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Strawberry Shortcake with Homemade Whipped Cream

My husband requested strawberry shortcake for his birthday and I was not one to deny a request on someones birthday :) so we all enjoyed this delicious desert. My daughter helped a lot and we even made her shortcake into a mickey mouse shape. She was so excited and kept asking when it was time to eat it.

If you ever had strawberry shortcake with the little store bought shortcakes you know that it has the potential to be an excellent desert but you haven’t taste extreme deliciousness until you have sampled these. The shortcake is good enough to eat on it’s own, but once you had fresh strawberries and whipped cream they are beyond words. I had two people go back for seconds (that is all that could go back for seconds because they were all gone after that). You will not be disappointed with this, so make for your next gathering or to enjoy with just your family, Enjoy!

Strawberry Shortcake with Homemade Whip Cream

Print recipe
Strawberry Shortcake with Homemade Whip Cream
Serves 6-8
Prep time 2 hours, 20 minutes
Cook time 18 minutes
Total time 2 hours, 38 minutes
Meal type Dessert
Misc Child Friendly
Website Smitten Kitchen
These shortcakes are good enough to eat by themselves but with the added strawberries and whipped cream they are amazing. FrenchToasty.com has lots of delicious desert recipes.

Ingredients

Shortcake

  • 1 2/3 cup all-purpose flour
  • 3 1/2 tablespoons sugar
  • 1 tablespoon plus 1/2 teaspoon baking powder
  • 2 hard boiled egg yolks
  • 1/8 teaspoon salt
  • 6 tablespoons cold unsalted butter (cut into 1/2)
  • 2 teaspoons lemon zest (or orange zest)
  • 2/3 cups plus 1 tablespoon heavy cream

Strawberry

  • 1/2lb strawberries (washed, hulled and quartered)
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice

Whipped Cream

  • 1 cup whipping cream (beaten to soft peaks, recipe follows)
  • 1/3 cup powdered sugar

Directions

Step 1
In the bowl of a food processor, combine the flour, sugar, baking powder, egg yolks, and salt. Pulse to combine. Add the butter and zest, if using, and pulse until the flour resembles coarse meal. Add 2/3 cup of cream and pulse until the dough comes together.
Step 2
Turn the dough out onto a lightly floured work surface and gather into a shaggy mass. Knead a couple times to make it into a cohesive mass and then pat it into a rough circle about 6 to 7 inches in diameter, and 3/4 to 1-inch thick.
Step 3
Use cookie cutters or a sharp knife and cut into 6-8 equal shapes. Chill for 20-120 minutes. I chilled mine for 2 full hours.
Step 4
Preheat oven to 350°F. Brush the tops of the shortcakes very lightly with heavy cream and sprinkle lightly with the coarse sugar. Bake until risen and golden brown, 18 to 20 minutes. Turn the pan around halfway through to ensure even cooking.
Step 5
While the shortcakes are baking, toss the strawberries, sugar and lemon juice together in a bowl. Let stand several minutes
Step 6
Split the shortcakes in half horizontally and set the tops aside. Place the bottoms on dessert plates and heap strawberries over them. Spoon whipped cream generously over the strawberries and replace the shortcake tops. Serve immediately with any remaining whipped cream on the side or dolloped on top.

Homemade Whipped Cream

Print recipe
Serves 2 cups
Prep time 4 minutes
Meal type Dessert
Misc Pre-preparable, Serve Cold
This homemade whipped cream is great for all pies, or on top of cocoa. FrenchToasty.com has lots of sweets recipes.

Ingredients

  • 1 cup heavy whipping cream
  • 3 tablespoons sugar (or 1/3 cup powdered sugar)

Directions

Step 1
Put whipping cream and sugar in big bowl or kitchenaid bowl. Mix for 2-3 minutes on medium until cream forms stiff peaks.
Step 2
Keep an eye on it you don't want to over whip it.

Brushing with cream before baking.

