Banana Chocolate Chip Mini Muffins

Cute lil mini muffins filled with bananas and chocolate are perfect lunchbox treats!

Banana Chocolate Chip Mini Muffins | thepajamachef.comEven though it’s pumpkin season, I bet you still have some brown bananas hanging about, needing to become banana bread, right?!? Well, next time you do, you will have to try these adorable Banana Chocolate Chip Mini Muffins! I have a million banana bread recipes on my blog, and I love every one of them. :) This one is no exception! Each muffin is full of mini chocolate chips and tons of banana flavor. You know how some banana recipes only call for one banana? That’s never enough, and this recipe knows it. That’s why it includes THREE bananas. Triple the banana love, folks!

Banana Chocolate Chip Mini Muffins2These muffins are extra moist and rich thanks to the double dose of butter and sour cream in the batter. Is it weird that the first thing that came in my mind while typing butter and sour cream is, “boy, I’d like a baked potato.” Wait–don’t answer that. I guess I’m hungry. :) While baked potatoes and banana muffins don’t go together, these muffins pair perfectly with a tall glass of milk or a cup of hot cocoa. Ben has become, can we say, a bit obsessed with chocolate milk recently, so he’d say you should serve the little guys with chocolate milk, but I say, drink whatever kind of milk suits your fancy. :)

Banana Chocolate Chip Mini Muffins | thepajamachef.comNormally I prefer our everyday lunch/snack muffins to be on the healthy side, but sometimes you gotta live it up and enjoy the chocolate! :) There’s plenty to go around!

Banana Chocolate Chip Mini Muffins | thepajamachef.comJust look at all those mini chips on top! That’s why I love mini chocolate chips…spreading the wealth! YUM!

one year ago: Pumpkin Spice Chocolate Chip Cake with Nutella Frosting
three years ago: Roasted Vegetable Soup
four years ago: Pumpkin Chocolate Chip Mini Muffins

Banana Chocolate Chip Mini Muffins

  • Servings: 36
  • Time: 30 minutes
  • Print

from The Lively Kitchen

Ingredients:

  • 3/4 cup sugar
  • 1/4 cup butter, softened
  • 2 large eggs
  • 1 1/2 cups mashed ripe banana [about 3]
  • 1/3 cup sour cream or plain yogurt
  • 1 1/2 teaspoons vanilla extract
  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 3/4 teaspoons baking soda
  • 1/2 cup mini chocolate chips

Directions:

Preheat oven to 350 degrees. Line mini muffin pans with paper liners or grease with cooking spray.

With a mixer, cream butter and sugar until fluffy. Add eggs one by one, mixing well in between. Beat in bananas, sour cream, and vanilla. Slowly mix in flours and baking soda by hand until just combined, then fold in chocolate chips.

Spoon into prepared pans and bake for 10-13 minutes or until toothpick inserted in the center comes out clean.

Cool completely before storing in an airtight container. These freeze well!

#10DaysofTailgate: Cinnamon Puppy Chow

Take regular puppy chow up a notch with this cinnamon-infused version. You gotta have some sweets for tailgating, right?!

Cinnamon Puppy Chow | thepajamachef.com #10DaysofTailgate

It’s Monday and the first day of a week’s worth of recipes I’m sharing as part of #10DaysofTailgate, the special blogging event I am participating in through the rest of the month. This event has been graciously organized by Camilla of Culinary Adventures with Camilla. While you’re thinking about it, be sure to pop over here to read all about the event and enter the giveaway. You won’t regret it! :)

#10DaysofTailgate Sponsors

Puppy chow–always puppy chow, never muddy buddies–is THE snack I associate with friends. One of my good friends from high school always made puppy chow for Christmas gifts, packaging it in cute tins. My college friends and I are also huge puppy chow fans. Almost all of our post-college get-togethers [which are sadly few and far between, since the five of us live in three states and three countries: Tennessee, Ohio, Pennsylvania, South Korea, and France :(] involve this simple peanut butter and chocolate snack. Though we have many puppy chow memories, my favorite is when we made puppy chow in a hotel room during one of the girl’s wedding weekends. This was ridiculously fun, as you may imagine, since we bought all the supplies at Target including some cheap-o plastic bowls to use in the microwave for melting the peanut butter mixture. Oh my, such fun! I don’t think that hotel room has ever seen so much powdered sugar!!

