Tag Archives: muffins

Sweet Potato Banana Muffins

Well it is officially fall now!

(Which, if you live in the South, doesn’t really mean much. It is still pretty hot during the day…we get a little bit cooler nights though…)

If you pay any attention to food blogging trends, you will notice that around the end of August, people start throwing pumpkin recipes out at you left and right. While pumpkin is admittedly quite tasty, I prefer sweet potato.

So in honor of my first official fall food blog post, I give you one of my favorite sweet potato recipes.

These muffins are so super moist and tender. The sweet potato, cinnamon, and ginger give it a nice warm flavor and aroma. Perfect for fall baking. You are just going to love these.

And I want you to go make them.


So, no cutesy story or pictures of my kids.

…oh yeah…that’s right. I’m getting serious now…

In your mixer, beat together a ripe banana and a baked sweet potato, until fully combined.

While that those two are getting fully acquainted, stir all of your dry ingredients together.

Then add all of the wet ingredients to the banana sweet potato mixture and blend.

Now dump in the dry ingredients.

Fill up greased muffin tins with the batter and sprinkle them with a small handful of oats. It looks pretty, plus it adds a nice little bit of textural interest. Lightly toasted oats are ever so slightly crunchy and nutty.

Please set a few aside without oats on the top for The Dude. She thought that they were nuts, and consequently picked them all off or spit them out.

Some three year olds are just hard to impress I guess.

(Oops. OK. That’s the only kid story…)

These will make about 14 muffins, depending on the size of your muffin tins. Since I only have one regular sized muffin tin right now, I actually made up a dozen regular muffins and one dozen mini muffins with this recipe.

Sweet Potato Banana Muffins

makes 14 muffins

1 medium sweet potato, baked

1 medium ripe banana

3/4 cup sugar

1 1/2 cups whole wheat flour

1/2 cup old fashioned oats (plus additional for muffin tops)

1 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons salt

1 teaspoon cinnamon

1/4 teaspoon freshly grated ginger

1/4 cup honey

1/4 cup milk

1/2 cup canola oil

2 eggs lightly beaten

2 teaspoons vanilla

Preheat oven to 400.

Beat together sweet potato and banana.

In a medium bowl combine flour, oats, sugar, baking powder, baking soda, salt, cinnamon, and ginger. Set aside.

Stir honey, milk, oil, eggs, and vanilla into sweet potato mixture.

Fold in dry ingredients.

Fill greased muffin tins with batter and top with additional oats.

Bake for 16-18 minutes (12-14 minutes for mini-muffins).

Blueberry Muffin Granola Bar Parfait

Phew….I have posted a great deal of junk as of late.

Let’s detox a bit shall we?

Look, I tried to tell you way back when I first started this blog that I am all over some homemade granola bars.

And I’ll be honest, these are kind of a mistake. When I first made them, I was really going for something else (I’m not giving up on the other ones though…stay tuned!). But I kind of liked the end result anyway. Then, yesterday morning I was totally in the mood for a yogurt parfait and knew that these would be just the thing to take one over the top.

It was nice and filling, not too sweet. A very satisfying way to start the day.

Here are all of your ingredients for the granola bars….

Woa now!

I swear to you, I did not stage this….I was taking pictures and she all of a sudden showed up in my view finder.

Ummm…excuse me, Ms. Dude….

(she’s got pretty eyes huh?)

Anyway, you start off by mixing all of your dry ingredients together in a medium sized bowl.

The only one that takes any effort before hand is the ground almonds. I tossed a handful in my food processor, and pulsed it up until it looked like this.

OK. So this totally cracked me up. I have to share.

The Little Dude walked up when I was taking this picture and said, “Hey Mommy what is that?”

I told her, “Ground almonds.”

She said, “Can I try some?”

Now, I already know that there is something about the texture of nuts that The Dude just cannot deal with. But at our house, trying stuff is super encouraged, so I grabbed my camera and scooped out a little taste for her.

Hahahaha! They were immediately spit onto the floor. Poor kid.

So I gave her some water to help flush the taste out of her mouth. (See? I’m not totally heartless!)

So once you feel that you have sufficiently tortured your Little Dude for one day, you can mix up all of the dry ingredients.

