Heavenly Homemakers

Encouraging women in homemaking, healthy eating and parenting

Simple Whole Grain Lemon Muffins

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With spring right around the corner, these Simple Whole Grain Lemon Muffins are practically perfect. It’s already spring, you say? I know. Technically it is. But it still feels a bit wintery where I live, with only the occasional hint of spring. We’re still inside baking to stay warm most days. :)

Our 5-year old Bonus Boy loves baking with me, and muffins are an easy favorite to put together. I keep a huge container of Homemade Muffin Mix on hand so that he and I can stir together any muffin variety we want. We recently experimented to make Lemon Muffins and the results are super tangy and fun!

Note how simple it is to make muffin variations! I simply subbed out some milk for lemon juice in my basic muffin recipe. Suddenly we went from Plain Muffins to Lemon Muffins, without any trouble at all!

Want to stir in some fresh lemon zest? Go for it! At this point in my life (adding a 5-year old to our home and caring for an infant), I tend to take every shortcut I can while still keeping our food as nourishing as possible. I use bottled 100% lemon juice in this recipe; therefore I have no lemon to zest. :)

Simple Whole Grain Lemon Muffins

Simple Whole Grain Lemon Muffins
 
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Serves: 12-15
Ingredients
  • 2 cups Muffin Mix** or...
  • 1½ cups whole grain flour
  • ⅓ cup brown sugar or sucanat
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt
  • 1 egg
  • ¼ cup milk
  • ¼ cup lemon juice
  • ½ cup sour cream
  • ¼ cup melted coconut oil
Instructions
  1. Scoop Muffin Mix or measure dry ingredients together in a bowl.
  2. Add egg, sour cream, milk, lemon juice, and melted coconut oil, stirring until ingredients are combined.
  3. Scoop batter into 12-15 prepared muffin tins.
  4. Bake in a 400 degree oven for 18-22 minutes or until muffins are golden brown.

**Do you have our Simple Mixes to Save the Day eBook yet? Grab it so you can save time and energy by using the Muffin Mix for this recipe!! I LOVE having these mixes on hand!!!

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I love that these muffins are made with whole grain flour, but they are still wonderfully light and fluffy! This is because I use freshly ground soft white wheat (pastry flour). What a difference this makes! You can read more about whole grains and grain mills here.

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

12 Fun and Wholesome Ways to Cook with Whole Rolled Oats

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Why am I giving you so many fun ways to cook with whole rolled oats? Well…

If I confess to you that I do not enjoy eating a bowl of oatmeal in the morning (or any time of day) – can we still be friends? I’ve tried to like oatmeal. But I simply cannot eat it (Sam I am). I get to the third bite and try as I might, I can’t put one more spoonful into my mouth. I realize that this is because I am a spoiled, privileged person who has a plethora of food options, and in many other life settings I would be grateful to have a bowl of oatmeal.

So it is with gratitude that I share 12 other options for ways to use and cook with this wholesome ingredient!

How fun it is that delicious rolled oats can be stirred into these recipes and transformed into a wonderful breakfast option!

12 Fun and Wholesome Ways to Cook with Whole Rolled Oats

  1. Stir-and-Pour Honey Oat Bread
  2. Baked Oatmeal Cups
  3. Breakfast Cake
  4. Breakfast Cake Muffins
  5. Cracklin’ Oat Bran Cereal
  6. Cranberry White Chocolate Chip Breakfast Cookies
  7. Dark Chocolate Almond Granola
  8. Giant Breakfast Cookies
  9. Granola
  10. Granola ~ 5-Minute Stop-Top Version
  11. Raspberry Oatmeal Bars
  12. Oatmeal Breakfast Bars

Can you use Quick Oats in any of these recipes? Sure! I just always have Whole Rolled Oats on hand because I like them better. I mean, I like them better for baking. Not in a bowl. How spoiled is this girl? ;)

If you do happen to be an “oatmeal in a bowl” kind of a person, I highly recommend that you make yourself some of these: Instant Oatmeal Packets. It’s a wonderful time and money saver, plus you can include any of the favorite healthy ingredients that you like! I usually make big batches of Instant Oatmeal and put it into jars as pictured above. My family scoops out a “packet” amount and has a quick and easy breakfast!

What are your favorite, wholesome ways to eat oats?

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Is This Better Than Milk?

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On a chilly morning, when we need something filling but easy, when we feel the need for extra comfort: We have found this to be better than milk.

Yum

Our Warm Vanilla Soother recipe has been around for a while. If you’re a Heavenly Homemakers veteran, you’ve likely tried it a time or three. But just in case you’re new, or in case you’ve been around a while but need to be reminded, we wanted to highlight our Warm Vanilla Soother today!

