Category Archives: Baked Goodies

cookie jar mix

Cookie Jar Mix

Christmas time is the best! We all enjoy this season’s festive decorations, happy moods and the magical time of complete and total mental breakdowns!!!! AHHH! Just kidding.

But part of the wonder of Christmas is seeing your kids experience it all. Santa Claus footprints, the reindeer food and the hopes of snow. Unfortunately, Florida or Texas (where Santa will be visiting us) won’t be having a white Christmas this year and one little 5 year olds dreams will be crushed. Maybe it will be cold at least!

IMG_3737santa

That being said, Christmas cookies are always a must. I love making cookies with my kids…. (obviously check it out here or here). This year though, I decided to do a cookie jar mix in pint size jars. We gave them to our preschool teachers, neighbors, family and friends. They were super easy to make and both kids loved helping. I just set up an assembly line of ingredients and made sure each one had the right amount. Of course we had to taste test a few recipes to make sure they were going to be ok, haha! But you could just swap out for the basic color m&m’s for any holiday or event, you know, like a Tuesday.

M&M Cookie Jar Mix

Layer in jar:

1/8 tsp salt
1/2 tsp each, baking powder and baking soda
3/4 cup all purpose flour
1/2 cup rolled oats
1/4 cup M&Ms (red & green for Christmas!)
1/4 mini chocolate chips
1/4 cup light brown sugar (spread with back of teaspoon to press down)
1/4 cup white sugar

*If any room remains at top, add a few more chocolate chips!*

Cookie Jar Mix Cookie Jar Mix

Instructions:

Screw on lids tightly. Add a festive square of fabric and tie with cord or ribbon under lip of jar rim. I printed a card to include the recipe. Here is my directions:

Empty cookie mix jar into a mixing bowl; mix well. Add 1/4 cup melted butter, 1 beaten egg and 1/2 tsp vanilla. Mix until blended. Roll or scoop into 1″balls and place 2″ apart on uncreased cookie sheet. Bake @ 375 until edges are browned, 12-15 min. Cool 5 min and transfer to wire racks to cool. Enjoy! Yields 1 dozen.

cookiemix1

They are incredibly easy to make from the jar. I still love my cookie scoop for these! It’s so much easier than rolling out the cookies and having them be different sizes and getting your hands dirty! No thanks.

I adapted this from Bakerella‘s recipe.

Cookie Jar MixCookie Jar Mix

IMG_3872 Cookie Jar Mix

Cookie Jar Mix
Author: 
Recipe type: baked goodies
 
This mix can be made in a jar to give away or keep for a rainy day. It includes instructions for the cookie jar mix as well that can be printed.
Ingredients
  • ⅛ tsp salt
  • ½ tsp each, baking powder and baking soda
  • ¾ cup all purpose flour
  • ½ cup rolled oats
  • ¼ cup M&Ms (red & green for Christmas!)
  • ¼ mini chocolate chips
  • ¼ cup light brown sugar (spread with back of teaspoon to press down)
  • ¼ cup white sugar
  • *If any room remains at top, add a few more chocolate chips!*
Instructions
  1. Layer above ingredients in a jar. Screw on lids tightly. Add a festive square of fabric and tie with cord or ribbon under lip of jar. I printed a card to include the recipe.
  2. Here are my directions:
  3. Empty cookie mix jar into a mixing bowl; mix well. Add ¼ cup melted butter, 1 beaten egg and ½ tsp vanilla. Mix until blended. Roll or scoop into 1"balls and place 2" apart on uncreased cookie sheet. Bake @ 375 until edges are browned, 12-15 min. Cool 5 min and transfer to wire racks to cool. Enjoy! Yields 1 dozen. Here is my directions:

 

Please let me know what you thought of the Cookie Jar Mix! I would love to hear from you!

Oatmeal-Coconut Cookies

Oatmeal-Coconut Cookies

Since school is now starting back up and we are getting into a good routine, I have a little more time on my hands! As any parent knows, summer is a blessing with the long days and excitement of vacations and endless ice cream popsicles. However, good things must always come to an end and school is back in session. (Thank Goodness!)

I was thinking that these cookies would be a good teacher gift, but really they are great for anytime of year. When you feel there’s a need to bring a gift to someone, maybe a family member or a friend that’s having a hard time, these cookies are wonderful. They take minimal time and a mixer does all the work for you. Plus my kids love to help with this since everything is just dump it in and scrape the bowl sides every one in a while.

