Good Eats and Sweet Treats from My Small Boston Kitchen

Pumpkin Muffins

I know, I know, I’ve seriously been slacking lately. Every day when I come home and I open my computer, I see the little link to my blog sitting there, waiting, and my heart weeps a little bit — where has the crazy, passionate baker in me gone? Is she coming back soon? Because honestly, I kind of miss her like CRAZY. Here’s the deal: life is kicking my butt!

I’m nearly four months into this new big girl life, and I still haven’t quite gotten the hang out it. The days fly by, and the nights fly by faster, and between balancing excruciatingly long days in the office and as much fun as I can stand outside of work on the little sleep that I get, there are no minutes left in the day to accommodate my most beloved hobbies, like this blog. I made a big batch of beautiful pumpkin muffins this week, but I’ve been getting home so late at night that the natural light has gone, and decent photographs are impossible to come by. So every morning I eat another muffin, and wish like crazy I could share them with you.

On Saturday, I had a few free moments early in the day, so I snapped a few photos of the muffins to share. I made too many alterations to the original recipe to claim that I actually made the same recipe (lots of whole wheat flour and flax seed, plus a few other small tweaks), but you can still see my end result, and I’ll send you straight to the source for the original Pumpkin Muffin recipe. The muffins came out pretty well, considering I used 100% whole wheat flour and a decent amount of ground flax seed in place of the all purpose flour. They definitely had a definitely “healthy” taste to them, but I made them to have for breakfasts during the week, so with the added nutrients I didn’t feel guilty about eating a muffin or two every day!

Before my mini photo shoot on Saturday, I made a big yummy breakfast of Banana Oatmeal. It was so so delicious I’ve decided to share it with you! I’ve gotten so used to having my overnight oats that the hot oatmeal was a welcome treat. Below is a rough recipe for what I did — this recipe makes one serving, and you can add, subtract, or change the amounts of each included ingredient. I mostly just tossed things in until it tasted good, but the measurements are pretty accurate guesstimates.

Banana Maple Walnut Oatmeal

1/2 cup rolled oats (not instant)

1 cup water

Pinch of salt (optional, but recommended)

1 banana, mashed

1 tbsp flax seed meal (I didn’t measure, but I’d bet I used about 1 tbsp)

2 tbsps walnuts, chopped

1 tbsp dried cranberries

cinnamon and maple syrup, to taste (a tiny splash of vanilla extract or rum extract might be good too!)

splash of milk, soymilk or almond milk (optional)

1.) Bring 1 cup water and a pinch of salt to a boil. Add rolled oats and simmer over medium heat for about 5 minutes, until the oatmeal is your desired consistency.

2.) Add mashed banana and mix to incorporate. Add flax seed meal, chopped walnuts, dried cranberries, and whatever flavorings you are using. Scrape into a bowl and enjoy immediately!

I have some grand plans to actually get into the kitchen to bake again tomorrow, and I am determined to actually follow through! It’s shocking how little I’ve been baking as of late, but I know I’ll get back into it sooner rather than later — sooner meaning tomorrow! I bought a big jar of nutella, so I’m going in search of something delicious to make for it. Can’t wait to figure it out, and smell some chocolate in my oven!!

Until next time… and hopefully next time won’t be two weeks from now! With love, and sugar. Enjoy!

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