Then stir in some frozen blueberries.

And now fold in your milk and vanilla.

Spread them into a pan and bake them up for about 30 minutes.

Cut them into bars once they come out of the oven.

Once they have cooled a little bit, you can eat them just like this. They are perfectly delicious this way.

But crumbled up with some yogurt and bananas?


I crumbled up one granola bar in the bottom of a bowl.

Then topped it with some sliced bananas.

Then a little Greek yogurt sweetened with a bit of honey.

Then, in true parfait fashion, repeated the whole process.

Sprinkle the whole thing with some of those ground almonds, and baby, you just fixed yo’self breakfast (or lunch…hey, I’m not trying to tell you what to do)!

Blueberry Muffin Granola Bar Parfait

Serves 2

2 blueberry muffin granola bars

1/2  banana

1/2 cup plain Greek yogurt

2 teaspoons honey

1 teaspoon ground almonds (optional)

Combine honey and yogurt.

Crumble one bar into bottom of bowl, top with banana slices, and 1/2 of yogurt. Repeat. Sprinkle with ground almonds if desired.

Blueberry Muffin Granola Bars

Makes 8 bars

1 cup old fashioned oats

1/2 cup whole wheat flour

1/4 cup wheat germ

3 tablespoons milled flax seed

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 cup ground almonds

1/2 cup brown sugar

3/4 cup frozen blueberries

1/2 cup milk (I used coconut)

1 tablespoon vanilla

Preheat oven to 350.

In a medium bowl combine all dry ingredients.

Gently stir in blueberries.

In a measuring cup stir together milk and vanilla.

Fold into the other ingredients until they are wet.

Spread into a greased 8×8 pan.

Bake for 30 minutes.

Immediately cut into bars.

Breakfast is served!

Saturday Selections: Sloppy Joe Cups

I really have to give The Hubs credit for this one.

I was jotting down a recipe idea I had one afternoon when he said, “Why don’t you make sloppy joe cupcakes?” He was totally joking, but that immediately got me thinking.

What if I did make sloppy joe cupcakes?!

Then I remembered this recipe that I had made from Paula’s Best Dishes a while back.

I thought…hmmm why not use this same idea to make Sloppy Joes?

And why not serve them up on game day?


We start off with an easy little Sloppy Joe recipe. And because I think that it is one of those dishes that gets better the longer it sits, I decided to bust out the ol’ slow cooker to let it simmer all afternoon.

In a skillet, heat up about a tablespoon of olive oil.

Chop up a bell pepper and half of a medium to large onion. Toss them over into the hot oil. Cook them until the peppers are starting to soften and the onions are just starting to brown a little bit.

Then, add in the leanest ground beef you can find. I used a 96/4. Add in a tablespoon of Worcestershire Sauce and salt and pepper.

While that is browning, learn how to say Worcestershire.

As you practice saying your new favorite word to yourself, you can start throwing some stuff in your slow cooker.

Pour in ketchup, mustard, apple cider vinegar, brown sugar, chili powder, Rotel, and water. Go ahead and turn on your slow cooker to low and stir up your ingredients.

I probably should have been taking pictures of these things as I was going along, but I got a little distracted by what was going on behind me.

The Dude was helping Monkey Mode play with Tupperware (and by helping her play, I of course mean, snatching them out of her hand and then sweetly telling her “No no!”…oh well).

Apparently, my little Monkey has inherited her Mom’s ability to look asleep in every picture that is taken of her.

But seriously. Does that smile not kill you??

ThenThe Dude announced, “Hey Mommmmyyyy, I’m going to the ice cream stoooore!”

Ohhhhh Kayyyy….

Monkey thought she was hiding though. So cute.

See what I mean about the closed eyes?? Poor kid….

But anywho, back to the stove…

By now, the beef should be nice and brown. If you used as lean of a cut as I did, then there really is no draining that needs to happen. I wadded up some paper towels and ran it around the bottom of the pan with my spatula just for good measure, but I don’t really think it even needed that. (I have issues with grease…ask The Hubs). Anyway, add your meat to the slow cooker and stir it all together. Taste it for salt and pepper, put the lid on it, and leave it for at least four hours, stirring it occasionally.

