Another thing I love about fall is cranberries, mmm. I am kinda the only one in our family who really digs them, but since I’m making the muffins, I decided to get some cranberry goodness out of the deal.
I chose these cranberry oatmeal muffins because it uses bananas, and I had some brown bananas to use up. The recipe was great – I did omit walnuts, and I added white chocolate chips because cranberry + white chocolate = mmm! A friend surprised me with a bag after I lamented not having them for a previous recipe – they were perfect for this one!
Surprisingly, the kids ate a fair number of these, though sometimes they tried to change their mind (“actually, I don’t think I want a muffin…”) after a bite of tart cranberry caught them off guard. But overall they went over pretty well, and I loved them.
One of the things I love about fall in the PNW is our super yummy apples. We always go apple picking, and I put them up as applesauce, dried apples, and apple butter. We also get a big bucket purely for eating, and I decided I better hit it up for some apple muffins before they completely disappeared.
A friend sent me this recipe, and I’ll admit that I was reluctant to try it because it was a bit more work than I typically feel like tackling at 6:30am on a Monday morning. Alas, it sounded so good that I couldn’t resist. And they were SO good!
I didn’t adjust the recipe at all, I totally embraced it in all its butter and sugar-filled glory. And it was pretty much apple pie in a muffin. Or a cross between apple pie and coffee cake. Luke thought the apples “looked so gross” while cooking, but in the end he tried to sneak a third muffin because they were so yummy. Thanks for a great recipe, Morgan!
‘Tis the season for pumpkin, this is the third pumpkin muffin recipe I’ve tried, and I don’t expect these to be the last pumpkin muffins I make this fall.
Gracie’s favorite job is putting the muffin liners in the pan.
I found the recipe here and I chose it for it’s chocolatey nature and the fact that it used Greek yogurt in it, since I really liked the blueberry muffins I made with yogurt. However, they didn’t turn out perfectly – the batter was pretty thin, and the majority of muffins suffered from all-the-chocolate-chips-at-the-bottom syndrome. I don’t know exactly where I went wrong – I did use my homemade yogurt, which is not as thick as Greek yogurt, so maybe that was it. Either way, they still tasted good, but I will probably stick with a different pumpkin recipe in the future.
Luke has been asking for poppyseed muffins, so when I stumbled on this recipe, I thought I’d give it a whirl. It’s the second time I’ve made coconut flour muffins, and they are a little different – coconut flour is kind of a strange beast, so this recipe called for 6 eggs. I didn’t make any substitutions, but I did omit the frosting.
But they turned out yummy, the only downside being that they had to be stored in the fridge – being stored out of sight, combined with a tummy bug going through our family, left us with 7 uneaten mini muffins at the end of the week. I don’t know if the kids really liked them or not; might need to give them another try on a different week!
Last Monday I went back to my Weelicious Lunches book for a recipe I’d been wanting to try for Sunflower Butter Bran Muffins. I love sunflower butter, and this recipe did not disappoint! It was hearty but moist and the sunflower butter taste came through nicely but not too strong. I added chocolate chips (why wouldn’t I?) and it was the perfect tasty treat. The kids liked them, though they weren’t begged for as often as the others. The muffins made a great addition to their lunches throughout the week, and they happily ate them when presented, so I call it a win.
For last week, I gave a slightly different muffin a try – these pumpkin spiced baked oatmeal cups. I really wanted to include white chocolate chips, because the photo looked so yummy, but I couldn’t justify the purchase when I already had regular chocolate chips on hand. Sigh.
I was a little concerned how these would do in my silicone mini muffin liners – given that baked oatmeal is a little different than regular flour-based muffins – but the recipe did say that you could use silicone liners, so I went for it. And they turned fine and were able to slip out of the liners once they cooled. I did end up baking them for the full-size muffin time, however.
The kids gobbled them down per the usual at breakfast, but these were the first muffins that they didn’t ask for every day. They had them on Tuesday, but then Luke declared them “too chewy” and didn’t care for anymore. And I get what he means – they have the baked oatmeal texture. The pumpkin spice is yummy and not overwhelming, so I enjoyed them. If I make them again, I’ll go full size so they can be consumed quicker – they are definitely yummiest fresh. And maybe I’ll spring for the white chocolate chips.
Last week’s muffin recipe came out of Weelicious Lunches – and before you judge me on making deluxe lunches for my precious snowflakes, I basically bought the book for myself. Well, first I checked it out of the library, but realized I would end up making copies of half the book, so I spent some of an amazon gift card on the real deal. Now, I wish that my culinary interests were more useful – say, actual dinner recipes that would feed my family. But no, what catches my attention is a recipe for roasted honey cinnamon chickpeas or chocolate graham crackers. So yeah.
Back to muffins. My kids both loved the green muffins I made last St. Patrick’s Day, so I thought I’d give this recipe a whirl.
I didn’t make any alterations to the recipe, but next time I’ll add some cinnamon or something – they were a little bland for my taste, but the kids gobbled them up. And they still don’t know that it’s spinach that makes them green.