Plus it makes a whole bunch so you can really spread the wealth very easily! And with oats and coconut in these, they could almost be breakfast, right?!

Oatmeal-Coconut Cookies
Oatmeal-Coconut Cookies

Oatmeal-Coconut Cookies

Ingredients:
1/2 cup softened butter
1/3 cup sugar
1/2 cup brown sugar
1/2 tsp baking powder
1/4 tsp baking soda
1 egg
1 tsp vanilla extract
1 1/4 cup flour
1 cup rolled oats
1 cup shredded coconut (I use unsweetened. If using sweetened, reduce sugar to 1/4 cup)
1/2 cup raisins and/or dried cranberries (I like to mix them half and half)
1/2 cup chocolate chips

Oatmeal-Coconut Cookies
Oatmeal-Coconut Cookies

Directions:

Preheat oven to 375 degrees. In the electric mixer bowl, cream the butter by mixing on medium speed for 15-20 seconds. Add the sugars, baking powder and soda.

Oatmeal-Coconut Cookies
Oatmeal-Coconut Cookies

Beat until combined and scrape down side to incorporate all ingredients. Add in egg and vanilla and beat again, scraping sides if needed.

Oatmeal-Coconut Cookies
Oatmeal-Coconut Cookies
Oatmeal-Coconut Cookies
Oatmeal-Coconut Cookies

Turn mixer on lowest speed and add flour in 1/4 cup at a time to incorporate slowly. Add in oats, coconut, dried fruit and chocolate chips.

Oatmeal-Coconut Cookies
Oatmeal-Coconut Cookies
Oatmeal-Coconut Cookies
Oatmeal-Coconut Cookies

Drop cookies with a scoop 2 inches apart on a parchment lined cookie sheet. (I use a scoop like this one.) Bake 10-12 minutes until cookies are set throughout and edges have browned slightly. Transfer off sheet to let cool.

Oatmeal-Coconut Cookies
Oatmeal-Coconut Cookies

Makes about 3 dozen.

Oatmeal-Coconut Cookies
Author: 
Recipe type: Baked Goodies
Prep time: 
Cook time: 
Total time: 
Serves: 3 dozen
 
Oatmeal-Coconut Cookies are a delicious, easy-to-make drop cookie with a hearty bite of raisins, dried cranberries and a sweet surprise of chocolate chips.
Ingredients
  • ½ cup softened butter
  • ⅓ cup sugar
  • ½ cup brown sugar
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • 1 egg
  • 1 tsp vanilla extract
  • 1¼ cup flour
  • 1 cup rolled oats
  • 1 cup shredded coconut (I use unsweetened. If using sweetened, reduce sugar to ¼ cup)
  • ½ cup raisins and/or dried cranberries (I like to mix them half and half)
  • ½ cup chocolate chips
Instructions
  1. Preheat oven to 375 degrees. In the electric mixer bowl, cream the butter by mixing on medium speed for 15-20 seconds. Add the sugars, baking powder and soda.
  2. Beat until combined and scrape down side to incorporate all ingredients. Add in egg and vanilla and beat again, scraping sides if needed.
  3. Turn mixer on lowest speed and add flour in ¼ cup at a time to incorporate slowly. Add in oats, coconut, dried fruit and chocolate chips.
  4. Drop cookies with a scoop 2 inches apart on a parchment lined cookie sheet. Bake 10-12 minutes until cookies are set throughout and edges have browned slightly. Transfer off sheet to let cool.

 

Please let me know what you thought of the Oatmeal-Coconut Cookies! I would love to hear from you!

Brownie Pudding Cake

Last Friday was my son’s 2nd birthday. We had already celebrated with a party 2 weekends before so I didn’t have a lot of extra stuff planned. There was a Happy Birthday banner, a few balloons and some presents. Typical birthday items. So instead of buying more cupcakes, I chose to have him and my daughter help me make a cake. Now I have made the brownie pudding cake before for Harper’s birthday and not only is it ridiculously easy, it’s so yummy and a little more special than a typical cake.

The kids love to help me pour each ingredient in the bowl and mix it together. And I don’t have to worry about anything getting screwed up! It’s also egg and butter free so its nice if you don’t eat that or just forgot to pick it up at the store! It’s actually a throw back recipe from the 1930s and 40s when things like sugar, eggs and butter had to be restricted. But doesn’t lack any of the richness and chocolatey goodness you want in something called Brownie Pudding Cake!

