Banana Muffins with Chocolate & Caramel Chips (Makes 12)

✅ Ingredients

Dry
• 1 ¾ cups (220g) all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon (optional but highly recommended)

Wet
• 3 very ripe bananas, mashed (about 1¼ cups / 300g)
• ½ cup (100g) granulated sugar
• ¼ cup (55g) brown sugar (adds richness)
• ⅓ cup (75g) melted butter (or neutral oil)
• 1 large egg
• 1 tsp vanilla extract
• ⅓ cup (80ml) milk (or buttermilk for extra tenderness)
• ½ cup (120g) Greek yogurt or sour cream (optional but makes them insanely moist)

Mix-ins
• ½ cup chocolate chips
• ½ cup caramel chips
• Optional: extra chips for topping

⸻

🧁 Instructions

1) Preheat + Prep
• Preheat oven to 375°F (190°C)
• Line a muffin tin with 12 liners or grease well

2) Mix Dry Ingredients

In a medium bowl, whisk together:
• flour, baking soda, baking powder, salt, cinnamon

3) Mix Wet Ingredients

In a large bowl, whisk:
• mashed bananas, sugars, melted butter
Then whisk in:
• egg, vanilla, milk, yogurt/sour cream

4) Combine (Don’t Overmix)
• Add dry ingredients into wet
• Fold just until no dry streaks remain
(Overmixing = dense muffins)

5) Fold in Chips
• Gently fold in chocolate + caramel chips
• Save a few to sprinkle on top

6) Bake
• Fill liners ¾ full
• Bake 16–20 minutes, until a toothpick comes out mostly clean
(A little melted chocolate/caramel is fine!)

7) Cool
• Cool 5 min in pan, then move to a rack

⸻

⭐ Bakery-Style Tips (Worth It!)

✅ Use very ripe bananas (lots of brown spots)
✅ Rest the batter 10 minutes before baking → taller muffins
✅ Sprinkle coarse sugar on top before baking → crunchy tops
✅ Bake at 375°F for better rise and domed tops

⸻

🔥 Optional “Next-Level” Upgrade

Caramel swirl topping:
• Warm 2 tbsp caramel sauce and drizzle over muffins right when they come out.

⸻

Storage
• Room temp: 2–3 days in airtight container
• Fridge: up to 5 days
• Freezer: 2–3 months (wrap individually)

1 Cup Packed Brown Sugar
1 Stick of Butter
2 Tbls Water
1-29 Ounce Can Sliced Peaches
1 Loaf of French Bread – Cut in 1 inch cubes
8 Eggs
2 Cups Milk
1 Tbls Vanilla
1 Tsp Cinnamon
½ Tsp Nutmeg
½ Tsp Ginger
1 Package Cream Cheese
1 Cup Powdered Sugar

Heat brown sugar and butter on medium heat until melted. Add water. Continue cooking until sauce becomes thick and foamy. Pour into 13 X 9 baking dish, cool for 10 minutes.

Place drained peaches on caramel sauce, reserving peach juice.

Spread bread cubes over peaches.

Mix eggs, milk, vanilla and spices together and whisk. Pour over bread, cover and let set in refrigerator over night.

Mix softened cream cheese with powdered sugar. Add peach juice to form a drizzle consistency. Serve over French toast.

Remove from refrigerator 30 minutes before baking. Bake uncovered at 350 for 45 minutes, until golden.

1 pound sage-flavored sausage
1 medium Granny Smith or Ida Red apple, grated
1 medium red onion, grated
2 c packaged stuffing mix
2 large eggs
parsley, thyme, and rosemary

Mix ingredients in a large bowl until evently blended. Place in two 3×5.5 loaf pans. When ready to bake, sprinkle the generously with 1 teaspoon each of parsley, thyme, and rosemary. Bake 325 degrees for 50-60 minutes until top is brown. Slice and serve with a garnish of fresh parsley.

