Hey guys, it’s Amanda The Chunky Chef again  Hope everyone has had an awesome March… it’s hard to believe it’s almost over!  Last month I shared my Mom’s Carrot Cake recipe (awesome year-round), and today I’m here sharing the BEST kid-friendly Chocolate Chip Muffins.  Trust me, you won’t be able to eat just one of these… That is, if your kids will let you have more than one lol.

These are the BEST kid-friendly Chocolate Chip Muffins. You won’t be able to eat just one of these with their fluffy goodness!

I love muffins… probably TOO much.  But I can’t get over how easy they are to make, and how great they taste!  This is a great opportunity to get your kids in the kitchen baking with you too. There’s no mixer required for these muffins.  In fact, using a mixer would probably lead to over-mixing, which would make the muffins super tough, and no-one wants that!

The real secret to these is the buttermilk. It makes the muffins SO moist and fluffy!  If you don’t have any on hand, use the same amount of regular milk, added to a bowl, and add in a splash of lemon juice or vinegar.  Give it a stir and let it sit for about 5-10 minutes.  There you go…homemade “buttermilk” in a pinch

Soooooo in case you’re wondering how much the kids will love these muffins… take a look at my two-year-old son.  I think it’s safe to say he LOVES them!!!

I think the Chocolate Chip Muffins are a perfect breakfast or even after school snack if you have school-aged children.  Plus, there’s nothing like the smell of a freshly baked muffin!

I hope you guys will give this one a try. They’re SO much better than those boxed mixes!

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Stop by The Chunky Chef and find some more awesome breakfast recipes… such as:

Buttermilk Biscuits and Sausage Gravy

Vanilla Cinnamon Buttermilk Pancakes

Bakery-Style Lemon Blueberry Muffins with Mascarpone Glaze

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Chocolate Chip Muffins

Soft and fluffy, absolutely the BEST chocolate chip muffins you'll every try!

Servings 15 -16 muffins

Author The Chunky Chef

Ingredients

• 3 cups all-purpose flour
• 3 tsp baking powder
• 1/2 teaspoon salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 eggs at room temperature
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1 1/2 cups semi-sweet chocolate chips

Instructions

• Preheat oven to 425 degrees F. Spray muffin pan with cooking spray or line with muffin liners and set aside.
• Add flour, baking powder, salt, cinnamon and nutmeg to a mixing bowl. Whisk to combine.
• To another mixing bowl, add eggs and sugars and whisk to combine well. Whisk in buttermilk, oil and vanilla extract until mixture is pale.
• Gently fold the dry ingredients into the wet and mix together gently using a wooden spoon or rubber spatula. Be careful not to overmix.
• Batter will be thick and have lumps.
• Stir in chocolate chips.
• Spoon batter into prepared muffin pan, filling the cups all the way up to the top.
• Bake at 425 degrees for 5 minutes, then leave the pan in the oven and reduce oven temperature to 375 degrees F. Continue to bake another 13 minutes, until a toothpick inserted in the center comes out clean (other than possible melted chocolate).
• Let cool in the pan for 5-7 minutes, then remove to a wire cooling rack.

Notes

1. Recipe adapted slightly from Sally's Baking Addiction

The post Chocolate Chip Muffins appeared first on TGIF - This Grandma is Fun.

I have a small garden but I am not a gardener.  You see, I am notorious for garden neglect once I complete the initial planting in the spring. Every year I have such great intentions to tend my garden so carefully but it never happens.  This neglect manifests itself best in the monster sized zucchini I harvest, instead of the desired small, sweet and deliciously tender ones I wanted.  These massive zucchinis aren’t good for much except to use in baking, so I have been producing all kinds of baked zucchini products over the past few weeks.

These Banana Zucchini Muffins are dense, moist and delicious, but they also use the other food I always seem to have in great abundance:  over-ripe bananas!  Plus, the use of whole wheat flour, agave and applesauce makes a mommy quite happy on the nutritional end.

Banana Zucchini Muffins

(recipe adapted from Savoring the Thyme)

makes 18 muffins

1 C whole wheat flour

1 C white flour

2 tsp cinnamon

1 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

2/3 C agave nectar

3/4 C brown sugar

1/4 C melted butter

1/2 C unsweetened applesauce

3 eggs

1/2 tsp vanilla

1 1/4 C grated zucchini

1 medium very ripe banana, mashed

1.  Preheat oven to 375 degrees and line the muffin tins with paper liners.  In a medium mixing bowl, whisk together the first six ingredients.  In a large mixing bowl, combine all the remaining ingredients together until well combined.  Add the dry ingredients to the wet ingredients and fold to combine.  Do not over mix!

2.  Fill the muffin liners so they are filled not quite to the top of the liner.  Bake for 20-25 minutes until the center of the muffins spring back when lightly touched.  To freeze, wait until they cool completely then individually wrap each muffin in plastic wrap tightly.

Linking with these sites today:

Not Your Ordinary Recipes, Simply Sweet Home, Thirty Handmade Days, Living Well Spending Less, The Pin Junkie, Serenity Now Blog, French Country Cottage, The Frugal Girls, While He Was Napping, Romantic Home, The Answer is Chocolate, Simply Designing, Shaken Together Life, Naptime Crafters, Truly Lovely Blog, Chic on a Shoestring Budget, Shabby Nest

The post Banana Zucchini Muffins appeared first on TGIF - This Grandma is Fun.