Wednesday, August 14, 2013


That's what Grant called them until a few days ago. So sad that he is losing his baby talk and exchanging all words ending in "-nie" for words like "memoirs" (The Pooh Movie). Sniff.

It is our practice run week for school. K is in camp, going to a "Hop into Kindergarten" week every morning, so that we can practice getting ready and out the door for real school. Its the third day and she said to me this morning, "Mom, I don't really want to go away from you."

Double sniff.

That what you call a "muffin morning". When we woke up, it was low 60's outside too, so it really was a perfect cooler morning to try these muffins and heat up the kitchen with the warm smell of bananas, spices and oats.

 Here's a gluten-free recipe for you to try: Banana Oat Spice Muffins.

Banana Oat Spice Muffins.

1.5 cups gluten free flour (trader joes)
1.5 cups quick steel cut oats, whirred in the food processor for 2 minutes
1.5 teaspoons baking soda
2 tsp cinnamon
1/2 tsp ground nutmeg
1 tsp fine sea salt

1 1/3 cups brown sugar
1/3 cup oil
2 eggs
1.5 rip bananas

1/4 cup buttermilk (I used kefir :)
Salted, shelled sunflower seeds (opt) for garnish

In a stand mixer bowl, beat wet ingredients (except buttermilk) until thoroughly combined, about 2 minutes, until bananas are broken down evenly into other ingredients.

In a separate bowl, whisk together flours and other dry ingredients. 

Add dry ingredients all at once to the wet ingredients, mix on low speeds, then add buttermilk, until ingredients are just combined.

Let stand for one hour or overnight in the refrigerator.

Scoop into standard muffin tins. Sprinkle with seeds if desired.
Bake at 350 for 12-15 minutes, or until lightly browned on edges and firm to touch on top.

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