Chocolate Chip Zucchini Muffins

We're in the midst of zucchini season here in the Midwest. Gardens are overflowing with this versatile vegetable and easy zucchini recipes like this one are a welcome sight. These Chocolate Chip Zucchini Muffins are the perfect recipe for your garden fresh zucchini. These easy to make zucchini muffins are moist, dense, and full of chocolate chips and walnuts. They make a wonderful breakfast treat or afternoon snack.

Blueberry-Peach Cobbler Muffins

Blueberry-Peach Cobbler Muffins are little individual servings of a blueberry-peach cobbler that are so easy to put together!  Any fruit will work in this recipe too, but this Blueberry Peach combo is hard to beat! 

Banana Walnut Muffins

This is my favorite Banana Walnut Muffin recipe! These delicious muffins take no time to make and bake up moist and tender. They are a little better-for-you with the addition of whole wheat flour, reduced amounts of sugar and made with heart-healthy corn oil instead of butter. 

Lemon Raspberry Chia Seed Muffins

Lemon Raspberry Chia Seed Muffins are a nice change from the ordinary afternoon snack when paired with a hot cup of tea. Fresh raspberries and nutrient dense chia seeds combine in a sweet lemony muffin everyone will love. Also a great recipe for breakfast or brunch!

Easy Banana Strawberry Muffins

Tender Easy Banana Strawberry Muffins would be a terrific treat for mom this Mother's Day or anyone, any day of the year!  Fresh bananas and strawberries make this muffin moist and delicious. 

Glazed Orange Zucchini Muffins

Zucchini!  Do you have bunch of it?  I don't grow my own, but I am always being "gifted" zucchini this time of year...and I LOVE it, because it is just so darn versatile.  I can find a way to add it to just about anything...sweet or savory.  

Last week, I was sent a link to a delicious looking zucchini bread from one of my friends.  I knew that if I could find the time, I was going to make this pretty amazing looking zucchini bread.  I found the time on Sunday of this past week, but sorry to say...I wasn't able to make the recipe work.  So because I really enjoyed the flavor of this particular recipe, I was determined to find a way to make it again and enjoy it this time.  (Sad to say, the first attempt ended up in the trash!)  Thus, Glazed Orange Zucchini Muffins were born...and I think I got it right! 

Lightened Up Apple Pie Muffins

Sometimes you find a new recipe, tweak it a bit to lighten it up, and it comes out so good you can't wait to share.  Lightened Up Apple Pie Muffins is one of those recipes!

Denver Omelette Muffins

Denver Omelette Muffins are an easy and portable way to enjoy eggs in the morning, afternoon, or anytime of day as a protein packed snack. You get the great flavors of a Denver Omelette (ham, peppers, onions, and eggs) in a portable package perfect for grab and go.

"A" is for Apple...8 Great Apple Recipes for Fall!

Apple season is here!!  In all it's apple-y glory.  Living in NE Ohio, I can't even imagine Fall without apples...lots and lots of fresh apples.  Beginning in September, local apples are abundant and available at just about every road side stand and farmers market you go to.  They are priced right too!  You will find even the big grocers in the area carrying local apples at a very good price!

So what to do with those apples once you bring them home?

Chai Banana Muffins

You'll love the delightful spices of Chai tea in this moist, made from scratch banana muffin!

Blueberry Streusel Coffee Cake Muffins

Bursting with blueberry flavor, these Blueberry Streusel Coffee Cake Muffins are a great way to start your day! Made easy with Bisquick Mix.

Yogurt Mini Muffins

With only 4 ingredients, you'll love these quick and easy to make Yogurt Mini Muffins!

Cinnamon Swirl Banana Muffins

 A lightened up banana muffin with a swirl of cinnamon sugar...

Muffins are a great way to keep your portion size in check and they are so easy to throw together.  I really don't make muffins all that often...but then when I do make a batch, I am reminded of what a great treat they can be.  In the morning or afternoon with a cup of coffee or tea, these muffins really hit the spot.

They might sound complicated to make...but they are not.

It basically involves a layering of ingredients.  Put about 2 TBS or so of banana muffin batter in the prepared muffin tin well and top with a little of the cinnamon swirl mix as shown. "Swirl" with a wooden skewer or toothpick.   It's ok if the swirl mix sort of leaks to the edges.

Then repeat the process to fill the muffin well.

Bake until a toothpick inserted into the center comes out clean.

and voila`!  Cinnamon-y goodness baked right in!

