Oatmeal Blueberry Muffins

So we're going away for the weekend and I've been packing and baking all week in preparation. We're talking about an 8 hour drive with two children under 18 months. One of whom is a human garbage disposal. I've been scouring the internet for easy, child friendly things to make but I haven't really had a lot of luck.

I needed quick, easy to grab and eat snacks. I didn't want super sticky fingers and since the little man was eating them, I wanted at least a modicum of healthiness. Sure my husband and I can eat chips and chocolate on the road, but feeding a toddler sugar and then strapping him into a carseat? Kill. Me. Now. Given those criteria, this is what I've decided to bring:

hard-boiled eggs
these delish muffins
dried mango and apricots
prepared pb&j sandwiches in manageable pieces (made with Mango-Almond Whole Wheat Bread)
bite-sized cereal (Organic Cinnamon Harvest - like Shredded Wheat, but better)
baking powder biscuits
Granola Chews
Crackers

I'll probably make a bean dip to go with the crackers, though there's a bar of cream cheese in the fridge that's calling my name.

As for those muffins...

Oatmeal Blueberry Muffins

Ingredients:

1 c. whole wheat flour
1 1/2 c. oats (quick or slow, doesn't matter)
1/2 c. sugar (you could probably reduce this to 1/3 if you wanted)
1 tbsp. baking powder
3/4 c. blueberries

Stir to combine. Add blueberries and coat with mixture. Set aside.

1 egg
1 c. milk
2 tbsp. vegetable oil

Stir. Add dry ingredients and stir until just combined.

OPTIONAL: Topping. I used the extra bits at the bottom of little man's box of cereal for a crunchy topping. It's sweet and a bit of extra fiber. These muffins don't really need it though, so it's up to you.

Bake at 400F for 30 minutes for the extra large muffins (6 per tin), or 20 minutes for regular muffin tins.





Get up a bit early and make them for breakfast on a weekend, they're wicked good right out of the oven with a hot cup of coffee.

After an extended absence I give you: Amazingness in a muffin tin!

Apologies for the extended absence. I do, however, have some great news to make up for it. I have a new baby!! That's right, I upgraded to the 6 qt KitchenAid mixer!! I am ridiculously excited about it. It arrived on my birthday of all days, though it hadn't been planned that way, and was the best gift to myself ever. Totally worth giving up the shoes I had promised to myself for my 30th birthday.

Hello beautiful.



Speaking of hello beautiful, I also gave birth to a baby. Another reason for the absence. I got to use my mixer to make a dense, moist carrot cake a few days after the birth and it was heavenly. Totally worth it. I'll have that recipe in a few days.

Today though I'm starting with an adaptation of Banana-Coconut Bread for Pam from the Home Baking cookbook (the original is also delicious!). I like to call it Amazingness in a Muffin Tin.

Ingredients:

4 medium over-ripe bananas
2 c. all-purpose flour
3/4 tsp. baking soda
1/2 tsp. ground nutmeg
1/2 tsp. cloves
2 1/2 tbsp. cocoa
1/2 c. butter, softened
1/2 c. light brown sugar
1/2 c. white sugar
1/8 tsp. apple cider vinegar
1 1/2 tbsp. spiced rum
1/2 c. shredded unsweetened coconut
1/2 c. chocolate chips

Directions:

Preheat oven to 350F.

Puree the bananas. You should have about one and a half to two cups of puree. Set aside.

Sift the flour, baking soda, nutmeg, cloves, and cocoa. Set aside.

Cream the butter and sugar until light and fluffy. Add the vinegar and the rum and beat briefly. Add the banana and flour mixture alternately about 1 cup at a time, beginning with bananas. Beat until smooth after every addition. Stir in the coconut and the chocolate chips.

Spoon the batter generously into muffin tins. Bake for about 20-25 minutes or until set.

Makes 12-16 depending on how big you like your muffins.



You know the only thing that could really make this recipe better? Peanut butter. I'll have to figure out a way to incorporate peanut butter. Try it though, you won't regret it!