Before Baking and After

Helping dad blow out the candles, super blurry because that’s what my phone gave me :)

Skinny Chocolate Banana Fudge Muffins

This has become my favorite way to use up my bananas that are too ripe. These muffins are moist, not too sweet and have the perfect amount of banana flavor. I seriously can not rave about these enough. I have really been on a baking spree lately, it could be that my daughter asks almost every day to bake, or it could be my extreme cravings for sweets. Whatever it is, I think my family & friends have been enjoying it because I love to share. (That way I don’t eat them all..haha) I’ve said this before but my husband is not a big sweets person and he thought these has the perfect amount of sweetness. I always feel a victory when he goes back for seconds or thirds. He is not picky but doesn’t eat things that are just ok, he wants to eat delicious things. I feel the same way but my thoughts are more, why waste calories on something that is ehh, when you can use them on yummy, healthy food.

These muffins are made with applesauce and whole wheat flour and you don’t miss the extra eggs or all purpose flour. Sneak the good things in when you can! I’d love to hear how your family loved these, Enjoy!

Skinny Chocolate Banana Fudge Muffins

Print recipe
Skinny Chocolate Banana Fudge Muffins
Serves 12-18
Prep time 10 minutes
Cook time 18 minutes
Total time 28 minutes
Meal type Bread
Misc Child Friendly, Pre-preparable
Website Sally's Baking Addiction
What better breakfast is there then Chocolate Banana Muffins?! FrenchToasty.com has lots of muffin recipes.

Ingredients

  • 3 large very ripe bananas
  • 2/3 cups granulated sugar
  • 1 large egg
  • 1/3 cup unsweetened applesauce
  • 1/2 cup whole-wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 cups semi-sweet chocolate chips (plus more for topping)

Note

*Be sure to sift your dry ingredients together to avoid pockets of cocoa powder lumps

Directions

Step 1
Preheat the oven to 375F degrees. Line a muffin tin with baking cups. Set aside.
Step 2
In a large bowl mash the bananas well with no big lumps. Stir in the sugar, egg, and applesauce.
Step 3
Sift* the flour, cocoa powder, salt, baking soda and baking powder into the wet ingredients. Lightly mix to combine. Fold in chocolate chips. The batter will be a little chunky. Do not over mix.
Step 4
Divide the batter between 12-18 muffin cups (fill them all the way to the top, mine didn't rise much). Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean. Allow muffins to cool for a few minutes, then transfer to a wire rack to cool completely.
Step 5
Muffins stay fresh in an airtight container for up to 5 days.

Spread some peanut butter on them for a taste beyond belief. I used the honey roasted peanut butter for whole foods, but I’m sure any kind would be delicious.

 

Ultimate Banana Bread

I was in the mood for some Banana Bread and I happened to have a few bananas about to go so perfect time to whip some up. I wanted to try a new recipe so when I came across this one I thought it sounded great. It was delicious. My daughter helped me and then she was rewarded with a warm piece of bread with a little butter spread on it.

I can’t imagine Banana Bread without nuts, but I understand lots of people prefer with out and this recipe is delicious either way, but I prefer nuts :) Enjoy!

Ultimate Banana Bread

Print recipe
Ultimate Banana Bread
Serves 8-12
Prep time 15 minutes
Cook time 55 minutes
Total time 1 hours, 10 minutes
Meal type Bread
Misc Child Friendly, Pre-preparable
Website Key Ingredient
This banana bread is delicious and moist. The walnuts are the perfect addition. FrenchToasty.com has lots of bread and muffin recipes.

Ingredients

  • 1 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 5 very ripe bananas
  • 1/2 cup butter (1 stick, melted and slightly cooled)
  • 2 large eggs
  • 3/4 cups brown sugar (lightly packed)
  • 1 teaspoon vanilla extract
  • 1/2 cup walnuts
  • 2 teaspoons granulated sugar

Directions

Step 1
Adjust oven rack to middle position and heat oven to 350 degrees. Spray large loaf pan with nonstick cooking spray.
Step 2
Whisk flour, baking soda, and salt together in large bowl.
Step 3
Place 5 bananas in microwave safe bowl, cover with plastic wrap and cut several slits for steam to escape. Microwave on medium-high heat for 5 minutes.
Step 4
Mash the bananas with a potato masher and add butter, eggs, brown sugar and vanilla.
Step 5
Pour banana mixture into flour mixture and stir until just combined. Gently fold in walnuts, if using. Scrape batter into prepared pan. Sprinkle with granulated sugar evenly over loaf.
Step 6
Bake for 55-75 minutes, until toothpick inserted comes out clean. Cool for 10 minutes in pan and then remove loaf from pan and finish cooling on a wire rack, or enjoy while warm.

