ICYMI: I Made Muffins
and they didn't get enough attention
Hi! Omg Friday really smacked me in the face this week. After the most insane last three weeks of travel, I am finally back in my little apartment with my little cat and I am SO thankful.
I spent last weekend hope with my family and it was a much needed reset before the insanity of summer really kicked in.
One of my favorite childhood/ teenage memories was waking up in my house to the smell of my mom making muffins.
She has been making the same oatmeal muffin recipe from some magazine that she got her hands on in, like, 1991 and let me tell you- it was ahead of it’s time. These are the best muffins on the planet (I am convinced) and her small tricks that she has made to the recipe over time have made them even better.
She plays around with the flavor profile and has done blueberry, chocolate chip, peanut butter banana, you name it. But this week I stuck with my tried and true: Blueberry.
Okay, I hate when people make you read a full life story before sharing a blog recipe so let’s save that. Here ya go:
How to:
+ Preheat oven to 425 degrees.
+ In one bowl combine 1 and 1/4 cup rolled oats, 1 and 1/4 cup flour, 1 Tbsp baking powder, 1 tsp ground cinnamon, and 1/3 cup sugar.
+ In another bowl, mash one ripe banana, 1 cup milk, 1/4 cup vegetable oil, and 1 beaten egg.
+ Pour wet ingredients into dry ingredients along with 3/4 cup frozen blueberries. Stir until just combined.
+ Add to greased muffin tins (preferably larger tins that make six muffins) and top with cinnamon and sugar. Bake for 20 mins (or 15 mins if you are using a 12 muffin tin).
I truly think that making these in a larger muffin tin makes all the difference (the recipe calls for a 12 muffin tin but my mom always made them in a six muffin tin). You also can sub 1:1 gluten free flour if needed!
____
Okay- I hope you guys make these this weekend!! And as always, have the best weekend of your life!!