Heavenly Homemakers

Encouraging women in homemaking, healthy eating and parenting

Super Moist Sour Cream Pumpkin Bread

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Your fall is now complete because of this Super Moist Sour Cream Pumpkin Bread.

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Now, before I share this recipe, I will acknowledge the fact that some people do not like the word “moist.” Some hear a phrase such as “this towel got a little moist” or “I just stepped on something moist” and suddenly their skin is crawling as if someone scratched their fingernails across a chalkboard. Indeed, the word “moist” makes some people shudder, and because of this, my sons think it is fun to use this word way more often than is needed. They wear this shirt with pride —>

moist shirt

Why? Because they are gentlemen who care about the feelings of others.

But now let’s talk about the word “moist” in the context of a baked good. I believe this gives it a wonderful and good meaning. After all, who doesn’t like their cake or quick bread to be perfectly moist? Especially when the alternative is that the cake or quick bread is dry and crumbly? Shouldn’t we, even those of us who don’t like the word “moist,” want our baked goods to be moist? Of course we should.

Rest assured, this bread is moist because of the sour cream, which makes it delicious and that’s all there is to it.

pumpkin bread22

Super Moist Sour Cream Pumpkin Bread

Super Moist Sour Cream Pumpkin Bread
 
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Serves: 2 9x5 loaf pans
Ingredients
  • 1 cup melted butter
  • ¾ cup brown sugar or sucanat
  • 2 eggs
  • 15-ounces pumpkin puree
  • ½ cup sour cream
  • 2 cups whole grain flour (I use freshly ground soft white wheat)
  • ½ teaspoon sea salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 Tablespoons Pumpkin Spice*
Instructions
  1. In a large bowl cream melted butter, sugar, eggs, pumpkin puree, and sour cream.
  2. Mix in flour, salt, baking powder, baking soda, and spices until well combined.
  3. Pour batter into two buttered 9x5 inch loaf pans.
  4. Bake in a 350 degree oven for 60-75 minutes or until a toothpick inserted in the middle comes out clean.
  5. Allow bread to sit in the pan for 10 minutes to cool.
  6. Removed bread from pans and place on wire racks to continue cooling.

*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.

Super Moist Sour Cream Pumpkin BreadAre you having a wonderful fall, loving all things Pumpkin Spice?

What is your least favorite word? Why I am asking that question is beyond me. I must live with a bunch of boys.

 

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Honey Sweetened No-Bake Cookies – Prepare To Be Amazed!

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When you no longer eat much sugar, but you want to enjoy your childhood favorite No-Bake Cookies…you make the cookies with a little bit of honey to see if you can pull it off. They turn out so delicious you start dancing in the living room.

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What? Of course you can dance about cookies. Delicious No-Bake Cookies made with honey are worth dancing over.

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For the record, I don’t dance in public. There is good reason for this as my feet and my head don’t always play nice together. My head knows where my feet should go and gives directions accordingly. But then my feet are like, “Are you kidding me right now?” then my head is like, “That is not at all what I told you to do; what are you actually thinking?” and my feet say, “You aren’t the boss of me, I’ll do what I want.” So then my brain gives up and says, “Forget it. At least I’m good at making cookies.”

My friend Kim sent me this recipe idea, then I tweaked it just a bit to make it my own. I guess we could say that it’s Kim’s fault that I was dancing in the living room. She can be glad I didn’t invite her over to watch. Though I probably should thank her with a cookie sometime.

Honey Sweetened No-Bake Cookies

3.5 from 2 reviews
Honey Sweetened No-Bake Cookies
 
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Serves: 18-20
Ingredients
  • ½ - ¾ cup honey
  • ⅔ cup natural peanut butter
  • ½ cup butter or coconut oil
  • ⅓ cup unsweetened cocoa powder
  • 3 cups old fashioned oats
Instructions
  1. In a medium-sized sauce pan, stir together honey, peanut butter, butter, and cocoa powder.
  2. Melt and stir ingredients over medium heat until well combined and slightly bubbly.
  3. Remove from heat.
  4. Add oats and stir until coated.
  5. Scoop 1-2 Tablespoons of mixture onto a parchment paper-lined cookie sheet.
  6. Chill No-Bake Cookies in the refrigerator until they are set, about 1 hour.

Honey Sweetened No Bake Cookies

Want some more Low Sugar Cookie recipes?