Lemon Blueberry Muffins

 

My daughter woke up bright and early today so I thought it was a perfect morning to make blueberry muffins.  She is such a good helper , as long as I pull a dining room in chair in the kitchen we are good to go.  She loves to add the dry ingredients, I’ve tried with the wet and it makes a mess for me to clean up :( so dry is what I’m sticking with.
I think lemon and blueberry are a match made in heaven. They compliment each other perfectly and these muffins are no exception. The stresuel topping is optional, I opted out from making it this time because my husband prefers a classic muffin with no topping but the topping adds a sweet touch of flavor.
I hope your family was excited as mine for fresh baked muffins in the morning, Enjoy!
Lemon Blueberry Muffins Recipe

Yields: 16 muffins
Prep Time: 10 minutes
Cook Time 20-25 minutes
Muffin Ingredients
  • 1 1/2 cups blueberries, fresh or frozen (I prefer to bake with frozen)
  • 2 cups + 3 Tbsp. all-purpose flour, divided
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 7 Tbsp. milk
  • 1 Tbsp. lemon juice
  • 1 Tbsp. loosely-packed lemon zest
Stresuel Topping Ingredients
  • 2 Tbsp. melted butter, slightly cooled
  • 2 Tbsp. all-purpose flour
  • 2 Tbsp. granulated sugar
  • 1/4 cup raw sugar

Directions

  1. Preheat oven to 350º. Line a muffin pan with 16 paper liners, or grease with cooking spray.
  2. In a small bowl toss blueberries with 3 Tbsp flour until blueberries are coated. Use a slotted spoon to remove blueberries and shake off any excess flour. Set aside.
  3. In a separate small bowl whisk together flour, baking powder and salt.
  4. In a large bowl or Kitchen Aid Mixer whisk together butter and sugar until light and fluffy. Add eggs, vanilla, milk, lemon juice, lemon zest, and continue whisking until smooth. Fold in flour mixture with a rubber spatula until just combined. Carefully stir in blueberries.
  5. Prepare the streusel topping according to instructions below if using.
  6. Fill muffin cups about 3/4 full of batter. Sprinkle each cup of batter with about 1 Tbsp. streusel topping.
  7. Bake at 350º for 20 to 25 min, until a toothpick inserted into the center of a muffin comes out clean.
  8. Let muffins cool for a few minutes in the muffin pan before removing to cool on a wire rack.

Note: Serve immediately or store in a sealed container for up to 3 days.

To Make Streusel Topping:

Whisk together all ingredients until combined and mixture is crumbly.

Picture from source with streusel topping: Gimme Some Oven

Starbucks Cranberry Orange Scones Copycat Recipe

We went to one of my sister in laws wedding dress fittings last weekend and then hit Starbucks afterwards. She introduced me to their Cranberry Scones and I immediately fell in love. They melt in your mouth and I’ve been craving another one. So this put me on a mission to find a copycat recipe. I found this one that had excellent reviews so I gave it a whirl. My husband took some to work, since my SIL and brother both work there. My SIL thought they were delicious and my brother asked my husband what was in them because they were so good! Well I think they passed the test. This is definitely a recipe ill make again. Enjoy!

Starbucks Copycat Cranberry Orange Scones

Print recipe
Serves 8-10
Prep time 10 minutes
Cook time 12 minutes
Total time 22 minutes
Allergy Egg, Milk, Wheat
Meal type Bread, Breakfast
Misc Child Friendly, Pre-preparable
Website Starbucks Coffee at Home
These Cranberry Orange Scones are so delicious and an excellent replacement for the Starbucks version at home. FrenchToasty.com has lots of baked good recipes.

Ingredients

Scones

  • 2 cups all-purpose flour
  • 10 teaspoons granulated sugar (divided)
  • 1 tablespoon grated orange peel
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/3 cup cold butter
  • 1 cup dried cranberries
  • 1/4 cup orange juice
  • 1/4 cup half & half (or cream)
  • 1 egg
  • 1 tablespoon milk

Glaze

  • 1/2 cup confectioners sugar
  • 1 tablespoon orange juice

Orange Butter

  • 1/2 cup butter (softened)
  • 2-3 tablespoons orange marmalade

Note

The orange butter is an extra thing that isn't necessary to make everytime, unless of course you want. If I was making these scones for company I'd make the orange butter but these scones are magnificent without it.

