Friday, June 17, 2011

Monkey Muffins-A Yummy Breakfast Treat for Kids of All Ages

I absolutely love Taste Of Home Magazine. It has some of the best, easiest, and healthiest recipes in it. I subscribe to their weekly emails as well, and this week they sent out a printable Taste of Home Kids Coloring Cookbook that you can download. Since my four year old loves helping me bake and cook, I was super excited to receive this and immediately printed it out. Yesterday, we made the Monkey Muffins, and they were a HUGE hit. Seriously, these will likely become a staple in our house. I love that the recipe calls for healthy ingredients like bananas and peanut butter in a yummy treat that kids will love. My son has eaten several already (for breakfast and for snack). So, if you happen to have some overripe bananas, bake up a batch of these this weekend and let your kiddos join in the fun. If you would like to download the Kids Coloring Cookbook, just go here:
We can't wait to try the rest of the recipes. We plan to make the Pretzel Sparklers and Fourth of July Pizza very soon.

Note: The original recipe calls for making mini muffins, but I used regular sized muffin pans which yielded 24 muffins instead of the 72 mini muffins.

Happy Father's Day to all of the Amazing Dads out there! I am so blessed to have an Awesome Dad who loves me unconditionally and sacrifice so much for me. I also am blessed to be married to an Amazing Father to our children. My husband has a deep and evident love for our son and soon-to-arrive daughter. I thank God for these blessings!

Have a Beautiful Weekend. You are prayed for and loved immensely by your Heavenly Father.

“Sing to God, sing in praise of his name, extol him who rides on the clouds; rejoice before him—his name is the LORD. A father to the fatherless, a defender of widows, is God in his holy dwelling.”

Psalm 68:4-5 NIV


Monkey Muffins


1/2 cup butter, softened

1 cup plus 1 tablespoon sugar, divided

2 eggs (or 1/2 cup egg beaters)

1 cup mashed overripe banana (about 2-3 bananas)

2/3 cup peanut butter

1 tablespoon skim milk

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup minature semisweet chocolate chips


In a large bowl, cream butter and 1 cup sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition. Beat in the mashed
bananas, peanut butter, milk and vanilla. Combine the flour, baking soda
and salt; add to creamed mixture just until moistened. Fold in chocolate chips.
Fill greased or paper-lined miniature muffin cups three-fourths full.
Sprinkle with remaining sugar. Bake at 350° for 14-16 minutes or until a
toothpick inserted near the center comes out clean. Cool for 5 minutes
before removing from pans to wire racks. Makes 72 mini muffins or 24 regular-sized muffins.

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