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It's B-A-N-A-N-A-S!

It's B-A-N-A-N-A-S!

I know this is going to sound like such a huge contradiction, but I love baking in the mornings. When the light has just begun to creep through the windows, and the air is still crisp, there is a sense of calm and contentment that makes it the perfect time to whip up something tasty. That being said, I love my sleep, and try as I might, I have a record of failures when trying to wake up early for other things. But I will wake up for food, be it baking, cooking, or going in time to stand in line at a Baby Barnaby’s for some Green Eggs. That, my friends, is another post for another time.

Before I get too distracted, I’ve been on a healthy kick as of late, and that includes consuming bananas. They contain lots of stuff that’s good for you (I can’t be bothered to do my research, but I’m pretty sure that’s a known agreement). It’s very versatile and can be used to make ice cream, as a replacement for eggs, and so on. So of course, when I happened upon three ripe bananas, I thought to myself that it was about time I made some banana muffins.


I quite like this recipe. It’s got a lot of ingredients, but it stays moist throughout the entire day. It doesn’t take very long to make, either.  I made them in the morning before work, and had one leftover towards the end of the day. When everyone else in the office was gone, I decided to give it a try… and what do you know? Still moist and delicious. I would lessen the sugar a little bit, as bananas already have quite a bit of sugar already. Using dark or semisweet chocolate chips is a nice and rich contrast to the soft sweetness of the banana. And when the blueberries pop from the heat of the oven, you’ve got a delicious syrup, no jam or butter needed. Perfect.


Banana Muffins with Chocolate Chips and Blueberries

Makes 12-16, depending on the size. I used the bakery style tulip cupcake liners, so I was able to scoop some more batter in without worrying about the muffins spilling over.

  • 3 ripe bananas, mashed
  • 1 egg
  • ¼ cup of applesauce
  • ½ cup of Greek Yogurt
  • ½ cup of vegetable oil
  • 1 tbs of honey
  • ½ cup of brown sugar, packed
  • ¼ cup of granulated sugar
  • ¼ tsp of vanilla paste, or 1 tsp of vanilla extract
  • 2 tsp of cinnamon
  • 2 cups of flour
  • 1 tsp of baking powder
  • 1tsp of baking soda
  • 1 pinch of salt
  • 1 pint of blue berries
  • ¾ cup of semi-sweet or dark chocolate chips.



1.       Preheat Oven to 350F. Line a muffin tin with liners and set aside.

2.       In a large mixing bowl, mash the bananas and whisk in all of the wet ingredients and sugars. The brown sugar may clump up so make sure that the sugars are dissolved before adding the dry ingredients.

3.       Add all the dry ingredients except the blueberries and the chocolate chips. Stir to combine with a wooden spoon, until all of the flour is absorbed by the sweet, sticky batter. Take note to not over mix, as this will create a tough texture in the muffin when baking.

4.       Pour in the chocolate chips and blueberries and gently fold them into the batter until you see bits of chocolate and blueberry peeking out at you from each stir of your spoon.

5.       Fill muffin tins ¾ of the way. Bake for about 25-30 minutes, until slightly golden brown on top. Test the muffins by inserting a toothpick into the middle. If it comes out clean, it’s done! If not, let it bake for another 5-10 minutes.  The tops should bounce back slightly when you press your finger on the top (don’t burn yourself, please).

6.       Let the muffins rest and cool for about 10-15 minutes before devouring. Enjoy warm or at room temperature.




Desserts in a Glass, part I

Desserts in a Glass, part I

 Chocolate Dipped, Orange Scented Butter Cookies

Chocolate Dipped, Orange Scented Butter Cookies