Brownie Pudding Cake

Ingredients:

  • cup flour
  • 3/4 cup white sugar
  • TBL cocoa powder
  • tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk
  • TBL oil
  • tsp vanillla
  • 1/2 cup chocolate chips
  • 3/4 cup brown sugar
  • 1/4 cup cocoa powder
  • 1 1/2 cup hot water
  • vanilla ice cream

ingredients-for-brownie-pudding-cake

Directions:

Preheat oven to 350 degrees. Grease an 8in x 8in baking pan and set aside. In a bowl, stir together the first 5 ingredients. Stir in the milk, oil, vanilla and chocolate chips.

gonna-make-brownie-pudding-cakestirring-for-brownie-pudding-cake

Pour batter into baking pan. In another bowl, mix the brown sugar and 1/4 cup of cocoa powder. Add the hot water and stir. Slowly pour mixture over batter.

batter-for-brownie-pudding-cakemaking-brownie-pudding-cake

Bake for 38-40 minutes. Cool on a wire rack for approx. an hour.

baking-brownie-pudding-cake

Serve warm in bowls. Scoop cake and spoon pudding from bottom over the cake. Vanilla ice cream makes a great addition! (We forgot that at the store, but it didn’t even need it. The birthday boy didn’t mind!)

brownie-pudding-cake-with-candlebrownie-pudding-cake-YUM

Brownie Pudding Cake
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 9 servings
 
Half pudding, half brownie that magically transforms in the oven!
Ingredients
  • 1 cup flour
  • ¾ cup white sugar
  • 2 TBL cocoa powder
  • 2 tsp baking powder
  • ¼ tsp salt
  • ½ cup milk
  • 2 TBL oil
  • 1 tsp vanillla
  • ½ cup chocolate chips
  • ¾ cup brown sugar
  • ¼ cup cocoa powder
  • 1½ cup hot water
  • vanilla ice cream
Instructions
  1. Preheat oven to 350 degrees. Grease an 8x8 baking pan and set aside. In a bowl, stir together the first 5 ingredients. Stir in the milk, oil, vanilla and chocolate chips.
  2. Pour batter into baking pan. In another bowl, mix the brown sugar and ¼ cup of cocoa powder. Add the hot water and stir. Slowly pour mixture over batter.
  3. Bake for 35-40 minutes. Cool on a wire rack for approximately an hour.
  4. Serve warm in bowls by spooning out cake and then pudding over cake. Serve with vanilla ice cream.

Please let me know what you thought of the Brownie Pudding Cake! I would love to hear from you!

Banana Chocolate Chip Bread

Banana Chocolate-Chip Bread- Revisited

Today was my daughter’s 4th birthday! It was such a fun day since I asked her what she wanted to do and then we tried to fit it all in! We went to IHOP in our pajamas, ate lunch at the pool (picnic lunch!) and then out to dinner at her favorite restaurant. Oh we also made a cake too. I was really loving all the ideas she came up with this year.  I couldn’t help but think how different this year was than all the birthdays past since this year she really had an opinion about it. Happy birthday my sweet baby girl!

banana-chocolate-chip-bread-birthdaybanana-chololate-chip-bread-beach

However, I made this recipe below a few days ago. (It’s all gone now; it doesn’t ever last long!) But I made it into a bread loaf instead. We went over to my cousin’s house and brought this as a dessert… it did not disappoint! I made a few changes to my original banana chocolate chip muffin recipe based on what I had and what I thought sounded good. Here are my changes in the revisited version:

Banana Chocolate-Chip Bread

Ingredients:

  • 1/4 cup greek yogurt, honey flavored
  • 1 tsp baking soda
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1 1/2 cup flour
  • 1/4 cup flaxseed meal
  • 1/2 tsp salt
  • 1 cup mashed banana (usually 2 meduim size)
  • 1 cup dark chocolate morsels
  • 1 tsp vanilla

*Revisited! I used a honey-sweetened yogurt so I lessened the amount of sugar and just replaced it instead of the sour cream in the original recipe. Also, dark chocolate morsels instead of semi-sweet chips were used. (I had a friend so ingeniously suggest m&m’s as well! Gotta try that next!)