Cinnamon Puppy Chow | thepajamachef.com #10DaysofTailgate

Since puppy chow and I have such history, I have a hard time with all these “variations” floating around the internet. But sometimes tailgating calls for something a little special, right? So I sacrificed [ha] and whipped up this easy amped up version of puppy chow….CINNAMON Puppy Chow. And guess what? It is awesome… full of that chocolate peanut butter goodness you’re used to, but with a fun fall cinnamon-y twist. Please try it and experience the awesomeness for yourself! I bet you’ll love it!

Cinnamon Puppy Chow | thepajamachef.com #10DaysofTailgate

Cinnamon Puppy Chow

  • Servings: 20
  • Time: 15 minutes
  • Print

from 4 Little Fergusons

Ingredients:

  • 2 cups chocolate or cinnamon chips
  • 1 cup creamy peanut butter
  • 1 cup butter
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 2 boxes Chex cereal, divided [13 ounce box Cinnamon Chex; 16 ounce Corn Chex=18 cups total]
  • 3 cups powdered sugar, divided

Directions:

In a saucepan set over low heat, melt chocolate chips, peanut butter, and butter together, stirring continually. When melted, remove from heat and stir in vanilla and cinnamon.

Place half of the cereal in a large bowl and pour half of the chocolate mixture on top. Carefully stir, then transfer to a gallon-size ziploc. Repeat with the rest of the ingredients, using a new bag too. Divide powdered sugar between two bags and shake to combine.

Combine both bags into a large tupperware, making sure to stir together so the Cinnamon Chex is mixed in.

Here’s what the rest of the crew brought to the table…

Starters
Grilled Shrimp with Bloody Mary Dip
 by Curious Cuisiniere
Carnitas-Stuffed Potatoes with Carrot Karma Pico de Gallo by Culinary Adventures with Camilla

Dips
Oktoberfest Beer Mustard with Dippers
 by Eliot’s Eats

Mains
Bacon Cheeseburger Egg Rolls
 by Things I Make (for Dinner)
Brat Bites with Spicy Mustard Dipping Sauce by Cheese Curd In Paradise
Kalua Pork Sliders With Spicy Pineapple Relish by Cooking In Stilettos
Chicken Parmesan Sliders by Debbi Does Dinner Healthy
Cherry Chipotle Meatloaf Sandwiches by The Not So Cheesy Kitchen
Cherry Chipotle Meatballs by From Gate to Plate
Asian-Inspired Turkey Burgers by Sew You Think You Can Cook

Sides
SRC Surprise Recipe
 by A Day in the Life on the Farm

Sweets
Cinnamon Puppy Chow by The Pajama Chef
Almond Chocolate Chip Cookies by Love and Confections

Peanut Butter Chocolate Chip Streusel Muffins

These heavenly Peanut Butter Chocolate Chip Streusel Muffins are reminiscent of treats found at your local coffee shop. They’re so good, so make a batch to impress your loved ones this weekend.

Peanut Butter Chocolate Chip Streusel Muffins | thepajamachef.com

I don’t know about you, but I am SO ready for fall. I’m ready for all things pumpkin, falling leaves, crisp 50 degree morning runs, and curling up under cozy blankets. I recently heard that Pumpkin Spice Lattes will be at Starbucks really early this year–August 25 in some places. That, to me, is crazy. Summer’s still happening outdoor! While I won’t be loading up on PSLs [I’ll probably have 1-2 over the course of the season and then make some pumpkin spice syrup to enjoy with my coffee at home.] I can’t wait to bake up lots of yummy muffins to enjoy this fall.

Peanut Butter Chocolate Chip Streusel Muffins | thepajamachef.com

I do make muffins year round, but there’s something special about warm muffins with your coffee in the fall. These bakery-perfect muffins combine two of my favorite things: peanut butter and chocolate. And the best part is that the peanut butter and chocolate are DOUBLED in this recipe… you’ll find them in both the muffin itself AND in the streusel. It’s double the love, y’all.

Peanut Butter Chocolate Chip Streusel Muffins | thepajamachef.com

I hope you’ll love these easy muffins just as much as we did!

one year ago: Chocolate Chip Orange Cookies
two years ago: Brown Sugar Squash Muffins
three years ago: Roasted Tomato Sauce
four years ago: Creamy Lemon Squares

Peanut Butter Chocolate Chip Streusel Muffins

  • Servings: 12
  • Time: 30 minutes
  • Print

Ingredients:

  • 1 1/4 cups all-purpose flour – divided
  • 3/4 cup brown sugar, packed – divided
  • 3 tablespoons butter
  • 1/4 cup + 2 tablespoons peanut butter – divided
  • 1/4 cup peanuts, chopped
  • 1/2 cup mini chocolate chips – divided
  • 1/2 cup milk
  • 1 egg
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda

Directions:

Heat oven to 375 degrees. Line a muffin pan with paper liners or grease with cooking spray.

