This post is way over due. For my friends, family and food blogging fans I apologize for not keeping up on my blog the past few months. It was a whirlwind summer and at times I felt like I was just barely surviving. In May, Ryan and I found out that we were expecting our third child (surprise!!) and then I got hit with the worst morning sickness. The kind that had me sick all day and the thought of food or even just opening my fridge made me sick. Needless to say The Homemade Dish was anything but homemade in our house. Looking back I’m not sure what exactly my family ate since I was in no shape for cooking but somehow we got through it. And slowly but surely I am making myself comfortable in my own kitchen again and that is a great place to be!
So if you’ll have me back as your homemade food blogger I promise to show up every week with something new from our kitchen!
This week was our oldest child’s first day of kindergarten.
These were the muffins that greeted her after her first day! (Apparently she had no time to eat the lunch I had packed for her so she was starving and ate 2 muffins in no time flat and was asking for more.) These pumpkin muffins are made in your blender which is my favorite new way of mixing up batters. They are refined sugar free (minus the chocolate chips) and they are wheat/gluten free – bonus! But what really matters is that they are moist and delicious and taste just the way a muffin should at the beginning of the school year.
- (Blender needed)
- 2¼ c rolled oats
- 1 c pumpkin puree
- ½ c pure maple syrup
- 2 large eggs
- 1 Tbls vanilla
- 4 Tbls almond butter or sunflower seed butter or coconut oil
- ¼ c milk
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- dash of nutmeg
- ½ c dark chocolate chips (I used mini ones)
- Place all ingredients except for the chocolate chips in a blender or food processor and blend until smooth (about 30-60 seconds).
- Stir in chocolate chips and pour into 12 lined muffin cups.
- Bake at 350 F for 22 minutes.
- Allow to cool for 15 minutes - enjoy!