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)

Pie Crust:
Mix:
2 1/2 c flour
1 T sugar
1 t salt
1 c crisco
1 egg
2 1/2 c milk

Separate in half for top and bottom layers.

Apple Pie filling:
5 c apples
1 c sugar
3-4 t cinnamon
2-3 T flour

Roll out bottom crust, spread apple mixture and top with top crust. Brush will milk and sprinkle with sugar. Bake for 40 minutes 400.

1 c granulated sugar
1/2 c margarine or butter, melted
1/3 c flour
1/3 c cocoa
1/4 t salt
1 t vanilla
2 eggs
1 c chopped nuts (optional)
1/4 c fudge sauce or fudge ice cream topping
1 c chilled whipping cream
2 T powdered sugar

Heat oven to 325. Grease a round 8″ pan.

Mix granulated sugar, butter, flour, cocoa, salt, vanilla, and eggs in a medium bowl. Stir in nuts and pour into pan.

Bake until edge appears dry and wooden pick inserted in center comes out clean (center will be moist), 35-37 minutes.

Immediately prick holes in pie with a wooden pick, then spread fudge sauce over top. Allow to cool completely.

Beat whipping cream and powdered sugar in a small chilled bowl on high speed until stiff; spread over fudge sauce. Drizzle with 2 to 3 tablespoons additional fudge ice cream topping, if desired. Store pie in refrigerator.

Makes 6 to 8 servings.

Preheat oven to 350. Used ungreased pan.

3 c flour
2 c sugar
6 T cocoa
2 t soda
1/2 t salt
2 t vanilla
2 T vinegar
5 T oil
2 c water

Mix in pan. Make holes.

Bake at 350 for 30-35 minutes.

Mix and Blend:
2 c sugar
1 1/2 c salad oil
4 eggs
2 t vanilla

Sift together:
2 c flour
3 t cinnamon
1 t salt
2 t soda

Add flour mixture to liquid mixture. Add 3 cups (1 lb) grated carrot to batter. Mix well. Grease and flour 3-8″ pans.

Add 2/3 c raisin and chopped nuts, if desired. Bake at 325.

Frosting:
1 stick butter
8 oz cream cheese
1 1/2 boxes confectioners sugar
1 t vanilla
enough milk to spread easily

2 1/3 c bisquick
1/2 c milk
3 T sugar
3 T butter

Bake at 425 for 10-12 minutes and top with sliced and sugared strawberries and whipped cream.

5 1/2 c apples
1 T lemon juice
1/2 c sugar
1/4 c brown sugar
3 T flour
1/4 t salt
1/2 t cinnamon (or more)
1/4 t nutmeg

Topping:
3/4 c flour
1/4 c sugar
1/4 c brown sugar
1/2 c butter

Bake 50 minutes at 375.

3/4 c firmly backed brown sugar
1/2 c granulated sugar
8 oz vanilla or plain yogurt
2 egg whites, lightly beaten
2 T vegetable oil
2 T fat free milk
2 t vanilla
1 1/2 c flour
1 t baking soda
1 t cinnamon
1 t salt
3 c quaker quick or old fashioned oats
1 c diced druied mixed fruit, raisins, or cranberries

Heat oven to 350. In large bowl, combine sugars, yogurt, egg whites, oil milk, and vanilla. Mix well. In medium bowl, combine dry ingredients. Add to yogurt mixture. Stir in oats and fruit.

Spread dough onto bottom of ungreased 9×13.

Bake 28 to 32 minutes or until light golden brown. Cool completely on wire rack. Cut into bars and store tightly covered.

3 oz strawberry jello
10 oz sliced frozen strawberries
1 tub cool whip
angel food cake

Mix cool whip, half cake, half stuff, half cake, half stuff.

2 c flour
1 t baking powder
1/4 t salt
cook in 3 T butter

mix in 7/8 cup of milk
bake 45 minutes at 350.

Roll to 1/4″ thick

Spread melted butter, brown sugar, chopped apples, cinnamon, 1 c hot water, 1 c sugar, 1 T flour, 1 t maple flavor