several, but one comment that surfaced more than once in the reviews was that many of the recipes had a “processed” food taste…yuck! I decided that instead of searching for an actual trifle recipe, I would instead look for what appeared to be good Mocha and/or Coffee flavoured desserts. This dessert is completely from scratch (other than the Coffee Crisp Chocolate Bars) and combines several recipes (all of which I tried for the first time for this trifle). The good news is that some of the recipes can be made ahead and frozen until the day you assemble the dessert.
Chocolate Mocha Trifle Layers:
Chocolate Cake with Kahlúa drizzle
8-10 Café Coffee Cookies
Chocolate Mocha Mousse
Mocha Whip Frosting
2 Coffee Crisp Chocolate Bars, chopped
For this trifle, I used one of my go to Chocolate Cake recipes. This cake is super moist, but a bit denser than some. I like it for a trifle because it is a heavier and holds up better in the layers. For this trifle, I doubled the cake recipe. I did end up with some left over cake, but didn’t want to end up short and not have enough cake for the trifle bowl. My bowl isn’t overly large, but I’m glad I doubled it up, despite the left-overs (which make great cake pops)! I made the cake several days ahead; cooled it completely, cut it into 1″ squares and then froze it in a zipper bag until the day of assembly.
Kahlúa – I used about 1/2 cup of Kahlúa and drizzled it over the layers of cake, as they were added to the trifle bowl.
Chocolate Mocha Mousse:
This recipe was adapted from the recipe found on page 181 in Enjoy! from The Best of Bridge cookbook series. I can’t find the recipe online to link it to, but their recipes are very good and I have several of the books from the series. The original recipe uses chocolate wafers for the base of the dessert and I didn’t need a base, so the recipe is not exactly the same as is in their book.
6 cups (small bag) of miniature marshmallows
1 cup of boiling water
4 teaspoons of instant coffee
1 cup of whipping cream
Melt the marshmallows in the top of a double boiler (or in short increments in your microwave – that’s what I did). While the marshmallows are melting, stir the coffee into the boiling water. Once the marshmallows have melted, stir in the coffee mixture. Cover and chill at least an hour. (I did this step the day before I planned to assemble the dessert.) This is super quick to do, but waiting for it to chill can really slow down the process, so plan ahead.
On the day of assembly. Whip the cream. Remove the marshmallow/coffee mixture from the fridge and whip. Fold in the marshmallow/coffee mixture. Place back in the fridge until all of the trifle layers are prepared and ready for assembly.
Café Coffee Cookies:
This recipe was found on the Betty Crocker site. The cookies turned out great, but I did make a couple of minor changes to the original recipe. I reduced the chocolate chips and omitted the pecans. The recipe calls for one 12 oz. bag of chocolate chunks (I used chips instead). I felt like this was too much, so I only used half a bag (and still felt like that was more than enough). The cookies are very much like a regular chewy chocolate chip cookie with a coffee twist. The recipe says that it makes 15 servings. I made my cookies 1/3 to 1/2 the suggested size and baked them about 10 minutes. Yielded about 3 dozen cookies, give or take (I didn’t actually count them). You can find the original recipe for the Café Coffee Cookies here. I made these about a week before I needed the dessert and frozen them.
Chop/break 8-10 of the cookies for use in the trifle.
Mocha Whipped Frosting:
Again, this recipe is taken from the Best of Bridge Series. I found it on page 196/197 of Grand Slam. The recipe is actually called Mocha Whipped Cream Cake, but I only used the frosting portion of the recipe.
2 cups whipping cream
2 Tablespoons brown sugar
1/4 cup strong, cold coffee
2 Tablespoons Kahlúa
Whip cream with sugar until soft peaks form. Add the coffee and kahlúa. Beat until stiff.
I’ve struggled with digestive issues for most of my adult life. As I’ve gotten older, it seems like a constant battle just to maintain some sort of regularity. I am always assessing what works and what doesn’t and analyzing the variables that may have contributed to my frequent states of constipation. It is very frustrating (and uncomfortable) to say the least! I do take supplements when desperate, but prefer to try and manage through diet and exercise. Sometimes I feel like my whole life revolves around choosing foods that “work” and I’m embarrassed to say that “poop talks” now seem like normal conversation.
Over the years, I have tried many different foods, supplements and diets to help me stay regular and although I have found success at various times in my life, it always seems to evolve into a routine that only works temporarily. In the past, Fibre 1 cereal was always my “go to” breakfast because my digestive system seemed to really like it. I would double-up on the recommended serving size and consume my entire daily fibre goal in one shot. Although I still enjoy it, I found that over time, it became less effective.