Directions

Scones
Step 1
Soak your cranberries in the 1/4 cup orange juice in a small bowl.
Step 2
In a large bowl combine flour, 7 teaspoons sugar, orange peel, baking powder, salt and baking soda.
Step 3
Cut in cold butter until it creates coarse crumbs. Then set aside.
Step 4
In the small bowl that the cranberries and orange juice are add the half & half (or cream) and egg.
Step 5
Add to flour mixture and stir until combined.
Step 6
Dump out on floured surface and gently knead 6-8 times. Pat dough into an 8" circle. Cut into 8-10 wedges.
Step 7
Place wedges onto an ungreased cookie sheet, do not have them touching. Brush with the 1 tablespoon of milk and sprinkle with the remaining 3 teaspoons sugar.
Step 8
Bake at 400 degrees F for 12-15 minutes, until lightly golden brown. Remove from baking sheet and cool on wire rack.
Glaze
Step 9
Combine the powdered sugar and orange juice and drizzle over cooled scones.
Orange Butter
Step 10
Mix the 1/2 cup butter and the orange marmalade. Spread these on scones, if desired.

My 8″ circle

I only cut this batch into 8, but you could definitely cut smaller triangles to get more servings.

Before glaze.

After glaze and so delicious!

Cream Cheese Pumpkin Spice Muffins with a Crumb Topping

A few weeks ago I made 2 Ingredient Pumpkin Spice Muffins that were so easy and delicious, but this time I wanted to kick them up a notch by adding a crumb top and a cream cheese center. I had never done a soft center before, but knew it couldn’t be that hard. They turned out great, the only complaint my husband had was that they were a little sweet and he couldn’t taste the pumpkin spice that much, so if you have some real pumpkin lovers maybe leave a few plain without any goodies added to it. Then you get all the cream cheese stuffed muffins to your self! A tip is to make sure that the cream cheese is in the center of the muffin because if it’s too close to the top it can get a little messy but still tastes the same.

I know the holidays are almost over so why not go out with a bang and make a few more pumpkin dishes before the holidays are over. Enjoy!

Cream Cheese Pumpkin Spice Muffins with a Crumb Top Recipe

Print recipe
Cream Cheese Pumpkin Spice Muffins with a Crumb Top Recipe
Serves 18
Prep time 10 minutes
Cook time 25 minutes
Total time 35 minutes
Meal type Bread
Misc Child Friendly, Pre-preparable
These muffins are a little piece of Holiday Heaven, pumpkin spice and cream cheese are a match made in heaven. FrenchToasty.com has lots of muffin recipes.

Ingredients

Muffin

  • 1 can Libby's 100% Pure Pumpkin (15oz can or half the big one)
  • 1 box spice cake mix

Cream Cheese Filling

  • 8 oz cream cheese
  • 1 cup powdered sugar

Crumb Topping

  • 1/2 cup sugar
  • 5 tablespoons flour
  • 4 tablespoons unsalted butter (cold, cut into pieces)
  • 1 1/2 teaspoon ground cinnamon

Note

You could cut the cream cheese filling and crumb topping recipe in half to make half this way and half plain. That is what I always do, to have a variety.

Directions

Step 1
Preheat oven to 350 degrees F.
Step 2
Mix the cake pix and the pumpkin until blended.
Step 3
In another bowl mix cream cheese and powdered sugar until well blended.
Step 4
In a little bowl whisk the sugar, flour and cinnamon. With a pastry cutter or two forks mix until coarse and crumbly.
Step 5
Fill muffin cups 1/3 full, put a spoonful of cream cheese filling on top, then add another dollop of the muffin batter on top of that so the cream cheese is in the center. Do this to all 18.
Step 6
Evenly sprinkle the crumb topping over all the muffins. Bake for 20-25 minutes.

2 Ingredient Pumpkin Spice Muffins

2 Ingredient Pumpkin Spice Muffins

I felt like muffins yesterday but I had a killer headache and didn’t feel like too much effort so when I saw that I had pinned this a few weeks ago I knew I’d give this a try. They were easy and delicious and when my husband took them to work today I got a text from my sister in law saying that they were good! My daughter loved them too, she kept calling them punkin cupcakes :) the way kids say things are so cute.