** Note about the bananas, I like the kind that are a day or two overripe. So lots of brown spots! Not like the perfect, pretty yellow ones in the background.

*** Another note! (Last one, I promise!) The butter softens so much faster (less than 20 minutes) when left out all cut up like that. I usually warm up the plate with water in the microwave and then cut it up on the plate and leave it out. So much easier than remember an hour before I want to bake with it!

best-banana-chocolate-chip-bread

Directions:

Preheat oven to 350 degrees. Stir yogurt and soda together in a small bowl and set aside. (I had my special helper do that, so helpful!)

banana-bread-special-helper

Cream butter and sugar until light and fluffy. Make sure butter is really soft and room temperature when doing this step. * See above note!

butter-sugar-banana-bread

Add egg, beating well.

add-egg-banana-bread

Beat in sour cream yogurt mixture.

beat-mixture-banana-bread

Stir in remaining ingredients. (Trust me, they are all in there, my helper just dumped them all in.) Don’t over mix it!

chocolate-chip-banana-bread

Eat a few extras.

eating-chololate-chips

Spoon into greased muffin pans loaf pan. (I used the butter wrapper with my pan, I love that thing!)

banana-bread-loaf-pan

Bake for 18-22 44-48 minutes. It will be down when golden brown and toothpick comes out clean. Let cool 15 minutes or so before removing from pan. Slice when just warm to the touch.

banana-bread-clean-toothpickbanana-bread-cutie

Banana Chocolate-Chip Bread
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
 
An update from my delicious banana chocolate chip muffins! Trust me, they do not disappoint!
Ingredients
  • ¼ cup greek yogurt, honey flavored
  • 1 tsp baking soda
  • ½ cup butter, softened
  • ½ cup sugar
  • 1 egg
  • 1½ cup flour
  • ¼ cup flaxseed meal
  • ½ tsp salt
  • 1 cup mashed banana (usually 2 meduim size)
  • 1 cup dark chocolate morsels
  • 1 tsp vanilla
Instructions
  1. Preheat oven to 350 degrees. Stir yogurt and soda together in a small bowl and set aside.
  2. Cream butter and sugar until light and fluffy. Make sure butter is soft and room temperature.
  3. Add egg, beating well.
  4. Beat in yogurt mixture.
  5. Stir in remaining ingredients. Do not overmix.
  6. Pour into greased loaf pan.
  7. Bake for 44-48 minutes. It will be done when golden brown and a toothpick comes out clean.
  8. Cool 15 minutes before removing from pan.
  9. Slice and enjoy!

 

Please let me know what you thought of the Banana Chocolate-Chip Bread! I would love to hear from you! These little people enjoyed it alright!

banana-bread-little-people

Also, it cracks me up the difference between Harper in the original post, and the older Harper! Thankfully, she still loves to help me bake!

Cinnamon Apple Pancake

Cinnamon Apple Pancake

Another day of Thanksgiving prep, all checked off! Although I have to admit, I really screwed up the mashed potatoes and had to go out and buy some more… oops! I was trying to do too many things at one time and left them in the oven too long. They weren’t burnt or anything but the flesh was so lumpy when I tried to mash them, it was useless! Lesson learned!

Anyways, I found this recipe in an old cookbook and something about it just sounded delicious. However, the instructions left a lot of room for interpretation like: cook until its done. Huh? No estimate whatsoever? Still, I chose to proceed with it for some reason. I didn’t even ruin it! I have since made it a bunch and I just keep thinking of ways to make it that much better! And who doesn’t love a pancake you don’t have stand over a flip? ME!

I made up a new realm of food: breaksert! Combination of breakfast and dessert! Cinnamon Apple Pancake could be either or both!

Cinnamon Apple Pancake

2-3 apples, peeled and thinly sliced
3/4 cup milk
3/4 cup flour
2 eggs
1 1/2 tsp. brown sugar
dash of salt
1/2 tsp vanilla
1 tsp + 1 TBL cinnamon
5 TBL butter, divided
2 TBL sugar

*I’ve used brown sugar and white sugar interchangeably in this recipe and I wrote it down the way I think works the best: brown sugar in the batter and white sugar sprinkled on top.

Preheat oven to 400 degrees. Whisk together milk, flour, eggs, brown sugar, salt, vanilla and 1 tsp cinnamon.