Give them a try today!

Cinnamon Swirl Banana Muffins

adapted from Cooking Light magazine

Printable Recipe

Servings - 16,   Servings Size - 1 muffin,   Points Plus per Serving -  6 Points+ ( same for either flour)

(nutritional information if using all AP flour)  Calories - 204.6,   Total Fat - 6.7g,   Carb - 37.7g,   Protein - 3.2g,   Fiber - 0.9g

(nutritional information if using all whole wheat flour)   Calories - 198.5,   Total Fat - 6.8g,   Carb - 36.7g,   Protein - 3.6g,   Fiber - 2.3g

Ingredients: 

For muffins:

1 1/2 cups mashed, very ripe bananas ( about 3)

1/3 cup plain fat-free yogurt

5 TBS unsalted butter, melted

2 large eggs

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1 tsp. pure vanilla extract

2 cups of either AP flour OR Whole wheat pastry flour ( see nutritional information above)

3/4 tsp. baking soda

1/2 tsp. salt

For cinnamon swirl:

3 TBS unsalted butter, melted

1/4 cup brown sugar, packed

pinch of salt ( optional) 

1 1/2 tsp. ground cinnamon

Directions: 

1.  Preheat oven to 350 degrees F.  Prepare wells of two muffin tins with paper liners.  ( recipe makes approx. 16 muffins)   

2.  In large bowl, mix the bananas, yogurt, 5 TBS melted butter, eggs, sugars and vanilla extract with hand mixer until well combined.  

3.  In small bowl, combine the flour, baking soda and salt.  Gently fold the flour mixture into the banana mixture until just combined.  DO NOT over mix!  

4.  For cinnamon swirl:  In same small bowl you used to combine the flour with the soda and salt, mix together 3 TBS melted butter with 1/4 cup brown sugar and cinnamon. 

5. Take approx. 2 TBS of banana muffin batter and place in prepared muffin wells.  Top each one with a little of the cinnamon sugar mixture ( about 1/4 tsp to 1/2 tsp)  Swirl with toothpick or wooden skewer and repeat process one more time.  

6. Bake at 350 degrees F for about 20 minutes or until they are done.  ( you may need to adjust bake time as this is gauged off of my oven)  

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These were a really yummy treat.  I loved how there were sort of pockets of cinnamon inside.  If you find your muffins tend to come out tough and not tender, you can always try using cake flour in place of the AP flour or WW flour.  

I've received a new cookbook to review....a chocolate chip cookie dough cookbook!  It's pretty neat and I am currently working on one of the recipes so I can post about it.  Look for it soon! 

Again, I hope you will bear with me on my sparsity of posts during this busy time!  

Low Fat Meyer Lemon Muffins

To say these muffins are delicious...might be an understatement!  Literally bursting with fresh lemon flavor and so light and tender really make this muffin stand out from the rest.

I had a few Meyer lemons left in my refrigerator I needed to use up.  After making a pretty delicious berry muffin recipe I got from a Williams-Sonoma cookbook over the weekend, I thought it might be yummy to omit the berries and add Meyer lemons.  I was not disappointed!  Meyer lemons are available for a short time during late winter/early spring and are really sort of a cross between an orange and a lemon.  They are less sour than regular lemons and their skins are quite soft...which is perfect for the way I used them here.

I cut the ends off of two Meyer lemons and finely chopped them, skins, whites, AND pulp ( yes, I pretty much used the entire lemon) ...picking out the seeds before I chopped them up.  This is what I added to the muffin batter, resulting in little bursts of lemon with each bite!

Mixing the batter is your standard wet ingredients to dry ingredients process until just mixed.  Then fill the muffin tins about 2/3's full with batter... 

and bake in a 400 degree oven for about 15 -20 min. 

I can't think of a better way to welcome spring than with these lemony gems!

Low Fat Meyer Lemon Muffins

adapted from a recipe from Breakfast Comforts/Williams-Sonoma

Printable Recipe

Servings - 16   Serving Size - 1 muffin   Points Plus per Serving - 4 Points+

Calories - 129.6,   Total Fat - 3.6g,   Carb. - 22.3g,   Protein - 3.1g,   Fiber - 1.1g

Ingredients: 

2 cups all purpose flour

2/3 cup granulated sugar

1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 cup low fat buttermilk

2 large eggs

3 TBS. rice bran oil OR canola oil

1 TBS. fresh lemon juice

2 whole Meyer lemons, seeded and ends cut off and discarded, finely chopped

Powdered sugar for dusting, optional

Directions: 

1.  Preheat oven to 400 degrees F.  Line 2 muffins tins with paper liners.  ( recipe makes 16 regular sized muffins) 

2.  In large bowl, combine the flour, sugar, baking powder, baking soda, and salt.  Set aside.  

3. In another medium sized bowl or 4 cup glass measure, combine the buttermilk, eggs, and oil.  Add in the lemon juice and finely chopped Meyer lemons.  Pour the wet ingredients into the flour mixture and mix until just combined.  