Our 5-year old Bonus Boy is a milk-drinking-machine. He loves his milk, and didn’t bat an eye when he moved in with us and we started serving him our farm-fresh raw milk. He guzzles it down until we tell him “that’s all for now.” So I wondered how he’d like our Warm Vanilla Soother. Oh…he likes it. He likes it very much. And he likes the chocolate variety too. Who wouldn’t?

So what’s better than a milk mustache (worn very often by our 5-year old)? A Warm Vanilla Soother mustache, of course.

Better Than Milk: Warm Vanilla Soother

Is This Better Than Milk?
 
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Serves: 3-5
Ingredients
  • 3 cups whole milk
  • 4 egg yolks
  • ¼ cup real maple syrup
  • 2 Tablespoons arrowroot powder or corn starch
  • 1 Tablespoon butter (optional, but delicious!)
  • 1 teaspoon vanilla extract
Instructions
  1. In a medium saucepan, whisk together milk, egg yolks, maple syrup and arrowroot powder.
  2. Cook over medium heat, stirring constantly (I use a whisk) until mixture begins to thicken.
  3. Remove from heat and add butter and vanilla.
  4. Stir until creamy.
  5. Pour into mugs and serve warm.

Here are a couple other fun varieties we’ve created!

If you live in a colder climate as I do, it’s recipes like these that are getting us through these “it’s almost spring but still very chilly” days. We will make it through until warm weather finds us!

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Easy Chocolate Banana Bread

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Two recipes ago, we shared something chocolate. One recipe ago, we shared about bananas. Today, we combine these two delights into a Chocolate Banana Bread!

There are a few secrets to making this Chocolate Banana Bread turn out fabulously. First, be sure to add sour cream or yogurt to the recipe. I’ve been doing this for years with my muffins, but for some reason, it took me a while to realize I should add this ingredient to my Banana Breads. One of my brilliant sisters-in-law reminded me of this need, which is a game changer for Banana Bread for all time! Add sour cream or yogurt = No more dry Banana Bread!

Next, I have learned that not all chocolate is created equal. Sure, you can use any ol’ unsweetened cocoa powder. But do yourself a favor and order any of the Unsweetened Cocoa Powders from Olive Nation. (And use the code home to get 20% off!) I can’t tell you what a wonderful difference these cocoa powders have made in my chocolate recipes. The quality is MUCH better, and they do not cost more than I was spending on the lesser varieties. Rock on!

Now go grab your blackened bananas and your cocoa powder and make yourself this delightful bread!

Easy Chocolate Banana Bread

Easy Chocolate Banana Bread
 
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Serves: 1 loaf
Ingredients
  • 1½ cups whole wheat flour (I use freshly ground soft white wheat)
  • ⅓ cup sugar, brown sugar, or sucanat
  • ⅓ cup cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon sea salt
  • 1 cup mashed over-ripe bananas (about 2-3 bananas)
  • ½ cup sour cream or plain yogurt
  • ⅓ cup melted coconut oil or butter
  • 2 eggs
Instructions
  1. In a large mixing bowl stir together flour, sugar, cocoa powder, baking powder, and salt.
  2. Add mashed bananas, oil, sour cream and eggs.
  3. Stir until ingredients are well combined.
  4. Pour mixture into a buttered bread pan.
  5. Bake in a 350 degree oven for one hour or until a toothpick inserted in the middle comes out clean.

Some of these links are my affiliate links.

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Easy White Chocolate Chip Muffins

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My Chocolate Chocolate Chip Muffin recipe has been a family favorite at our house for years and years. One day I decided to make them extra special by subbing regular chocolate chips for white chocolate chips. It’s a simple, genius idea, taking these muffins from something special to something even more special! Ahh, life’s simple pleasures. Get ready to give these Easy White Chocolate Chip Muffins a try!

Not all white chocolate chips are created equal. Some are full of hydrogenated oils, so I avoid those. Allllll of them are full of sugar. That’s what makes them taste good. That and the cocoa butter. Therefore, just don’t eat the whole batch of muffins by yourself and all will be well! :)

I like to order my White Chocolate Chips in bulk from Olive Nation. (By the way, use the code home and they’ll give us a 20% discount!) The white chocolate chips freeze well, so I keep them on hand and pull them out to use as needed. (Yes, because white chocolate is apparently a need. It ranks up there with coffee and other essentials.)