This recipe is so easy and delicious and you could use any flavor cake mix to mix it up. I’ve seen people use yellow, chocolate w/ chocolate chips…what flavor did you try?

2 Ingredient Pumpkin Spice Muffin Recipe

Print recipe
2 Ingredient Pumpkin Spice Muffin Recipe
Serves 18
Prep time 5 minutes
Cook time 25 minutes
Total time 30 minutes
Meal type Bread
Misc Child Friendly, Pre-preparable
These muffins are so easy and delicious, with 2 ingredients they are ready to bake in minutes. FrenchToasty.com has lots of great muffin recipes.

Ingredients

  • 1 can Libby's 100% Pure Pumpkin (15oz can)
  • 1 box spice cake mix (or any other flavor you prefer)

Directions

Step 1
Mix the two ingredients until well blended. Fill muffin cups 2/3 full. Bake at 350 degrees F for 20-25 minutes.

 

Quick Homemade Under 1 hour Baguette

When you think of homemade bread you think, “I wish I would have thought of that hours ago.” But not this recipe, it only takes 30 minutes to rise and 15 minutes to bake. I make this recipe all the time,  today I even put it in a loaf pan and it turned out great. We had sandwiches on homemade warm bread for lunch today, I think my husband might choose to work from home more often if he is getting tasty lunches.

This bread has a soft and chewy texture with a small hint of salt. I brush the bread with butter the last few minutes and sometimes sprinkle spices to give it that something extra special. Refer to my Artisan Bread for spice ideas. I would love to hear what spices you add or if there is a special alteration you make.

Quick Homemade Baguette in Under 1 Hour

Print recipe
Quick Homemade Baguette in Under 1 Hour
Serves 8-12
Prep time 10 minutes
Cook time 45 minutes
Total time 55 minutes
Meal type Bread
Misc Child Friendly, Pre-preparable
Website The Sisters Cafe
This bread is quick and easy and in under 1 hour you have homemade bread. FrenchToasty.com has lots of bread recipes.

Ingredients

  • 1 1/2 cup warm water (about 125 degrees F or a tad cooler)
  • 1 1/2 tablespoon dry yeast (2 packages)
  • 2 teaspoons sugar
  • 3 1/2 cups flour
  • 2 teaspoons salt

Directions

Step 1
In a small bowl or measuring cup, mix the warm water with the yeast and sugar. Let sit for about 5 minutes, foam should form on top.
Step 2
In a large bowl, or mixer combine the flour and salt. Slowly add and mix the yeast mixture until it becomes a smooth ball and knead for about 5 minutes, or use your dough hook on your mixture.
Step 3
Half the dough to make 2 baguettes. Roll each section into a rectangle loaf and pinch the edges under to make it pretty. Cover and let rise for 30 minutes in a warm place, or turn your oven to 200 degrees and place it in there (remove from oven to preheat.)(If making this in a loaf pan, grease pan and let rise in loaf pan. Follow other steps accordingly)
Step 4
Preheat oven to 450 degrees F. With a sharp or serrated knife gently make a slash down the length of the baguette to give it an authentic look.
Step 5
Pour water in a cookie sheet and place on the bottom rack in your oven and place the cookie sheet with your baguette above that.
Step 6
Bake bread for 15 minutes. After 10 minutes brush with melted butter to crisp the bread up and give it a beautiful golden brown color.

Baguette baked on cookie sheet

Slash down the center to give it that authentic look

Baguette recipe baked in a bread pan, I halved the recipe because I knew I didn’t need alot of bread, but next time I bake it in a loaf pan I will make the full recipe to fill the pan batter.

Holiday Pumpkin Spice Scones

I love holiday time and the flavor I look most forward to is pumpkin! Who doesn’t love pumpkin pie, well it’s my favorite, but you can’t have pumpkin pie all the time so why not make these scones to enjoy the pumpkin flavor all day long.  I just finished eating the last scone, but I can not wait to make the next batch.

With the two glazes on top it mimics a scone I once had at Starbucks. A delicious powdered sugar glaze and then a yummy spiced glaze on top of that. This would be perfect paired with a pumpkin spice latte. Oh how I love pumpkin! What is your favorite thing to pair with a scone?

Do you love holiday time? What about pumpkin flavor? If you answered yes, then these scones are for you. Enjoy the holidays and enjoy the most delicious pumpkin flavor all day long!