With all these recipes making us so very happy, we will all be dancing in our living rooms. What will the neighbors think?

Are you a No-Bake Cookie fan? Did you grow up eating these? Can you dance? (I mean, any of us can. But are you good at it?)

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Easy Low Sugar Pumpkin Spice Roll-Out Cookies

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Allow me to introduce a new seasonal favorite: Easy Low Sugar Pumpkin Spice Roll-Out Cookies.

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While I’ve shared that I just can’t get behind Pumpkin Spice Coffee (typing it actually makes me shudder just a little bit), I most certainly enjoy making many Pumpkin Spice treats this time of year – to eat while I drink my (plain, non-pumpkin-spice) coffee. If my house smells of nothing but Pumpkin Spice from now until Christmas, there will be much joy in the holiday season.

Of course, seeing as I live with a houseful of teenage boys, my house not only smells of Pumpkin Spice, it also frequently smells like Old Spice. And old shoes. Annnnnd cute girls.

It’s an interesting combination, you can be sure. One that I am so very blessed to experience. What a great God we serve!

Do you see His goodness all around you? Even in the midst of struggle? Even throughout the daily grind? Even during times of hardship and devastation?

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I love God. All that He offers is good, and all good comes from Him. I am continually in awe of how He provides for our spiritual needs, which makes all else fade.

What does this have to do with Pumpkin Spice Cookies? Ha. I don’t know. Lately I find myself working my way through all the day-to-day of life, which includes this houseful of teenage boys (and the cute girls that stop by) and in the midst of the cookies and the shoes and the vacuuming and the piles of mail, I sit in wonder at the peace God is revealing to me though His Spirit.

And in the Pumpkin Spice Cookie – well – there is joy. Especially when there is a great cup of coffee (sans Pumpkin Spice) to go with it.

spice cookies22

Easy Low Sugar Pumpkin Spice Roll-Out Cookies

Easy Low Sugar Pumpkin Spice Roll-Out Cookies
 
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Serves: 18-24
Ingredients
  • 1 cup melted butter
  • ½ cup brown sugar or sucanat
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 Tablespoon Pumpkin Spice*
  • ½ teaspoon sea salt
  • 3 cups whole wheat flour (I use freshly ground soft white wheat)
Instructions
  1. Cream together melted butter and sugar.
  2. Add egg, vanilla, pumpkin spice, and sea salt.
  3. Stir in flour until well combined.
  4. Cover and chill dough for 1-2 hours.
  5. Roll dough to approximately ¼ inch thickness between layers of parchment paper or on a well-floured surface.
  6. Cut rolled dough with cookie cutter shapes and place cut-outs on a baking sheet, ½ inch apart.
  7. Bake in a 350 degree oven for 7-10 minutes or until cookies are lightly browned.

Easy Low Sugar Pumpkin Spice Roll-Out Cookies

 

I’d love to hear about the joy of the Lord you are experiencing right now. Struggling to see His goodness? Look around at what you have, and I’m not talking about your stuff. See His goodness in the details of your life. In joy, in pain, in suffering – God is good. His mercies are new every morning.

And sometimes, they take on the form of a Pumpkin Spice Cookie dunked in coffee.

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How to Make Your Own Pumpkin Spice

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I read and hear the debates every year at this time: Pumpkin Spice Coffee, or no?

Pumpkin Spice MIx

I promise to love you no matter your preference in this matter, but I have to admit that when it comes to Pumpkin Spice in my coffee: I heartily vote no!

Not that I’ve actually ever tried it. I’m sorry. I’m a coffee-with-cream girl and I’ve already made up my mind about Pumpkin Spice Lattes before I’ve tried a sip. Can I pretend to be a 5-year old and say, “I don’t like that” even though I’ve never actually tried it?

I’ll try all the new vegetables put in front of me. I’ll give most foods a fair chance. But when it comes to my beloved coffee combined with the fun, seasonal pumpkin spice, that is where I must draw the line.

I do love eating a pumpkin spice treat with my coffee. But to stir the pumpkin spice directly into my coffee, on purpose, with a spoon? Now why would I want to go and ruin my morning like that? Why?

I’d love to hear how all of you feel about the infamous Pumpkin Spice Lattes. It’s possible that some of you love them so much that you are convinced that they were served at The First Thanksgiving. With a dollop of cool whip. And topped with a candy corn.

