Thursday, January 10, 2013

My New Favorite Kitchen Accessory

Tory is a bit of a picky eater and sometimes, I struggle with new food ideas to feed her. I'm always on the hunt for nutritious items that are quick to prepare and soft/easy enough for her to chew. Muffins fall into this category often because it's an easy way for me to sneak fruits and vegetables in her tummy without her realizing it. It just so happens my husband also fancies foods in individualized portion sizes (meatloaves, broccoli cheddar cups, etc.) so let's just say my muffin pans get good use.

I've purchased reusable baking cups a few times as gifts because they're so dang cute. Paired with a box of cupcake mix and voila! Adorable. I've always wondered if they worked and I'm here to tell you they do. I received a set for Christmas and I'm in love.

Yesterday, Tory and I made these banana chocolate chip muffins using the baking cups. She was a big fan of the recipe. I like making banana bread muffins vs. a loaf because it's more bite size and easier to serve in the early morning hours when I'm struggling to guzzle coffee and dish up breakfast at the same time. Plus, muffins are easier to freeze so we're not eating the same ol' thing multiple mornings in an row. 

Banana Chocolate Chip Muffins
Recipe says yields 12 muffins, but they made 16 for me

3 medium very ripe bananas (I used 4 because mine were on the smaller side)
1 egg
1/3 cup milk
1/2 cup sugar
1/2 cup brown sugar
1 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
2-3 Tbsp. chocolate chips (I used white chocolate because that's what I had on hand)

Preheat over to 350 degrees. 
No need to coat the silicone baking cups with any cooking spray. The muffins won't stick!
Mash bananas with a fork in a large bowl. (Tory especially liked this job. Then she started eating the bananas by the fistful and well, it's a good things it's just us consuming them).
Whisk in egg, milk, sugar and brown sugar.
In a separate bowl, combine flour, baking soda and salt. (Now wipe down your flour-covered toddler. Oh wait, that might just be in my case).
Add flour mixture to banana mixture and combine well. 
Fold in chocolate chips. (Be aware of toddlers who try to steal them).
Spoon equal amounts of batter into muffin cups.
Bake 30 minutes.

My favorite features about the cups are they're reusable, they don't stick to whatever you've made inside of them (literally, it just pops out) and they cool almost instantly. 


  1. I'm sold. I have never even thought about giving Charley a muffin for breakfast and we were in a breakfast food rut. I'm going to try and make these tonight...thanks!

  2. Awesome, I need these! I make tons of muffins as well, but I just always use no liner. It makes my pan clean up SO annoying. I'm going to swing by the store and get these today.

  3. I will have to try your recipe. The one i use calls for 2/3 c oil...yesterday i substituted greek yogurt for the oil and they were pretty good. Also for quick & easy i have made mini chicken pot pies in muffin pans. They freezw good too & have lots of veggies in them.

  4. Those are great for keeping foods separate for kids meals too. My kids think its more fun if their peas are in a little cup or something :)