I have 365 photo prompts, and I have used 31 of them. How long will I stick with this project? Your guess is as good as mine.
January 1. Breakfast
January 2. Inside
January 3. A pile of…
January 4. Pink
January 5. Heart
January 6. Afternoon
January 7. Everyday
January 8. Collection
January 9. Joy
January 10. Sentimental
January 11. Repetition
January 12. Triangle
January 13. Trees
January 14. Art
January 15. Self-portrait
January 16. Unfinished
January 17. Through the Window
January 18. Bible Verse
January 19. Rain
January 20. Texture
January 21. Shopping
January 22. Stairs
January 23. Books
January 24. Opposites
January 25. Empty
January 26. Look Up
January 28. Car
January 27. Ice Cream
January 29. Worm’s Eye View
January 30. Cold
January 31. Work
September is National Honey Month
There’s a lot I could say about these muffins.
I could mention that Super Squirrely was the first Blind Spot Nutbutter flavor that I tried (back in 2016).
It’s January, which means three things:
- The air is cold.
- The gym is packed.
- We are all celebrating National Oatmeal Month. Am I right?
Although there is nothing I can do to bring warmer weather or expel a few Resolutioners from the gym, I can continue to help you celebrate National Oatmeal Month.
Lemon poppy seed is one of my favorite muffin flavors. Lemon is light, and happy, and the taste of summer. Maybe these muffins will provide enough sunshine to last me to June.
- 2 cups oatmeal
- 1 1/2 teaspoon poppy seeds
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 1/2 cup orange juice
- 1/2 cup applesauce
- 1 tsp vanilla extract
- 1 tsp honey
- juice from 1/2 medium lemon
- zest from 1/2 medium lemon
- Preheat oven to 350 degrees Fahrenheit and liberally coat a 12-count muffin pan with nonstick spray
- Grind oatmeal in a food processor to make a coarse flour
- Whisk together oat flour, poppy seeds, baking soda, baking powder, and milk
- In a separate bowl, combine milk, orange juice, applesauce, vanilla extract, honey, lemon juice, and lemon zest
- Mix wet ingredients into dry ingredients
- Evenly distribute batter between 12 muffin wells
- Bake for 10-12 minutes
- Let cool in pan
- Remove from pan, eat, and enjoy!
What do you do while something is in the oven? Do you read? Blog? Dance? Clean the kitchen? Watch television?
The day that I made these trail mix muffins, I went for a one-mile run as soon as I put the muffins in the oven. I set the timer for 25 minutes and took off, knowing that (1) my mom would be in the kitchen just in case something happened, and (2) I would be back from the run in less than ten minutes.
My muffins burned. When I calculated baking time, I failed to take into consideration the size of the muffins and fact that I was using a metal pan. The good news is that they still tasted great…they just look a little, um, dark. As I sat to write this post, I chose to only photograph the prettiest of the muffins, and I adjusted the baking time in the directions.
But really, try them! They are great!
Trail Mix Muffins
- 1 ripe banana
- 3/4 cup milk of choice
- 1/2 tsp. vanilla
- 1 cup oatmeal
- 1/2 tsp. cinnamon
- 1/2 tsp. baking powder
- pinch of salt
- 1 cup mix of nuts and dried fruits (I used a mix of almonds, peanuts, cashews, and raisins)
- Preheat oven to 350 degrees Fahrenheit.
- Mash the banana and mix in milk and vanilla.
- Add oatmeal, cinnamon, baking powder, and salt. Mix well.
- Stir in nuts and fruit.
- Spray a 6-count muffin pan with nonstick spray.
- Evenly distribute the batter between all six cups.
- Bake for approximately 20 minutes or until light brown (it may be in your best interest to not go for a run at this time 🙂 ).
- Let cool before removing from the pan (they will crumble in to granola if you don’t let them cool!)
- Eat and enjoy!
It happens almost every week. I buy a bunch of bananas on Saturday (because they are quite possibly the best fruit out there) and have 3-4 left over the following Friday, completely brown. I have nothing against eating a brown banana; they are super sweet, soft, and just as healthy. But, I know that many people can’t get past the look of “old” bananas. Today’s post creates a tasty treat for when those bananas have seen better days.
Chock full of crunchy nuts and soft banana, these muffins (a.k.a. breakfast cupcakes) can be eaten fresh or made ahead and stored in the freezer. You can use either frozen banana or the culprits currently ripening on your counter. To make them even more cupcake-y, “ice” the tops with yogurt or nut butter.
Banana Nut Muffins
- 3/4 cup whole wheat flour
- 3/4 tsp. cinnamon
- 1/2 tsp. baking soda
- 1/8 tsp. baking powder
- 1/4 tsp. salt
- 1 egg
- 2 tbs. oil
- 2 tbs. applesauce
- 1/4 cup honey
- 1/4 tsp. vanilla
- 1/2 cup mashed overripe banana (about 1 1/2 bananas)
- 1/4 cup chopped walnuts (or more)
- 2 tbs. shredded coconut (or more)
- Preheat oven to 350 degrees Fahrenheit.
- Line a 6-count muffin tin with cupcake liners.
- Use a fork to whisk together flour, cinnamon, baking soda, baking powder, and salt in a medium bowl.
- Make a well in the dry mixture, and drop in egg, oil, applesauce, honey, and vanilla.
- Stir the wet mixture and the dry mixture together with a fork. Be careful not to overmix.
- Gently fold in banana, walnuts, and coconut.
- Pour batter evenly into the prepared muffin tins. Bake for 18-22 minutes. They are thoroughly cooked when a tooth pick can be inserted and come out clean.