Super Moist Banana Blueberry Apple Muffins

I've been trying to do some more experimental cooking but things have been super busy and I come home late most nights to cook dinner for anyone... plus I managed to hurt one eye and have shoulder/back pain. I couldn't see out of one eye b/c it was tearing so much and had very bad depth perception for about a day. x.x I almost walked straight into a car and a door post on my way to work. My eye is healed now but my back still hurts and physical therapy makes me feel worse T.T When it rains it pours!

Anyway... I decided to make something tonight because the heat is ripening my fruit in the kitchen.

I gotta stop buying so many bananas.

So I have 3 that are over-ripe and not very edible. I've already made banana bread and oatmeal banana blueberry/dark chocolate chip cookies with my mushy bananas.

What's next? Meh... let Google decide.

I stumbled upon Banana Muffins from Cooks.com and realized I had all the ingredients all ready. So why not try it? I made some modifications to the recipe. The original recipe can be found in the link above.

When I looked at the original recipe, I was kind of appalled by how much butter was needed... 1 1/2 cups of melted butter?? That's like 3 sticks!! I used 1 stick of butter instead of 3. The other 2/3 I made up with apple sauce. I chose the chunky apple sauce to add more fruit to the muffins. I have 4 boxes of blueberries so I decided to use that instead of chocolate. So these muffins I made have 3 different fruits in them: banana, blueberries, and apples.

1 cup of sugar

1/2 cup of melted butter

1 cup of chunky apple sauce

2 eggs

2 cups of flour

1 tsp. of baking soda

1 tsp. of baking powder

1 tsp. vanilla extract

3 ripe bananas

1 cup of fresh blueberries

Preheat the oven to 350*F. Mix the flour, baking powder, and baking soda together and set aside. In a large bowl, mix the melted butter, sugar, and apple sauce in another bowl until it's creamy. Add the eggs and mix in one at a time. Add the vanilla extract. Then add the flour mix a little bit at a time and mix. Mash the 3 bananas with a fork and add the bananas to the batter. Wash the blueberries, drain the water, and take off the stems. Add blueberries to the batter and mix well. Take a spoon and scoop two spoonfuls of batter into the muffin pan. Bake for 25-30 minutes. Let cool. Makes 24 muffins.

Optional: Line the muffin pan with paper cupcake liners. It will be easier to take out the muffins and less cleaning later.

They are sooo moist... kinda melts in your mouth kind of moist. I think my oatmeal banana blueberry cookies were more fragrant but these are good too. They aren't too sweet but sweet enough. Perfect for breakfast :)

Now to sit back and relax with Bengay and a heat pack on my shoulders on this fine hot humid night.

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My Kick-ass Cookies

I made some frickin' awesome cookies tonight.. I just tested them and they are sooo good. I wish I could share how my kitchen smells right now.

I made Banana Oatmeal Dark Chocolate Chip/Blueberry Cookies.

This idea came from eating lunch on Friday. I always bring a piece of fruit for lunch and usually it's a banana just for convenience and I'm not allergic to it :D. It happened to be over-ripe and just... gross. So I decided to use the last 2 for baking purposes. I already made banana bread before and wanted to try something different and more awesome.

My colleague, Andrea, reads food blogs and gave me this recipe from Joelen's Culinary Adventures who used the recipe from Field Guide to Cookies.

I basically followed the same recipe as seen in Joelen's blog with small changes:

1 1/2 cups flour
1 3/4 cups rolled old-fashioned oats
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon1 teaspoon salt
3/4 cup softened unsalted butter
1 cup sugar
1 egg
1/2 teaspoon vanilla extract
1 cup mashed ripe banana
3/4 cup dark chocolate chips (I like dark chocolate more than milk chocolate)

1/2 cup fresh blueberries (I wanted to experiment to make it healthier)

Preheat the oven to 375F.

Mix the flour, oats, baking soda, cinnamon and salt together. In a stand mixer, cream the butter and sugar until light and fluffy. Add the egg and vanilla and mix until combined. Add half the flour mixture, mix, and then add the banana and mix. Add the rest of the flour mixture and mix until combined.

Optional (what I did): Split the mixture in half, leaving one half in the mixer and moving the other half to another bowl. Add in the dark chocolate chips to the mixer and mix well. Add the blueberries to the bowl and hand mix.

The blueberries would break in the mixer.

Drop tablespoon-sized balls onto the prepared baking sheets. Bake in the preheated oven for 14-17 minutes.

These are my experimental cookies with blueberries instead of the dark chocolate chips. The blueberries are sweet and the cookies have a hint of banana flavor. I made muffin top cookies!

The Banana Dark Chocolate Chip cookies are amazing too... they are crisp and the chocolate is still warm so it melts in your mouth...

I need people who like can eat... like to eat... to test my culinary skills for my food experiments... anyone? ;)