4.  Fill each muffin well about 2/3's of the way full.  ( I used a scoop)  Bake at 400 degrees F for 15 - 20 minutes.  ( Tops may or may not be browned...test for doneness with toothpick)   Cool completely on wire rack before eating.  Dust with powdered sugar before serving ( optional)

Yield:  16 muffins
Prep Time: 00:15 minutes
Cook Time:  00:20 minutes
Total Time:  00:35 minutes

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Our first day of spring is much more summer like than spring like, but considering the spring starts we have endured in the past...I will take this kind of spring start gladly.  As I said, these muffins are really a nice way to welcome spring!  Lemon is an ingredient that really speaks spring to me!  

I would not try this method of putting the entire lemon ( skin, white pith, and pulp) with a regular lemon.  If you use a regular lemon, I would suggest using the pulp and the zest ( just the yellow part) finely grated instead.  Meyer lemons and regular lemons are not the same. 

What ingredient says "spring" to you?  

Looking for more lemon recipes? Try these:
Cornmeal Cookies with Lemon Icing from Life Currents
Italian Lemon Chicken from A New York Foodie
Sunny Lemon Shortbread Cookies from The Love Nerds

Bursting Berry Muffins

Bursting Berry Muffins is not the name the creator of this recipe originally gave it...but they really WERE bursting with berries...so that is what I am calling my version!  I got this recipe from a new cookbook I picked up last weekend.  Did I need another cookbook?  Of course not.  Did I want another cookbook?  Of course I did...and it was 20% off too, so I treated myself!  The cookbook I picked up is called 400 Calorie Fix by Liz Vaccariello.  It's a really nice cookbook and diet plan of sorts.  I haven't really had a chance to give it the attention it deserves, but from what I have glanced at you are given ideas of what to eat to keep your meal under or around 400 calories.  At the end of the book, there are recipes.  The author offers very practical advice with lots of easy ideas and recipes that are readily available to most.  I like it because it has great pictures and easy to follow recipes WITH nutritional information!  One of the first recipes that caught my eye was the one for these muffins. 

Each muffin is 180 calories.  Not bad.  Plugging the numbers into WW calculator, each muffin comes in at 5p+.  They are nice sized muffins as well.  And did I mention they were EASY?

Bursting Berry Muffins

adapted from 400 Calorie Fix

Printable Recipe

Servings - 12   Serving size - 1 muffin   Points Plus per serving - 5 Points+

Calories - 180,   Total Fat - 5g,   Carb. - 30g,   Protein - 4g,   Fiber - 1g

2 cups all purpose flour

1/2 cup sugar

1 TBS. baking powder

1/2 tsp. salt

1/2 tsp. ground cinnamon

2 eggs

1 cup vanilla non-fat Greek yogurt

1/4 cup low-fat buttermilk

2 TBS. canola oil

1/2 tsp. pure almond extract

1 cup frozen mixed berries ( I used raspberries, blackberries and blueberries)

1. Preheat oven to 400 degrees F.  Line muffin tins with paper or foil liners.  

2. Combine the flour, sugar, baking powder, salt and cinnamon in large bowl.  

3.  In small bowl, combine the yogurt, eggs, buttermilk, oil, and almond extract with whisk.  

4.  Mix the wet ingredients into the dry until JUST COMBINED!   Don't over-mix.  Gently fold in frozen berries. 

5.  With spoon or ice cream scoop, ( ice cream scoop works well because batter is thick) portion batter into 12 lined wells of muffin tin.  

6.  Bake for 15 - 20 minutes or until pick inserted into center of muffin comes out clean.  

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Like all low fat baked goods, take care not to overwork the batter. Over mixing the batter will give you a tough end product!  These were a really nice afternoon treat with a cup of coffee.  The berries really did burst out of the muffins, giving them so much character!  lol  

Looking for more fruity muffins recipes?  Try these:

Rhubarb Walnut Muffins from The Life and Loves of Grumpy's Honeybunch

Easy Apple Spice Muffins

Easy Apple Spice Muffins start with baking mix for a quick and easy apple muffin perfect for breakfast or a late afternoon snack.