I can’t even.

DIY Pumpkin Spice Mix

Now the cinnamon-nutmeg-clove pumpkin spice combination itself – this is the essence of fall. When making a pumpkin treat of any kind, I have always pulled out the variety of spices needed and added them each separately. But in the name of simplicity, this year I decided to shake together my own little jar of Pumpkin Spice perfection.

This year as I make all of our fun pumpkin muffins, pies, pancakes, and cookies, I’ll save myself a bit of time and effort and get out my cute jar of Pumpkin Spice.

Think of all the precious seconds I’ll save because of this new jar of Pumpkin Spice I have finally added to my kitchen. Thanks to this, I’ll actually have time to tie my shoes before running out the door.

Homemade Pumpkin Spice

5.0 from 1 reviews
How to Make Your Own Pumpkin Spice
 
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Serves: ½ cup
Ingredients
  • ¼ cup ground cinnamon
  • 2 Tablespoons ground ginger
  • 1 Tablespoon ground cloves
  • 2 Tablespoons ground nutmeg
  • 1 Tablespoon ground allspice
Instructions
  1. Mix all ingredients and store the spice blend in an airtight container.

Quick and Easy Pumpkin Spice Mix

What to Make with Pumpkin Spice

From now on, I’ll sub my Pumpkin Spice in all my Pumpkin Recipes!

12 Pumpkin Recipes

 

Here are some of our featured Pumpkin Recipes!

Be on the lookout this fall for several new recipes we can use with Pumpkin Spice. I’ve been experimenting and to be sure, my house smells wonderfully pumpkin spicy all the time right now!

If you’d like to shake some Pumpkin Spice into your coffee, please go right ahead. I’ll even sit with you while you drink it. We can still be friends.

Do tell. Are you a Pumpkin Spice Latte lover?

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Simple Bacon Cheeseburger Casserole

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Let’s make a long story short, shall we? When you put the words “bacon” and “cheeseburger” in the same title, everyone gets excited. When you add the word “simple” to its name, you know everyone wins. So without even seeing the recipe, you can bet that Simple Bacon Cheeseburger Casserole needs to hit your table very soon!

bacon cheeseburger casserole4

Save yourself some effort and make two or three of these at once. Bake one for your dinner, then freeze the others (unbaked) to use another time. Then you’ve got “simple,” “bacon,” “cheeseburger,” and “freezer friendly” all in the same sentence. All the busy mothers everywhere cried with joy over this news.

bacon cheeseburger casserole 3

I recommend making Bacon Bits like this. I cut the bacon with kitchen shears to make it simple.

bacon bits 1
Simple Bacon Cheeseburger Casserole

5.0 from 2 reviews
Simple Bacon Cheeseburger Casserole
 
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Serves: 6-8
Ingredients
  • 1 pound hamburger meat
  • 1 pound bacon, uncooked, cut into 1-inch pieces
  • 2 Tablespoons dry minced onion
  • ½ teaspoon garlic powder
  • 1 teaspoon chili powder
  • Sea salt and pepper to taste
  • 6-ounces tomato paste
  • 8 eggs
  • 1 cup heavy whipping cream
  • 3 cups shredded cheese (divided)
Instructions
  1. In a large pot, brown hamburger, bacon pieces, and minced onion together until meat is no longer pink.
  2. Drain excess grease if necessary.
  3. Stir in garlic powder, chili powder, salt and pepper, tomato paste, eggs, cream, and 1 cup of shredded cheese.
  4. Spread mixture into a 9x13 inch baking dish.
  5. Top with remaining cheese.
  6. Bake uncovered in a 350 degree oven for 30 minutes or until casserole is hot and bubbly.

Simple Bacon Cheeseburger Casserole

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Make Your Own Real Food Pudding Cups (and Save Money!)

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Perhaps you are excited as I am about the Easy Peanut Butter Pudding recipe I shared a few days ago. If so, you can get even more excited about how you can make different varieties of homemade pudding to create your own transportable Real Food Pudding Cups! Not only are these Pudding Cups made with real food, you will be amazed at the low cost for such a wholesome treat!

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Take note that some people (who shall remain nameless) tried to overfill their cute little cups and then the lids wouldn’t go on. Correction: The lids did go on, but pudding pushed up and over the top through the lid and squished down the sides of the cup, ruining the cuteness and creating a mess. I don’t know who would do this, but some people did this, so don’t be one of these people.

