Our Foodie Penpals package was from Carrie!
What we got was: mango passionfruit tea, cinnamon apple chamomile tea, blueberry superfruit tea, lemon ginger tea, vanilla chai tea, acai berry tea, green tea, green superfruit tea, chamomile tea, licorice spice tea, english breakfast tea, hazelnut coffee, banana chocolate chip muffin mix (with a recipe), 5 pieces of Dove chocolate, almond milk (to use with the muffin mix), cherry cola, coconut cream pie lara bar, hemp granola bar, dandelion and burdock soda, and a lovely note!
The sodas look really interesting. Nicole LOVES that brand of Dandelion & Burdock soda. Cherry Cola is my favorite type of soda, besides Shirley Temples. The tea array was great. It really was a wonderful variety for me to try. All of them were good! The coconut cream bar sounds delectable. I will have to try it soon! The chocolates are always welcome in any package!
I made the banana muffin cups already because I had perfectly 3 over ripe bananas and I wanted to make something with them – how perfect. The almond milk was the perfect size to use with the recipe too. Only complaint I have is that I need to make those muffins again. Perfect for breakfast! I would add a pinch of sugar in the mix if I did it again. Or drizzle honey (Nicole’s suggestion) on top. I did sprinkle some on top and baked them a little more and that seemed to work okay.
We sent to Jean, from Alabama! She loved her package and sent us a nice email and a picture.
For more information on Foodie Penpals, follow the link below.
Banana Chocolate Chip Muffins
By June 24, 2013Published:
- Yield: 15 muffins (15 Servings)
- Prep: 5 mins
- Cook: 30 mins
- Ready In: 35 mins
This recipe came in our May 2013 Foodie Pen Pal package from Carrie.
- 3 cups oats old fashioned or rolled
- 1 tablespoon baking powder
- 3 tablespoons chocolate chips
- 1 cup vanilla extract
- 3 bananas mashed, the riper the better
- 2 eggs
- 1 teaspoon vanilla extract
- Preheat the oven to 375 degrees. Mix all ingredients thoroughly in a bowl. Let sit while you prepare the muffin pans.
- Spray a muffin pan with non-stick spray or line with cupcake/muffin liners. Divide the mixture into 15 muffins. They should be almost all the way filled up.
- Bake 20-30 minutes, or until brown around the edges and are firm to the touch. The muffins may stick when hot, but can be removed when cooled down a bit.