Gluten Free Peanut Butter Banana Mini Muffins

Gluten Free Peanut Butter Banana Mini Muffins | Revamperate Gluten Free Peanut Butter Banana Mini Muffins | RevamperateMy friend April recently had a picnic for her birthday and it was the cutest picnic I’ve ever been to! It was a brunch theme, so I made a batch of these gluten free peanut butter banana mini muffins and everyone brought a dish. If you’ve never had a picnic as an adult, you should totally rethink it! 

To account for food allergies, I made sure to keep the muffins gluten free and I made a few without chocolate chips so that they would also be dairy free. Normally I don’t think of gluten free or dairy free baked goods as particularly delicious, but I’ll make an exception for these peanut butter banana mini muffins because they are THAT good. Not only are they super easy to make with very few ingredients and baking supplies, they bake incredibly soft, just like little banana breads. Alongside your morning coffee, these are the perfect little breakfast!

Gluten Free Peanut Butter Banana Mini Muffins | RevamperateIngredients (makes 12-15 mini muffins):

  • 1/2 cup peanut butter
  • 1 medium sized banana (ripe is better)
  • 1 large egg
  • 1/4 teaspoon baking soda
  • 1 tbsp honey
  • 1/4 tsp vanilla
  • Pinch of salt
  • 1/2 cup mini chocolate chips, optional

Preheat the oven to 375 degrees. Line a mini muffin pan with liners and set aside.

Combine the peanut butter, banana, egg, baking soda, honey and vanilla in a blender and blend on the smoothie setting. If you prefer, you can combine with your mixer.

If you want to use chocolate chips, mix them in now. Divide the batter among the lined muffin cavities (fill almost full) and sprinkle with additional chocolate chips if desired. 

Bake for 8-10 minutes until an inserted toothpick comes out clean. Let cool completely before removing from the pan. They’ll puff up as they bake but deflate as they cool.

Enjoy!

Cranberry Sauce Cream Cheese Streusel Muffins

Cranberry Sauce Cream Cheese Streusel Muffins | RevamperateCranberry Sauce Cream Cheese Streusel Muffins | Revamperate
People always look at me weird when I say this, but I don’t really do Thanksgiving. Is that weird? Growing up, my sister and I always worked in retail so Thanksgiving really just meant getting rest before Black Friday shopping for us. None of us were huge fans of Turkey, and a full Thanksgiving meal was a lot of work for mom to make for the four of us, including me, the child who didn’t eat anything (seriously, I’m so picky). So Thanksgiving to me was watching TV, eating my mac and cheese, getting ready for Black Friday, and I was totally OK with that. 

Now that I’m out of the retail business (thank God!) and my eating habits have improved, I have my Thanksgivings back. In fact, last year was the first year I had a full Thanksgiving without the stress of work, and it was lovely. Andrew and I made the trek to NorCal to visit his family for a few days, and they did the whole Thanksgiving spread, complete with turkey and pumpkin pie. Then my family gets us for Christmas because we go ALL OUT as soon as Thanksgiving is over. 

Anyway, my point to all of this is I can enjoy Thanksgiving again this year! And this recipe for cranberry sauce cream cheese streusel muffins is all about using leftover Thanksgiving cranberry sauce! They’re sweet and lightly tangy and topped with an amazing streusel topping with pieces of full cranberries. I see cranberry sauce as the thing on the Thanksgiving table that tends to get overlooked, so don’t let it go to waste! Plus, you can make this entire recipe with just ONE BOWL. Bonus!

Cranberry Sauce Cream Cheese Streusel Muffins | Revamperate Cranberry Sauce Cream Cheese Streusel Muffins | RevamperateMuffin ingredients (makes 14-16 muffins):

  • 1/2 cup butter, room temperature 
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1/2 cup milk
  • 2 cups flour
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup whole berry cranberry sauce (can add more if desired)

Preheat the oven to 375 degrees. Line a muffin pan with cupcake liners. 

Beat the butter and sugar until crumbly. Add eggs and vanilla, and beat for about 15 seconds until combined. Slowly add in the milk, then mix in the flour and baking powder until barely mixed. Then stir in the cranberry sauce until combined – it’s OK if it’s more ribbon-like than fully mixed.

Divide the batter among the lined cupcake cavities, filling about 1/2 full to leave room for the filling and topping. Set aside. 

Cranberry Sauce Cream Cheese Streusel Muffins | Revamperate Cranberry Sauce Cream Cheese Streusel Muffins | RevamperateCream cheese filling:

  • 8oz. package of cream cheese
  • 1/3 cup granulated sugar
  • 1 tsp vanilla
  • 1 egg yolk 

Beat the cream cheese and sugar until creamy. Add the egg yolk and vanilla and mix well. Then scoop about a tablespoon of cream cheese into each cavity and gently press it into the batter with a spoon. It will stay toward the top when baked, but you don’t want it to just sit on top of the batter, so press it in lightly.

