I really love spring.
If you ask, I would tell you I’m more of a summer girl – but there is just something about seeing the first green buds on the trees and hearing birds chirping at ungodly hours of the morning that gets me every time.
It helps that I currently live in South Carolina, where spring means 70 degree weather with sunshine in abundance, instead of, um….
This. I’m a Mass[achusetts] girl born and raised, but I sure as hell don’t miss the never-ending winter.
I celebrate pretty much everything with food. Doesn’t everyone? An A on a paper might mean splurging for sushi, an unexpected award leads to ordering dessert.
Of all things, spring is something to be celebrated. The world is waking up, warming up, and a new energy buzzes in the air like the bees pollinating the budding flowers. Not gonna lie though – the buzzing gets a little obnoxious. Seriously, Darwin – why exactly did bugs have to evolve to buzz.
I highly recommend celebrating the coming of spring with these muffins. They’re super healthy – you could probably bake them into bars too if you doubled the recipe – but first and foremost, they are delicious. Between these and the sun, getting up for class in the morning gets a lot easier.
Makes 6 muffins
1/2 tsp. baking soda
1/4 c. whole wheat flour
1/2 c. flax meal
1/2 – 1 tsp. cinnamon
nutmeg, cardamom as desired
1/4 tsp. sea salt
1 ripened banana
1/4 c. brown sugar
1/2 – 1 tsp. vanilla extract (I’ll bet almond extract would be fantastic as well)
This recipe is so simple and quick, I probably don’t even need to give you directions. But I will anyway. Because I took pictures. And who doesn’t like pictures?
Preheat your oven to 350. Grease up 6 muffin cups/tins.
Throw your dry ingredients (oats, flour, ground flax, baking soda, salt & spices) into a bowl and mix ’em around. I also like to add dried cranberries to these – only a couple of tablespoons or so. Play around with it – and of course, let me know if you discover a particularly wonderful combination. 😉 [Chocolate chips are never a bad idea.]
In a separate bowl, mash that banana – the riper, the better. Then mix in the brown sugar, egg, and extracts (if using).
You know the drill – wet –> dry.
Don’t over mix!
Divide the batter as evenly as possible into the cups. I say “as possible” because most recipes leave that out and I feel slightly inferior to these people who are able to flawlessly divide batter into perfectly even portions. If you know what I’m talking about – don’t stress.
And if you are one of those people with such a gift…don’t tell me.
Pop ’em in for about 15-20 minutes. Use the toothpick trick – mine always have to stay in a little longer. But there’s nothing wrong with a slightly gooey muffin, either.
I let them cool and then freeze them in a ziploc bag; you can throw one in the microwave for 15 seconds and it’s good to go. This is one of my favorite things about these – I can sleep an extra 15 minutes knowing that breakfast will only take a few seconds.
Oh yeah – they’re delicious, too.
Make these now. Thank me later. And don’t forget to lick the bowl.