Housewife Adventures: Banana Oatmeal Muffins

Well – I’ve sent out so many resumes to jobs that I’m either overqualified for or severely underqualified for. My plan is to dedicate the two hours a day each morning to the job hunt, and then live on unemployment for as long as humanly possible The good news? My COBRA isn’t going to be unreasonably expensive and I’ll still have great coverage.

So – now I’ll embrace the duties of housewifedom, as I told my husband this morning. (His response was that he expected a martini when he got home.) First order of business? Bake!

I found this recipe on Pinterest, but all the pins are marked incorrectly as SPAM.


2.5 cups old fashioned oats
1 cup plain low fat greek yogurt
2 eggs
3/4 cup sugar {or sweetener of choice}
1.5 tsp baking powder
1/2 tsp baking soda
2 ripe bananas 

1. Preheat oven to 400 degrees. Spray tin with non-stick cooking spray or line 12 muffin tins with silicone or foil liners.
2. Place all of the ingredients, including bananas in a blender or food processor, and blend until oats are smooth. {I added the oats a cup at a time and blended in between}
3. Divide batter among cupcake liners, and bake for 15-20 minutes, or until toothpick comes out clean.

Of course, you can add Splenda instead of sugar, but I used organic cane. The batter tasted delicious, so I assume the muffins do to.



Chocolate Under the Influence


I really do love Pinterest and the amount of recipes I’ve found for my busy lifestyle, diet habits and pickiness of my hubby. (Can’t complain much – he still cooks a majority of the dinners around here.) People way more creative than I can post their cooking experiments online for the world to try.

And then I can try them and critique them. 🙂

I saw these muffins floating around my boards by a number of different people. I went back to them because 1) I like chocolate, a lot. 2) I like the idea of not incorporating white flour or refined sugar in as many things as possible given my new obsession with post prandial sugars. 3) I like that all of these items were already in my pantry/fridge so I didn’t have to shop for anything special.

Well, so I thought.

I tried these out on Sunday. I had a glass of my Mambo wine again for dinner. (I was still trying to finish the bottle… it kind of grew on me.) I broke out the blender that was inherited from my hubby’s pre-marriage rental home, which may have easily belonged to some other roommate, but it came with us. I added all the ingredients into the blender and made my batter.

Two things went wrong:

1) The blender is horrible. It mixed the bottom half of the ingredients… and only the bottom half. Mental note: when I get a raise, I’m buying a Vitamix.
2) The muffin batter was definitely not chocolate. I had to add in chocolate chips later, but surely it wouldn’t turn that dark by melting chocolate chips. It was weird. I needed cocoa powder. But I read the ingredient listing again and didn’t find any cocoa powder. (Wait…)

So I baked as instructed. I then reread the ingredient list, only to discover that cocoa powder was indeed part of the ingredients list. Hidden, I might add. Whatever… too late now. The muffins are already baking. What could go wrong.

They turned out horrible. Like a gelatinous form of cookie dough with no taste. I usually don’t mind raw dough, but others might. I wasn’t going to keep these around. Tempted to make them again on Sunday, I realized I was out of oatmeal – the base of the muffins. Hm… guess these aren’t happening. Silly Mambo wine.

Tonight I went to the store and bought more oats and egg whites in a carton. (Because I’m lazy.) I cook dinner first and treat myself to a glass of V. Suttui Moscato, which is heavenly. Attempt two included the 3/4 cup of cocoa and some semi sweet chips. My blender is still shit; almost to the point that I much rather would have dealt with my teeny tiny food processor.

Some alterations:
1) These did NOT cook in the time allotted. It said they’d be done in 12-15 minutes total? I baked for 22. That was 10 minutes to put the extra chips on top and then another 12 to make the centers solid.
2) I probably overmixed because of the blender. So the dough wasn’t as solid. I ended up filling only 1.5 trays of muffin tins, but they still turned out pretty small.

Verdict: they are edible. Are they perfect? Not really, but it’s enough to get some sort of guilt-free chocolate kick. And with the greek yogurt included, there is a little bit of protein there. (There weren’t any nutrition facts on the recipe page except for a calorie count.)