Cinnamon Apple Pancake Cinnamon Apple Pancake Cinnamon Apple Pancake

Mix together 2 TBL sugar and 1 TBL cinnamon in a small bowl and set aside. Melt 3 TBL of butter in skillet and saute apple slices for 5-7 minutes with half of sugar mixture.

Cinnamon Apple Pancake

Pour apples into a greased pie pan and pour batter directly over top. Place in oven for 15 minutes until pancake has risen.

Cinnamon Apple Pancake Cinnamon Apple Pancake

Remove from oven and dot top of pancake with 2 TBL of butter and sprinkle remainder of sugar mix on butter.

Cinnamon Apple Pancake Cinnamon Apple Pancake

Return to oven until brown, about 5 minutes. *My oven has a hot spot in the back so next time I will rotate to avoid the “leaning tower” effect!

Cinnamon Apple Pancake Cinnamon Apple Pancake

Cut and serve! The final product tastes like cinnamon toast on top of a pancake!

Cinnamon Apple Pancake
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Half dessert, half breakfast! Warm apples and cinnamon are baked into a puffed crust.
Ingredients
  • 2-3 apples, peeled and thinly sliced
  • ¾ cup milk
  • ¾ cup flour
  • 2 eggs
  • 1½ tsp. brown sugar
  • dash of salt
  • ½ tsp vanilla
  • 1 tsp + 1 TBL cinnamon
  • 5 TBL butter, divided
  • 2 TBL sugar
Instructions
  1. Preheat oven to 400 degrees. Whisk together milk, flour, eggs, brown sugar, salt, vanilla, and 1 tsp cinnamon.
  2. Mix together 2 tablespoons sugar and 1 tablespoon cinnamon in a small bowl and set aside. Melt 3 tablespoons of butter in skillet. Saute apple slices in butter for 5-7 minutes with half of sugar mixture.
  3. Pour apples into a greased pie pan and pour batter directly over top. Place in oven for 15 minutes until pancake has risen.
  4. Remove from oven and dot top of pancake with 2 tablespoons of butter and sprinkle remainder of sugar mix on butter.
  5. Return to oven until brown, about 5 minutes.
  6. Cool slightly and cut in pie slices to serve.

 

Please let me know what you think about the Cinnamon Apple Pancake! I’d love to hear!

Cream Cheese Pecan Cookies

Cream Cheese Pecan Cookies

After searching for a quick easy cookie, I finally found one! These cookies are super easy and have a great texture and taste! I love the addition of the almond extract as it adds a little something extra. I usually always have these ingredients around so they are really quick to bring together.

Make sure the cream cheese and butter are really soft since it makes creaming them with the sugar so much easier. The best part about making these cookies??? No eggs in the dough, feel free to lick the spatula clean!

Calvin watched as I made these and got very excited when they came out of the oven! There was no mistaking what he wanted, with all his pointing and yelling, haha!

Cream Cheese Pecan Cookies

Cream Cheese Pecan Cookies (makes about 2 dozen)

3 oz. cream cheese, softened
1 stick butter, softened
1 cup sugar
1 cup flour
1/2 cup pecans
1 tsp. vanilla
1/2 tsp. almond extract (optional)

Directions:

Pre heat oven to 350 degrees. Cream together cream cheese, butter and sugar until smooth.

Cream Cheese Pecan Cookies

Add vanilla, flour and almond extract, if using.

Cream Cheese Pecan Cookies

Stir together until incorporated. Toast (5 min in 350 degree oven) and chop pecans.

Cream Cheese Pecan Cookies

Stir in pecans to batter.

Cream Cheese Pecan Cookies

Using 2 spoons or medium sized scoop, place dough on parchement lined cookie sheet, at least 2 inches apart.

Cream Cheese Pecan Cookies

Watch and wait patiently while cookies bake for 14-17 minutes.

Cream Cheese Pecan Cookies

Edges should be slightly browned. Cool off of pan and devour!

cream-cheese-pecan-cookies-brown-edges

Cream Cheese Pecan Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2 dozen
 
These egg-free cookies are easy to put together and simply delicious, despite the few ingredients.
Ingredients
  • 3 oz. cream cheese, softened
  • 1 stick butter, softened
  • 1 cup sugar
  • 1 cup flour
  • ½ cup pecans
  • 1 tsp. vanilla
  • ½ tsp. almond extract (optional)
Instructions
  1. Pre heat oven to 350 degrees. Cream together cream cheese, butter and sugar until smooth.
  2. Add vanilla, flour and almond extract, if using.
  3. Stir together until incorporated. Toast (5 min in 350 degree oven) and chop pecans.
  4. Stir pecans into batter.
  5. Using 2 spoons or medium size scoop, place dough on parchment-lined cookie sheet, at least 2 inches apart.
  6. Bake 14-17 minutes until edges are slightly browned. Cool off of pan.