The nameless people who overfilled their cups had to scoop out pudding into an extra cup before placing lids on top. But then look:

Homemade Pudding Cups

Transportable pudding cups!

A couple years ago I discovered these awesome BPA Free Cups with Lids at Amazon and have used them over and over. We’ve used them for applesauce cups and for transporting berries or veggie dip. They come in super handy! And now, we learn that we can use them to make these Easy Homemade Pudding Cups.

Let’s talk Pudding Cup Ingredients and CostYum

I recently checked the price and ingredients for pudding cups at the store. First of all, the store-bought pudding cups sit on a shelf instead of in a fridge, so we can be sure there are many preservatives included. The biggest reason to avoid these is that they include two kinds of hydrogenated oils plus vegetable oil, none of which can our bodies digest well or utilize for nourishment. Cost for store-bought is roughly $0.25 for a 3.25 ounce cup.

How much do Homemade Real Food Pudding Cups Cost?

I used all real food, organic ingredients and my cost break down was still surprisingly low! So if you use non-organic ingredients you might find yourself saving even more!

I estimated that one batch of pudding cost me about $1.75. This made six 5-ounce cups of pudding, which breaks down to $0.29 per pudding cup! But since the cups I’m using are slightly bigger than store-bought pudding cups, the price per ounce of homemade pudding is actually less expensive than purchased pudding cups!

How about that? Making Real Food Pudding Cups saves us money and ensures that we’re getting a wholesome, filling snack or dessert!

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You can have fun making pudding varieties and mixing and matching fun flavors! Reuse the disposable cups (they wash up easily!) to save even more.

Easy Recipes for Pudding Cups

Two Great Pudding Cup Tips

  1. Adjust the sugar amount in each of these recipes to your liking. Take note also that you can use any sweetener you choose, from maple syrup to honey, brown sugar, or sucanat.
  2. These Pudding Cups freeze well! Make a bunch ahead of time, then pull out a few at a time to thaw as needed.

What can you do with extra egg whites after making homemade pudding? 

These pudding recipes call for egg yolks as the egg whites tend to create a funny texture as the pudding cooks. I set the egg whites aside, store them in a jar in the fridge, then often add them to our scrambled eggs to use them up. Or you can make Coconut Macaroon Cookies.

2025 UPDATE: I’ve started adding the entire egg to our pudding recipes. As long as I whisk the mixture very thoroughly, the recipe turns out smooth!

Make Your Own Real Food Pudding Cups

What’s your favorite variety of pudding? Do you have any other great ideas for utilizing these reusable plastic cups with lids?

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Simple Chili Mac (Instructions for Instant Pot, Crock Pot, or Stovetop)

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This Simple Chili Mac is the reason you should make a double batch of chili. Leftover chili (or purchased canned chili) makes this recipe take about 5 minutes to throw together.

chili mac5

Also? How did I ever live without an Instant Pot? I know, I know. So many of you told me I would love it for the amount of time and effort it saves, but I could not handle thinking about learning how to use a new appliance. Good grief. There was nothing to learn. Okay, there was a little bit more than nothing to learn. There was about ten minutes of learning involved.

But now I’m like, “Here, Instant Pot. I give you my leftover chili and my dry pasta. Please make our lunch.”

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And then it does. Like a boss. Except I’m the boss because I told it what to make.

chili mac4

If you don’t have an Instant Pot, you can still make this as simple as possible in your crock pot or your stove top.

Have I told you how much I love NOT cooking pasta before adding it to casserole dishes? Truly, any recipe that allows me to dump dry pasta into sauce and walk away is golden.

Simple Chili Mac

Simple Chili Mac (Instructions for Instant Pot, Crock Pot, or Stovetop)
 
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Serves: 4-6
Ingredients
  • 48-ounces prepared Chili
  • 8-ounces whole grain pasta, any variety, uncooked
  • Sea salt to taste
  • 1 cup water
  • 3 cups shredded cheese
Instructions
  1. Stir chili, uncooked pasta, water and salt into Instant Pot, Crock Pot, or large cooking pot.
  2. Instant Pot: Cook at high pressure for 6 minutes.
  3. Crock Pot: Cook on low for 4 hours or hi for 2.5 hours.
  4. Stove Top: Cook on low heat, covered, stirring every few minutes until pasta is tender.
  5. Top casserole with cheese and allow it to melt before serving.

