Want to know what it’s like to have a large family? (And, BTW, after seeing my cousin with her seven kids last week, mine doesn’t seem that big!)
Friday morning I decided to make muffins bright and early, before the kids came downstairs. The recipe ended up making 21 muffins. They aren’t huge muffins, certainly not bakery big, but pretty standard for homemade muffins.
My husband ate one, because I needed him to taste-test, even though he doesn’t usually eat breakfast at home. I am on Whole 30, so no yummy muffins for me.
Then the kids came downstairs. By the time we got them to school. they had eaten ten muffins among the four of them. So that’s 11 gone, 10 still left.
All the muffins were gone by the time my husband got up at 8:30 or so on Saturday morning. I don’t know why I ever make a single batch of anything. (Although if I had made a double batch, I’m sure no one would have liked them. See: Zucchini Muffin Debacle of 2017.)
Obviously these were a big hit in our family, and I’ll be making them again soon!
In a large bowl, whisk together oats, flour, sugar, baking powder, and salt. In another bowl or big mixing cup, whisk together eggs, buttermilk, and applesauce. Pour wet ingredients into dry ones and stir until all the dry ingredients are moistened. Fold in chocolate chips.
Scoop batter into muffin cups, filling each cup about three-fourths full.
Bake about 18 minutes, until a tester comes out clean and tops are a little brown.
*I think whole (not lowfat or nonfat) buttermilk is the key to super delicious baked goods. I try to keep it on hand for pancakes, biscuits, cakes, and muffins. If you don't have it, you can make buttermilk with milk + lemon juice or vinegar, or just use regular milk. If you use lowfat milk, I might use oil or melted butter instead of applesauce in this recipe.
These crispy cookies are chock-full of healthy ingredients. A drizzle of white chocolate might help you fool your kids into thinking they’re not.
I’ve been working on stocking my freezer for the school year lately. For lunches, I’ve made Pizza Sauce, Pizza Rolls, and Pizza Balls from Weelicious Lunches; some easy baked chicken nuggets; PBJ Smoothies frozen in silicone pop molds; and a couple muffin recipes that will work for breakfast, lunch, or snacks. For breakfasts, I’ve also thrown in a few waffles and extra pancakes as well as both baked and unbaked muffins!
I listed these cookies on a post I did two years ago at ParentLife: 25 Make-Ahead Breakfasts for Back-to-School. But I had never actually tried them. So today, tucked inside due to the pouring rain, I decided it was time.
The original recipe calls for mashed banana instead of eggs. I didn’t have any that were ripe enough, so I just used eggs as a binder. I added some coconut sugar for a little sweetness. I’ll admit that these still are not very sweet. I like the almost bitter taste from the allspice mixed with the sweet bite of dried fruit. But I drizzled a little white chocolate over most of them to help my kids enjoy them. They are used to pretty sweet baked goods (and yes, often prepackaged granola bars), but if yours will eat straight oatmeal or don’t have much sugar, you can leave off the topping.
I am super happy with how these turned out, and I will be enjoying them for breakfast along with my kids on these busy back-to-school mornings.
Note: These are gluten-free as written. Use gluten-free oats if necessary. For a nut free cookie, simply substitute some type of flour for almond meal.
These crunchy, granola-bar like cookies are simple to make and easily customizable. Add finely chopped nuts, mini chocolate chips, or whatever else suits your fancy. You can substitute 3 mashed bananas for the eggs or applesauce for the oil if desired.
1 c. dried fruit of choice, chopped if needed (I used dried blueberries and raisins)
1/4 c. grapeseed or melted coconut oil
1 tsp. vanilla
1 oz. chocolate of choice (white, dark, milk, whatever) (optional)
Preheat oven to 350. Line a baking sheet with parchment paper or a silicone mat.
In a bowl, whisk together oats, coconut, salt, cinnamon, allspice, sugar, and almond meal until combined. Add dried fruit and stir, making sure fruit does not clump together.
In a small bowl, mix together eggs, oil, and vanilla. Add to dry ingredients and stir until moistened throughout.
Here is the method I used to bake these. You can also use a cookie scoop and press down until firmly packed, or roll balls with your hands.
Using a round-ish cookie cutter, scoop about 1 1/2 Tablespoons of dough onto your pan. Press down until the dough is packed together, then lift the cookie cutter off.
Bake for 18-20 minutes, until edges are browned. Cool on racks.
If desired, melt chocolate in microwave for about 1 to 1 1/2 minutes, stirring every 30 seconds, until smooth. Drizzle over cookies or spread the tops with the melted chocolate. Let cool and harden before serving.
When I told you I was taking a monthlong break … I kind of forgot about a few things I had promised to do. Oops!
First, I was lucky enough to participate in the Secret Recipe Club at Amanda’s Cookin’ this month! It’s a fun swap where you are assigned a blogger and make a recipe from his or her site. Someone else will make a recipe from my site, too! But none of us know who’s been assigned to our site.
I made a recipe from Itzy’s Kitchen. Erica is eight months pregnant and still teaching fitness classes. So, yeah, we’re so much alike! (Ahem.) She seems like a sweet girl, though, and her recipes are healthful and good for those watching their waistlines.
I want to involve Libbie in cooking one day, so I decided to see what I could find on Itzy’s Kitchen. When I saw Chocolate Coconut Oat Granola Bars, I knew they would be perfect for cooking with a toddler. Why? One bowl. Lots of ingredients for Libbie to dump in. Plus, granola bars are pretty much her favorite food on the planet.
I made a few adaptations to the recipe to just use what I had on hand—which Erica recommended, anyway! Here’s what I did to the recipe.
On Wednesday, I’m co-hosting a chat about cooking with your kids during summer over at the Motherhood. It’s called “Reddi” for Fun Summer, and we’ll chat about making cooking fun and educational for your kids, swap summer menu ideas, and brainstorm some yummy desserts.
Click on that link and join us for the chat Wednesday, June 15, at 1 p.m. Eastern time.
Lately, I’ve found that muffins make a great make-ahead breakfast. I am always looking for things I can take to work and eat once I get there, and these are perfect! I made strawberry muffins to take on vacation last week, and they were a big hit! They tasted very dessert-y and got gobbled up. This weekend, I made brown sugar oatmeal muffins that are much more healthy-tasting. They make a great, filling breakfast with a piece of fruit.
As I almost always do, I tweaked recipes, but stayed pretty true to course. Here’s the recipes I made.