Cooking

Strawberry Banana Oat Chocolate Chip Muffins

~ lindy

Strawberry Banana Oat Chocolate Chip Muffins

Preheat oven 425*F.

Ingredients:

*2 Large Ripe Bananas, Smashed

*1 and 3/4 cup Diced Strawberries, set 1 and 1/4 cups aside

*1/3 cup Extra Light Olive Oil or Vegetable Oil, I like half of each

*1/4 cup Sugar

*1/4 cup Brown Sugar

*1 Large egg

*1 teaspoon Vanilla Extract

*1 cup All-purpose Flour, plus 2 tablespoons set aside

*1/4 cup quick Oats, blended fine, more for topping

*1/4 cup Rolled Oats, blended fine

*1 teaspoon Baking Soda

*1/2 teaspoon Sea Salt

*1/2 cup Semi-sweet Chocolate Chips, divided

*12 Cupcake cups

Directions:

Combine in a bowl the bananas and 1/2 cup of the strawberries and smash them with a fork and add the sugar and brown sugar, stir to combine. Set aside.

In a one cup measuring cup add the oil, egg and vanilla to the banana mixture, whisk with a fork and add to the banana mixture. Stir together. Set aside.

Then in a larger separate bowl add the flour, oats, salt and soda. Then add the 2 above wet mixtures to the dry flour mixture. Stir to combine.

Take one cup of the strawberries, (Leaving 1/4 cup of the strawberries for topping each muffin before baking.) add 2 tablespoons of flour to the cup of strawberries, toss to coat, then stir carefully into the batter along with 1/4 cup of the chocolate chips.

Using an ice-cream scoop, scoop batter into a muffin tin lined with cupcake/muffin liners. Top with the remaining strawberries, chocolate chips and a sprinkling of quick oats.

Place muffins in preheated oven and turn down oven to 350*F. and bake for 20 to 24 minutes or until tops are set.

Enjoy!

Lindy

Cookie Salad

~ lindy

Cookie Salad

*Vanilla Pudding, recipe below or 1 package Vanilla Jell-O Cook & Serve (3 ounce box makes 4 and 1/2 cups pudding)

*1 container 8 ounce Cool Whip, thawed in fridge

*5-6 Fudge Stripe Cookies, see link to recipe below or use store bought fudge stripe (broken in bite size pieces, more cookies for topping and decorating as desired)

*1 can 11 ounce Mandarin Oranges, drained (larger can if you really like mandarin oranges)

*1/2 cup Mini Marshmallows

Vanilla Pudding

*1/4 cup Sugar, plus 2 tablespoons

*3 tablespoons All- purpose Flour

*1/4 teaspoon Sea Salt or Kosher Salt

*3 Large Egg Yolks

*1 and 1/2 cups Heavy Whipping Cream or you could use canned Milk or Whole Milk, it won’t be as thick

*2 teaspoon Vanilla Extract

Directions:

In a sauce pan on medium-low heat and add sugar, flour and salt. Then whisk in the eggs and cream whisking constantly until it thickens. Then remove from heat and pour in a medium Pyrex bowl or heat safe bowl. Allow to cool to room almost room temperature and cover with plastic wrap, placing the plastic right on top of the pudding refrigerate until totally cooled.

Remove plastic wrap from pudding and fold in the cool whip. Then fold in cookie pieces, mandarin oranges and marshmallows, save some for topping as desired.

Pudding Recipe Source Food Network Molly Yey (I loved this recipe)

See Easter Fudge Stripe Cookies

See Easter Fudge Stripe Cookies for extra trecipe

Enjoy!

Lindy