Nest Building

September Stockpile: Monkey Muffins

Pass along this Simple.Home.Blessing.

This entry is part 9 of 17 in the series September Stockpile

 

mini monkey muffins

I took the day off of cooking yesterday so we could celebrate our 8th anniversary.  It was a nice and much-needed break.  But I am really feeling like the baby is coming soon, so back to the kitchen I go!

I am really excited about today’s recipe for Monkey Muffins – muffins with peanut butter, banana, and chocolate chips – and they are little!  So fun!  I think G will really love these!  I am thinking these will be perfect for a quick snack for G and for any of her friends that happen to stop by after her little brother/sister arrives.  I doubled the batch of these because I need to take snacks for church in a couple of weeks and think these will be great when paired with some fruit.

Here’s the recipe:

Monkey Muffins (from Taste of Home)

Ingredients:

  • 1/2 c. butter, softened
  • 1 c. + 1 Tbsp. sugar, divided
  • 2 eggs
  • 1 c. mashed ripe banana
  • 2/3 c. peanut butter
  • 1 Tbsp. milk
  • 1 tsp. vanilla
  • 2 c. all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 c. mini semisweet chocolate chips

Procedure:

  1. Preheat oven to 350 F and grease mini muffin tins (you can also use paper cups if you can find them!).
  2. Cream butter and 1 c. sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in bananas, peanut butter, milk and vanilla.
  3. Combine flour, soda, and salt in a separate bowl; add to creamed butter mixture, stirring until just moistened.  Fold in chocolate chips.
  4. Fill the muffin tins about 3/4 full (I used a small scoop for even spooning).  Sprinkle with remaining sugar.
  5. Bake for 14-16 minutes or until golden brown and toothpick inserted in center of muffins comes out clean.  Cool for 5 minutes before removing from pans to wire racks.

To Freeze:  Allow to cool completely.  Place on a cookie sheet and flash freeze for 2 hours.  Place in freezer bags and freeze for up to 3 months.

To Use Frozen Muffins:  Thaw desired amount of muffins at room temperature.  Warm if desired.

Freezer Tip of the Day:  If at all possible make the most of your freezer space by storing all your items in square or rectangular, flat containers.  You may make very good use of freezer bags by flash freezing your food and then laying the items in the bag flat.  You might also want to freeze soups in bags by filling the bag, sealing it, laying it flat and freezing it on a baking sheet.

Thanks for joining us today as we stock up our freezer.  Are you making anything for your freezer this month?  I would love to hear about it!

September Stockpile Mini Monkey Muffins

Series Navigation<< September Stockpile: Morning MuffinsSeptember Stockpile: Peanut Butter Bars >>

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1 Comment

  • Reply TessaW September 30, 2013 at 6:54 PM

    These look delicious! I’m so glad I found this series and I’m planning to go back.to the beginning to read it all so I can do something similar. I guess I’m almost in my eighth month right now so I better get my butt in gear to fill my freezer!

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