Banana Chocolate Chip Muffins

I love these muffins! I love that these are an easy on the go breakfast or snack. They are very moist and dense and full of banana flavor.

The cast of ingredients are simple, Bananas, Chocolate chips, flour, vanilla, eggs, butter milk, salt, baking powder and of course sugar and brown sugar.


Recipe as follows:


  • 1½ cups all purpose flour
  • ⅓ cup granulated sugar
  • ⅓ cup packed light brown sugar
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup mashed ripe bananas (about 2 large)
  • 1 large egg
  • ½ cup unsalted butter, melted
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips ( I used a spring mix for colorful chips!)

1. Preheat oven to 350 degrees. Spray or line muffin baking tins.

2. In a large bowl mix together flour, sugars, baking powder and salt. In a seperate medium mixing bowl  combine mashed bananas, egg, melted butter and milk.

3. Stir wet ingredients into dry and mix until just combined ( do not over mix) gently fold in chocolate chips.

4. Fill each muffin cup about 3/4 full top with a few chocolate chips and bake 25-35 until middle center comes out clean with a toothpick.

Enjoy! xoxo

Recipe Source:  Spicy Southern Kitchen 


Buttermilk Pancakes

Melt in your mouth .. buttermilk pancakes

I have tried many pancakes. Most of the time im not too impressed.. they are either too thin, too thick, or just dont have that pancake smooth texture. Well the end is here my friends. These buttermilk pancakes are just right!


So if you are looking for the perfect Saturday morning treat, try this recipe I promise it wont disappoint.


Recipe as follows:


  • 2 cups all-purpose flour
  • ¼ cup sugar
  • 2¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs
  • 2 cups buttermilk
  • ¼ cup unsalted butter, melted
  • syrup to your tasting
  1. Combine the flour, sugar, baking powder, baking soda, and salt to a mixing bowl.
  2. In a small bowl, whisk together the eggs and buttermilk together. pour in the melted butter and mix until well combined.
  3. Pour wet ingredients into the dry ingredients. Mix until just combined. I think I big key here is to not over-mix!
  4. add 1/2 cup batter to heated griddle. cook about 2-3 minutes per side until pancakes form a golden brown color and are cooked through.
  5. Serve immediately topped with butter and syrup!

Enjoy! xoxo

Recipe Source:  Love Grows Wild 

Coconut Peach Muffins

Not too sweet and extremely moist, these peach muffins have a coconut flavor bursting with bites of peaches. 

Peach Muffins 1

I love baking with peaches and I have a slight weakness to them add coconut and Im all in. So how about a POP of peaches in a moist muffin for an easy on the go breakfast?

Coconut is a peaches soul-mate.. Like peanut butter to jelly, like mac goes with cheese.. You catch my drift?

peach muffins 2

Recipe as follows:


  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup of coconut Greek yogurt
  • 1/3 cup sugar
  • 1/3 cup milk
  • 1 large egg, lightly beaten
  • 2 tbsp coconut oil, melted
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1 can sliced peaches, diced
  • 1/2 cup of coconut + 2 tbsp for muffin tops (divided)
  1. Preheat the oven to 400 degrees and coat a muffin tin with cooking spray.
  2. Mix together flour, baking powder, baking soda, and salt in a medium mixing bowl. Next, combine the yogurt, sugar, milk, egg, coconut oil, cinnamon, and vanilla together in a bowl Mixing until well combined. Slowly add flour to wet mixture and stir until just combined. Add in diced peaches and coconut to batter gently mixing until just combined.

  3. Pour batter into muffins tins about 3/4 full. Sprinkle tops with coconut. Place into the oven and bake for 15-17 minutes or until middle comes out clean with tester. Allow to cool 5-10 minutes before removing from tin.

Enjoy!! xoxo.

Recipe Source:  adapted from For the Love of Cooking 

Caramelized Banana Muffins

These muffins made with roasted bananas and oat flour are simply tasty!