Streusel topping:

  • 1/2 cup flour
  • 1/4 cup packed light brown sugar
  • 4 tablespoons (1/4 cup) unsalted butter, room temperature 

Make the streusel by combining the flour, brown sugar and butter into a bowl and mixing with a fork until crumbly. Sprinkle the crumbs on top of the batter and bake for 20-22 minutes until lightly brown. Let cool on a wire rack until cool enough to touch, and remove the muffins from the pan to cool completely. 

Enjoy a batch of these anytime! Luckily, the grocery store sells canned cranberry sauce all year round. 

Pumpkin Spice Muffins

Pumpkin Spice Muffins | Revamperate Pumpkin Spice Muffins | Revamperate
Continuing with the pumpkin spice theme this season, I have a few more ideas up my sleeve with pumpkin as a main ingredient. All you pumpkin lovers out there, prepare to get your fix. 

I’m still a little iffy about pumpkin, so I only eat small amounts of it when I bake…unlike when I make something with chocolate and I eat most of it myself, sometimes before I even bake it. It’s probably a good thing that I haven’t been eating my pumpkin treats very much – gotta cut corners somewhere! I have to take a break for now so that when Christmas rolls around I can stuff my face with peppermint everything. 

These pumpkin spice muffins combine all of your favorite fall ingredients into one delicious muffin. Despite my opinion on pumpkin, I loved these muffins. Warm with some butter. Fall perfection. I quickly pawned them off to my coworkers the next day so I wouldn’t eat them all. It wasn’t hard to get rid of them…if you know what I mean. 

Pumpkin Spice Muffins | Revamperate Pumpkin Spice Muffins | Revamperate
Ingredients (makes 14-16 muffins):

  • 1/2 cup butter, softened
  • 1 cup pumpkin puree
  • 2 eggs
  • 1 tsp vanilla extract 
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 cups flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt

Preheat oven to 350 degrees and line a muffin pan with cupcake liners.

Whisk together the flour, cinnamon, nutmeg, baking powder, baking soda and salt in one bowl and set aside. 

Combine the butter and sugars, beating until creamy. Mix in the pumpkin puree. Add the vanilla and eggs, beating well between each addition. Mix in the flour mixture with a spatula until just combined and divide the batter between lined cupcake cavities. Sprinkle with additional cinnamon sugar before baking for a little added sweetness (optional).

Bake for about 30 minutes until an inserted toothpick comes out clean. 

Let the pumpkin muffins cool on a rack and remove when still slightly warm to cool completely out of the pan. Add a little butter or eat them plain, and you’ll be delighted (I hope)! I bet this will go nicely with your pumpkin spice latte, while you carve pumpkins and burn pumpkin candles 🙂 

Pumpkin Spice Muffins | Revamperate

Lemon Blueberry Muffins with Streusel Topping

Lemon Blueberry Muffins with Streusal Topping | Revamperate Lemon Blueberry Muffins with Streusal Topping | Revamperate
Goooood morning! Have I told you that breakfast is my favorite meal? Even when I don’t have cake for breakfast, it’s still my favorite meal. Give me eggs, french toast, waffles, donuts and muffins for the rest of my life, and I’ll have no regrets. Today I’m sharing my favorite kind of muffin – lemon blueberry muffins with streusel topping. You can’t go wrong with lemon and blueberries!

This recipes makes a small batch of muffins, so you’ll want to double it for more muffins. I always try to make things in small batches because Andrew and I will never eat it all by ourselves, which is why I tend to bring all of the food I make to work. Not with these muffins! We finished off these babies all by ourselves in one day…oops. No shame. They were delicious with my morning coffee and Saturday morning TV.

Streusel topping ingredients:

  • 2 tbs butter, melted and cooled
  • 4 tbs flour
  • 4 tbs sugar

Start by preparing the streusel topping. In a small bowl, whisk together the melted butter, flour and sugar until crumbly.

Lemon Blueberry Muffins with Streusal Topping | Revamperate

Muffin ingredients (makes 6-8 muffins):

  • 1/2 cup blueberries
  • 1 1/4 cup flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 tbs butter, soft
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/4 cup milk
  • 2 tbs lemon juice
  • 1 tbs lemon zest

In one bowl, whisk together the flour, baking soda, and salt and set aside.

With a whisk attachment, mix together the softened butter and sugar in a separate bowl until creamy. Add in the milk, vanilla, egg, lemon juice and lemon zest and continue to whisk until smooth. Fold in the dry ingredients and stir with the spatula or spoon until a small amount of white is still showing. Lastly, stir in the washed blueberries.