Easy White Chocolate Chip Muffins

Easy White Chocolate Chip Muffins
 
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Serves: 12
Ingredients
  • 2 cups Muffin Mix** or...
  • 1½ cups whole grain flour
  • ⅓ cup brown sugar or sucanat
  • ⅓ cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt
  • 1 egg
  • ½ cup milk
  • ½ cup sour cream
  • ¼ cup melted coconut oil
  • ½ cup white chocolate chips
Instructions
  1. Scoop Muffin Mix or measure dry ingredients together in a bowl.
  2. Add egg, sour cream, milk, and melted coconut oil, stirring until ingredients are combined.
  3. Fold in chocolate chips.
  4. Scoop batter into 12 prepared muffin tins.
  5. Bake in a 400 degree oven for 20-25 minutes or until a toothpick inserted in the middle comes out clean.

**Do you have our Simple Mixes to Save the Day eBook yet? Grab it so you can save time and energy by using the Muffin Mix for this recipe!! I LOVE having these mixes on hand!!!

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Be sure to grab white chocolate chips from Olive Nation and take advantage of the 20% discount they offer! (Use the code home at checkout for the discount.) And while you’re there, pick up some of their cocoa powder to go in these muffins. It is so good!!

Some of these links are my affiliate links.

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Easy Pumpkin Cheesecake Bars

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There’s a layer of Pumpkin Cake and a layer of Cheesecake in this treat. Together they make awesome Pumpkin Cheesecake Bars, the likes of which take hardly any effort to make!

This recipe is the result of me taking a moment to play with my Pumpkin Cheesecake Muffin recipe. Indeed, you can often find me playing with recipes at my house. Why play with toys when there are recipes lying around, am I right? Toy box. Recipe box. It’s all the same to me.

The beauty of playing with recipes is that one can easily turn one treat into a new treat, simply by tweaking a few ingredients and measurements. That is how the muffins turned into these Easy Pumpkin Cheesecake Bars.

As many of my recipes are, this one is delicious enough for dessert and healthy enough for breakfast. :)

Easy Pumpkin Cheesecake Bars

Easy Pumpkin Cheesecake Bars
 
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Serves: 24
Ingredients
  • 2 cups whole grain flour
  • ½ cup brown sugar or sucanat
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt
  • 2 teaspoons pumpkin pie spice*
  • 2 eggs
  • 15-ounces pumpkin puree
  • ¼ cup melted coconut oil
  • Cream Cheese Marble Filling:
  • 16-ounces softened cream cheese
  • 2 eggs
  • 3 Tablespoons real maple syrup
  • 1 teaspoon vanilla extract
Instructions
  1. In a large mixing bowl, stir together flour, sucanat, salt, baking powder, and pumpkin pie spice.
  2. Mix in egg, pumpkin puree, and oil until well combined.
  3. Pour batter into a 9x13 inch baking dish. Set aside.
  4. Blend Cream Cheese Filling ingredients in a blender or with a hand mixer until smooth.
  5. Drizzle mixture over the unbaked pumpkin cake.
  6. Use a butter knife to spread the filling over the cake batter.
  7. Bake in a 350° oven for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
  8. Allow bars to cool completely, then chill for at least two hours before cutting into bars and serving.

*Find the recipe for our Pumpkin Spice mix here. Or substitute 1 teaspoon ground cloves, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg in this recipe.

 

Do you like to play with recipes?

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Stir-and-Pour Honey Oat Bread

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The day my Whole Wheat Stir-and-Pour Bread turned into this Stir-and-Pour Honey Oat Bread is the day I discovered that my family is spoiled.

Hear me out. My kids and my husband are incredible, fabulous, and godly. They are kind, gentle, and they amaze me on a daily basis. But the day I made this Honey Oat Bread for the first time, they did not blink. They did not flinch. They did not leap off the couch and run to the kitchen the very moment they smelled the deliciousness of homemade bread wafting into the living room.

They did not praise me. They did not admire me. There were no tears of joy in their eyes. Hmmfff.

Y’all, my kids don’t know that homemade bread is amazing. I mean, they know that it is because they love it and enjoy eating it very much. But homemade bread? Meh, it’s just another average Monday. (Simply because it’s so easy to make this bread, I actually have time to do it regularly. You will too. Keep reading!)

I remember once when my kids were little and I told them, “I’m going to give you a special treat this afternoon!” Their eyes lit up with excitement…until later that day when I presented them with a plate of homemade cookies. They saw the “treat” and they were like, “oh.” I mean, they ate them and they loved them. But homemade cookies? Special? We ate those last Thursday.

Now boxed cookies from the store? Now THAT’S a treat. Whatever my dudes.