Can we get personal for just a moment. I have a confession to make.. My children still sleep in my bed.. a 6 year old and a 3 year old and well they have completely taken over. I cant remember what a decent nights sleep feels like. My back hurts and I think its time they move on to their own space.. I mean they have nicer beds then me. What gives. OK, now that I got that out of the way I can discuss these splendid muffins that are naturally sweetened with honey and banana. These are the perfect on the go snack or breakfast!


So SO good! Super moist and you know I just had to slather with just a bit of butter.


Recipe as follows:


  • 3 bananas, peeled and sliced ( you want yellow bananas for this one)
  • 1 cup oats, pulsed in your food processor to create a out flour
  • ¼ cup + 2 tablespoons  flour or whole wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ½ cup half and half
  • ¼ cup Greek yogurt ( I used Vanilla )
  • 2 eggs
  • 5 tablespoons melted butter
  • 2-3 tablespoons honey
  • 1 teaspoon vanilla extract
  • For the topping
  • ⅓ cup oats
  • 1 tablespoon melted butter
  • 1 tablespoon brown sugar

1. Preheat oven to 400 degrees and line a baking sheet with foil spraying with non stick spray. Slice bananas into rounds and bake about 10 minutes until they turn a nice brown color.

2. Combine oats in a food processor and pulse until flour like consistency is formed. Mix together the oat flour, whole wheat flour, baking powder, salt, cinnamon, and nutmeg.

3.In a separate bowl, whisk the half and half, Greek yogurt, eggs, melted butter, vanilla, and honey until smooth. Make a well in the dry ingredients and add the wet to the dry.Stir until just mixed. You do not want to over mix!  Fold the caramelized bananas into the mixture, stirring just 5 more times.

4. Pour the batter to a greased muffin tin. Topping with ingredients together and spoon over the muffins. Bake for about 12 minutes until a toothpick is inspired and comes out clean.

Enjoy!! xoxo.

Recipe Source:  adapted from Pinch of Yum 

Breakfast Potatoes

Life in the Ponce house can be quite busy, and breakfast is definitely not my strong suit! I seriously need a jug of caffeine to even open my eyes, let alone fry Potatoes? Flip a pancake? Nope, does not happen in our house. I admit it that 7 days a week my children are most likely eating a bowl of cereal or a poptart for breakfast. But these breakfast potatoes where sure worth spending a little extra time in the kitchen.. Now to make this a once a week occasion!


Recipe as follows:


  • 1 bag  Red Potatoes, Cut Into Chunks (  I think this was a 3 lb bag)
  • 2 cloves Garlic, Minced
  • 1 whole Onion, Peeled And Roughly Chopped
  • 1 whole Green Bell Pepper, Seeded & Chopped
  • 1 whole Red Bell Pepper, Seeded & Chopped
  • 1/4 cup Olive Oil
  • 1/4 stick Butter, Melted
  • 1 teaspoon Seasoned Salt
  • 1/2 teaspoon Cayenne Pepper
  •  Kosher Salt And Freshly Ground Black Pepper


1. Preheat the oven to 425 degrees F.

2. In a large bowl, toss together the potatoes, garlic, onion, bell peppers, olive oil, butter, seasoned salt, cayenne pepper and some kosher salt and pepper.

3 Put potatoes on a foil lined cookie sheet and  bake for 20 to 25 minutes, shaking the pan twice.

4. increase the heat to 500 degrees and bake until crisp and brown about another 10 minutes

5. Sprinkle with a little more salt and pepper to taste before serving

Enjoy!! xoxo.

Recipe Source:  The Pioneer Woman

Peach, Blackberry and Banana Smoothie

There is nothing better then a healthy and tasty breakfast (or snack) This smoothie features fresh blackberries and peach yogurt! This recipe was inspired by my favorite cooking blog For the love of cooking.


Recipe as follows:


  • 2 Cups of Ice
  • 1 1/2 cups peach yogurt
  • 1 cup fresh blackberries
  • 1 banana
  • 1 tsp honey

DIRECTIONS Blend together ice, yogurt, blackberries, banana and honey until smooth. Pour smoothie in glass with straw. Enjoy!

Recipe Source: For the love of cooking