Gluten Free Banana Cranberry Muffins

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We are officially in the full swing of things with school. It usually takes a couple weeks to get used to making lunches again and setting an alarm (I set five. I’m so paranoid about over sleeping). While I may not like getting up early Monday through Friday, I do like that I have my daily and weekly routines to fall back on. It’s like my own personal safety net. When we step outside of the routines, I can’t stand it! One of my weekly routines is to make a batch of muffins for the kids. Sometimes I make regular size muffins that they like to eat for breakfast and other times I make a bunch of mini muffins that I put in their lunches for school. This week I made gluten free banana cranberry muffins using the oh so delicious, Ocean Spray® Craisins® Dried Cranberries!

gluten free banana cranberry

Look at all those delicious Craisins® Dried Cranberries right on top! The nice thing about using Craisins® Dried Cranberries is that they don’t sink to the bottom at all! Now you may have noticed that the Ocean Spray® Craisins® Dried Cranberries have seemed to have disappeared from your local Sam’s Club, but no worries! They can still be found at other retailers. I picked mine up at Walmart! With their awesome rollback prices, I was able to get a 24 oz. bag for $4.98!

gluten free banana cranberry

Did you know that 1/4 cup of Ocean Spray® Craisins® Dried Cranberries provided 1/2 cup of fruit?!? So adding this to my already delicious gluten free banana muffins was perfect. They are getting the fruit I want them to have, all while tasting that yummy “zing” that Craisins® Dried Cranberries add to any baked good, salad, or dish you add it to!

Gluten Free Banana Cranberry Muffins

Ingredients

  • 3 Ripe Bananas
  • 1/3 cup Butter, melted
  • 1 Egg
  • Dash of Vanilla
  • 3/4 White Sugar
  • 1/2 tsp Salt
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 1/2 Cups Gluten Free Flour (I use Namaste Gluten Free flour)
  • 3/4 cup Craisins® Dried Cranberries

Directions

  • Preheat the oven to 350° and place muffin liners in your muffin pan.
  • Using a potato masher, mash your 3 bananas. As you can see in the picture below, I don’t worry about how well it’s mashed. There will be banana chunks.

gluten free banana cranberry

  • Once you have the bananas mashed, add the egg, melted butter and dash of vanilla and mix together.
  • Add in the sugar, baking soda, baking powder and salt, and mix well. I like to use the mixer between each addition to insure it is mixed well. Your mixture will be runny. It’s OK!

gluten free banana cranberry

  • Fold in your gluten free flour and mix thoroughly until you can’t see the flour. Your mixture will thicken up nicely. Don’t worry, it’s not too thick! NOTE: if you would prefer to make these using regular flour, just sub in the same amount of your regular flour.

gluten free banana cranberry

  • Next fold in your 3/4 cup of the Craisins® Dried Cranberries. Be sure to really mix those in to insure that there are Craisins® Dried Cranberries throughout!
  • Fill your muffin liners 3/4 of the way full and bake for 24-26 minutes. Since I like to overfill mine, I tend to need closer to 26 minutes.

gluten free banana cranberry

  • Allow the muffins to cool for about 10 minutes in the muffin tin before transferring to a wire rack to completely cool.

Don’t they look good?!? Not only did my house smell so good while they were baking, but my kids came home and devoured one after school, declaring them the best gluten free banana cranberry muffins ever! I cut into one, before they ate it, to show you how good they look!

gluten free banana cranberry

Personally, I think that Ocean Spray® Craisins® Dried Cranberries make everything from salads to baked goods (especially these gluten free banana cranberry muffins!) to dinner recipes taste better! What would you or do you add Craisins® Dried Cranberries to? Go ahead and click here to find more delicious ideas, recipes and a store near you! Pick up a bag today!

Oatmeal Apple Spice Cookies

We are officially in fall! While I am beyond excited, I am wondering if Mother Nature has gotten the memo yet! Just yesterday it was 90° outside…in Michigan! I really wish it would start to cool down. However, while I wait for the weather to get with the program, I will start making all my favorite fall foods like this broccoli cheddar soup recipe! Fall just screams delicious soups, chili’s and stews! Besides soups, anything and everything apple flavored is a must have! Just like this yummy oatmeal apple spice cookie recipe!

oatmeal apple spice

Oatmeal Apple Spice Cookies

Ingredients

  • 1 1/2 C Flour
  • 1 tsp Baking Soda
  • 1 tsp Cinnamon
  • 2/3 C Brown Sugar, packed
  • 1/4 C White Sugar
  • 1/4 C Unsalted Butter, room temp
  • 3/4 C Apple Butter
  • 1 egg, room temp
  • 2 TBSP Whole Milk
  • 2 tsp Vanilla
  • 3 C Quaker Oats, uncooked

