You may remember that one of my goals this month is to try to find a better breakfast option.
Because seriously, the really sweet gal who works the drive-through at McDonald’s on weekday mornings knows me. Sadly, I’m not making this up. She has morphed from a polite friendly hello to hearty, “hey buddy, let me get you your two sweeteners without you asking” hello. I’ve actually considered the fact that I see her enough that I should probably get her a small Christmas gift.
Wow. You can take that in for a second.
Anyhoo. I must break my addiction to iced coffee and breakfast sandwiches from the golden arches. But. I’m really lazy. And tired in the morning. And the fast food restaurant is reeeeeally close to Henry’s daycare. So, I’m spending too many calories and too much money on the McWhatevers. And my new friend will probably be just fine without seeing my smiling face every morning.
All that to say, I have a muffin recipe that is pretty darn tasty and actually fills me up relatively well. Enough that I could possibly stop eating fast food and clogging my arteries. I have been trying my darndest to make a smoothie each night before I go to bed to eat with the pumpkin muffin in the morning. I can eat while Henry is having his bottle.
Here is the recipe I used. I think the peanut butter and walnuts make it more filling, and there is some pretty healthy stuff in these puppies, so I consider it a win.
(And I apologize for the lack of pictures. It is dark at, like, 3 p.m. And I’m seriously tired.)
modified from Carrots ‘n’ Cake
- 1 cup flour
- 1 cup canned pumpkin
- 2 eggs
- 1/4 cup peanut butter
- 1/4 cup honey
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- 3/4 cup chopped walnuts
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