6 large eggs
1/4 c sugar
1/2 t nutmeg
1 c orange juice
1/2 c milk
1 t vanilla
16 oz French Bread, sliced to 1″ pieces
2/3 c margarine or butter
1/2 c chopped macadamia nuts

Mix eggs, sugar, nutmeg, milk, and vanilla in large bowl. Place bread slices in a single layer in 9×13 dish. Pour egg mixture over bread, turning each slice for good coverage. Cover and refrigerate overnight.

In the morning, heat over to 400 and melt margarine in a 15×10 baking pan. Place egg-saturated bread slices in pan and bake for 10 minutes. Turn slices, sprinkle nuts on top and bake for another 10 minutes. Sift powdered sugar over top before serving. Makes 13-15 pieces, depending on bread size.

Streusel Topping:
1/3 c Bisquick baking mix
1/3 c packed brown sugar
1/2 t cinnamon
2 T butter or margarine

Coffee Cake:
2 c Bisquick
2/3 c milk or water
2 T sugar
1 egg

Heat over to 375. Grease 9″ round pan. Mix streusel topping ingredients until crumbly and set aside.

Stir coffee cake ingredients until blended. Spread in pan, top with streusel mix.

Bake 18 to 22 minutes or until golden brown. Makes 10 servings.

4 packages refrigerated biscuits, each cut into 4 pieces.

Shake in mixture of 3/4 c sugar and 3/4 t cinnamon. Put 1/2 of the balls into well greased bundt pan. Pour half of boiled mixture over 1st layer. Repeat with left overs.

Boiled mixture:
1 c sugar
1 stick oleo
2 T water
1 t cinnamon

Bake at 350 for 25-30 minutes.

12 slices of bread
1/2 pound cheddar or colby cheese
2 c ham, cubed
10 eggs, beaten
2 1/2 c milk
1/2 t salt
1/2 t dry mustard
1 stick oleo, melted

Cube 8 slices of bread and place in the bottom of 9×13 pan. Cover with grated cheese and cubed ham. Mix together eggs, milk, salt, mustard and pour over bread/cheese/ham. Add last slices of bread, cubed. Pour melted margarine over all. Refrigerate over night. Bake uncovered for 1 hour at 350.

Serves 12.

1 c butter buds
2 egg beaters
1 c sugar or 1/2 c sugar + 6 packs sweet-n-low
1 t cinnamon
1 c brown sugar
1/2 t nutmeg
1 c brown sugar
2 t vanilla
1/2 t baking powder
1 t baking soda
2 c flour
2 c quick oatmeal
2 c rice krispies
1 c grape nut cereal
1 c raisins (optional)

Cream together butter, sugar, eggs. Add flour, cinnamon, nutmeg, making powder, and soda. Stir in remaining ingredients.

Spray cookie sheet, bake at 350 for 10-13 minutes.

Makes 6 dozen.

2 c Bisquick
2/3 c milk or water
3 T sugar
1 egg
2 cooking apples (about 2 cups)
2 T chopped nuts

Streusel Topping:
2/3 c bisquick
2/3 c brown sugar
1 t cinnamon
1/2 t nutmeg
1/4 c butter

Glaze:
1/2 c powdered sugar
2-3 t milk
Mix baking mix, milk, sugar, and egg. Beat for 30 seconds. Spread 12 in pan. Arrange apple slices and half of the steusel topping. Top with remaining batter, streusel, and nuts. Bake 25 minutes and cool. Drizzle with glaze topping.

Serves 7.

1/2 c margarine, melted
2 eggs, beaten
2 t baking powder
1 c milk
1 c brown sugar
3 c oatmeal
1 t salt
1/2 t cinnamon

Mix margarine, brown sugar, and eggs.

Add rest of ingredients. Pour into a 1 1/2 quart casserole dish and bake at 350 for 40 to 60 minutes.

Double batch to make 9 x 13 pan.