Here’s the interesting fact. I’m not even the mom who has time to bake bread and cookies much anymore. I’ve bought more un-homemade (but still real) food in the past couple of years than ever before. (Thank you, Mr. Dell’s unprocessed frozen potatoes for being there for me when I need you most.) The only reason I can still make homemade food these days is that I’ve learned the art of barely working and still putting incredible dishes on the table. (I’m looking at you, Simple Recipes.)

And so it is with this Honey Oat Bread. Because of this recipe, your family can be spoiled too! They can become the ones that are so used to eating homemade bread that they no longer realize how amazing it is to be treated with such goodness!

Why? Because anyone in the world can make this bread. It requires measuring, dumping, stirring, pouring, and that’s it. Do no work. Make no mess. Smell homemade bread. Eat homemade bread. Cry tears of joy. Or just sit there unphased, eating fresh, delicious bread because it is, after all, just another average Monday.

Stir-and-Pour Honey Oat Bread

5.0 from 2 reviews
Stir-and-Pour Honey Oat Bread
 
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Serves: 1 loaf
Ingredients
  • 3 cups whole wheat flour (I use freshly ground hard white wheat)
  • 1 cup rolled oats
  • 2 teaspoons active rise yeast
  • 2 Tablespoons sucanat or sugar or honey
  • 1 teaspoon sea salt
  • 2 cups warm water
  • Optional Topping:
  • 2 Tablespoons honey
  • ¼ cup rolled oats
Instructions
  1. Stir all ingredients together in a large mixing bowl.
  2. Cover and allow dough to sit for 30-45 minutes.
  3. Pour contents into a well-buttered loaf pan.
  4. Heat honey in a small saucepan and drizzle over the unbaked loaf.
  5. Sprinkle ¼ cup oats on top.
  6. Bake in a 350° for 50-60 minutes or until evenly browned.
  7. Allow it to sit in the pan for 15 minutes.
  8. Remove the loaf to let it cool completely before slicing.

 

It is very worth noting that one of our college-aged sons (who no longer lives at home or eats much homemade food) came home for a haircut on a day I had made homemade bread. His face lit up, and he exclaimed joyfully over the bread on the cutting board. Rest assured, he was sent back to the dorm with a bag of sliced homemade bread and a butter knife.

So make this amazing Stir-and-Pour Oat and Honey Bread. It’s easier to make this bread than it is to go to the store to buy bread. True story.

Disclaimer: No children are actually spoiled in the making of this bread.

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Easy Flourless Pumpkin Muffins

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If you can’t have wheat in your diet, you will love the Flourless Pumpkin Muffins recipe I am about to share. But even if you CAN have wheat in your diet, I always recommend that we should cut back on eating so much wheat and grain to give our digestion a little break. So these muffins are for you too. :)

What’s great about these muffins, besides the fact that they are flourless and deliciously pumpkin-y is that they are also filling and super nourishing. These include creamy almond butter, which makes these Flourless Pumpkin Muffins such a great start to the day!

Truly, can you believe these don’t have flour in them? They look so normal! (Hmmm, that’s what people have said about my children. “Really? Your kids are homeschooled? But they act so normal!” Ahahaha! Can you even believe it’s possible?! But I digress…)

I mix these muffins in my Blendtec, simply because it means I can throw them together so quickly. I blend the batter, then pour it into prepared muffin tins. Easy and awesome!

Easy Flour Pumpkin Muffins

3.7 from 3 reviews
Easy Flourless Pumpkin Muffins
 
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Serves: 18
Ingredients
  • 2 cups creamy almond butter
  • 15-ounces pumpkin puree
  • 3 eggs
  • ½ cup sucanat or brown sugar
  • 1 teaspoon baking powder
  • 2 teaspoons Pumpkin Spice OR 1 teaspoon ground cloves, 1 teaspoon cinnamon, and ½ teaspoon nutmeg
Instructions
  1. Blend all ingredients together in a blender or with a hand mixer until smooth.
  2. Scoop batter into 18 paper-lined muffin tins.
  3. Bake in a 400 degree oven for 20 minutes or until golden brown.

*Find the recipe for our Pumpkin Spice mix here. Or substitute: 1 teaspoon ground cloves, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg in this recipe.

Need more Flourless Recipes?

 

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Easy Blueberry Cheesecake Muffins

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If you haven’t tried any of these varieties of Cheesecake Muffins, well, why?? They are beyond delicious! Perhaps it’s because you’ll been waiting for these Blueberry Cheesecake Muffins to show up?

Having a layer of cheesecake on top of any of these muffins is incredibly delightful. And when you eat one whilst sipping coffee or tea? Well, it might as well become a National Cheesecake Muffin Holiday. Truly, the joy. It cannot be measured.

Here is the running list of the other Cheesecake Muffin varieties we’ve shared recently:

And now for the latest!