Banana Berry Oat Muffins

My fruit bowl has been full of some very ripe bananas for several days now.  Normally,  I would peel them and cut them up into pieces, then pop them into a freezer bag and freeze for some banana "ice cream", but my freezer had plenty of frozen bananas in it already.  So....I decided to search for a recipe.  The first thing I made was an EPIC FAIL!  ( see, I told you if it isn't good, it doesn't make the blog!)  It was a banana cake that ended up down the disposal!

I still had several banana left to use up, and saw a recipe for Cranberry Banana Oat Bread on the Whole Foods Market Recipes app that looked pretty good.  So this morning, I thought I would give another banana recipe a go.  This one turned out great!!  I decided to do muffins instead of bread and used a dried mixed berry combo in place of the cranberries.  They made the whole house smell wonderful and I even had one for breakfast.

The original recipe called for 1/4 tsp. of fresh squeezed lemon juice, and since I didn't have a lemon already cut into, and decided I wasn't about to cut into one for 1/4 tsp. of juice, I subbed plain white vinegar ( I am assuming the lemon juice was there for the acid component for the baking powder) and it worked out just fine!

I have said before, I am just not that big of a muffin fan...but I did enjoy my muffin this morning! 

Banana Berry Oat Muffins

adapted from Whole Foods Market Recipes

Printable Recipe

Servings - 14 muffins   Serving size - 1 muffin   Points Plus per serving - 5 points+

Calories - 175,   Total Fat - 6.4g,    Carb. - 27.7g,   Protein - 2.8g,   Fiber - 1.5g

1 1/4 cup all purpose flour

3/4 cup quick cooking oats

1 TBS. baking powder

1/2 tsp. salt

1/2 cup dried berries ( such as cranberries, blueberries, cherries )

1 1/4 cup mashed bananas ( approx. 3 med-large sized) 

2 large eggs

1/3 cup canola oil

1/2 cup sugar

1/2 tsp. pure vanilla extract

1/4 tsp. fresh lemon juice OR white vinegar

1 TBS. raw sugar ( to sprinkle on top of muffins before baking - optional) 

1.  Heat oven to 350 degrees F.  Coat muffin wells with cooking spray or line with paper or foil liners.  ( recipe yields 14 muffins, so you will need two pans.) 

2.  In large bowl, combine the flour, oats, baking powder, salt and dried berries.  Set aside.

3.  In med bowl, combine the banana, eggs, oil, sugar and lemon juice OR vinegar. 

4. Combine the wet with the dry ingredients and mix until JUST combined.  DO NOT overmix!  

5.  Fill muffin tins about 3/4 of the way full.  Sprinkle with raw sugar.  Bake for about 30 minutes or until toothpick inserted into center comes out clean.   Cool on rack. 

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It seems I have been hitting a bit of a dry spell with cooking ideas.  I don't know why I do this....I have PLENTY of resources at my disposal...but every now and then...I just don't know what to make.  This would be part of the reason why recipes have been a bit scarce lately.  Maybe with this banana muffin recipe, I am out of my slump!  

I have been watching the show Masterchef lately.  Anyone else watch that show?  It's home cooks competing for the title of Masterchef and the monetary prize that goes along with it.  I cannot imagine myself competing!  I seriously do not know how they do it.  I need recipes....it doesn't look like they use any.   I will just stick to my blog!  lol 

Do you watch Masterchef?  What do you do when you are in a cooking idea slump?  

This post is being shared with:

Tasty Tuesday @ Beauty and Bedlam
Mouthwatering Mondays @ A Southern Fairytale

Butterscotch Banana Bread

Butterscotch....banana....buttermilk....

This one is a winning combination of flavors!

A perfect treat for your afternoon coffee or tea....that won't dig deep into your daily point allowance!

Made from some perfectly over ripe bananas I got for 60 cents at the store!!  What could be better??

Not much.

(Maybe an afternoon at the beach....)

Banana bread....so easy...so notoriously full of fat and calories.  Not this version.  Each moist slice is around 160 calories (5 points+).    Make it today.  Wow your family. 

