I eat dessert every day. Every. Damn. Day. More often than not, I’m home when it’s ‘dessert time’ so that means I’ve got to make something. And we aren’t the type of people who keep our kitchen stocked with snacks … Continue reading
Does that make them cupcakes? Meh, whatever. I will eat them any time of day thankyouverymuch.
These are seriously SO good. I kept the leftover frosting just in case I need to dip into it at random for a little pick me up. Don’t judge.
Maybe next time, I’ll just load these puppies up with more frosting so there won’t BE any leftover frosting. Yup, that sounds like a good idea. Definitely remembering that.
Let’s just cut to it and get to the recipe
Cinnamon Swirl Banana Muffins w/Cinnamon Frosting
for the bread
- 3 bananas, mashed
- 1/3 c plain greek yogurt
- 3/4 c brown sugar
- 1 egg
- 1 t vanilla
- 1 t baking soda
- 1 1/2 c whole wheat flour
for the cinnamon swirl
- 1/3 c sugar
- 1 T cinnamon
for the cinnamon frosting
- 4 oz cream cheese, room temp
- 1/8 c butter, softened
- 1 t vanilla
- 1 t cinnamon
- 3(ish) c powdered sugar
1. Preheat oven to 350 and spray muffin tin or line tin with paper cups.
2. Mix bananas, yogurt, sugar, egg and vanilla in a bowl until incorporated (can hand mix or opt for a standing mixer).
3. Add baking soda and flour and mix until incorporated. Don’t over mix!
4. In a separate bowl, mix the cinnamon and sugar. Fill the muffin tin halfway with banana mixture. Generously sprinkle (and be VERY generous) with the cinnamon/sugar. Top each muffin with the remainder of the batter. Bake for 18-20 minutes. Note: I accidentally forgot to set the timer on this, but that’s my estimate! Just make sure a toothpick inserted in the middle comes out clean
5. Let muffins cool on wire rack. While they cool, put all ingredients for frosting in a bowl. Using a hand mixer, beat on high until nice and smooth.
6. Once muffins are cooled, top the shit out of them with ALL THE FROSTING.
Haha, did you actually read the directions? I swore in one of the steps. So naughty of me.
Oh wait, there’s one more step. EAT THEM ALL.
When I attempted to take the above picture, Reggie promptly got ahold of this one. I fought him for it and I won. And then I ate the rest of it.
So yeah, these are kind of healthy? I used greek yogurt instead of butter and brown sugar instead of regular sugar. Yup let’s consider that a healthy swap.
Ah what the hell, let’s just call them cupcakes.
Your turn: cupcakes or muffins?
Well sleep is officially no fun anymore because I am super uncomfortable. At least Layla got up with me at 4:30 this morning and joined me for a few handfuls of multi-grain cheerios in the kitchen.
So this weekend was fun. Again, it’s pretty hard for me to jog my memory on what the hell we actually did, so I’ll do my best!
Thursday: Had my weekly doctor appointment, picked up a pump at the wine store (to de-gas our pinot grigio) and napped a lot. It was super exciting. I also watched SO MANY episodes of Parenthood. As of right now, I’m halfway through season 3 already. Hashtag I need to get a life. Hashtag this is my life and it’s pretty friggin awesome considering I haven’t put a real bra on in about a month or so. I picked up some wine from the nearby liquor store (I saw on twitter they were having a huge sale, so of course I needed to check it out) and we had an awesome steak dinner. PS: The more butter in mashed potatoes the better. We rounded out the night with a few episodes of Bloodline and some popcorn.
Homemade kettle corn: 1/4 c coconut oil; 1/2 c kernels; 1/4 sugar, sprinkling of salt. NOM NOM NOM
Oh, and I did some creeping online and found the Medela breast pump that we wanted was available at Target (in the US) for $150 less than Canada (I think there was an advertising error because I just checked again and it’s marked back up in price) AND my mom’s friend got her employee discount since she works there so my mom ended up getting the pump for $200 less!! Also, the final price is still a TON of money, but um….yeah I have no reason to justify it but we are REALLY excited about it. Unreasonably excited considering it’s a BREAST PUMP.
Friday: Let’s just call this a wasted day. More napping and Parenthood while Tyler replaced the spark plugs on his truck. And I think that’s about it.
Saturday: We picked up new baseboards to replace in the living room/kitchen then I made carrot cake cupcakes and Reese’s pieced cookies to bring over to Susie and Frankie’s. (recipes for both can be found here and here). We had a DELICIOUS dinner over at their house and ended up staying and chatting until way too late! Sidenote: I’ve HAD to shower before bed every night this whole pregnancy- which includes nights we come home from friends houses at 1am. Woof.
Sunday: Parenthood. We finished Bloodline (anyone else watch it?). Laundry. Painting. Napping. Smoothies. Eggs benedict. Puppy snuggles.
(the beagle couldn’t be bothered- he was napping)
That about sums it up! Lots of house-stuff to do before my parents get here on Thursday!
How was your weekend??
Long time, no talk! The past month has been busy, busy, busy as my parents have been staying with us over the holidays. I’m sad to see them go but it is a bit nice to get back into the … Continue reading
Just wanted to pop in right quick and leave you with a SWEET recipe I tested out last night…and LOVED.
Almond Flour Raspberry Chocolate Chip Muffins (grain free!)
Here’s what you need:
- 2 c almond flour
- 2 eggs
- 1/4 c unsweetened apple sauce
- 1/4 c agave
- 1 T vanilla
- 1 t vinegar
- 1/2 t baking soda
- pinch salt
- 1 c raspberries
- 2/3 c chocolate chips
Here’s what you do:
- Preheat oven to 350 degrees and line muffin pan with liners (don’t just use non-stick spray on the pan…these suckers WILL stick.
- Mix all the ingredients except the raspberries and chocolate chips together in a bowl until well combined. Then gently fold in the raspberries and chocolate chips.
- Throw in the oven for 20 minutes, turning the pan halfway through.
*Note: These muffins will appear to be undone…let them sit in the pan for 20 minutes after you take them out of the oven and allow them time on the counter to ‘set.’ I left mine out overnight and they were PERFECT the next morning. Also keep in mind that because these have different ingredients than your average run-of-the-mill muffin, the consistency will be different…but in a good way!