Lemon Blueberry Muffins with Streusal Topping | Revamperate
Fill muffin cups 3/4 full and sprinkle the streusel topping on top. Bake on 350 degrees for 20-24 minutes until an inserted toothpick comes out clean. Let them cool for several minutes before removing from the muffin tin.

Serve with coffee or a glass of milk and enjoy! Whether you’re eating them for breakfast, lunch or maybe a midday snack, they’re the perfect lemony treat without being overpowering.

Death by Chocolate Mini Muffins

Death by Chocolate Mini Muffins | Revamperate Death by Chocolate Mini Muffins | Revamperate
Death by chocolate might be every person’s favorite way to die, am I right? I mean, I would die for these double chocolate mini muffins because there’s nothing more decadent than chocolate mixed with more chocolate and topped with more chocolate. Yeah, you read that right. These are chocolate mini muffins baked with dark chocolate chips and topped with more chopped dark chocolate. Yum!

My sweet tooth has been a little out of control lately, and I don’t think it’s slowing down any time soon, especially since my mom recently bought me a stockpile of Girl Scout cookies. I’ll take all the chocolate, please!

Anyway, let’s make some “death by chocolate” mini muffins!

Death by Chocolate Mini Muffins | Revamperate
Ingredients (makes 24 mini muffins):

  • 1/4 cup vegetable oil
  • 3/4 cup sour cream
  • 1 egg + 1 egg yolk
  • 3/4 cup sugar
  • 2 tsp vanilla
  • 1 cup flour
  • 1/2 cup cocoa powder, sifted
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup dark chocolate chips

First, whisk together the flour, sifted cocoa powder, baking soda, baking powder, and salt in a bowl. In a separate bowl, whisk the egg and yolk with the sugar on medium power. Beat in the vegetable oil and sour cream until well-mixed. Fold in the dry ingredients and mix until barely combined. Then mix in 3/4 cup of the chocolate chips.

Spray a mini muffin pan with cooking spray, and distribute the batter evenly. With muffins, it’s ok to fill the batter to the top of the cavities. It’s encouraged, actually! Gotta love the muffin tops.

Death by Chocolate Mini Muffins | Revamperate Death by Chocolate Mini Muffins | Revamperate
Chop up the remaining 1/4 chocolate chips and sprinkle pieces over the tops of the batter. Bake on 350 degrees for 15-18 minutes until an inserted toothpick comes out clean. Let cool for several minutes before removing from the pan, and serve warm with milk for a decadent breakfast snack that will satisfy any sweet tooth.

Because they’re mini, you can totally justify eating, like, five of these…

Store in an airtight container and you can enjoy these for several days and keep them nice and soft. If you’re eating them a day or two later, I totally recommend microwaving for a few seconds to make them warm and soften the chocolate on top. Enjoy!

Cinnamon French Toast Muffins

DSC_0924Breakfast is my favorite meal of the day. Honestly, when I go to bed at night, I dream of breakfast. When I lived at home, my mom even used to make fun of me because I knew exactly what I wanted for breakfast by the time I got out of bed in the morning. In fact, breakfast is probably the reason I get out of bed (well, breakfast and Andrew and Oliver). That’s how much I love breakfast, and french toast is my number one choice every single time, so here’s a quick way to have french toast every morning, without needing to wake up extra early to make it.

To make 12 of these delicious french toast muffins, you’ll need:

  • Cinnamon swirl bread (approx. 10 pieces, cut into 1/2 inch cubes) without crust
  • 1 cup of low-fat milk
  • 3 eggs
  • 1/4 cup of melted butter
  • 2 tbs brown sugar (set 1 tbs aside)
  • 1 tbs vanilla extract
  • Powdered sugar
  • Nonstick cooking spray
  • Maple syrup

DSC_0881First, preheat your oven to 350 degrees. Cut the crust from your cinnamon bread and cut it into 1/2 cubes. Beat your eggs and slowly add in milk and melted butter in a separate bowl. Whip in vanilla and 1 tbs of brown sugar until well-mixed.

Spray your muffin pan with nonstick cooking spray and divide the bread pieces between the trays. Pour about 1/4 cup of mixture on top. You don’t want to drown the bread because it will end up soggy, so less is better – just enough to wet each piece. Sprinkle some brown sugar on top before baking.DSC_0891 DSC_0886Bake for 25-35 minutes until tops are slightly browned and an inserted toothpick comes out clean. You don’t want the insides to be mushy!DSC_0929Leave them to cool inside the pan on a cooling rack until they are cool enough to handle. Serve warm and topped with powdered sugar, drizzled in maple syrup for best results!

You can also save these in an airtight container and pop in a microwave or toaster oven for a few minutes to reheat throughout the week.

*Tip: You can also try a similar recipe as a casserole!