Strawberry Banana Oatmeal Muffins

Strawberry Banana Oatmeal Muffins

May, June and July proved to be three of the busiest months of my life. OF MY LIFE.

Okay, perhaps I’m being a little melodramatic.

The reality is, we did have a lot going on – mostly good stuff – and I’m glad that it’s all over.

We sold our house and moved to a new house. My daughter had her dance recital, final competition in southern Maryland and Nationals in Virginia Beach. I traveled to Boca Raton, Fla., as a blogger for ADMERICA! My husband coached a travel lacrosse team. My son had a week long kindergarten camp. I changed jobs (same company, different position). We finished renovating the garage to a family room in the new house. My sister got married! And we spent a week with my family at Slaughter Beach in Delaware.

And I didn’t write at all. I miss writing.

What’s the saying? Distance makes the heart grow fonder. (Right?)

So, the craziness is starting to die down, and I’m [clearly] writing again. WRITING!

That feels good.

You know what else is good? These strawberry banana oatmeal muffins.

Strawberry Banana Oatmeal Muffins

I baked a big batch in June just when the craziness was in full swing so that we could grab and go for breakfasts and snacks. The chunks of strawberries and bananas were a HUGE hit with the kiddos and the husband, and I loved the texture of the oatmeal.

They’ll also freeze well, which can be extremely helpful if you bake a super huge gigantic batch of muffins. Simply stand them in a zip top bag (flat) and then lay the bag (flat) in the freezer. Pull one out to throw in a lunch bag – it will thaw by lunchtime, or microwave it for a few seconds for an easy breakfast.

Strawberry Banana Oatmeal Muffins

I mean, how can you go wrong?

Deep breath. Hello, August!

5.0 from 7 reviews
Strawberry Banana Oatmeal Muffins
 
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A delicious grab & go breakfast or snack!
Author:
Ingredients
  • 2 cups unbleached all-purpose flour
  • 1 cup granulated sugar
  • 1 cup quick cook oats
  • 1 tablespoon baking powder
  • 1 teaspoon sea salt
  • 2 large eggs
  • ¼ cup canola oil
  • 4 tablespoons salted butter, melted
  • ¾ cup whole milk
  • 1 teaspoon pure vanilla extract
  • 1 cup roughly chopped strawberries
  • 1 cup chunky mashed bananas (2-3 over-ripe bananas)
Instructions
  1. Preheat the oven to 350°F and place paper liners in your muffin pans.
  2. Whisk together the flour, sugar, baking powder and salt in a large bowl until they're combined.
  3. In the bowl of a stand mixer fixed with the paddle attachment, add the eggs, oil, butter, milk and vanilla. Place the setting on medium and mix for 2 minutes. Gradually add the flour mix to the wet ingredients, and continue mixing until the batter is just combined. Add the oatmeal, banana and strawberries, and mix on low for 30 seconds.
  4. Use an ice cream scoop to fill each muffin tin about half-way to two-thirds full, and then sprinkle each one with a little more oatmeal.
  5. Bake the muffins for 25 minutes, or until the tops are golden and they bounce back when you gently press with your fingertip. Let the muffins cool in the pan for 10 minutes before removing them to a wire rack to cool completely. Makes about 24 muffins.

 

 

 

Honey Whole Wheat Waffles + Giveaway!

Honey Whole Wheat Waffles

In the month of May I’m participating in the Hometown Harvest #HH30Days Real Food Challenge, which means we’re trying our best to eliminate all things processed from our diets for 30 days. You know, like the all-purpose flour and granulated sugar that are two of the main ingredients in my regular quick waffles recipe….

Good news is waffles (and pancakes for that matter) are really yummy made with whole wheat flour, and they taste very close to buckwheat. Mmmm….buckwheat. It’s a hearty way to start the morning, with no extra fuss added to the process!

Honey Whole Wheat Waffles

In terms of the sugar, I had two “real food” options this morning: honey or pure maple syrup. I opted for the former, and let me tell ya – they were plenty sweet (but not TOO sweet) and far more fragrant than my regular recipe using granulated sugar!

BOTH. KIDS. LOVED. THEM.

I’m not kidding! My eldest said they were better than the usual, but I couldn’t tell if she was just trying to make me feel really good, or if it was her 100% genuine thoughts (either way, score for Mom).

Like always, I made enough to have leftovers for breakfast during the week, simply stored in a zip-top bag in our fridge.

The Honey Whole Wheat Waffles recipe is at the bottom of this post, so keep scrolling AFTER you read about my awesome giveaway!

Giveaway TIME!!!

As part of the #HH30Days Real Food Challenge, I’m giving away a T-shirt, car magnets and #HH30Days wristbands to one new or existing Hometown Harvest customer!

The giveaway starts Sunday, May 4 at 12:00 a.m., and will run through Saturday, May 17, at 11:59 p.m. There are lots of ways to earn entries, so you won’t want to miss the opportunity!

Hometown Harvest T-shirt

a Rafflecopter giveaway

And now for the Honey Whole Wheat Waffles recipe:

5.0 from 1 reviews
Honey Whole Wheat Waffles
 
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Author:
Serves: 4 to 6
Ingredients
  • 3 large eggs
  • 2 tablespoons organic honey (preferably local)
  • 2 cups whole wheat flour
  • 1 tablespoon baking powder
  • ½ teaspoon sea salt
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 1 stick salted butter, melted
Instructions
  1. Preheat the waffle iron to high.
  2. Whisk the eggs and honey together in a large mixing bowl. In a large measuring cup, mix the milk, butter and vanilla together, and then whisk the mixture into the eggs.
  3. Sift the flour, baking powder and salt into the egg mixture, then stir it together until it's just combined.
  4. Spoon the batter onto the waffle iron, spreading it out so that it's about ½" thick, and then cook for 3-4 minutes, or until the outside is a dark golden brown.
  5. Serve the waffles with butter and pure maple syrup.

