Cream Cheese Strawberry Banana Muffins

I've made these muffins a few times now, and they are delicious.  The second time I made them, I added some white chocolate chips.  I also tried using some oats in them like Ashley did with the banana chocolate chip muffins, and I liked that too.  Also this recipe is actually for bread, but I like muffins better so that's how I always make them.

3/4 C butter, softened
8 ounces cream cheese, softened
1 1/2 C granulated sugar
2 large eggs
3 C all-purpose flour (or 3/4 C oats + 2 1/2 C flour)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1 C mashed bananas (approximate 2 large or 3 small)
1 1/2 C chopped fresh strawberries

Preheat oven to 350. Grease and flour two loaf pans, or put in your muffin liners.
Cream the butter and cream cheese together with an electric mixer.  Gradually add the sugar, beating well to combine.  Add the eggs, one at a time, beating well after each addition.
In a large bowl, whisk together the flour, baking soda, baking powder and salt.  Gradually stir the flour mixture into the butter/cream cheese mixture, mixing just until combined.  Add the vanilla and mashed bananas, mixing on low speed to incorporate.  Fold in the strawberries just until they are fully incorporated into the batter.  Add the white chocolate chips here if you want them.
Put the batter into the prepared pans.
Bake for 20-25 minutes if making cupcakes.  1 hour for bread, cover the tops of the bread for the last 15 minutes so it doesn't get too brown.

Scrambled Egg Muffins

12 eggs
1/2 tspn seasoned salt
2-3 TBSP onion, diced
1 cup cooked ham, diced OR cooked bacon, diced OR cooked sausage
1/4 teaspoon garlic powder
1/4 cup red  bell pepper, diced
1/4 cup fresh mushrooms, diced (sauteed first)
1 cup shredded cheddar cheese
1/2 cup baby spinach,finely shredded
pepper to taste

1-Preheat oven to 350 degrees.
2-Spray a 12-cup muffin pan with non-stick cooking spray
3-In a large mixing bowl, beat eggs. Add in remaining ingredients and mix together.
4-Scoop 1/3 cup of mixture into each muffin tin. Bake for 20-25 minutes or until the center of the muffin is completely cooked.

Banana Chocolate Chip Muffins

My kids like this better than banana bread, and that's good since that means I usually end up eating all the banana bread.

1 C white sugar

2 C flour      (or 1/2 C oats + 1 3/4 C flour)

1 tsp baking soda

1 tsp vanilla

3 T sour cream

2 eggs

1/2 C butter, softened

2 or 3 ripe bananas

3/4 C chocolate chips

Preheat oven to 350.  Mix all ingredients together until moistened.  Pour into greased muffin pan or use muffin paper liners.  Bake for 20 minutes or until golden brown.  

Banana Oatmeal Cups

3 mashed bananas (more ripe)
1 cup vanilla almond milk
2 eggs
1 tbsp baking powder
3 cups oats
1 tsp vanilla extract
3 tbsp mini chocolate chips

Preheat oven to 375

Mix all ingredients except the chocolate chips together and let sit while you prepare the muffin pans. Spray a muffin pan and/or liners with non-stick spray. Stir the chocolate chips into the oatmeal batter. Divide batter into 15 muffin cups. They should be just about filled.

Bake 20-30 minutes, you'll see the edges just starting to brown and they will be firm to the touch. The muffins may stick when hot, but are removed easily when cooled.

***Cooper loved these for breakfast! You can put blueberries instead of chocolate chips too. I made a ton of substitutions because I didn't have everything and they still turned out ok. I only used 2 1/2 bananas and they were PLENTY banana-ey. I used regular milk and added more vanilla extract and some almond extract. I added a tsp-ish of sugar. They are pretty good especially if you need something quick in the morning and make them the night before.

Blueberry Muffins

For that rare time you don't make a box mix. These are way easy. 1 1/2 C Flour 1/2 C Sugar 2 tsp Baking Powder 1 C Buttermilk or Whole Milk 1/3 C Canola or Vegetable Oil 2 Eggs 1 C Fresh/Frozen Blueberries Preheat oven to 425. Line muffin pan with paper liners or spray. In large bowl combine flour, sugar, and baking powder. In medium bowl, whisk buttermilk, oil, and eggs. Pour wet ingredients over the dry ingredients and add blueberries wile mixing with fork. Fill cups 3/4 full. Bake for 15-18 minutes.