Muffin Top: PB & Banana Muffins w/ Brown Sugar Glaze

Ingredients

Muffin:
1-1/2 cup all-purpose flour
1/3 cup packed brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1-1/2 cup old fashion oats,
1 cup buttermilk
1/2 cup peanut butter
2 mashed over ripe banana
1 egg, beaten
2 tablespoons coconut oil
1 teaspoon vanilla extract

Glaze Topping:
1/4 cup all-purpose flour
2 tablespoons butter
2 tablespoons packed brown sugar

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.

In a small bowl, combine buttermilk and oats; let soak for 30 minutes.

Stir together flour, baking powder, and salt.  Whisk in the brown sugar.

Stir together oat-buttermilk mixture, peanut butter, banana, egg, oil, and vanilla. Add wet ingredients to dry ingredients, and mix just until moistened.

Fill prepared muffin cups 3/4 full.

In a small bowl, stir together 1/4 cup flour, melted butter and 2 tablespoons brown sugar.

Spread topping evenly over unbaked muffins.

Bake in preheated oven for 22-25 minutes, until golden brown. Serve warm.

Muffin Top: Double Chocolate Muffins

Ingredients

8 ounce semisweet chocolate
1 stick unsalted butter
1 cup buttermilk, divided
1 tablespoon espresso
1/4 cup water, boiled 
1 cup white sugar
1 egg
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cup mini semi-sweet chocolate chips

Directions

Preheat the oven to 400 degrees F (205 degrees C). Lightly grease muffin pans, or use paper liners.

Dissolve the espresso in the boiling water, set aside, and let cool completely.

Over a double boiler and low heat, melt the semisweet chocolate together with the butter and 1/4 cup of buttermilk. Add the dissolved espresso, stirring constantly.  When completely melted, remove from heat and let cool, about 10 minutes.

In a small bowl, lightly beat the egg.  Stir together the melted chocolate, 3/4 cup of buttermilk, sugar, egg, and vanilla, until blended well.

In a large bowl, stir together flour, baking soda, and salt. Make a well in the dry ingredients, pour the chocolate mixture into the well, and stir until just combined.

Gently stir in the mini chocolate chips. Spoon the batter into the greased pan or lined muffin cups.

Bake at 400 degrees F for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Remove muffin tin from oven and let stand at least 10 minutes in the tin.  Then let them cool on a wire rack. Serve warm or cooled; can be frozen as well.

Serves 12

Muffin Top: Sweet Potato Spice Muffins

Ingredients

4 sweet potato, peeled, and diced
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/2 cup brown sugar
enough water to just cover
2 overripe bananas, smashed
1/2 cup coconut oil
1 teaspoon vanilla extract
2 eggs
1 cup packed brown sugar
1-1/2 cups old fashion oatmeal, processed in a food processor
1 can coconut milk
1-1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoons baking powder
1/2 teaspoon salt


Directions

In a large stockpot, stir together the sweet potato, cinnamon, nutmeg, allspice, brown sugar, and water.  Be sure to taste the water the ensure the water is flavorful.  Bring this mixture to a boil, then reduce to a simmer.  Cook until the potatoes are fork tender.

Preheat the oven to 350 degrees F. Grease muffin pans using butter flavored cooking spray or use paper liners.

Soak oatmeal in 1 can of coconut milk for 30 minutes.

When the potatoes have cooled, using a potato masher, mash together the sweet potato and banana.

In a small bowl whisk together the sweet potato-banana puree, oatmeal mixture, eggs, and oil.

In a separate bowl sift together the all-purpose flour, baking soda, baking powder, salt, and spices.  Whisk in the brown sugar.

Make a well in the dry ingredients. Pour the wet ingredients into the well. Stir until just combined. Do not over mix or the muffins will be be tough.

Pour the batter into the prepared muffin pans.

Bake in preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Allow to cool completely on a wire rack before serving, about 15 minutes.

Muffin Top: Cornbread Muffins

Ingredients

2-1/2 cups cornmeal
2 cup all-purpose flour
1/2 cup white sugar
1/4 cup Parmesan cheese
1 teaspoon baking soda
1/2 teaspoon salt
2 egg
1 cup half and half
1 stick unsalted butter, melted and completely cooled

Directions

Preheat the oven to 400 degrees F. Greece a 6-muffin tin cup and set aside.

In a bowl, combine cornmeal, flour, sugars, baking soda and salt.  Add beaten egg, half and half, melted butter, and Parmesan Cheese; stir in dry ingredients and mix just until moistened.

Fill greased muffin cups almost to the top, and let sit for 3-4 minutes to get a nice lift on the muffins.

Bake at 375 degrees F for 15-20 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack.

Muffin Top: Stuffed Carrot Cake Muffins

Ingredients

1-1/2 cups Old Fashion oatmeal, chopped in a food processor
1/2 cup coconut milk
2 cups match stick carrots
1/2 cup sweetened flaked coconut
1 (8 ounce) can crushed pineapple, with juice reserved for filling
2 large eggs
1/2 cup coconut oil1-1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 cup brown sugar (Feel free to adjust the sugar to your taste!)
1/4 teaspoon salt

Filling:
4 ounces cream cheese
1/4 cup granulated sugar
Reserved pineapple juice
1 teaspoons vanilla

Directions

Preheat oven to  375 degrees F.  Lightly grease muffin pans with butter flavored cooking spray, or use paper liners.

In a small bowl, combine the coconut milk with the oats; let soak for 30 minutes.

In a food processor pulse the carrot and coconut until finely chopped. Skip this step if you don't mind big hunks of carrot and coconut in your muffin.

In a large bowl sift together flour, baking soda, cinnamon, and salt.  Whisk in the brown sugar.  Add the carrots and coconut to the flour mixture and toss well. 

In a bowl whisk together milk-oat mixture, eggs, oil, pineapple (juice reserved), and vanilla. Make a well in dry ingredients, and add wet ingredients.  Mix until batter is just moistened. Do not over mix or else you'll have tough muffins.

Optional Filling: In a bowl, cream together the sugar and cream cheese. Add the pineapple juice and vanilla until completely combined.  Adjust sugar to desired sweetness.

Fill each muffin cup about 1/2 full with the muffin batter.  Spoon approximately 1 teaspoon of the cream cheese mixture into the muffin cups. Top with remaining batter, so that each muffin cup is about 3/4 full.

Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center (away from the filling) of a muffin comes out clean.

Makes 8 large muffins

Muffin Top: Tropical Muffins

Ingredients

1 cup coconut milk
1/2 cup flaked coconut
1-1/2 cups all-purpose flour
1-1/2 cups Old Fashion oatmeal, chopped in a food processor
1 egg
1/4 cup coconut oil
1 cup all-purpose flour
1/2 cup brown sugar (I don't like my breakfast muffins too sweet. Feel free to add more sugar!)
2 teaspoons baking powder
1/2 teaspoon salt
2 mashed banana

Directions

Preheat oven to 400 degrees F. Grease muffin cups with butter flavored cooking spray or line with paper muffin liners.

In a blender combine the milk and coconut flakes and pulse until pureed. Set aside.

In a small bowl, combine puree and oats; let soak for 30 minutes.

In a separate bowl, beat together egg and oil; stir in puree-oatmeal mixture.

In a third bowl, sift together flour, sugar, baking powder and salt. Stir flour mixture into wet ingredients. Add mashed bananas to batter and stir just until combined. Spoon batter into prepared muffin cups until cups are 2/3 full.

Bake in preheated oven for 20 to 25 minutes (22 minutes works perfectly in my oven), until a toothpick inserted into the center of a muffin comes out clean.

Serves 8 large muffins