Whole Wheat Blueberry Oat Muffins

I decided to change things up from my usual banana-based weekend baking and made some of these instead:

I used the recipe from The Lean Green Bean as a base and made a few minor modifications. They turned out perfectly – bursting with berries, moist, sweet but not too sweet, and very much toddler approved. Little dose he know, I snuck a big old zucchini in there ;). They’re perfect for a quick snack or breakfast and were also insanely quick and easy to make, basically the most important factor according to me.

Whole Wheat Blueberry Oat Muffins (adapted from The Lean Green Bean’s recipe) ~ 12 muffins

Ingredients

• 2 tbsp coconut oil, melted
• 1 egg
• 2/3 cups organic, naturally sweetened vanilla yogurt
• 1 tsp pure vanilla extract
• 1 small to medium sized zucchini, finely grated
• 3/4 cup whole wheat flour
• 3/4 cup rolled oats
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 2/3 cup fresh or frozen blueberries, plus another 1/4 cup to place on top of muffins

Directions

1. Preheat oven to 350° and either grease or line a 12 cup muffin pan.
2. Mix together coconut oil, egg, yogurt, vanilla & grated zucchini until well combined.
3. In a separate bowl, mix all dry ingredients together.
4. Combine wet and dry ingredients; mix well.
5. Fold in 2/3 cups blueberries.
6. Fill each muffin cup 2/3 full.
7. Gently press 2-3 blueberries on top of each muffin.
8. Bake 25 minutes or until toothpick inserted in middle of muffin comes out clean.
9. Let cool for about 10 minutes before transferring to a wire rack to cool completely.

I made these on Sunday and put 1/2 in the freezer for safe keeping. That way i’m not tempted to finish a dozen muffins in half a day ;). The modifications that I made were omitting the sugar, using vanilla instead of plain yogurt (since I omitted the sugar), coconut oil instead of butter & the addition of a zucchini. I was a little worried that they would have that really flour-y taste that can come with using whole wheat flour, but they absolutely did not.

And here, because I just can’t help myself:

I could just take a bite out of those little legs. I won’t, obviously :D.

Have a great Tuesday!

3 Ingredient Granola Bars

Well Thanksgiving was a total write-off on my end. I woke up on Saturday morning feeling like absolute garbage. Every muscle from head to toe hurt, I was cold and sweaty, dizzy, and totally useless. I could barely pick up my kid. Speaking of said kid, he’s been fighting a pretty nasty cold for the last week so both of us were extremely whiny, needy, grumpy and impossible to deal with. Poor Duncan & Parker. Thankfully, we’re both on the mend and feeling a million times better. As much as I was feeling sorry for myself, it absolutely breaks my heart when this little guy is under the weather.

But the selfish part of me loves the extra cuddles I get. He’s been extra needy lately and only wants mom…the selfish part of me loves that too. It can be a little exhausting, but it’s also really sweet. And definitely won’t last forever! Soon enough, I’ll be chopped liver :(.

On Monday I was feeling ok enough to make use of some ripe and baking-ready bananas. My goal is to make things that are nutritious and tasty enough to include in Ryland’s lunchbox for daycare. This time around I decided to go with some super easy, quick and healthy granola bars. There are only 3 base ingredients, + whichever add-ins you like.

3 Ingredient Granola Bars

• 3 ripe bananas
• 1/4 cup raw honey
• 1.5 cups quick oats (you can also use old fashioned oats if you like)

Optional add-ins

• 2 tbsp *pumpkin or sunflower seeds
• 1/4 cup chocolate chips, *raisins or dried cranberries
• 1 tsp. *cinnamon

(* denotes add-ins that I used for this particular batch)

1. Preheat oven to 350º
2. Grease an 8″ x 8″ baking dish
3. Mash bananas with a potato masher
4. Stir in honey
5. Stir in oats (and cinnamon if desired)
6. Fold in any additional add-ins
7. Pour into baking dish and flatten surface with a spatula so that it is level and evenly spread to all corners of the dish.
8. Bake for 15-20 minutes. It is ready when the edges are slightly browned.
9. Let cool in pan for at least 10 minutes. Remove and let cool completely.

I cut them into bars once cool, and individually wrap them in plastic wrap so that they are very “grab & go.” They’re good for about 3 days so freeze any that might not get eaten within that time.

Ryland loves them, I love them…Duncan is stubborn as a mule and assumes they taste like bird food, so that’s fine. More for us!

Have yourself a lovely day! As my dad always says, be good and do right ;).