Banana Walnut Multigrain Muffins

This week when I bought all that wonderful $1 produce. I bought a bag of bananas too.  Those banana's were just begging me to make them into muffins.  I know what you're thinking. My goodness, this woman is obsessed with muffins.   What is her problem?  Good news, this will be my last muffin recipe for a while.  The muffin girl is retiring her quest to make all sorts of muffins.   I'll make them, just not new recipes to share with you.  I have found my four go to muffin recipes as of today!  Go forth today knowing I have given you a sure foundation of muffins to create your own muffindom, and you didn't have to go to Drury Lane!

 THIS is the culmination of muffindom!

Preheat oven to 350 Fahrenheit

 Ingredients for this recipe are: 1/2 cup unsalted butter, 1/2 cup turbinado sugar (brown sugar
would also work), 3/4 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon,
1/4 teaspoon ground nutmeg, 1 teaspoon vanilla extract,  1 1/2 cups mashed ripe banana
(approximately 3 medium-large bananas), 1/4 cup Agave Syrup (honey would also work), 2 large
eggs, 2 cups Wonderflour (whole wheat would also work, and 1/2 cup chopped walnuts.

 Cream butter, sugar, cinnamon, nutmeg, and baking soda in a mixer with a whisk.

 Creamed mixture.

 Add bananas, and agave, beat till smooth.

 Add eggs and beat till smooth.

 this batter is looking smooth.

 Add walnuts, and flour and stir with a silicone spatula or wooden spoon.

 This batter is ready for baking.

Make sure you use muffin liners!  This recipe makes 12 muffins, I doubled it for my family.

Place filled muffin pans in oven and bake for 23-28 minutes, check if they are done with a toothpick.

 They are done!

This is a wonderful end to my muffin week.

Enjoy!

Chocolate Chocolate Chip Multigrain Muffins

This morning while my children and I waited for the repair guy to come and fix our fridge/freezer, we made muffins.  I haven't made muffins in a long time, so I figured this might be a good quick breakfast for another day.  I used a special blend of grains that Chef Brad (Grain Guy) grinds together to make what he calls Wonder Flour.  The three magic grains are brown rice, spelt, and barley.  These three together he says can be substituted for all purpose flour in cakes, cookies, and muffins.  I was ready to try his advice today.  Using my handy dandy now repaired WonderMill, I milled 2 cups of Nishiki Brown Rice, 2 cups whole spelt, and 2 cups pearled barley.  Today's recipe started as a recipe for whole wheat chocolate chip muffins courtesy of King Arthur Flour, but I changed some of the ingredients.

That is a muffin packed with whole grain goodness, healthy cocoa, and chocolate chips.

Preheat oven to 350 Fahrenheit

 Ingredients for this recipe are: 1 1/2 cups Wonder Flour (white whole wheat flour also works),
1/2 cup cocoa powder, 1/2 cup milk, 2 eggs, 1/2 cup butter, 1 cup granulated sugar, 1/2 teaspoon
 salt, 2 cups chocolate chips, and 1 teaspoon vanilla extract.

 Cream butter, sugar, salt, and vanilla together in mixer with whisk attachment. 

 Creamed butter mixture.

 Add eggs and whisk until mixed through.

Using a rubber spatula, mix in flour, cocoa powder, and chocolate chips.  Gently, very gently mix.

 Line a muffin pan with muffin papers.  Spoon a 1/4 cup of batter into each cup.  This recipe
makes 12 standard muffins.

 Bake in oven for 30 minutes, or until toothpick inserted comes out clean.

Two kinds of chocolate in this muffin, enough said.

Enjoy!