Simple Chili Mac - for Instant Pot, Crock Pot, or Stovetop

Here’s our Easy Chili Recipe! Using leftover chili for this Chili Mac recipe makes it extra simple!

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Easy Peanut Butter Pudding

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This one was Justus’ idea. He’s my 17-year old, my senior in high school. These are my last few months with him at home so when he said, “Mom, do you think you could figure out how to make Peanut Butter Pudding?” of course I immediately dropped whatever I was doing to work on his request.

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I kid. I mean, I would never drop whatever I’m doing to go with a whim of one of my children. Never would I attempt to spoil any of my kids. Especially when it comes to food. They must be taught patience, that the world doesn’t revolve around them, even if it is their senior year and the mother can’t breathe at the thought of missing out on the delightful morning conversations she enjoys with her second born every morning before the others wake up. Even if.

Okay fine. I dropped what I was doing and I made the kid some Peanut Butter Pudding. It sounded like an amazing treat, and I agreed with Justus that the protein mixed in with the sweetness would be a fabulous combination.

Justus Senior4600

As an aside, it is worth a mention that I learned with our first born that the world doesn’t end when you graduate a child and send him from home. Life with your adult child does, indeed, grow in richness (this is ironic because of the college bills). But this doesn’t stop me from feeling all of the many feelings associated with launching another child from our nest. I will enjoy this time with him to the full. I will cry tears of joy and pride frequently. And I will make him pudding with peanut butter in it, just because he mentions that it sounds good.

The recipe is simple (you would expect nothing less, right?). It is creamy and rich and delightful. It tastes even better served with Chocolate Pudding.

Easy Peanut Butter Pudding

5.0 from 1 reviews
Easy Peanut Butter Pudding
 
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Serves: 6-8
Ingredients
  • 2½ cups milk
  • 3 egg yolks
  • ½ cup natural creamy peanut butter
  • ½ cup real maple syrup, honey, sucanat, or brown sugar
  • 4 Tablespoons corn starch
  • ¼ teaspoon sea salt
  • 1 Tablespoon butter
  • 1 teaspoon vanilla
Instructions
  1. In a medium saucepan, whisk together all ingredients except butter and vanilla.
  2. Cook over medium heat, stirring constantly until pudding begins to thicken.
  3. Stir over the heat for about 15 more seconds or until pudding has reached desired thickness. Remove immediately from the heat, and continue to stir until pudding is creamy.
  4. (I use my whisk the whole time for stirring and find this works great!)
  5. Add butter and vanilla and continue to stir until mixed.
  6. Pour into serving dishes and serve warm, or chill for two hours and serve cold.

Easy Peanut Butter Pudding

It’s possible you can look forward to me sharing other great food ideas Justus has this year. Not that I’ll drop everything and make them on a whim. We would never, ever want to spoil our children. Especially with food. Even if it’s their senior year.

Justus Senior2600

“Hey Mom. Think you could make my favorite Italian Cream Cheese Chicken soon?” Absolutely, Justus. Absolutely.

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Simple Lasagna Casserole (Instructions for Instant Pot or Crock Pot!)

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This Simple Lasagna Casserole makes it possible for me to offer this proclamation: If life gets any easier, we will all have to find new hobbies. 

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Just kidding. No doubt we all have plenty to fill our days. It’s just that all these Simple Meals take so little time and energy to prepare, we are all shocking ourselves with how quickly we can put a delicious, real food meal on the table!

Prep time for this Simple Lasagna Casserole recipe takes a tiny 5 minutes. Cook time in the Instant Pot takes another 5 minutes. Good grief, I barely have time to get out salad fixings, plates, and forks before my Instant Pot beeps to tell me that dinner is ready.

On the other hand, sometimes it’s nice to start dinner ahead of time, leave, and come back to it a few hours later. That’s where the Crock Pot comes in. I can start this casserole cooking in my crock pot (which also takes only 5 minutes of effort), walk away, do a load of laundry, answer a dozen emails, leave the house, scream for my boys at a soccer game, and come home to a ready-made dinner.

lasagna casserole2

NOTE: One of the tricks to making this meal so fast and easy to put together is having Cooked Hamburger Meat already prepared and ready to stir into this dish. If you have an Instant Pot, I highly recommend cooking it this way to get ahead on your hamburger. If you don’t have an Instant Pot, I still recommend cooking hamburger meat ahead of time on the stove-top, then freezing it in meal size portions to make dinner prep easier!