Pumpkin Scones

Print recipe
Pumpkin Scones
Serves 12
Prep time 30 minutes
Cook time 16 minutes
Total time 46 minutes
Meal type Bread, Breakfast
Misc Pre-preparable
These pumpkin scones are delicious and have the best pumpkin flavor ever. FrenchToasty.com has lots of holiday recipes.

Ingredients

Scone Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup plus 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 6 tablespoons cold butter (cut into 1 inch cubes)
  • 1/2 cup canned pumpkin (a little more won't hurt if you like alot of pumpkin flavor)
  • 3 tablespoons half & half
  • 1 large egg

Powdered Sugar Glaze

  • 1 cup powdered sugar
  • 2 tablespoons milk

Spiced Glaze

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • pinch ground ginger
  • pinch ground cloves

Directions

Step 1
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment. stir together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger.
Step 3
Add the butter and toss with a fork to coat with the flour mixture. Mix on medium low speed until the texture resembles coarse cornmeal. Make sure that the butter pieces are small, about the size of a small pea.
Step 4
In a separate bowl, whisk together the pumpkin, half and half and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball.
Step 5
Pat out dough onto a lightly floured surface and form into a 1 inch thick rectangle, about 4”x12”.
Step 6
Use a large knife to slice through the dough making three equal portions. Then cut each portion in a x pattern (four pieces). You will end up with 12 triangular slices of dough.
Step 7
Place on prepared baking sheet. Bake for 14-16 minutes, or until light golden brown.
Step 8
Cool on wire rack.
Step 9
While scones are cooling, make the powdered sugar glaze by mixing the powdered sugar and milk until smooth. Not too thick and not too runny.
Step 10
Once scones are completely cool, use a pastry brush to spread powdered sugar glaze over the top of each scone. Allow to harden.
Step 11
While the powdered sugar glaze is hardening, combine all of the ingredients for the spiced glaze. Drizzle over each scone and allow the icing to dry before serving (about a hour).

Ingredients

Step 2: Dry ingredients

Step 4: Wet ingredients

Step 6: Cutting into triangles

Final Product, yummy!

3 Ingredient Banana Bread Muffins

I was headed camping last weekend and I wanted to bring some great breakfast options for everyone. I whipped up a batch of these 3 ingredient Banana Bread Muffins and made half with chocolate chips and the other half with walnuts. The chocolate chip were the first to go! This is the easiest quickest banana bread recipe I have ever made. This is a must make recipe for those of you in a time crunch but want delicious homemade muffins.

This was my daughters first real camping trip and she had a blast. I don’t think she has ever been that dirty. It’s funny how little kids are drawn to the dirt, sand, sticks and water. Her favorite was drawing in the sand with sticks. She also wanted to explore all the woods around us. A big thanks to my father in law who gave us a trailer, it sure makes camping more enjoyable. You have the pleasure of being outdoors all day but the comfort of sleeping inside on a bed. We are headed camping again this weekend and I’ll probably make another batch of these muffins because they sure make a fantastic snack while breakfast is being made. Enjoy!

3 Ingredient Banana Bread Muffins

Print recipe
3 Ingredient Banana Bread Muffins
Serves 24
Prep time 5 minutes
Cook time 25 minutes
Total time 30 minutes
Meal type Bread
Misc Child Friendly, Pre-preparable
Website Artsy Farty Mama
These 3 ingredient muffins are quick and so delicious. FrenchToasty.com has lots of yummy muffin recipes.

Ingredients

  • 1 box yellow cake mix
  • 3-4 bananas
  • 2 eggs

Optional

  • 1/2 cup chocolate chips
  • 1/2 cup walnut pieces

Directions

Step 1
Preheat oven to 350 degrees F.
Step 2
Line muffins tins with cupcake wrappers.
Step 3
Mash bananas in bowl. I did this in my KitchedAid mixer with the whisk.
Step 4
Add eggs and cake mix and stir until blended.
Step 5
Stir in chocolate chips or walnuts if desired. I did half and half.
Step 6
Fill your muffins tins 3/4 full.
Step 7
Bake for 20-25 minutes until a toothpick inserted comes out dry.

Banana Nut Muffins

Chocolate Chip Banana Bread Muffins