I had a lot of plans for the blog this week — great plans, new plans, ambitious plans. None of them came to fruition. They're still tucked away in my brain to use in a couple of weeks from now. In place of my big plan was a week spent working late and getting up early to go produce, shoot, edit, run errands, and tend to all the general needs of this busy (but wonderful) life.
Each day I would say to myself, “tomorrow I am cooking for the blog!” Then tomorrow would come and I wouldn’t cook for the blog. Never because I didn’t want to (I always crave cooking and baking) but because the time to do it just never found its way into my schedule and "make something for the blog" got moved to the next day's to-do list. I know my life is busy when the thing I love doing most doesn’t happen for days on end.
Instead of my original plans to make a *serious and complicated* fresh pasta recipe (coming soon I promise!) I made muffins. Arguably the simplest breakfast, besides pouring a bowl of Cheerios. This recipe is sort of an odd brain-child, birthed from craving fall flavors and wishing it would stay morning all day long. My idea of the perfect day is one where 10 a.m. never comes and instead of waking to face the day you stay curled up in cozy pajamas and drink coffee until your hearts content but never get the jitters. I imagine this as heaven.
Truth be told I wasn’t totally sure these muffins would turn out. I worried they wouldn’t rise because of the addition of yogurt+bananas or they would be too dry with the dates and oats. (But none of those things happened!) Fears aside, I was pleasantly surprised that my hodge-podge, made-up muffin recipe produced moist, flavorful muffins worthy of a quiet morning spent in bed. (Unfortunately, this is not how I enjoyed them. I scarfed one down on my way out the door with my dog tugging at my one free hand.)
So maybe this week wasn't what I pictured. That's okay. Cheers to rain-checked plans, winging it, and being alright with both of those things!
- Preheat the oven to 400 degrees. Grease a muffin pan with non-stick spray or line with paper muffin liners. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside.
- In a medium bowl, mix together the bananas, yogurt, sugar, butter, vanilla, and egg with an electric mixer until light and fluffy. Mix in dry ingredients with spoon until incorporated. Fold in dates and rolled oats (the measurements here are totally up to you — if you like a chunkier muffin add more, if you'd rather them just be sprinkled throughout then add less!) Spoon into muffin pan to about 2/3 full.
- Bake for 20 to 25 minutes until a toothpick comes out clean. Cool in pan over a wire rack for at least 10 minutes before removing muffins from the pan.
For optional spiced glaze:
- Cream 2 Tbsp. melted butter and 2 oz. cream cheese until fluffy. Add 2 1/2 cups powdered sugar, 1 tsp. cinnamon, 1 tsp. pumpkin pie spice, 1 tsp. vanilla extract until blended well.
- Drizzle over cooled muffins and enjoy!
**I know I say the glaze is optional but honestly you should douse these babies in as much glaze as possible because it's SO TASTY!
Click here for the downloadable text version of this recipe!