Cook Time Options for Simple Lasagna Casserole

Instant Pot: 5 minutes
Crock Pot: 3-4 hours

Simple Lasagna Casserole (Instructions for Instant Pot and Crock Pot!)
 
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Author:
Serves: 6-8
Ingredients
  • 16-ounces UNCOOKED whole grain pasta, any shape
  • 1 pound cooked hamburger meat
  • 50-ounces spaghetti sauce
  • 1 cup water
  • 16-ounces cottage cheese
  • Sea salt to taste
  • 2 cups shredded cheese (your favorite)
Instructions
  1. Stir uncooked pasta, spaghetti sauce, water, cooked meat, sea salt, and cottage cheese in a crock pot or instant pot. Cook as follows:
  2. Crock Pot: Cook on low for 3-4 hours.
  3. Instant Pot: Cook on Manual at high pressure for 5 minutes.
  4. Once time is up for either Crock Pot or Instant Pot, stir mixture and top with cheese, covering dish so the cheese will melt.
  5. Serve!

Simple Lasagna Casserole for Instant Pot or Crock Pot

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Whole Wheat Oatmeal Chocolate Chip Muffin Recipe

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This Whole Wheat Oatmeal Chocolate Chip Muffin recipe has become a favorite at our house, especially as we’ve kicked off a new school year!

oatmeal chocolate chip muffins

Our kids are forever on the run this year as two of the three boys still at home are taking a variety of music lessons, college classes, and even a couple classes at our local high school.

Oh hey, I haven’t told you yet! Nebraska has changed their home school laws which had been very limiting as to the extracurricular activities our kids could participate in at the public school. As of this year, the only eligibility requirement for participation in public school activities is that home school students take two classes at the public school. Boom. We’re in. Our boys are incredibly excited to play high school soccer this spring!!

This means our high school senior and sophomore guys have quite a crazy schedule to juggle. They are back and forth and forth and back…and it’s a good thing they are responsible and that God made coffee.

Gone are the days of starting our day leisurely at the breakfast table together. We’ve moved our family Bible reading up to a much earlier start time so that we can still make it a priority. And instead of rolling out of bed just in time to head down for breakfast and Bible time together, the older boys have to be actually ready to walk out the door wearing actual clothes and actual shoes.

It’s working, and it’s working beautifully. God knows what we need and He continually provides. While our two high schoolers are running to and fro and doing all their home or college studies in between their public school classes, our 7th grader and I have a little extra quiet time to read his History and Science lessons together.

So now you know a little about our new adventures this year. But what you really wanted to read about today is this Whole Wheat Oatmeal Chocolate Chip Muffin recipe. Am I right?

This recipe makes a big tray full of hearty muffins that are filling, but also delicious (because…chocolate chips and butter). They taste fabulous with a cup of coffee and of course, there’s some great fresh fruit available this time of year and we are taking full advantage! So without further ado…

Whole Wheat Oatmeal Chocolate Chip Muffin Recipe

Whole Wheat Oatmeal Chocolate Chip Muffins
 
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Serves: 16-18
Ingredients
  • 2½ cups whole wheat flour (I use freshly ground soft white wheat)
  • 1½ cups rolled oats
  • ⅓-1/2 cup sucanat, honey, or brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • 2 eggs
  • 1½ cups milk
  • ½ cup melted butter or coconut oil
  • ½ cup chocolate chips
Instructions
  1. In a large bowl, stir together flour, oats, sucanat, baking powder, and salt.
  2. Add eggs, milk, and butter, stirring until just combined.
  3. Fold in chocolate chips.
  4. Scoop batter into 16-18 prepared muffin tins.
  5. Bake in a 400 degree oven for 15-20 minutes or until muffins are golden brown.

Whole Wheat Oatmeal Chocolate Chip Muffins

Make them Dairy Free: Use coconut oil instead of butter and coconut milk instead of regular.
Make them Gluten Free: Use your favorite gluten free flour instead of whole wheat and gluten free oats instead of regular.

Need some protein with your muffin and fruit? So do we! Eggs are always great. And check out this great method for cooking bacon and freezing it for fast breakfast protein!

Tell me about your school year. Are you off to a good start?

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