 

Please let me know what you thought of the Cream Cheese Pecan Cookies! I would love to hear from you!

Banana Chocolate Chip Muffins

Banana Chocolate-Chip Muffins

This recipe comes from my mom and she makes these muffins every time we come to visit them in Texas. She always has a huge Tupperware container sitting out on the counter and its the first thing I eat when we walk in the door, usually after our super long 12 hour drive!

Since we’ve already decided that we will be celebrating Thanksgiving and Christmas here at our house in Florida, I was really excited to whip up a bunch of these for old times sake! They tasted just like my mom makes them, all chocolatey and delicious! (Even better since I had my special helper with me!)

Banana Chocolate-Chip Muffins

1/4 cup sour cream
1 tsp baking soda
1/2 cup butter, softened
3/4 cup sugar
1 egg
1 1/2 cup flour
1/4 cup flaxseed meal (or wheatgerm)
1/2 tsp salt
1 cup mashed banana (usually 2 meduim size)
1 cup semi-sweet chocolate chips
1 tsp vanilla

banana-chocolate-chip-muffin-ingredients

Preheat oven to 350 degrees. Stir sour cream and soda together in a small bowl and set aside. (I had my special helper do that, so helpful!)

stirring-banana-muffin

Cream butter and sugar until light and fluffy. Make sure butter is really soft and room temperature when doing this step.

butter-sugar-banana-bread

Add egg, beating well.

add-egg-banana-bread

Beat in sour cream mixture.

Banana Chocolate-Chip Muffins- Sour cream & soda added

Stir in remaining ingredients. (Trust me, they are all in there, my helper just dumped them all in.) Don’t over mix it!

Banana Chocolate-Chip Muffins- Stir in remaining

Eat a few extra chips.

Banana Chocolate-Chip Muffins- Eat a chocolate chip!

Spoon into greased muffin pans. (I used the butter wrapper with my silicone pan, I love that thing!)

Banana Chocolate-Chip Muffins- Spoon into muffin pan

This is what I got when I said, Smile!

Banana Chocolate-Chip Muffins- no, smile!

Bake for 18-22 minutes. They will be down when golden brown and toothpick comes out clean. Let cool before removing from pan.

Banana Chocolate-Chip Muffins- Bake to golden brownBanana Chocolate-Chip Muffins- Let cool and try not to eat them all them all

Acting silly while our muffins baked!

Banana Chocolate-Chip Muffins- Acting sillyBanana Chocolate-Chip Muffins- Laughing

Banana Chocolate-Chip Muffinswaiting-for-muffins

Enjoy while warm, that’s when they taste the best! (Bathtime was where these muffins where enjoyed. Otherwise I would have posted a pic of her eating one!)

Please let me know what you thought of the Banana Chocolate-Chip Muffins! I would love to hear from you!

Banana Chocolate-Chip Muffins
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
 
Ingredients
  • ¼ cup sour cream
  • 1 tsp baking soda
  • ½ cup butter, softened
  • ¾ cup sugar
  • 1 egg
  • 1½ cup flour
  • ¼ cup flaxseed meal (or wheatgerm)
  • ½ tsp salt
  • 1 cup mashed banana (usually 2 meduim size)
  • 1 cup semi-sweet chocolate chips
  • 1 tsp vanilla
Instructions
  1. Preheat oven to 350 degrees. Stir sour cream and soda together in a small bowl and set aside.
  2. Cream butter and sugar until light and fluffy. Make sure butter is really soft and room temperature when doing this step.
  3. Add egg, beating well.
  4. Beat in sour cream mixture.
  5. Stir in remaining ingredients. Don’t over mix.
  6. Spoon into greased muffin pans. (I used the butter wrapper with my silicone pan, I love that thing!)
  7. Bake for 18-22 minutes. They will be down when golden brown and toothpick comes out clean. Let cool before removing from pan.