If there was only one muffin recipe I could make for the rest of my life, this would be it! These are so SO good and filling but not too dense and perfectly moist and sweet but not too sweet and the topping…THE TOPPING, is beyond. Loaded with heart healthy oats, shredded coconut, and a smattering of chocolate chips, this muffin is substantial. One will fill you up – it’s like a bowl of oatmeal in delicious muffin form!
Breakfast. Brunch. Dessert. These pancake muffins will do the J.O.B. for all of the above. Just a hint of pumpkin and cinnamon kiss the batter and a maple syrup glaze finishes off this part pancake / part muffin situation.
It’s been fairly chilly lately. And very rainy. I’m ready for warm spring weather, bike rides, farmers markets, and fresh seasonal fruits and veggies. It’s getting closer, but mother nature has decided to keep us waiting a bit longer. Must. Be. Patient. (i’m not good at that)
Spring also gives us a push towards rejuvenation, towards wanting to treat our bodies better and gear up for the heat and activity that’s about to greet us in the coming weeks…or it’s just that we don’t want to shove these jiggly, sun-deprived thunder thighs into a pair of shorts. (for real, i’m not ready, not even close)