Hello friends!!! My, it feels amazing to be back on here! I missed you! Before I get to the topic of the day (crazy delicious, super healthy, big time pregnancy craving muffins!) I have to quickly say that the outpouring of sweetness from you all after my last post was so lovely that I know it helped pull me out of my funk (for real!). I think there’s just something about confession- getting those icky emotions out in the open and letting the light of day take away their power- that feels so darned amazing. I got home from the beach ready to get my space cleaned and organized for baby, got my hospital bag packed, my birth playlist created, and hopped on my computer to start tackling crafty business to-do’s that had been haunting me all summer.
Was already on that incredible up-swing, and then low and behold, God went and solved our housing situation just a week later, lifting my emotional burden immeasurably, and clearing my head so that I can fully focus, wholeheartedly, on the impending birth (any day now!). We are officially under contract, and as soon as I’ve had some time to heal and recoup, to move into our new (and by new I mean nearly 150 years old!) farmhouse on a gorgeous plot of country land! Huge trees, fresh air, room to run, an old rickety barn that will be so perfect for quilty photography, and even a pair of resident peacocks! It’s a dream come true, and all in God’s perfect timing!! Thank you for your words of encouragement and support, right when I needed them! XO
SO…muffins. Glorious, moist, flavor-filled muffins. Yes!
So I’ve been gathering all of my birth bag stuff…making lists and checking them twice…for everything I want to make sure I remember to pack. Favorite essential oils, comfy robe, nursing pillow, some special little pjs for the new Miss…and I remembered how nice it would be to have some favorite yummy snacks at the ready during those late night feedings, when inevitably I’ll be ravishingly hungry and the hospital vending machine is NOT going to cut it. Hmmmm. Then I remembered my favorite go-to healthy (but utterly delicious and satisfying) treat- Banana Oatmeal Muffins. SO. STINKING. YUMMY. And I think the fact that they’re really quite healthy, makes them even sweeter (no guilt!).
So I decided to whip up a big double batch today, and freeze a bunch of them. They’ll be perfect to tuck in my bag on the way out the door, and also for a nourishing, crave-worthy snack in those days after we bring baby home.
These muffins aren’t at all dense or dry like many healthy muffins out there- but they are hearty. Hearty and moist, and, if you want them to be, full of delectable texture from the walnuts and chocolate chips. I’ll be honest- I go crazy on the add-ins because I like a really them chunky. I like chocolate and walnut in every bite. It’s really tough to overdo it, at least for my tastes.
And I’ll tell you what- using oatmeal instead of flour- GAME-CHANGER. Seriously. I’ll admit, I had my doubts, but now I’m officially a believer. It yields a really fabulous texture. Not crumbly, or really “airy” like a cake, but just super moist and a little chewy (in the best way).
This recipe is one I’ve adapted from Erin Clarke’s Banana Oatmeal Muffins. After a dozen or so times of making it, I’ve found I keep tweaking it to fit my tastes, and have really come up with a version that’s just right for my family. Someone asked for my recipe on Instagram recently, so I decided I should just go ahead and share it here on the blog.
Quick note- I make these in my 14 cup food processor, and it fits perfectly- a nice big batch with enough to snack on for a couple of days, plus a bunch to freeze for quick easy breakfasts and snacks. If you don’t have a big food processor though, or you just want to make a smaller batch, go ahead and half it. You can use a blender if you don’t have a food processor (in which case you’ll definitely need to half it), but you definitely will need one or the other to blend the oats smooth.
Anyway, these are what I’m craving right now! Hope you enjoy them! What’s your favorite go-to crave-worthy food?
Banana Nut Oatmeal Muffins
These moist banana muffins are full of wonderful texture, and make a satisfying, nourishing breakfast or snack. They're packed with protein, fiber, and vitamins, are gluten-free, and don't contain any oil or butter. But you'd never guess how healthy they are! Makes enough for a large family, with extras to freeze. Half the quantities if you don't have a large food processor, or just want a smaller batch.
- 4 ripe bananas
- 4 cups old fashioned oatmeal uncooked
- 2 cups plain Greek yogurt
- 4 eggs
- 1/3 cup brown sugar
- 3 tsp baking power
- 1 tsp baking soda
- 1 cup shelled walnuts
- 1 cup chocolate chips
Preheat oven to 400 degrees. Lightly grease two standard 12-cup muffin tins with cooking spray and set aside.
In a large food processor, combine all ingredients except for the walnuts and chocolate chips. Blend to nearly smooth. Add walnuts and pulse once or twice (skip the pulses if your walnuts are already chopped). Remove the lid and mix in the chocolate chips by hand.
Fill muffin tins to full (not half or three quarters), then add a couple of extra chocolate chips to the tops of each cup. Bake for 15-20 minutes. Muffins should be feel springy to the touch and appear just barely starting to brown.
Allow tins to cool for 5 minutes, then remove muffins and continue cooling on a cooling rack. Store in an airtight container in the refrigerator, and serve warm or room temperature. To freeze, tightly wrap individual muffins in plastic wrap, then seal in a freezer bags.
Recipe adapted from Well Plated.