Carrot Apple Oat Muffins

From here

2 cups flour (I did 1 white 1 wheat)
1 cup rolled oats
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp ginger
3/4 cup brown sugar
1 cup grated apple
1 cup grated carrot
2 large eggs
1/2 tsp vanilla
1/2 cup milk
1/2 cup vegetable oil

Preheat oven to 350F and grease muffin tin.
Place flour, oats, baking powder, baking powder, baking soda, sugar and stir to combine.
Add in grated carrot and apple, stir until coated.
Place eggs, vanilla, milk and oil into kitchen aid and beat lightly.
Add in flour mixture.

Chocolate Zucchini Muffins

From here. These were good and had a really good texture.

1 cup mashed bananas
1/3 cup oil
1 egg
1 cup sugar
1 1/2 cups shredded zucchini
1 3/4 cups flour
1/4 cup cocoa
1 tsp baking soda
1/4 tsp baking powder
1 cup mini chocolate chips (used regular)

Preheat oven to 350.
Mix bananas, egg, oil, and zucchini in kitchen aid.
Add sugar, flour, cocoa, baking soda, and baking powder.
Stir in chips.

Spoon into greased muffin tins. Sprinkle tops with sugar.

Bake 20 to 25 minutes at 350F.

Indian Curry - Instant Pot

This was so good. Original recipe here. I modified for the instant pot, and it was delicious.

2 lbs chicken breast, cut into chunks
salt and papper to taste
1 1/2 tbsp oil
2 tbsp curry powder
1/2 onion thinly sliced
2 cloves garlic
1 can (14oz) coconut milk
1 can (14oz) diced tomato
1 can (8oz) tomato sauce
3 tbsp sugar

1. season chicken chunks with salt and pepper
2. Mix curry powder and oil. saute in instant pot.
3. add onions and garlic. stir for 1 minute.
4. add chicken and toss lightly to coat with the curry oil mixture.
5. Cook for 4-5 mins -- not all the way through
6. Pour coconut milk, diced tomatoes, tomato sauce, and sugar into the pan and stir to combine.
7. Brandon wants to add a dash of cayenne pepper next time.
8. Cover. Put instant pot on high pressure for 15 minutes.
9. Serve over rice.

Banana Muffins

These were really good. Left out the nuts, but would maybe add next time. From here.

2 cups flour (half white, half wheat)

1 1/2 tsp baking soda

1/2 tsp salt

4 overripe bananas

1 cup brown sugar (used slightly less)

3/4 cup unsalted butter melted (coconut oil instead)

2 eggs

1 tsp vanilla extract

1/2 cup chopped pecans

Preheat oven to 375 and lightly butter muffin tins. Mash 2 bananas with a fork in a small bowl so they still have texture (I skipped this, but want to try next time.) Wire whisk the remaining bananas and sugar for 3 minutes. Add butter, eggs, vanilla and beat well scraping down the sides. Mix in dry ingredients. Fold in the nuts and mashed bananas with a rubber spatula. Bake about 18-20 minutes.

Pumpkin Banana Muffins

I always forget to save these recipes when I like them...both of my kiddos eat these well.

From here.

1/4 cup butter (or coconut oil)
2 banans
1 cup sugar (cut down some)
3/4 cup canned pumpkin
1 egg
1 tsp vanilla
1 1/2 tsp pumpkin spice
1 tsp cinnamon
1 1/2 cups flour (half whole wheat, half white)
1/2 tsp salt
1 tsp baking soda

Preheat oven to 425. Line 12 count muffin tray. Melt butter. Add bananas to butter and mash. Add sugar and pumpkin, stir well.

Add pumpkin spice, cinnamon, flour, salt, and baking soda. Mix until no dry pockets remain. Spoon into muffin tin. Bake for 5 minutes at 425, then reduce heat to 350 and bake for 15-16 more minutes.