Directions

  1. Preheat your oven to 350° and line your cookie sheet with parchment paper.
  2. Combine the flour, baking soda and cinnamon in a mixing bowl and mix well. Set aside.
  3. Beat both sugars with the butter until blended.
  4. Once the sugar and butter are creamed, add the apple butter, egg, whole milk and vanilla, beating until combined.
  5. Next, slowly add the dry mix a tablespoon at a time and continue to mix until well blended.
  6. Lastly, add the oats a little at a time until all ingredients are well blended.
  7. Using a small cookie scoop like the OXO Good Grips Cookie Scoopoatmeal apple spice (my favorite!), drop your cookie dough on the lined cookie sheets. Press with a fork to flatten.
  8. Bake at 350° for 12 minutes, or until the edges of the cookies turns slightly brown.
  9. Allow the cookies to cool on the cookie sheet briefly and then transfer to a wirerakc until completely cooled.

oatmeal apple spice

Don’t they sound good?!? They are perfect for the fall or anytime of the year! If you really want to wow your family and friends, make these oatmeal apple spice cookies and these pumpkin spice peanut butter cookies! They will be the hit of any get together!!

What’s your favorite thing about fall?

Pumpkin Spice Peanut Butter Cookies

I am anxiously awaiting our fall weather. It’s coming. We had a tiny preview this weekend. It was glorious! Pretty soon the leaves will be changing all sorts of colors, and let me tell you, if you’ve not been to Michigan during the fall season, plan a trip. It’s the most spectacular thing you will ever see! Besides the beautiful scenery this time of year, you also have the start of football season, which I very much enjoy and everything becomes pumpkin flavored! Including these pumpkin spice peanut butter cookies! You have to make these!

pumpkin spice peanut butter

Pumpkin Spice Peanut Butter Cookies

Ingredients

  • 1 C Unsalted Butter, room temp.
  • 2 Eggs, room temp.
  • 1 C Peanut Butter
  • 1 TBSP Vanilla
  • 2 1/2 C Flour
  • 2 tsp Baking Soda
  • 2 TBSP Pumpkin Pie Spice
  • 1 tsp Salt
  • 1 C Sugar
  • 1 C Brown Sugar

Directions

  1. Line the cookie sheets with parchment paper. Preheat the oven to 375°.
  2. Add the flour, baking soda, pumpkin pie spice and salt to a mixing bowl and set aside.
  3. Using a second mixing bowl, add the brown sugar with the white sugar. On low-medium speed, add the butter to the combined sugars and beat until the mixture is creamy.
  4. In a small bowl, whip the eggs. Slowly pour the eggs into the butter and sugar mixture and beat together until they are well blended.
  5. Now mix in the peanut butter and vanilla until it is completely incorporated.
  6. Slowly begin to scoop in the dry ingredients into the wet ingredients. Mix until all is thoroughly blended.
  7. Cover the bowl of cookie dough with cling wrap and place it in the refrigerator for a half hour.
  8. Using a small ice cream scoop, make small dough balls and place them on the parchment paper lined cookie sheets, making sure to space them out at least 2 inches away from each other. Dip a fork into a bowl of sugar and flatten each dough ball, making a crisscross pattern.
  9. Bake the cookies for 10 minutes. Remove from the oven and sprinkle white sugar on top of each cookie. Allow the cookies to cool slightly on the cookie sheet before transferring to a wire rack to cool completely.

pumpkin spice peanut butter

Don’t they sound delicious?!? I don’t know about you, but anything peanut butter sounds good to me. For my gluten free friends, please try this recipe with my favorite gluten free flourpumpkin spice peanut butter. You simply substitute it in place of regular flour that a recipe calls for. My kids, who don’t have to eat gluten free, prefer when I make things with the gluten free flour!

What’s your favorite thing about the fall season?

Chips Ahoy Cookie Cupcakes

Growing up, one of my FAVORITE cookies were the chocolate chip Chips Ahoy cookies. I used to love when my mom bought them. It wasn’t all that often. For some reason, I remember her buying a lot of Fig Newtons. While they were good, they just don’t compare to the deliciousness that is Chips Ahoy cookies! They always seemed to be at every sleepover I went to and, of course, we would eat them until we either ate them all or felt sick!

