Ultimate Morning Glory Muffins

My mother made Morning Glory Muffins all during my childhood. I didn't care for them much when I was young, but came to totally love them by the time that I reached my teens. They fueled me through Saturday volleyball tournaments, road trips with friends and shifts working at our local grocery store. They are hearty, hefty, healthful and downright delicious muffins that hold a special place in my heart.

I shared my mother's version on the blog a few years ago. And, while those are fabulous in their own right, I have come to prefer this version these days. The recipes aren't incredibly different, but these do have the inclusion of crushed pineapple (which adds a ton of moisture and additional flavor to the muffins) and I've made a few other changes that I think make these the Ultimate Morning Glory Muffins.

These muffins are loaded with a bounty of ingredients like, grated carrots, chopped apples, shredded coconut, dried fruit, crushed pineapple, grated zucchini and lots of flavor-boosting spices. The ingredient list may seem long, but the majority of the items are pantry staples that most of us tend to keep on hand. And, the ingredients that you may need to purchase are typically pretty inexpensive ones. You get a lot of "bang for your buck" with these muffins as they are super filling. Just one muffin usually does a great job of really keeping the belly full in between meals or stepping up to the plate as a grab-and-go breakfast option. They freeze incredibly well (I think they are best eaten chilled, by the way), so making a large batch to keep in the freezer throughout the week is so handy.

Yields 12 - 14 Muffins

Banana Chocolate Chip Cookie Mini Muffins

Let me start this post with a disclaimer. These mini muffins are dangerous. Seriously. I have to make myself step away from these, turn off the kitchen lights and practically strap myself to the living room couch to keep from devouring like, the whole batch!

 

(Don't say I didn't warn ya!)

Let me fill you in on the "backstory" of this recipe. My mother is the Cookie Queen in our family. She is constantly making batches upon batches of various kinds of cookies on a weekly basis. Her freezer is always stocked full of upwards of five varieties at all times. I walk a slippery slope when I visit her as it is beyond difficult to refrain from trying and "retrying" all the different types that she keeps on hand.

However, I have always had a favorite - her Banana Chocolate Chip Cookies. And, I'm not alone. I think they're pretty much the most-loved cookie by all my family members on that side - kids and adults alike. (It would not be a lie if I said that some of the adults in my family have even been known to hoard them away from our kids if we bring any home with us.)

My children love, love, love those darn cookies just as much as I do. They, also, adore those little packets of mini muffins from the store - especially the chocolate chip kind. They remind us so much of my mom's Banana Chocolate Chip Cookies (even though the store-bought muffins have no banana in them).

So, I set out to take her recipe for our favorite type of cookie and convert it to make these mini muffins.

Worked like a charm (and then some). The result is a super soft muffin that is loaded with banana flavor and tons of chocolate-y goodness. These aren't your typical dense muffin. They are almost sponge-like ... in a good way!

Holy moly, friends ... get your butts up and make them as soon as humanely possible. (Sorry - was that a little too bossy?)

These are amazing little treats. And, like I said - you'll have to restrain yourself from eating like, twenty of them.

P.S. It wouldn't be a bad thing if you just went ahead and doubled the recipe. They keep in the freezer amazingly well and are perfect to keep there on hand for company.

Yields 48 Mini Muffins

20+ Scrumptious Breakfast Recipes from Joyously Domestic

 

Whether you're looking for something to feed the kiddos as they're heading out the door on a busy school morning or you're wanting something special for a weekend brunch, this collection of breakfast recipes is sure to bring some pizzazz to your morning meals. From overnight slow cooker oatmeal to an all-in-one breakfast casserole, you're sure to find some breakfast inspiration here.

Peanut Butter, Banana and Chocolate Chip Oatmeal "Muffins"

Hello. Remember me?

I have been on a hiatus (of sorts) from blogging any new recipes for a couple of months while we're remodeling a house that we just took possession of in July. (Are we close to completion? Thank you for asking. But, nope. Not even close. We're getting there, though.) We've been up to our eyeballs in cabinet staining, drywall work, mudding and such ... all those super-de-duper fun things that come along with most remodeling adventures.

I have barely been cooking or baking from-scratch recently. (I know - gasp.) Our new house is just a few miles from where we currently live and we're not moving in until most of the renovations are done. So, we've been at the new house working during our "free" time which has meant that my hubby and kids have been mostly living on take-out, pizza, granola bars and string cheese. (I wish I were kidding.)

This past weekend, however, I couldn't take it anymore. I was dying to get into the kitchen - even if it meant giving up a couple hours of working at the new place. So, I made a big pot of my Cheesy Potato Soup and kept it warm in my slow cooker to transport over to the new house. (Nothing says gourmet, by the way, like soup served in Styrofoam cups and eaten with plastic spoons.)

And, these scrumptious "muffins" were made ... and quickly devoured.

These are not quite actually muffins in the true sense of the word - they are chewier and a bit denser than traditional banana muffins. (Having no flour in the mix makes them a little different than muffins, as well.) Regardless, they are darn yummy and are great on the go! They actually remind me of Quaker Oatmeal To Go Breakfast Bars - if you've ever had those.

Who doesn't love the combination of chocolate, peanut butter and banana? They're made with stuff most of us usually have on hand and they're ready to pop in the oven in just a matter of minutes. They'll carry you through the morning and are, also, great for after school snacking.

Morning Glory Muffins

It's band camp week for our fourteen-year old.  Five straight days of "nine-to-five marching band instruction torture," as my daughter puts it.  Don't get me wrong - she adores being in band.  She has played trumpet in the middle school band for three years.  As she enters high school (OMG!) this year, she transitions to marching band.  So, mean old mom I made her participate in this week's band camp so that she'd be highly prepared for playing at the first football game next month.  Plus, I figured she'd enjoy reuniting with school friends and would maybe get off of this "I'm so bored, mom" kick!  You're bored?  Go to band camp.  Problem solved.  (For five days anyways.)

Her issue with going to camp is that she is HATING getting up early.  Heaven forbid I disturb her sleep-until-eleven summer break routine, right?  (Oh, the horror!)

Actually, I jest.  I joke.  She's a fabulous kid and I know she's been having fun at camp.  (Perhaps she'll live.)

Today was Day 2 of camp.  I made these muffins last night so she could take some along with her this week to munch on during her breaks.  Plus, these are my favorite muffins.  My mom made them for me all through high school to take along to my all-day volleyball tournaments and for my play rehearsals. 

(Ahhh ... I love when life comes full-circle, don't you?)

If you've never made Morning Glory Muffins, you're in for a real treat!  They are loaded with fabulous things like, carrots, apples, oats, coconut, nuts (if desired) and dried fruit.  When it's in season, I add in zucchini, too.  The muffins are beautifully flavored with cinnamon, ground ginger, brown sugar and a touch of molasses.  I substitute applesauce for part of the oil in my mom's recipe to help cut the fat little.  And, I often use whole wheat flour in place of half of the all-purpose flour.

These have just the right amount of sweetness and a dense, chewy texture.  They keep ya full until lunch.  They are great to take on the go for snacking and they travel well on road trips.

Yields 14 muffins.

Pumpkin Chocolate Chunk Muffins

 

My dear sister is having surgery tomorrow.  I know that she can't eat after midnight this evening.  So, I feel guilty making these to take along for our mother and I to eat during the long (and extremely early) drive to the hospital ... all the while, she can't even have a crumb!  But, I wanted something that would hold my mom and I over until later in the day when we can make it to the hospital cafeteria for lunch.

Also, I had wanted to make something to leave behind for the kids when they come home after school tomorrow while I am with my sister.  I knew these would be perfect.