cinnamon rhubarb muffins

cinnamon rhubarb muffins [ inthiskitchen.com ]

I first made these cinnamon rhubarb muffins almost 5 years ago (wow), and I only know that because I noticed my old comment sitting at the bottom of Jen’s post where I originally found this recipe. I did definitely remember *loving* the muffins, and how nice it was that they have rhubarb in them but not their usual strawberry counterpart.

The rhubarb really stands out here against a nice simple cinnamony backdrop, and the wonderful sweet yet very tangy taste of the rhubarb comes through in bursts. I am a lover of tangy fruit like citrus, so rhubarb is especially awesome and feels rare since it’s only in season at this time of year.

cinnamon rhubarb muffins [ inthiskitchen.com ]

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banana oat cups with chocolate chips

chocolate banana oat cups [ inthiskitchen.com ]

When baking at home, I am continually interested in recipes that promise to be delicious, healthy versions of traditional baked goods (I had pretty great results with healthy-ing up blueberry muffins recently). Healthy baking recipes don’t always pan out as well as those did, though.

I was initially worried that these banana oat cups would turn out to be bland hockey pucks – no one likes the taste of a raw oat, and the recipe did call for a ton of them. They came out of the oven soft, tender and just the right amount of sweet, though – so I’m surprised to say we are 2 for 2 on the healthied-up baking front.

chocolate banana oat cups [ inthiskitchen.com ]

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banana bread (and banana muffins)

banana bread

Banana bread reminds me of my mom. She’s not a huge baking enthusiast, but when I was little she would bake a loaf of banana bread and wrap it up in tin foil, and I’d open it to find super-moist, delicious, dense banana bread. It’s really more like banana cake.

Here I made a loaf of banana bread and used the rest of the batter to make muffins, some with chocolate chips. I didn’t have sour cream so I subbed plain yogurt. Probably not quite as fatty and tasty, but it certainly does the trick.

banana bread

Chocolate Chip Banana Bread
from Use Real Butter

1/4 cup butter, room temperature
1 1/3 cup sugar
2 eggs
1 tsp vanilla
1 1/2 cups smashed, very ripe bananas
2 cups flour
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 cup sour cream
1/2 cup chopped walnuts (optional)
1 cup mini chocolate chips

Preheat oven to 350F. Cream together butter and sugar. Add eggs and vanilla; beat well. Mix in the bananas. Combine dry ingredients and mix into batter alternately with the sour cream. Add nuts and chips. Mix well. Pour into two greased loaf pans (8×4 inch), or one bundt pan, or 12 bundtlettes (or anything you want, really) and bake for 45 minutes or until top is golden brown and a toothpick comes out clean from the center. (Not wet and gloppy, but moist crumbs are okay). For muffins, more like 20-30 minutes.