Disclosure: Hometown Harvest is a blog sponsor, which means I am compensated for spreading the word about what they do, my experiences and the deliveries I get. All opinions are my own, and I only work with brands whose missions I support!

Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

I am a firm believer that you can’t have too many pancake recipes.

They’re just so…easy and yummy and practical. It’s like the trifecta of breakfast food qualities!

This weekend I’m trying to make good use of a bag of organic lemons that I bought a couple weeks ago and have had stored in the crisper drawer of my fridge ever since. I’ve found most citrus last for-practically-ever when it’s stowed in there, which is good for me when you find a forgotten bag.

Pancakes are a favorite. I’ve said time and time again how much I love making them on weekends because we have great leftovers to use during the week for my kids’ breakfasts.

And, you saw where I mentioned easy and yummy and practical, right? Especially practical. I’m all for practical.

In the case of these Lemon Ricotta Pancakes, I didn’t stray too far from my traditional pancake recipe. I simply added ricotta cheese to the liquids, and then after I poured the liquid ingredients into the dry ones, I whisked in the zest and juice from one lemon.

Lemon Ricotta Pancakes

It took all of 5 minutes to pull it together, which is about the right amount of time for the pan to preheat on the stove.

These were light, and fluffy – and most importantly, the kids loved them! I would have liked them a little more lemony, personally, so next time I might double the lemon zest. But, that’s just me.

Lemon Ricotta Pancakes

Lemon Ricotta Pancakes
 
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Author:
Serves: 4
Ingredients
  • 1 cup all-purpose flour
  • 2 teaspoons sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 lemon, zested and juiced
  • ¾ cup whole milk
  • ½ cup whole milk ricotta cheese
  • 1 large egg
  • 1 tablespoon vanilla pure extract
  • 1 tablespoon canola oil
Instructions
  1. Set a large nonstick skillet on the stove to preheat over medium heat.
  2. In a large bowl, whisk together the flour, sugar, salt and baking powder. In a separate bowl (or a large glass measuring cup), whisk together the egg, milk, ricotta and oil. Pour the liquids into the dry ingredients and whisk them together until they're nearly combined. Add the vanilla, lemon juice and zest, and then continue whisking until the dry ingredients have been fully incorporated.
  3. Use about ¼ cup of the batter to make each pancake. Let them cook on one side for about 4 minutes (or once you see bubbles form), then flip them and continue cooking for another 2 minutes. Repeat this process until all the batter has been used.
  4. Serve the lemon ricotta pancakes warm with butter, more zest, real maple syrup and/or powdered sugar. Makes 10-12 medium-sized pancakes.

Fluffy Homemade Pancakes

Disclosure: I am a Stonyfield ambassador, which  means I’m being compensated for posts like this one, and I’ve also been given free Stonyfield yogurt. As always, the opinions, recipes, ideas, etc., are all mine!

Fluffy Homemade Pancakes

I don’t need to go on and on about how much we love pancakes in our house, because you can easily read about that in the other pancake recipes I have on the blog.

I will reiterate how useful leftover pancakes can be during the work-week though. My kids both love them reheated in the microwave, and it’s arguably quicker than pouring a bowl of cereal!

Today I cooked a batch of fluffy homemade pancakes. They were made with my basic recipe, except I added a 1/4 cup of Stonyfield Plain Greek yogurt and a tablespoon of pure vanilla extract.

I don’t know this for sure, but I believe the reason these particular pancakes were SO light and fluffy was due to the yogurt. These homemade vanilla waffles I made for the Stonyfield blog tasted the same – extra light and fluffy.

So, who knows? I’ll take it though.

Fluffy Homemade Pancakes

PS: My sister said I should branch out a little with my photography positions, so these two shots are just for her! No shooting from the top-looking-down angle, in this post!

5.0 from 1 reviews
Fluffy Homemade Pancakes
 
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Author:
Serves: 4
Ingredients
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 3 teaspoons sugar
  • 1 large egg
  • 1 cup whole milk
  • ¼ cup Stonyfield Plain Greek yogurt
  • 2 tablespoons vegetable oil
  • 1 tablespoon pure vanilla extract
Instructions
  1. Preheat a large non-stick skillet over medium heat while you prepare the batter.
  2. Whisk the flour, baking powder, sugar and salt together in a large mixing bowl. Whisk the egg, milk, oil, yogurt and vanilla together in a separate small bowl or 2-cup glass measuring cup. Pour the wet ingredients into the dry ingredients, and whisk them together until they're just combined.
  3. Pour the batter a ¼ cup at a time into the pan, and cook them for 3 minutes (my pan fits 3 pancakes per batch). Flip the pancakes and continue cooking for 2 minutes longer. Remove the pancakes and keep them warm on plate, covered with foil. Continue making pancakes until the batter's gone.
  4. Serve the pancakes warm with butter and real maple syrup. Keep leftovers in the fridge and reheat them during the week for an easy breakfast! Makes about 9 medium-sized pancakes.
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