Butterscotch Banana Bread

from the kitchen of MKA

Printable Recipe

Servings - 16   Serving size - 1/16th of loaf   Points Plus per serving - 5 points+

Calories - 163.7,   Total Fat - 6.1g,   Carb. - 26g,   Protein - 2.8g,   Fiber - 1.6g

1/2 cup butterscotch flavored chips

1/4 cup unsalted butter, at room temperature

1/2 cup granulated sugar

2 large eggs, at room temperature

1 cup mashed over-ripe bananas, (about 3 medium)

1/3 cup buttermilk, lowfat

1 tsp. pure vanilla extract

2 cups all purpose, unbleached flour

1 tsp. baking powder

1/2 tsp. kosher salt

1/8 tsp. baking soda

1.  Melt the butterscotch flavored chips in a small bowl over simmering water.  Set aside and let cool to room temperature. 

2. Preheat oven to 350 degrees F.  Spray large nonstick loaf pan ( 9 x 5) with cooking spray. 

3.  In large bowl, beat the butter with the sugar with an electric mixer until crumbly.  Add in eggs, one a time, beating well after each addition.   Mix in mashed banana, buttermilk, and vanilla extract.  

4. In small bowl, combine flour, baking powder, salt and baking soda.  Mix to combine.  

5.  Add dry ingredients to wet ingredients and mix until just combined.  Remove 1 cup of batter to the small bowl with the melted butterscotch chips.  Mix well with hand mixer.  

6.  Pour half of the banana bread batter on the bottom of the loaf pan.  Pour the butterscotch batter over the banana bread batter.  Top with the rest of the banana bread batter and smooth top.  Run a knife up and down to create a bit of a swirl.  ( although mine didn't swirl much! ...but you get the point. ) 

7.  Bake at 350 degrees F for 50 -60 minutes or until toothpick inserted into center comes out clean.  Cool in pan on wire rack for 15 minutes, then remove to wire rack to cool completely.  Slice into 16 pieces.  

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I really liked the combination of the butterscotch with the banana.  You could also do this with chocolate chips for the same nutritional value.  As always, buttermilk plays a big roll in making this bread moist, tender and light.  I think I need to start a recipe category just for recipes that use buttermilk!  lol   This recipe would also make awesome muffins! Just remember, this is a lightened up recipe and the texture of this bread is much lighter than traditional banana bread....but the taste is still awesome! 

This post is being shared with Made it On Monday @ Lark's Country Heart

"Cake Donut" Mini Muffins

A mini muffin + the distinct taste of a cake donut = LOVE!  I came across this recipe on Tasty Kitchen a few days ago....and I DID say I should make muffins more often, so I bookmarked the recipe and made it today.  Easy and I think they are really cute all dusted in powdered sugar...they sort of remind me of donut holes.

Make sure you use fresh grated nutmeg!  Really, it makes a ton of difference.  I buy the nutmeg in the whole nut form and then grate what I need on my microplane.  Once nutmeg is ground up, it quickly looses flavor, so even if you buy a fresh bottle of ground nutmeg at the store, it will not taste as good or strong as the freshly grated nutmeg!  And the nutmeg in it's whole form will last a LONG time in your spice cabinet! 

I didn't really lighten up the original recipe....but I did use skim milk.  The recipe wasn't specific to the fat content of the milk it called for.  The original recipe did tell you to make regular sized muffins...but I really thought mini's would be cuter AND more diet friendly since I wasn't reducing any of the called for fats in the recipe.  I think you could sub out some of the oil for applesauce....and if you do, let me know how they come out.  But I think these little babies are fine just as they are!

The original recipe also called for the muffins to be baked at 350 degrees F, which seemed like a pretty low oven for muffins to me...so I increased the oven temp to 400 degrees F and baked them for 10 -15 minutes.  I will tell you though, I have been having some issues with my oven lately, so please make sure to check them often since I am going by how my oven baked them.

The powdered sugar coating is not included in the nutritional info, because I didn't use much of the original amount called for...but you will need to put at least that much in the bowl in order to properly coat the mini muffins.  There will be quite a bit of powdered sugar left over. 

"Cake Donut" Mini Muffins

adapted from Tasty Kitchen

 Printable Version

Servings - approx.  30 mini muffins   Serving size - 1 mini muffin   Points Plus per svg - 2 points+

Calories - 71.9   Total Fat - 2.7g,   Carb. - 10.9g,   Protein - 1.2g,   Fiber - 0.2g

1 3/4 cup all purpose, unbleached flour

1 1/2 tsp. baking powder

1/2 tsp. kosher salt

1/4 tsp. nutmeg ( I might have put a bit more in...I like nutmeg!)