In a small bowl, prepare streusel by combining 1/4 cup flour with 1/4 cup brown sugar. Use a pastry blender or two knives to cut in 1 tablespoon butter and 2 tablespoons peanut butter. Stir in peanuts and chocolate chips then set aside.

In a large bowl, beat together remaining butter and peanut butter for about 30 seconds or until combined. Add 1/2 cup of remaining flour, the rest of the brown sugar, half the milk, the egg, baking powder, and baking soda. Beat on low until combined, then add remaining flour and milk, mixing until combined. Stir in remaining chocolate.

Divide batter between muffin cups, filling about 2/3 full. Sprinkle with streusel topping then bake for 20-25 minutes or until toothpick inserted in the center comes out clean.

Cool in the pan for 5 minutes then remove to wire rack to cool completely.

Ultimate Chocolate Chip Buttermilk Waffles with Caramelized Bananas

Sweet and fluffy buttermilk waffles are topped with plenty of my favorite things…including caramelized bananas… to make my ultimate waffles!

Ultimate Chocolate Chip Waffles with Caramelized Bananas | thepajamachef.com

How about a yummy breakfast for Monday morning? These waffles are my ULTIMATE breakfast, you guys. Seriously. They’re light and fluffy and full of my favorite flavors: chocolate and coconut. But they don’t stop there. No, they’re topped with sweet brown sugar caramelized bananas, peanut butter, maple syrup, more chocolate chips, and creamy vanilla yogurt [though if you’re a whipped cream fan, that would probably suit you better]. See? Yum!

Ultimate Chocolate Chip Waffles with Caramelized Bananas | thepajamachef.com

Before making these waffles, I had never caramelized bananas before, but now that I know how to do it, I probably will never stop. It’s crazy how something so easy can totally transform something I love into something I love even more! And it was super fast to do, too. I realize by saying that it means I probably didn’t use the right technique, but they tasted good… so, oh well! :) Breakfast of champions, right here! Enjoy your day. :)

one year ago: Creamy Shells and Yogurt
two years ago: Strawberry Muffins
three years ago: Watermelon Coolers
four years ago: Brown Sugar Bacon Twists

Ultimate Chocolate Chip Buttermilk Waffles with Caramelized Bananas

  • Servings: 2-3
  • Time: 30 mins
  • Print

Ingredients:

for waffles [adapted from allrecipes.com]

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour [can use white whole wheat or more all-purpose flour]
  • 1 tablespoon sugar
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk [can use 1 tablespoon lemon juice/vinegar + enough milk to fill 1 cup]
  • 1/4 cup milk [can use half and half or heavy cream]
  • 3 tablespoons butter, melted
  • 2 eggs
  • 1/2 teaspoon coconut extract [can use vanilla or almond extract]
  • mini chocolate chips
  • peanut butter, vanilla yogurt, maple syrup, additional mini chocolate chips

for bananas [from Food.com]

  • 2 teaspoons butter or oil
  • 2-3 tablespoons sugar
  • 2 bananas, sliced into coins [bananas shouldn’t be too soft/ripe to begin with]
  • cinnamon

Directions:

Preheat waffle iron.

In a large bowl, stir together flours, sugar, baking powder, and baking soda. In a smaller bowl, whisk together milks, butter, eggs, and coconut extract. Pour the liquid ingredients into the dry ingredients gradually, carefully whisking together.

Spoon batter into hot waffle iron. About 1/3 cup is right for my waffle iron. Top batter with about a tablespoon of mini chocolate chips, then cook until steam isn’t coming out of the waffle iron and the waffle is golden brown.

Continue cooking until batter is gone; this should be about 6 waffles.

While waffles are cooking, prepare bananas. Heat butter in a small skillet set over medium heat. Sprinkle sugar on a small plate or bowl and roll bananas in sugar until coated. Place bananas in hot skillet and sprinkle with cinnamon. Cook for a minute or so until golden brown. Flip and sprinkle other side with cinnamon, then cook for another minute and remove from heat.

Top waffles with peanut butter, vanilla yogurt, bananas, and mini chocolate chips or other toppings as desired.

SRC: Chocolate Cream Filled Cupcakes

These chocolate cupcakes are filled with sweet cream and topped with an easy chocolate frosting. They’re like your favorite storebought snack cakes, but homemade! 

