Recently I found myself with both bananas that were slowly rotting on the counter, and a bag of Butterfinger Bites that I had impulse purchased while at the grocery store. So it was pretty much kismet that the very first recipe I came across when searching for a recipe to use my bananas in was this one for Butterfinger banana muffins!

I got 18 muffins out of this recipe, using a standard muffin pan and filling it with an ice cream scoop. The tops of the muffins that expanded over the top of the liner/pan got a little over done, so I probably would have been better off to fill them a little less full and get a few more muffins out of the batter in the process. Even with the slightly crispy tops, these muffins were still good and quite moist. (Unless you’re one of the many people I know who hate the word moist… then they were just good. Not moist.)

I did feel like the butterfinger just disappeared behind the banana, and I couldn’t really taste the candy in the finished product. The chocolate chips were definitely a necessary addition. In any case, if you have the butterfinger on hand already, go ahead and make these. If not, I wouldn’t go out of my way to buy them just for this recipe. There are also other things you could make where the Butterfinger would really be the star… eating the remaining Butterfinger Bites while I wrote this definitely seemed like a better use for them!

Your mileage may vary.

Loaded Butterfinger Banana Muffins
Source: Inside BruCrew Life

1 cup butter
3/4 cup brown sugar
1/4 cup sugar
1 egg
3 brown bananas
1 teaspoon vanilla
2 and 1/4 cups flour
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup miniature chocolate chips
1 cup crushed Butterfinger candy bars

Cream the butter and sugars until creamy. Add the egg and vanilla and beat again. Smash the bananas and stir in gently.
Sift together the flour, salt, baking powder, and baking soda. Slowly add to butter mixture. Stir in the chocolate chips and candy bars by hand. Fill muffin liners about 3/4 full and bake at 350* for 25 minutes.

I love lemon poppy seed muffins. If I get to choose a muffin, it will almost always be lemon poppy seed. Although, the chocolate chocolate chip muffins sometimes win out.

I bought a jar of poppy seeds awhile back with good intentions, and finally decided that it was time to make something with them! I found this recipe and happened to have all the ingredients, so that was all the further I needed to look.

Later, I noticed that it said “the grated lemon zest and freshly squeezed juice give these muffins a light fresh flavor – not too sweet.” Well, hmmm… Don’t get me wrong, the muffins were good, but they were not exactly what I had in mind. They might be exactly what YOU are after though! A friend I shared them with insisted that they were perfect as is, and no changers were needed. Feel free to try these, and let me know what you think.

Do you have a favorite lemon poppy seed muffin recipe?

Lemon Poppyseed Buttermilk Muffins
Source: My Gourmet Connection

2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg, beaten
2 tablespoons melted butter
1 cup buttermilk
1/4 cup vegetable oil
Zest of 1 lemon
2 tablespoons freshly squeezed lemon juice
1 teaspoon lemon extract
1/2 teaspoon vanilla extract
2 tablespoons poppyseeds

Preheat the oven to 400°F. Grease a standard-sized muffin-pan.

In a large bowl, combine the flour, sugar, baking powder, and salt.
In a separate bowl, combine the egg, melted butter, buttermilk, vegetable oil, lemon zest, lemon juice and lemon and vanilla extracts. Stir into the dry ingredients, add the poppy seeds and combine thoroughly.

Spoon the batter into the muffin pan. Bake for 20 to 25 minutes or until lightly golden and a toothpick inserted in the center comes out clean. Transfer muffins from pan to a cooling rack immediately.

If you’re anything like me, you often have a number of overripe bananas on the counter. Since I live by myself, I have a hard time eating up a bunch of bananas before they get too ripe to eat. I also end up throwing them away a lot because I don’t get around to baking with them either. (I really need to learn to at least get them in the freezer!) This time, however, I was determined to make something with my bananas rather than throwing that money in the trash. I went looking for a chocolate chip banana muffin recipe I remembered seeing last week. While I searching, I found this recipe instead. Search over, previous recipe completely forgotten! It didn’t hurt that I also had strawberries in the fridge that were starting to look pretty sad!

Technically, these would need to have pineapple in them to be actual Banana Split Muffins, but since they contain bananas, strawberries and chocolate chips, they seem close enough to a banana split in muffin form to me! Banana split muffin is also much easier to say than strawberry, banana, and chocolate chip muffins.

These came together really quickly and easily. It took me maybe 30 minutes from the time I pulled out the ingredients until I pulled them out of the oven and turned them out on a wire rack to cool. I ate one for breakfast this morning, saved a few for pictures, and took the rest to roller derby practice for the girls. The muffins got pretty good reviews, and they were up against fresh baked brownies, still warm from the oven that someone else brought!

I ate one as is, but I have to say, it would have been really good warmed in the microwave for a few seconds with some butter slathered on it. Mmmm! I will definitely be making these again in the future. Probably the next time I have bananas and strawberries on the verge of going bad at the same time!

Banana, Strawberry and Chocolate Chip Muffins
Source: For the Love of Cooking

½ cup of butter, softened
¾ cup of brown sugar
2 eggs
3 overripe bananas
1 tsp vanilla
2 cups of flour
1 tsp baking soda
½ tsp cinnamon
¼ tsp salt
10-12 fresh strawberries diced
1/2 cup of chocolate chips (I used mini chocolate chips!)

Preheat the oven to 350 degrees then coat a muffin pan with cooking spray.

In a large bowl, beat together the butter and sugar until creamy. Add the eggs, bananas, and vanilla then continue beating until well combined.

In a separate bowl, combine the flour, baking soda, cinnamon, and salt together, mix well. Add the flour mixture to the banana mixture and stir until just combined. Add most of the diced strawberries and most of the chocolate chips then gently mix them into the batter.

Spoon the batter evenly into each muffin tin. Place the remaining strawberries and chocolate chips on top of each muffin.Place into the oven and bake 18-20 minutes or until a tester inserted into the center comes out clean. Let the muffins cool on a rack.