I have been searching for a great gluten free muffin recipe and finally I found one! By using a certified gluten-free oatmeal, this recipe gives allows everyone around the table a chance to enjoy a delicious bakery item. Feel free to add in your favorite dried fruit or nuts in place of the chocolate chips.
Banana Oatmeal Muffins- makes 12 to 16 muffins
- 1 cup plain Greek yogurt
- 2 eggs
- 3/4 cup sugar
- 1 1/5 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 2 ripe bananas
- 2 1/2 cups oatmeal
- 1/3 cup mini chocolate chips
- Preheat oven to 400 degrees. Spray muffin tin with cooking spray or use paper liners.
- Place all ingredients, except oats and chocolate chips, in mixing bowl. Using an electric mixer or food processor, combine all ingredients and blend until smooth. Gradually add the oats until well combined. Stir in chocolate chips.
- Divide batter between muffin cups filling each cup almost to the top. Bake for 15 minutes or until a toothpick comes out clean.
- Serve warm with butter or your favorite topping (peanut butter, almond butter, Nutella, etc.)
This recipe has been adapted from its original post on: http://chaseandem.blogspot.com.
A whole new array of possibilities has opened up to me since learning you can bake potatoes in the Crock Pot. Simple, yet tasty. Basic, yet complex. A weeknight staple that just got easier. Let’s begin:
- Wash potatoes thoroughly.
- Gently rub salt on the exterior of the potato then wrap in aluminum foil.
- Line Crock Pot with foil or use one of the disposable Crock Pot liners.
- Place potatoes in the Crock Pot. Cover and cook on low 4-6 hours.
That’s it. Seriously. As we know, every Crock Pot is different. The potatoes were done in my pot at about 5 hours but this could be longer or shorter depending on your machine.
Why not bake extra potatoes and use them for:
- Slice into wedges, cover with olive oil and bake and you get Steak Fries for another weekend night dinner
- Hollow them out and make Potato Skins for the Football Party
- Use the “insides” for Potato Pancakes
- Loaded Baked Potatoes for lunch
- Fry them up to make Home Fries on Sunday morning
- Slice in half, top with scrambled eggs and cheese for a yummy breakfast
After getting so many requests for the recipe at tonight’s Girlz Night Out, I decided to post this easy and yummy recipe. Its perfect for after a day of skiing, sledding or, if you are like me and prefer indoor sports, holiday shopping.
Pumpkin Spice Lattes
1/2 cup pumpkin puree (not pie filling)
1/2 cup vanilla (yes, that is correct…1/2 a cup)
2 teaspoons cinnamon
1/2 cup sugar
6 cups strongly brewed coffee
6 cups milk (I used 1% but you could use whatever you have on hand)
1. Combine the pumpkin, vanilla, cinnamon and sugar together using a whisk.
2. Slowly add the warm coffee to the pumpkin mixture while continuing to whisk.
3. Slowly add the milk; again continue to whisk until well combined.
4. Pour into Crockpot. Cook on low for 2 hours.
5. Serve in mugs and top with whipped cream and a dash of cinnamon.