In the bleak midwinter, I shall bake muffins

The Wanderlust Juniors and I spent the first week of the new year with my parents in cottage country, where we slept in, enjoyed plenty of time outdoors in the fresh winter air, taking walks and playing in fluffy snow — almost knee-deep for me, and even deeper for them. It’s truly a pleasure to grant ourselves a vacation from the everyday bustle, to start the year on a quiet note, with a retreat from the city, immersed in silence.

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Through the wardrobe… Winter is magical.

It would be dishonest of me to say that I do not care about weather changes. Although I do enjoy winter weather, the limited exposure to sunlight does affect me, as it does many others. Yet, staying indoors for an entire day when it’s cold outside also doesn’t help to elevate my mood. That is why I do my best, whenever possible, to bundle up, pull on my big faux-fur winter boots, and head outside for a walk or to play with Wanderlust Juniors. Even 15 minutes outdoors make a tremendous difference, reminding me that the world continually changes, that nothing is ever static, and that we must grant ourselves the opportunity to slow down, take a few deep breaths, and reconnect to the greater world. Perhaps, we just might find that the midwinter is not all that bleak.

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Playtime! Snow angels in the winter sunshine.

After the outing, we go back inside for a large mug of steaming tea for me, and muffins for the boys. Here is my ‘go to’ muffin recipe:

muffins

Banana, Blueberry, and Lavender Muffins

Ingredients:

2 cups all-purpose flour

1/4 cup coconut sugar

1 tbsp baking powder

a pinch of fine sea salt

1-2 tsp culinary lavender (In Toronto, I purchase culinary lavender from Weir’s Lane Lavender & Apiary)

2 ripe bananas

1 egg

1 cup milk of your choice

1/3 cup vegetable oil, grape seed oil, or melted coconut oil

2/3 cup blueberries, fresh or frozen

Directions:

  1. Preheat the oven to 400F and lightly grease or line a 12-cup muffin baking pan.
  2. In a large bowl, sift together the flour, sugar, baking powder, salt, and lavender. Set aside.
  3. In a separate bowl, thoroughly mash the bananas, then add the egg and whisk lightly. Add the oil and milk and continue to whisk until the mixture is uniform.
  4. Carefully pour the wet ingredients into a well in the centre of the bowl containing the dry ingredients. Gently fold in the blueberries, stirring carefully until the batter is just combined.
  5. Using a tablespoon, pour the batter evenly into 12 muffin cups.
  6. Bake in the centre of the oven for approximately 18-20 minutes, or until a toothpick inserted in the centre comes out clean. Allow to cool in the muffin baking pan, then transfer to a cooling rack.

Notes: I sometimes substitute chocolate chips for the blueberries, if you wish. Lavender reminds me of summer in the midst of the cold months; however, if you do not enjoy lavender, you may omit it entirely. The Wanderlust Juniors also love these muffins as a school snack.

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Please leave a comment below to share your tips for staying healthy and joyful throughout the winter months. Also, I would love to read about your favourite type of muffins. Thank you for sharing this blog with a friend!

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[…] week, I shared with you my recipe for banana, blueberry, and lavender muffins. This time, I will share with you the another result of my pantry declutter project: mung bean […]

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