1/2 tsp. ground cinnamon

1/3 cup canola oil

3/4 cup granulated sugar

1 egg

3/4 cups skim milk

1 cup powdered sugar ( not included in nutritional info as you will use only a small portion of this )

1.  Preheat oven to 400 degrees F. Spray the wells of a nonstick coated mini muffin pans with cooking spray. Do not use liners for this recipe, because you want to coat the entire muffin with powdered sugar.

2.  In a large bowl, combine the flour, baking powder, salt, nutmeg and cinnamon with a whisk.  Set aside.

3.  In a small bowl ( or I used a 4 cup glass measure ), combine the oil, sugar, egg and skim milk.  Add the wet ingredients to the dry ingredients and mix until just combined.

4.  Fill the wells of the mini muffin pans with about a TBS or so of batter, pretty much up to the top.  Bake for 10 -15 minutes...checking often.

5.  While still warm, roll in powdered sugar to coat and let cool on wire rack. 

I think these little guys are so cute.  They taste just as good cool as they do warm.  I think they would be perfect to take to a party or bring to a meeting or just make them for fun!  I think everything is cuter when it's a mini, don't you?  lol 

This post is linked to Friday Potluck @ EKat's Kitchen and Foodie Friday @ Little Brick Ranch

Peanut Butter & Banana Streusel Muffins

Remember how I said yesterday that I should make muffins more often?  Well, I took my own advice....

And I made these Peanut Butter & Banana Streusel Muffins because I had some ripe bananas I wanted to use up and because the muffins are only 3 points+ each. 

I admit, I was skeptical.  How on earth could a  medium sized muffin with peanut butter AND a streusel topping be only 3 point+ each?  Well...I am here to tell you, it can be done.

I will be honest, these muffins are a bit on the dry side, because other than the peanut butter and the egg and the milk, there is NO added fat to the batter.  I think I might add a TBS of canola oil next time to the batter to see if it would help increase the moisture of the muffin. Although, adding it, might affect the point+ value.  I did use skim milk instead of the 1%, and maybe it would have made a difference with the 1%, so I am listing the ingredients as they were originally written in the book.   But the taste is wonderful.  I used Skippy Naturals Peanut Butter, the extra crunchy variety, and really liked the bits of peanuts throughout the muffins.  And I just LOVE the streusel topping!  This might be my new  "go to" streusel topping from now on!

Peanut Butter & Banana Streusel Muffins 

adapted from Prevention Weight Loss Recipes

Printable Recipe

Servings - 18   Serving size - 1 muffin   Points Plus per serving - 3 points+

Calories - 93   Total Fat - 4g,   Carb. - 13g,   Protein - 3g   Fiber - 2g

2 cups + 3 TBS. whole grain pastry flour 

1/2 cup + 3 TBS. packed brown sugar

1 TBS. unsalted butter, melted

1 tsp. honey

2 tsp. baking powder

1 tsp. ground cinnamon

1/2 tsp. kosher salt

2 small- medium sized ripe bananas, mashed

1/2 cup unsweetened applesauce

1/3 cup peanut butter

1 egg

3/4 cup 1% milk

1 tsp. vanilla extract

1.  Preheat oven to 400 degrees F.  Coat two 12 cup muffin pans with cooking spray or line with foil or paper liners.  

2.  In a small bowl, combine the 3 TBS flour, the 3 TBS. brown sugar, butter and honey until mixture forms wet crumbs...set aside.  

3.  Whisk together the remaining flour, baking powder, cinnamon and salt in large bowl until combined.  In another large bowl whisk together the banana mash, applesauce, peanut butter, egg, milk and vanilla extract until blended.  Stir flour mixture into banana mixture until just blended.  Do not overmix. 

4. Spoon batter into prepared muffin tin wells evenly and top with the reserved streusel topping. Bake for 16 - 18 minutes or until wooden toothpick inserted into middle comes out clean.  Serve warm or at room temperature.  

Well....it snowed here yesterday.  Enough to put a few inches on the ground.  Really not happy about that at all.  It made me want to eat, eat, eat.  Geesh!  Luckily, I had these muffins to go to.  I could have two even, and not do that much damage.  I am sooooo tired of winter this year.  It seems to be never ending. One of our local weather guys blew up the groundhog yesterday on the evening news!  haha  Loved it!   How about you?  Are you having a nice spring with warm weather where you live, or is winter holding on for dear life like it is here?