The internet is full of amazing things from the newsworthy to the trivial. These days, the news brings way too much anxiety to my world, so I have been looking for the trivial. From baby goats to comedy stand-up, I can get sucked into a black hole on YouTube in no time. Pinterest can bring me hours of unthinking calm as I scroll through recipes and workout plans and decorating ideas.

Today, I was searching through Pinterest, halfheartedly trying to find some inspiration on what to do with the blueberries, strawberries, and bananas that are about to go bad. Since making food for other people makes me happy, I decided to find some recipes for things I could take to work.

Cakes are impressive, but I don’t have the patience to make them pretty. Cupcakes are easier, but I am trying to be healthier so there is just no way that I can have them in the apartment, even for a night. Breads are good, but someone will always cut a “piece” that is half of the loaf and leave nothing but crumbs for the next person.

A muffin is the perfect option. Hand held, individually portioned, and fairly simple. Plus, you just can’t be sad with a muffin in your hand!

Did you know that the muffins we enjoy today gained popularity in the late 70s and early 80s? A decline in home baking and various health fads led to more and more people enjoying these yeast-free breads during their morning commute. While the original muffins were probably a hand held cake or a variation on cornbread, these days you can get almost anything in a muffin!

The criteria for my muffins was simple: easy but unique. Plus, I had to have at least one type that was vegan for the folks at work who never get to partake in any of the snacks that are brought.  I settled on two.

No matter what your day brings you, meaningful or trivial, I hope you enjoy these!

Strawberry Double Chocolate Muffins

⏲ Prep Time: 10 minutes; Cook Time:  20-25 minutes

🍴Servings: 12 muffins

Ingredients

• 1 1/4 cups all purpose flour
• 1/2 cup cocoa powder
• 1/2 cup sugar
• 2 tsp baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup buttermilk*
• 1/2 cup butter, melted
• 2 eggs
• 1 tablespoon vanilla (you read that right!)
• 1 1/2 cups fresh strawberries, chopped
• 1/2 cup mini semi-sweet chocolate chips

Directions

1. Preheat oven to 375º F.
2. Line a muffin pan with paper liners, set aside.
3. In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda and salt. In a small bowl, combine the buttermilk, melted butter, eggs, and vanilla. Add this to the flour mixture along with the strawberries and chocolate chips. Stir until JUST combined (don’t overmix or the muffins will turn out dense and heavy instead of light and fluffy!).
4. Using a scoop, evenly divide batter in the 12 tins, filling almost to the top.
5. Bake for 20-25 minutes. A toothpick inserted into the deepest part of the muffin should come out clean. 
6. Remove from pan and let cool completely.
7. Store in an airtight container for 2-3 days. 

* Don’t worry if you don’t have buttermilk on hand. Add 1 tablespoon of lemon juice or white vinegar for each cup of milk. Let sit for 10 minutes. The acids will cause the milk to curdle slightly and make it a perfect substitution!

Vegan Blueberry Banana Muffins

⏲ Prep Time: 10 minutes; Cook Time: 20-25 minutes

🍴Servings: 12 muffins

Ingredients

• 4 large, ripe bananas, mashed
• 1/2 cup sugar
• 1 teaspoon vanilla extract 2 tsp baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 3/4 cup quick oats
• 1 cup plus 2 tablespoons all purpose flour
• 1 cup fresh blueberries

Directions

1. Preheat oven to 350º F.
2. Spray cavities of muffin pan with cooking spray, set aside.
3. In a large bowl, mix bananas, sugar, vanilla, baking soda, cinnamon, and oats. Mix until smooth.
4. Spoon in the flour (reserve 2 tablespoons) and gently stir until just mixed. Toss the blueberries in the reserved flour to prevent them from bleeding or sinking to the bottom of the muffins, and fold them into the batter.
5. Using a scoop, evenly divide batter in the 12 tins, filling almost to the top.
6. Bake for 20-25 minutes. A toothpick inserted into the deepest part of the muffin should come out clean.
7. Allow muffins to cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely.
8. Store in an airtight container for up to 5 days.