Crumbs of Inspiration…

A collection of my recipes- simple, cozy, and made to bring a little extra sweetness into your life. Whether you’re here for inspiration or just a quick bake, there’s something delicious waiting for you!

CHOCOLATE CHIP BANANA BREAD RECIPE

Ingredients: 

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup brown sugar

  • 1/2 cup room temperature butter

  • 1/2 teaspoon cinnamon 
  • 1/4 teaspoon nutmeg
  • 3-4 large ripe to overripe bananas, mashed
  • 2 large eggs

  • 1/2 teaspoon of vanilla extract

  • 1/2 cup - 1 cup of mini chocolate chips

Instructions:

Preheat oven to 350. Lightly grease a 9x5 bread pan. Set aside.

In a large bowl, whisk flour, baking soda, salt, cinnamon, and nutmeg.. set aside.

In a separate large bowl, beat brown sugar and butter together until smooth. Add two large eggs and mashed bananas into bowl until smooth.

Slowly pour the wet mix into the dry mix and beat until well combined. Fold in chocolate chips until well combined.

Pour combination into 9x5 bread pan. Drizzle brown sugar, cinnamon, and chocolate chips on top for added flavor!

Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.

Let cool for 10-15 minutes, then transfer to a rack to cool completely!

Bake, savor, and enjoy! If you have any questions (or you’d just like to share your delicious results), send me a message- I would love to see your bakes!

PEANUT BUTTER FUDGE RECIPE

Ingredients:

  • 2 cups light brown sugar

  • 2 cups white sugar

  • 3/4 cups milk (I use almond)

  • 1 and 1/2 cups creamy peanut butter

  • 1 small jar marshmallow fluff

  • 9x13 pan

Instructions:

In a pot over high heat, add brown sugar, white sugar, and milk together. Stir until combined. Bring to a boil.

When brought to a boil, turn off heat and add peanut butter and marshmallow fluff. If you want the fudge a little more sweet, add a 1/4 cup extra of marshmallow fluff!

Stir until thick.

When all combined, pour fudge in 9x13 pan and let sit for 20-25 minutes.

If you have any questions, feel free to email me! I would love to hear how much you enjoyed making this easy sweet treat!

BLUEBERRY MUFFIN RECIPE

Ingredients:

For the muffins:

  • 1 and 1/2 cups all-purpose flour

  • 1/2 cup granulated sugar

  • 1 tbsp brown sugar

  • 1/2 tsp salt

  • 2 tsp baking powder

  • 1/4 tsp cinnamon (optional)

  • 1/4 cup unsalted butter, melted

  • 1/4 cup neutral oil (vegetable or canola oil)

  • 1/2 cup whole milk

  • 1 large egg

  • 1 tsp vanilla extract

  • 1 cup wild blueberries (or regular blueberries)

For the Streusel Topping:

  • 3 tbsp all-purpose flour

  • 2 and 1/2 tbsp brown sugar

  • 1 tbsp granulated sugar

  • 1/4 tsp cinnamon (optional)

  • 2 tbsp unsalted butter, softened

Instructions:

Preheat the oven to 400°F (204°C). Line a mini muffin pan with paper liners or lightly grease with non-stick spray.

Prepare the Streusel Topping: In a small bowl, whisk together the flour, brown sugar, granulated sugar, and cinnamon. Add the softened butter and mix with a fork or your fingers until the mixture resembles fine, crumbly sand. Set aside.

Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, salt, baking powder, and cinnamon.

Mix the Wet Ingredients: In a separate bowl, whisk together the melted butter, oil, milk, egg, and vanilla extract until smooth.

Combine Wet & Dry: Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not over mix—this keeps the muffins soft!

Fold in the Blueberries: Gently fold in the blueberries with a spatula.

Fill the Muffin Pan & Add Streusel: Scoop batter into the muffin cups, filling each about 3/4 full. Sprinkle a generous amount of streusel topping over each muffin, lightly pressing it down to help it stick.

Bake: Bake at 400°F for 5 minutes, then reduce the oven temperature to 350°F.
Continue baking for 16-18 minutes, or until a toothpick inserted into the center comes out clean.

Cool & Enjoy: Let muffins cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature!

These little muffins are the kind of thing that feels like home—soft, sweet, and simple. Whether you’re enjoying them warm with your morning coffee or sneaking one (or two) as an afternoon treat, I hope they bring that same cozy feeling to your kitchen. If you give them a try, tag me so I can see your batch—I’d love to bake alongside you, even from afar.