Easy Blueberry Cheesecake Muffins

Easy Blueberry Cheesecake Muffins
 
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Serves: 12-15
Ingredients
  • 2 cups Muffin Mix** or...
  • 1½ cups whole grain flour
  • ⅓ cup brown sugar or sucanat
  • ½ teaspoon baking power
  • ½ teaspoon sea salt
  • 1 egg
  • ½ cup milk
  • ½ cup sour cream
  • ¼ cup melted coconut oil
  • ¾ cup frozen or fresh blueberries
  • Cheesecake topping:
  • 8 ounces softened cream cheese
  • 1 egg
  • 2 Tablespoons real maple syrup
  • ½ teaspoon vanilla extract
Instructions
  1. Scoop Muffin Mix or measure dry ingredients together in a bowl.
  2. Add egg, sour cream, milk, and melted coconut oil, stirring until ingredients are combined.
  3. Fold in blueberries.
  4. Scoop batter into 12-15 prepared muffin tins.
  5. Prepare cheesecake topping by blending (in a blender or with a hand mixer) cream cheese, egg, maple syrup, and vanilla until smooth.
  6. Spoon 2-3 Tablespoons of cheesecake topping over each unbaked muffin.
  7. Bake in a 400 degree oven for 18-22 minutes or until muffins are golden brown.

 

**Do you have our Simple Mixes to Save the Day eBook yet? Grab it so you can save time and energy by using the Muffin Mix for this recipe!! I LOVE having these mixes on hand!!!

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What is your beverage of choice while eating baked goods like muffins? (My favorite is this coffee with a little cream stirred in!)

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Easy Peanut Butter Chocolate Chip Cheesecake Muffins

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Remember these Peanut Butter Chocolate Chip Muffins? It occurred to me that I had not yet turned that recipe into Peanut Butter Chocolate Chip Cheesecake Muffins. So I quickly remedied this over-sight and am so happy to present you with these delights!

Now, before we proceed, I will share that in case you need (and I do mean need) other variations of these fun Cheesecake Muffins, I’ll make it easy for you:

There’s something so fun and obviously delicious about topping your muffin with cheesecake. Eat them however you like, but I always follow these very important steps when eating any variety of Cheesecake Muffin:

  1. Gently, though eagerly, pull off the top part of the muffin and set it on the plate.
  2. Giggle quietly in anticipation.
  3. Eat the bottom portion of the muffin, enjoying every nibble but secretly looking forward to eating the cheesecake portion that is being saved for last.
  4. Start in on the top part of the muffin, smiling like a kid because every bite is filled with muffin, chocolate, and cheesecake, all at the same time, which is almost better than Christmas!!
  5. Sip coffee slowly throughout the entire process, because obviously.

Peanut Butter Chocolate Chip Cheesecake Muffins

Easy Peanut Butter Chocolate Chip Cheesecake Muffins
 
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Author:
Serves: 12-15
Ingredients
  • 2 cups Muffin Mix** or...
  • 1½ cups whole grain flour
  • ⅓ cup brown sugar or sucanat
  • ½ teaspoon baking power
  • ½ teaspoon sea salt
  • 1 egg
  • ½ cup milk
  • ½ cup sour cream
  • ¼ cup melted butter
  • ½ cup natural peanut butter
  • ¼ cup mini chocolate chips
  • Cheesecake topping:
  • 8 ounces softened cream cheese
  • 1 egg
  • 2 Tablespoons real maple syrup
  • ½ teaspoon vanilla extract
  • ¼ cup mini chocolate chips
Instructions
  1. Scoop Muffin Mix or measure dry ingredients together in a bowl.
  2. Add egg, sour cream, milk, peanut butter, and melted butter, stirring until ingredients are combined.
  3. Fold in ¼ cup chocolate chips.
  4. Scoop batter into 12-15 prepared muffin tins.
  5. Prepare cheesecake topping by blending (in a blender or with a hand mixer) cream cheese, egg, maple syrup, and vanilla until smooth.
  6. Spoon 2-3 Tablespoons of cheesecake topping over each unbaked muffin.
  7. Sprinkle chocolate chips over the top of each.
  8. Bake in a 400 degree oven for 18-22 minutes or until muffins are golden brown.

I like to make my own peanut butter to use in recipes like this! Here are my two favorite methods:

 

**You really must get our Simple Mixes to Save the Day eBook so you can save time and energy by using the Muffin Mix for this recipe instead!! I LOVE having these mixes on hand!!!

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What other variations of Cheesecake Muffins am I missing? I’ve already got a variety of Blueberry Muffins in the works…

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