Tag Archives: Breakfast

Pumpkin + Cinnamon Muffins

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I still have break brain. And I don’t know what to do.

muffin

I’ve only been back to class a few days since spring break, but I’m having trouble finding my groove.

cinnamon

These muffins gave me comfort during a week of discomfort. My mind has been all over the place, but at least I had these to enjoy. 🙂

spoon flour

The smell of these alone was enough to warm me up. The sweet cinnamon scent was incredible. It filled my apartment and made digging in immediately unavoidable.

liners

These muffins are soft, sweet and full of rich cinnamon flavor. The pumpkin flavor is subtle, but compliments the cinnamon perfectly.

cuttingmiddle

If you make these muffins, I hope that they bring you as much comfort as they brought  me.

muffins

Method:

Dry:
3/4 c. whole wheat flour
3/4 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt

Wet:
1 c. pureed pumpkin
1 c. milk (I used almond)
1 egg
1/4 c. butter, melted and cooled
1/4 c. brown sugar
1 tsp. vanilla extract

Cinnamon Filling:
1/2 c. brown sugar
1 tsp. cinnamon
1/4 c. butter, melted and cooled

Topping:
1/4 c. chopped pecans

Preheat oven to 400*. Line and grease 12 muffin liners in a muffin pan.

Add dry ingredients to a bowl. Mix with a whisk until well combined.

In a separate bowl, add wet ingredients. Mix with a spoon. Add wet ingredients to dry and mix until well combined.

In a third bowl, add cinnamon filling ingredients. Mix until a thick paste forms. Set aside.

Fill each muffin liner with a spoonful of batter. I used a mini ice cream scoop. Then, top with about a teaspoon of cinnamon filling. Add another spoonful of muffin batter on top of the cinnamon layer. Top with additional cinnamon and chopped pecans.

Bake muffins in a preheated oven for 20-25 minutes or until a toothpick comes out clean.

Enjoy!

Roasted Banana Baked Oatmeal

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I did it again.

NanandPecan

I, again, roasted bananas. And, again, I baked some oatmeal.

pecans

Like I told you before, I am ON oatmeal right now. And as much as I love my oats+nut butter+apple combination,  baked oats are such a nice change. The roasted bananas? Well I bought a huge bag of ripe bananas. What better way to use them?

raisins

This dish is satisfying, comforting and nourishing. You just feel better after eating it. It’s a great start to a day.

bowl

I can’t get over the plump raisin and crunchy pecan combination.

finishedoats

The banana flavor is spot on. Roasting bananas makes them taste amazing, and in the oatmeal, adds the perfect sweetness.

Method:

Preheat oven to 400*.  Grease a 9-inch baking dish. I brushed mine with melted coconut oil.

Start with:

2 bananas

Cut bananas in half, lengthwise, and place on a baking sheet. Roast in preheated oven for 15 minutes, or until soft and skin is black. Set aside and let cool completely. Reduce oven heat to 375*.

Next:

2 c. oats (I used old fashioned)
1/2 c. chopped pecans
2/3 c. golden raisins
1/3 c. brown sugar
1 tsp. baking powder
1/2 tsp. cinnamon

Mix dry ingredients in a bowl.

Then:

1 egg, lightly beaten
1.5 c. milk (I used almond)
1/3 c. honey
1 tsp. pure maple syrup
2 Tbsp. melted + cooled coconut oil
2 roasted bananas, from above, mashed

Add wet ingredients to a bowl. Mix well. Add wet ingredients to dry ingredients and mix well to combine. Place in  greased 9-inch baking dish. Bake for 30-35 minutes, until firm on top and golden around the edges.

*Notes:
-I used 2 Tbsp. melted coconut oil but melted butter would work fine.
-I served mine in bowls, with almond milk and extra cinnamon. So good!

Enjoy!

Baked Pumpkin Oatmeal

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For the longest time, I was not an oatmeal lover.

Oatmeal

I just couldn’t do it. Nothing sounded more bland to me than a bowl of oats cooked in water. Even topped with some fruit, it just didn’t do it for me.

Lately, I’ve been all about the oats. Cooked in some almond milk and topped with nut butter, honey and a chopped apple. Yes, please.

But now?

Now, I have a problem.

Oatmeal Ingredients

I am absolutely OBSESSED with this stuff.

The soft oats, the plump raisins, the crunchy pecans in a warm pool of almond milk? With a sprinkling of cinnamon? I can’t even.

I quickly devoured that entire bowl right after the photos were taken. I already had a bowl of oatmeal for breakfast. Two bowls of oats in two hours? Oops.

OatmealFinished

Looks like I’ll be making this every week. That’s not such a bad problem, right?

I’m so excited to share this with you!

Method

Preheat oven to 375*.

Start with:

2 c. oats (I used old fashioned)
1/2 c. chopped pecans
1/2 c. golden raisins
1/3 c. brown sugar
1 tsp. baking powder
1/2 tsp. cinnamon

Mix dry ingredients in a bowl.

Next:

1 1/2 c. milk (I used almond milk)
1/2 c. pureed pumpkin
1 egg, lightly beaten
1/4 c. applesauce
1/4 c. honey
1/2 tsp. vanilla extract
2 Tbsp. melted butter

Mix wet ingredients. Then, add to dry ingredients. Mix together until just combined. Place in a baking dish and bake for 20-25 minutes.

*I served mine in a bowl with almond milk and extra cinnamon. So good!

Enjoy!

Adapted from Mint.

Banana Muffins

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A Friday morning, snow falling out your window, a steaming cup of coffee in front of you. What’s missing from this picture?

Muffins

These soft, comforting banana muffins!

Muffins make such a great breakfast, snack or dessert. These muffins are just the right amount of sweet and the crunchy top compliments that soft inside perfectly.

Bananas

It is hard to eat just one!

Muffin

Method

Preheat oven to 400*. Line and grease 12 muffin liners in a muffin pan.

Start with:

3/4 c. whole wheat flour
3/4 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt

Mix together in a bowl.

Next:

2 ripe bananas
1/3 c. applesauce
1/4 c. brown sugar
1 egg
1/3 c. melted butter
1 tsp. vanilla extract

Mix together and then add to dry ingredients. Mix until just combined. Scoop batter into muffin liners, about 3/4 full.

Crumb topping:

1/3 c. brown sugar
1/3 c. oats (I used old fashioned)
1/3 c. chopped pecans
1 heaping Tbsp. all-purpose flour
1/2 tsp. cinnamon
2.5 Tbsp. butter, cubed

Combine ingredients in a bowl, and using the back of a fork or a pastry blender, mix the ingredients until “crumby.” Spoon crumb topping onto each muffin.

Bake in preheated oven for 18-20 minutes.

Recipe adapted from The Fauxmartha 

Enjoy!