Chocolate Cream Filled Cupcakes | thepajamachef.com

Ready for another installment of the Secret Recipe Club? I hope so, cause that’s what you’re getting! :) This month I made you some yummy cupcakes, courtesy of Micha at Cookin’ Mimi. Micha has a blog full of easy and delicious family-friendly recipes. Totally my style of cooking! Micha has been cooking with her family her whole life, and even got a pasta maker for a birthday gift around ages 13 or 14. How cool! I wish I lived nearby to borrow it, haha. After perusing her blog, I narrowed my recipe selection down to two things: these cupcakes and salmon burgers. I bought ingredients and planned to make them both, but life happened and these cupcakes are the only thing I’ve had a chance to make yet. Hope you don’t mind! Those burgers look great and I will make them soon. :)

I decided to make these cupcakes first because I was in a chocolately sort of mood, and I needed a dessert for a few events. I love being able to multitask recipes, huh? [And contrary to popular stereotypes about women, we aren’t all always chocoaholics. I sure am not!] Micha’s original recipe made a chocolate cream filled cake, not cupcakes. But her post was all about these being a take on Little Debbie snack cakes so I thought that turning her cake into cupcakes would be totally appropriate! And don’t they look fun?

Chocolate Cream Filled Cupcakes | thepajamachef.com

Since these filled cupcakes require making the cake itself, filling, AND frosting, it seems like a lot of steps. However, it’s really not as bad as it sounds. Spread this out over a leisurely morning and you’ve got a great dessert by lunch. The cake is moist, fluffy, and not overwhelmingly sweet–the perfect balance to the sweet cream filling and rich chocolatey frosting. I think this cake recipe will be one to make again and again, especially because it doesn’t use eggs. A great recipe for allergies! When making the filling I had to add some powdered sugar to make it hold together for spooning into the cupcake. I suspect that it wouldn’t have been necessary had it been cooler outside, or if I was just spreading the filling in between two layers of a cake. Oh, and in case you’re wondering… the spoons are in the dish with the cupcakes above to prevent them from bumping into each other on the drive to work. Pretty clever, if I do say so myself. Why buy a cupcake holder if you can DIY it, right? Enjoy! Thanks, Micha for a great recipe!

one year ago: Churro Cheesecake Bars 
two years ago: Chocolate Zucchini Muffins
three years ago: Crockpot Santa Fe Chicken
four years ago: Potato Soup

Chocolate Cream Filled Cupcakes

  • Servings: 36 cupcakes
  • Time: 3 hours
  • Print

from Cooking Mimi

Ingredients:

for cupcakes

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 6 tablespoons cocoa powder
  • 2 teaspoons baking soda
  • 3/4 cup canola oil
  • 2 tablespoons vinegar
  • 2 cups water

for filling

  • 3 tablespoons all-purpose flour
  • 1/2 cup milk
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1 cup powdered sugar, optional

for frosting

  • 1/2 cup butter, melted
  • 2/3 cup cocoa powder
  • 1 teaspoon vanilla
  • up to 3 cups powdered sugar
  • up to 1/3 cup milk

Directions:

Preheat oven to 350 degrees F. Line 36 muffin cups with paper liners or grease tins with cooking spray.

In a large bowl, stir together dry ingredients: flour, sugar, cocoa powder, and baking soda. Add oil, vinegar, vanilla, and water and whisk until just combined. Fill muffin cups 2/3 of the way full, then bake for 15-18 minutes or until a toothpick inserted in the center of a muffin cup comes out clean. Cool in pan for about 10 minutes before removing to a cooling rack.

While cupcakes cool, make the filling. In a small saucepan, whisk together flour and milk. Cook over medium-low heat until thick, constantly stirring. Pour into the bowl of a stand mixer to cool. When completely cool, add butter, vanilla, and sugar. Beat on high for 5 minutes until light and fluffy. If desired, add up to 1 cup powdered sugar to thicken.

When cupcakes are cool, use a sharp knife to cut circle from the top of the cupcake, angling down to cut out a cone shaped piece. Spoon [or pipe in using a pastry bag] about 1 tablespoon of filling in the hole, then replace the bit of removed cake. Repeat until all cupcakes are filled.

To make the frosting, place butter and cocoa powder in the bowl of a stand mixer. Whisk on medium until combined, then alternate adding milk and powdered sugar until desired consistency is reached. Stir in vanilla, then frost cupcakes.

On warm days, you may want to store in the refrigerator until ready to serve so the filling doesn’t melt.

Be sure to check out the other recipes from the SRC here: