Blueberry Oatmeal Muffins

I have a girl in my life who loves scones or any baked goods she can get her little 3-year old hands on.  I will buy her one periodically on our way through Starbucks or if she’s good at the grocery store, but honestly, I don’t feel great about either option, knowing they are loaded with fat and sugar and who knows what else.

I love the Happy Herbivore and recently got Nixon’s cookbook.  She’s got a great recipe for Blueberry Oatmeal Muffins that are a hit with both Sophie and myself, and they are the perfect on-the-go breakfast as I’m off to class.  Oh, and no one would believe it’s only 123 calories!

Blueberry Oatmeal Muffins

1 1/2 c. whole wheat pastry flour

1/2 c. rolled oats

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 tsp ground cinnamon

1/2 tsp ground ginger, or to taste  (I happened to have a gingerroot in my hand so I used fresh and it was perfect.  Probaby about a tsp)

1 c. unsweetened applesauce (The only applesauce on hand was organic cinnamon.  It worked just fine)

1/2 c. brown sugar

1/4 c. pure maple syrup

3/4 c. frozen wild blueberries


Preheat oven to 350*.  Grease or spray muffin tin or paper liners, if using.

In a large bowl, whisk flour, oats, baking powder, baking soda, salt, and spices together until well-blended.

Add applesauce, sugar, and maple syrup and stir until mostly combined.

Add blueberries, stirring until just combined.

Spoon into muffin cups, 3/4 full.

Sprinkle additional oats or brown sugar on top if desired.  (I did a tiny amt of both)

Bake for 18-25 min, until a toothpick inserted in the center comes out clean.  (20  min was perfect for my oven)

Transfer to a wire rack for cooling.

Blueberry Muffin


Nutritional Information:  Cal 123, Calories from fat 5, Total Fat 0.5, Cholesterol 0, Total Carbs 27, Dietary Fiber 2.4, Sugars 12, Proteins 2.1.


Banana Nut Muffins with Chocolate Chips

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I prefer not to use baking recipes that use oil, but this recipe is an exception (and so says everyone who has had this particular recipe!). This cookbook, The Muffin Lady: Muffins, Cupcakes, and Quickbreads for the Happy Soul, is a breakfast baking staple in our household and I highly recommend it. Makes for a great gift for anyone you know who loves baking!

2-3 ripe bananas
1 cup oil
2 eggs
1 cup sugar
2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/4 tsp mace
1 tsp vanilla extract
1/2 cup chopped nuts
chocolate chips (optional)

Preheat the oven to 350F. Place the bananas in a mixing bowl and beat with an electric mixer until pureed or mashed. Add the oil and sugar. Add the eggs one at a time. Sift the remaining dry ingredients and gradually add. Add the vanilla. Fold in the nuts. Bake in a parchment paper-lined 12 unit muffin pan for 30-34 minutes

Optional: Sprinkle a few chocolate chips on top of each muffin before baking.

Egg and Cheese Bake

My mom makes it for Christmas morning every year, Doug and I make it for Sunday brunch, a weeknight dinner, or any other time it occurs to us.  You can change it up every time and add or remove ingredients based on your own taste.  Here is one of my favorite combinations.

Egg & Cheese Bake

10 eggs

1/2 loaf of white or white wheat bread or the equivalent in baguette

2 c. shredded cheese (1/2 cheddar, 1/2 pepperjack is my fave)

2 c. 2% milk

1 1/2 tsp. Herbs de Provence

1 finely diced shallot

pinch of red pepper flakes




Butter a casserole dish.

Take bread slices and slice off crusts.  This doesn’t have to be perfect.   Then cut into cubes.  You can also employ kids for this step.  Cooper and Soph never mind sitting at the table and tearing up bread for me.  Toss the bread in to your buttered casserole dish.

In medium mixing bowl, whisk eggs thoroughly.  Add the milk, shallot and Herbs de Provence, red pepper flakes and S&P.  Whisk them together.  Add the cheese.  Pour this mixture on top of your bread, cover with foil and put it in the fridge for a few hours.  Overnight works perfectly, or make it in the morning to have for brinner.

Remove from fridge and let it sit on the counter for about 20 min.

Bake at 350* uncovered for about 45 min or until center is cooked through completely.

Let it sit again for about 5 or 10 min and then cut in to squares and serve.  Yum.  Plus, your house will smell fabulous!

Doug likes his served with a 1/2 of a sliced avocado on the side which is a lovely addition~

Pinterest Challenge: Doughnut Muffins

I found this recipe on Pinterest. I hate deep frying anything because it’s just so smelly and messy, so baked doughnuts? Yes, please.

Nevan was home sick today, so it seemed like the perfect activity to fill some time and make him feel better. He was a great helper and we both declared these ABSO-FREAKIN-LUTELY DEEEEELICIOUS. I am not ‘fessing up to how many I’ve had already.

Her recipe calls to use a regular muffin pan, but I decided to use my mini muffin pan to make them more doughnut hole like, increasing the cinnamon sugar dusting to muffin ratio. I ended up making 28 muffins using the mini muffin pan, and with the increased surface area I had to double the amount of cinnamon sugar. With the pan size, 13 minutes was the perfect amount of baking time. Next time? Half recipe. You hear me? HALF. They will be my death.

Thank you, lululu, for a wonderful recipe! We will be making them again in the future. Here are some photos from our doughnut muffin escapades:

photo 1

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photo 3

Breakfast Sammies

Alright, here goes KJ with a layup again.  Everyone else has posted these gorgeous meals that took time and energy and I post tostadas and breakfast sammies.  Well, here’s the deal.  I have one child who does not dig breakfast food except for nasty sugar cereals, which just doesn’t happen much in our house.  There is one go-to meal that he will eat, and can even grab on the run if I need to drive him to school.  It will even keep him full enough to last til his lunch time and involves zero sugar.  So, here’s my simple, on-the-go Cooper J.  breakfast:

Cooper’s Breakfast Sammies

1 whole grain english muffin

1 vegetarian sausage patty (or regular pork sausage if you prefer)

1 organic egg

pinch of shredded cheese (we prefer pepperjack for this, but any kind you like is perfect)

1 T. butter

1/2 T. olive oil

In a skillet, drizzle a tiny bit of olive oil and heat the veggie sausage patty over med-low heat.  While that’s cooking, toast the english muffin in the toaster.  When the english muffin is toasted to your liking, butter it lightly, sprinkle the shredded cheese on it, and place it all on a microwave safe plate, open-faced to melt the cheese (about 20 sec).

In the skillet, flip the breakfast sausage and on the other half of the skillet drizzle a slight bit more oil or a pat of butter and cook an egg to your desired doneness.

Assemble all parts on to the english muffin, add a Cutie orange and head out the door.

Breakfast Sammie

Banana Oatmeal Pancakes

I whipped up this easy recipe last week. We usually do a breakfast-for-dinner once a week at the Banks household, and these pancakes really hit the spot. All three of us (man-with-an-appetite, woman-watching-her-figure, and somewhat-picky-eater-child) gave them thumbs up. Adapted from Colourful Palate’s recipe, it went from blender to table in less than 30 minutes, and I had all of the ingredients on hand.

Banana Oatmeal Pancakes

  1. 1 ¼ cup old fashioned oats
  2. ½ cup all-purpose flour
  3. 2 tsp. baking powder
  4. ½ tsp. sea salt
  5. 1 ½ cups unsweetened vanilla almond milk
  6. 2 ripe bananas
  7. a splash of vanilla extract

Preheat griddle to 375*F. Preheat oven or toaster oven to a “warm” setting.

Blend all dry ingredients in a blender until oats are coarsely chopped. In a medium-sized bowl, mash bananas with a fork, add almond milk and vanilla, and slightly mix all together. Add wet ingredients to the blender and slowly mix until all ingredients are incorporated. Do not over-mix (that tends to make the pancakes tough and rubbery).

Quickly spray griddle with cooking spray and pour 6-3.5″ pancakes. Wait until edges look set and center is bubbling to flip. Once flipped, the pancakes should be a nice, golden brown. The second side usually needs no more than 2-3 minutes to cook (check after 2 minutes). Once second side is golden brown, place on an oven-safe plate or cookie sheet and pop in the warmed oven.

Wipe down the griddle with a damp cloth, spray again with cooking spray, and pour the second batch of 6 pancakes. Follow previous steps until done.

This recipe makes 12 pancakes for a total of 4 servings.

We topped our pancakes with some sliced strawberries and 100% grade A maple syrup. Delish!

Nutritional Info (per 3-pancake serving): Cals: 203, Fat: 4g, Carbs: 41g, Protein: 6g

Note: I popped the leftovers in the toaster the next day for breakfast, and they were yummy. They tasted just as fresh and delicious as the night before.