So, when stuff feels heavy, when life is stressful, when I’m grumpy, when I’m overwhelmed, when I feel out of control, I cook. More specifically I throw myself into my kitchen and I “recipe test kitchen” for hours.
If you’ve read the past few posts, or if you know us in “real life” then you’ll understand that I have got SO MANY new recipes to share! (read: Life at the moment makes a tornado look like $.25 pony ride)
Don’t get me wrong, I have other habits in place to deal with all of the everything going on. My time with Jesus & my workouts – aka: the source of the “Happy Mommy” endorphines are key players in my sanity. In fact, they are in general non-negotiables for me, but when things are rough, they become essential to breathing.
Anyways, I’ve been in the kitchen a ton lately and of course, that means I’m taking pictures and sharing the beauty that is good food. It also means that I’m being bombarded with recipe requests!
And if you know me even a tiny bit then you’ll know I LOVE TO SHARE WHAT I KNOW!
It makes me excited to share knowledge, to see someone use one of my recipes or make it their own. It fills a spot for me to be able to create good food and to teach people that healthy eating, that gluten free eating (if you need it) is YUMMY!
Making wise choices, allowing yourself treats, eating clean and finding balance are all key players in living a healthy life. Actually, they’re foundational parts of ENJOYING the life you’re living and thriving!
So, here I am, at the beginning of sharing 4 (maybe 7) new recipes I’ve been working on.
These guys came on a morning I was up a little extra early – like 4:30am and I wanted the house to smell like love for the girls to wake up to. I had “lunch box bananas” – you know the ones. They’ve been put into a kid’s lunch box and returned home so many times, they have bruises like they’d been the pad-less player in a football game. And I had applesauce.
I wanted something that would be filling for the tummies, but not sugar overload (there IS sugar in my recipes. A little is OK guys, as long as it’s real sugar). I needed something that would pair well with Greek yogurt or with eggs and so, these guys were born.
I threw stuff in the bowl, I mixed ’em up by hand because at 4:30am you can bet I did NOT want to wake up the kids and voila here they are. ps. It’s peaceful at that time of day. I like peaceful. I recommend just once you get up then and bake. You’ll like peaceful too!
- 1 3/4 Cup of Oat Flour (you can easily make your own by putting oats into a blender or coffee grinder)
- 1/2 Cup Quick Oats
- 1/3 Cup Rolled Oats
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 tsp heaping Cinnamon, ground
- 1 Cup of Mashed, ripe bananas (approx 3 medium bananas)
- 1/2 Cup of Applesauce
- 1/3 Cup Brown Sugar, packed
- 1/3 Cup Granulated Sugar
- 2 Large Eggs
- Preheat Oven to 350 degrees F
- Line 12 Muffin tins with muffin liners
- In a medium bowl whisk together, banana, applesauce, both sugars & eggs
- Sift flour, baking soda, salt & cinnamon into wet mixture. Stir to blend
- Add in quick & rolled oats
- Stir to combine. Evenly divide mixture between muffin tins
- Bake for approximately 20 minutes or until muffins appear cooked and spring back when you lightly press the top
- Remove from the oven and let cool 2 minutes, then remove to cooling rack or eat!
- If you require this to be a Gluten Free recipe please be sure to use gluten free oats & oat flour.
- This recipe will also bake quite well as a loaf and would require between 45 - 60 minutes to bake. Follow the above noted rules to be certain it's done.