Chocolate Chip Banana Muffins

I enjoy eating bananas, however, I like them a little green.  I am not a big fan of the really ripe ones.  So sometimes, the bananas get too ripe for me by the end of the week and last time this happened, I decided to use them to make a dessert with bananas in them.

And these muffins were so good I decided to make another batch the next day and bring them in for my co-workers.  The only thing I did different with this batch was that I used sour cream instead of the pain yogurt since I didn’t have any more.  I would definitely recommend using the yogurt if you can because they were a bit moister, but sour cream can definitely be used in a pinch.

Here is the recipe I used, I got this from allrecipes.com

Chocolate Chip Banana Muffins

1 3/4 cup all purpose flour

3/4 cup sugar

1 ts baking powder

1 ts baking soda

1/2 ts salt

1 egg

1/2 cup vegetable oil

1/2 cup plain yogurt

1 ts vanilla extract

1 cup mashed ripe banana (I did not measure but used 2 medium bananas)

3/4 cup semisweet chocolate chips

In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.  In another bowl, combine the egg, oil, yogurt and vanilla.  Stir into dry ingredients just until moistened.  Fold in bananas and chocolate chips.  Fill greased or paper lined muffin cups two thirds full.  Bake at 350 for 22-25 minutes or until a toothpick comes out clean.  Cool for 5 minutes before removing from pans. 

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My Pumpkin Addiction

Yes, it is true.  I have a SERIOUS pumpkin addiction.  I don’t know when it started, but I honestly can’t get enough pumpkin.  I do not like the Fall season in general, however, I am ecstatic the day they start serving the Pumpkin Spice Latte at Starbucks and the Pumpkin Cheesecake at the Olive Garden.

Now that I am cooking and baking a lot more than I used to, I am also obsessed with using pumpkin.  This weekend I made pumpkin chocolate chip brownies and a no-bake pumpkin cheesecake.  Both were divine!

First the brownies…the recipe called for a 11×7 pan..I do not have this size.  I used a 9×13 and lined it with parchment paper.  That was my first mistake.  It really would have been better in an 8×8. Below is a pic of what it looked like after it was cooked.  Normally, when a recipe gives a range of cooking times, I use the least time given and this works best with my oven.  This recipe said 15-20 minutes so I cooked for 15 minutes…mistake number 2.  The outsides were done, but the inside was definitely not.  I did not notice this until later when it completely cooled.  I did use the toothpick test to see if it was done, but I believe I stuck the toothpick close to the outside where it was completely cooked.  So the inside brownies had more of a cookie dough consistency.  This was not a problem for me, I ate them anyway 🙂

Here is the recipe I used. (from penniesonaplatter.com)

Pumpkin Chocolate Chip Brownies 
Yield: 24 small brownies  (not even close, I think I got 12)
1/2 cup pumpkin puree
1 whole egg
2 egg whites
1 tbsp vegetable or canola oil
1 cup flour
1 tsp baking powder
1 tsp unsweetened cocoa powder
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp salt
2/3 cup brown sugar, packed
1/2 cup semisweet chocolate chips
Preheat oven to 350˚F.  Line an 11″x7 inch pan with parchment paper.
In a large bowl, combine pumpkin puree, eggs and oil until smooth.  Set aside.
In a separate medium bowl, mix together the flour, baking powder, spices, salt and brown sugar. Add to the wet ingredients and mix until thoroughly incorporated.
Stir in the chocolate chips.
Pour into prepared pan and spread evenly.  Bake for 15 – 20 minutes or until passes toothpick test.  Cool completely before cutting.

I also made a no-bake pumpkin cheesecake.  This was much more of a success and is amazing!  Also, it’s a healthier than a regular cheesecake, but still has enough of a creamy consistency to satisfy me.

Here is the recipe.  (from http://www.skinnytaste.com)

Pumpkin Spice No-Bake Cheesecake

  • 7 oz 1/3 less fat Philadelphia Cream Cheese (I used 8 oz – the whole block)
  • 1/2 cup pureed pumpkin (I used canned)
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/4 cup brown sugar, unpacked
  • 8 oz Cool Whip Free, thawed
  • 9 inch reduced fat Graham Cracker Crust (I used regular, store didn’t have reduced fat in the 9 inch size)

In a large bowl using an electric mixer, whip cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice, and brown sugar for a few minutes until fluffy. Add Cool Whip and whip until smooth. Spoon mixture into pie crust and chill for a few hours, until firm.