The nostalgia I felt when I saw these Chips Ahoy Cookie Cupcakes was crazy! Part of me wished I could eat gluten again just so I could taste them, but I would rather not be doubled over with stomach pangs (stupid gluten allergy)…so instead I will just have to imagine how good they are as my family devours them!

chips ahoy

Chips Ahoy Cookie Cupcakes

Ingredients

  • 2 C Sugar
  • 1 3/4 C Flour
  • 3/4 C Cocoa
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 2 Eggs, room temperature
  • 1 C Whole Milk, room temperature
  • 1/2 C Canola Oil
  • 2 tsp Vanilla
  • 1 C Boiling Water
  • 1/4 C Chips Ahoy Cookies, crumbled
  • 12-18 Chips Ahoy Cookies, for garnish

Chocolate Frosting Ingredients

  • 1 C Unsalted Sweet Cream Butter
  • 3 C + 1/2 C Powder Sugar
  • 1/2 C Cocoa
  • 2 tsp Vanilla
  • 2 tsp Godiva Chocolate Sauce
  • 3-5 TBSP Heavy Whipping Cream

Directions

  1. Preheat the oven to 350 degrees and line cupcake tins with paper liners.
  2. Whisk together the sugar, flour, cocoa, baking powder, crumbled Chips Ahoy cookies, baking soda and salt in a mixing bowl.
  3. Combine the eggs, milk, oil and vanilla in another bowl. Add this to the dry ingredients, beating on medium until the batter is smooth.
  4. Gradually add the boiling water and blend together until the batter is smooth.
  5. Using a medium scoop, fill the paper lined cupcake tins with the prepared batter. Bake at 305 degrees for 20-25 minutes until a toothpick comes out clean. Allow to slightly cool before transferring to wire racks.

Frosting Directions

  1. Beat powder sugar, butter and cocoa powder in a bowl. Incorporate the vanilla and chocolate until well blended.
  2. Next, add in the heavy whipping cream and continue to mix until stiff peaks form.
  3. Scoop the frosting into a pastry bag with a large tip. Twist the open end of the pastry bag to push the frosting to the tip.
  4. Start by frosting on the outside edge of the cupcake, working to the center.
  5. Drizzle with Godiva chocolate sauce. Garnish with a Chips Ahoy cookie.

chips ahoy

Also, if you love cupcakes as much as I do, be sure to check out my Pinterest board dedicated to the best cupcakes on Pinterest! Enjoy!!

Thanksgiving is coming up, don’t forget to make these super cute and very easy Turkey cupcakes! Wow your family with how cute and delicious they are!!

chips ahoy

Pina Colada Flavored Whoopie Pies

Nothing screams summer like a delicious Pina Colada drink. Whether you like the adult version or the kid friendly version 7-Eleven offers, you know it’s summer when you are enjoying one of those, while smelling sunscreen and cocoa butter lotion! This weekend, if you are looking for a recipe for your BBQ that is sure to knock the socks off everyone there, then you need to make these Pina Colada Flavored Whoopie Pies recipe! I’m telling you, everyone will be asking you for the recipe!!

pina colada flavored whoopie pies

Pina Colada Flavored Whoopie Pies

Ingredients

  • Duncan Hines Pineapple Cake Mix
  • 3/4 cup Water
  • 1/2 cup Oil
  • 3 Eggs
  • 1 bag of Ghirardelli White Chocolate Melting Chips

Directions

  1. Preheat oven to 350 degrees.
  2. Combine all ingredients into a large mixing bowl.
  3. Mix until all is combined.
  4. Place a piece of parchment paper on to a cookie sheet.
  5. Scoop batter with an ice cream scoop onto a cookie sheet, 3 inches apart.
  6. Bake for 10 minutes.
  7. Let them cool on the cookie sheet for 5 minutes.
  8. Using a metal spatula, transfer the pies on to a plate to cool more while you prep the frosting.
  9. While frosting is being made, in a double broiler, melt some of the white chocolate melting chips and set aside.

Frosting Ingredients

  • 1/2 cup Unsalted Sweet Cream Butter
  • 1 TBSP Coconut Extract (I like this onepina colada flavored whoopie pies)
  • 2 cup Powder Sugar
  • 1 tsp Vanilla
  • 3-5 TBSP Heavy Whipping Cream

Directions

  1. Combine all ingredients, except heavy whipping cream, in a mixing bowl and mix well.
  2. If the frosting looks like powdery pebbles, slowly add in the heavy whipping cream.
  3. Once stiff peaks are formed, scoop frosting into a piping bag with a round tip.
  4. Pipe icing onto one side of the whoopie pie and place the other side on top.
  5. Using the melted white chocolate, drizzle onto the whoopie pies.

pina colada flavored whoopie pies

Is your mouth watering yet? These Pina Colada Flavored Whoopie Pies can, and will be, enjoyed by everyone! Be the star of your next get together and take a plate of these Pina Colada Flavored Whoopie Pies with you!