I recently tried a simple recipe recommended to me by a friend. I have never been much of a porridge lover, mostly because I’m fussy when it comes to certain textures. For me, porridge had to be prepared just right in order for it not to trigger my gag reflex. So, when my friend suggested I try eating chia seeds for breakfast in a porridge-like recipe, I was skeptical. In fact, it took me at least a year before I actually gave it a try. Feeling desperate to get my digestive system back on track, I decided to test her recipe out and was surprised that I enjoyed it! The texture hasn’t bothered me and I really do think it has been instrumental in helping me to become more regular once again. It is the perfect way to start your day as it is not only high in fibre, but also a great source or protein.
Chia is the new nutrition powerhouse on the block! It’s 100% gluten free, and high in omega 3 fatty acids, fiber, and antioxidants, too.It’s a great addition to any diet for the health benefits, but particularly helpful in gluten free and vegan baking as a both binder and as an egg substitute. (Harris Whole Health)
Chia Seed Breakfast Porridge
1/4 cup chia seeds
cinnamon to taste (a generous amount ~ but I don’t measure)
1 cup of boiling water
fresh or frozen blueberries (or fruit of your choice)
2 to 4 T. of Cracknola (optional, but necessary if you ask me ~ AMAZING homemade grain-free granola recipe)
Place chia seeds in a cereal bowl and sprinkle with cinnamon. Stir to coat. Pour the boiling water over the seeds and let stand for 3 minutes. Stir well, as it will be lumpy. (The chia seeds will break open and gel in the hot water.) Add the blueberries and Cracknola for extra flavour. Enjoy!
What is really great about this recipe is that the main ingredient is chia seeds which are not only gluten free, but also considered a superfood because of their high nutritional value. They are not only high in fibre, but also packed with many other nutrients and offer significant health benefits. Dr. Axe has written a comprehensive article on the health advantages linked to chia seeds including anti-aging properties, digestive support, heart health, energy and metabolism booster, diabetes support, weight loss, cancer and dental health. Check out the nutrition profile from Dr. Axe’s article ~ 9 Chia Seeds Benefits + Side Effects:
Chia Seed Nutrition Profile
The reason chia seeds are so beneficial is due to them being rich in fiber, omega-3 fats, protein, vitamins and minerals.
For example, one ounce (28 grams) of chia seeds contain about: (1)
Chia seeds also contain essential fatty acids alpha-linolenic and linoleic acid; mucin; strontium’ vitamins A, B, E and D; and minerals, including sulphur, iron, iodine, magnesium, manganese, niacin and thiamine; and they’re a rich source of antioxidants.
The benefits are so numerous it seems almost criminal not to be incorporating them in your diet. They’ve been a staple in my pantry for a few years now, but up until recently I only sprinkled them on salads or added them to my smoothies. This is the first time I used chia seeds as a main ingredient in a recipe and I’m so pleased with the results. Check out this short video of Dr. Axe’s to learn more about chia seeds:
I am finding that with teenagers in the house, now more than ever, I need to have fresh muffins available for a quick snack or lunch addition. This muffin recipe is a staple in our house. They are super moist and so delicious!
Banana Chocolate Chip Muffins
Preheat the oven to 400 degrees.
1 1/2 cups of flour
1 cup of rolled oats
1/2 cup sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3/4 cup milk
1/3 cup of oil (or 1/3 cup apple sauce for a healthier version)
1/2 tsp. vanilla
2 mashed bananas
3/4 cup chocolate chips
In a small bowl, combine the dry ingredients and mix well.
In a large bowl, lightly beat the egg and stir in the milk, oil and vanilla. Once combined, add in the mashed bananas and stir again.
Add the dry ingredients to the banana mixture and stir until the dry ingredients are moist and just combined. Do not over mix. Gently stir in the chocolate chips.
Spray a 12 cup muffin tin with non-stick cooking spray. Cut small wax paper squares to sit in the base of each cup (about 1 1/4″ squares). I learned this trick from my mom! The little squares help to prevent the bottoms from sticking and help the muffins to release from the pan easily. Divide the batter among the 12 cups and bake for 18 to 22 minutes.
Once cooled, remove the wax paper squares from the bottoms and place in a sealed container or zipper bag to store. I will often wrap them individually in plastic wrap and pop them in the freezer. This keeps the muffins fresh and makes them easy to grab and go!