Now on to the “cups” part.

It is just a very basic little savory muffin recipe that I got from The Hubs’ grandmother back before we got married. I love them because they are quick and easy. And they kind of taste like pancakes to me. They just call for the usual stuff: flour, eggs, milk, oil…

Then bake them for 20 minutes.

When they come out of the oven, take a shot glass and press down into each one making a nice little nest for your Sloppy Joes.

Then, when you and your friends are ready, head on back over to that slow cooker and scoop out some of the goodness you have been smelling all afternoon. Garnish it with a sprinkling of chopped dill pickles.

This here is some good football watchin’ grub.

Tangy, sweet, and slightly spicy from the green chilies. Served up in a cute little muffin cup. Fun!

Sloppy Joe Cups

(inspired by BBQ Chicken in Cornbread Cups by Paula Deen)

Makes 9 cups

For the Sloppy Joes:

1 tablespoon olive oil

1 medium green bell pepper, chopped

1/2 large onion, chopped

1 lb extra lean ground beef

1 tablespoon Worcestershire sauce

1/2 cup ketchup

2 tablespoons mustard

1 tablespoon apple cider vinegar

1/4 cup brown sugar

1 teaspoon chili powder

1 10 oz can diced tomatoes with green chilies

1/2 cup water

In a medium sized skillet, heat up olive oil.

Add in peppers and onions and season with salt and pepper. Cook until soft and slightly brown.

Add in ground beef and Worcestershire sauce. Cook until brown and crumbly. Drain if necessary.

Combine ketchup, mustard, vinegar, sugar, chili powder, tomatoes, and water in slow cooker.

Stir in meat mixture.

Let simmer on low for at least 4 hours. Stirring occasionally.

For the muffin cups:

1 cup all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1 egg

1/4 cup oil

1/2 cup milk

Preheat oven to 425.

In a medium sized bowl combine dry ingredients.

In a measuring cup, combine wet.

Add wet to dry and stir to combine (mine seemed a little dry, so I added in about 1 tablespoon more milk).

Fill greased muffin tin cups about 2/3 of the way full. Pour a little water into the remaining three cups.

Bake for 15 minutes.

While the muffins are still warm, firmly press in centers with a shot glass.

Fill centers with Sloppy Joes mixture and top with chopped dill pickles.

Waffle Muffins


Looks like crazy leftover lady is back.

And this time she doesn’t even have a recipe for you.

This is just something fun that I can’t stop making these days.

Which is totally sad for poor Little Dude because she is mega burned out on them.

At first she ate them happily and with excitement. Now, she always vetoes them.

I usually give her a few choices at mealtimes. And since I keep making these, I keep trying to trick her into eating them.

“So what would you like for breakfast? You could have cereal (I say in a bored tone), or oatmeal (I say with a disgusted look on my face), or WAFFLE MUFFINS?! (I say with as much enthusiasm as I can muster)”

“Ummmm maybe just cereal.”

Ok whatevs.

She didn’t buy it.

She’s over it.

I tried this again for snack and lunch, but then The Hubs called me out on it and told me to leave her alone about it. Oops.

So I am going to try to give them a rest, but not without passing them along to you first.

You know how I like to stuff muffins and breads full of healthy stuff for The Dude to eat. Well, I seriously do make up a batch of muffins about once a week for her lunch. They are rarely the same, but usually consist of some combination of chopped up fruits, oats, whole wheat flour, and milled flax seeds.

I made one batch a couple of weeks ago that were pretty moist (I think I put a good bit of Greek yogurt in…can’t really recall). And while this was delightful, fresh out of the oven; the next day at room temperature, it was not quite as charming. So I sat there thinking, wow this would be so much better if I just toasted it up with an obscene amount of butter.

Then, my eyes landed on the waffle maker that had been left sitting on the counter (who says laziness doesn’t pay off sometimes?!).


I split the muffins in half and placed them in the waffle maker for a couple of minutes.

Cute, hot, crispy on the outside, soft on the inside little muffin waffles.

You know you are about to go make up too many muffins so you can have some of these tomorrow.

…please just don’t offer any to The Dude. She is très bored with them now. Thanks.