This pumpkin muffin recipe comes at a perfect time. Last week I made a split pea "stoup" using split peas that were more than 10 years old. We survived the experience although I must say I have never had such a crunchy pea soup. This week, in our continuing effort to use older items in the back of our pantry, I'll be using a box of 5-year-old quinoa flakes and a can of TJ's pumpkin with a use-by date of June 2019 to make these muffins. I do have a very fresh jar of Local Spicery pumpkin pie spice. Wish us luck. I'm sure Tiffany will love the flowers - they're beautiful!! Will let you all know how it goes. 😁😁
Sounds like you are doing a great pantry purge! I had some old split peas that would not get soft no matter how long I cooked them! Good luck with the muffins. ❤️
@@NutmegNotebook I made about 6 quarts of that split pea soup and cooked it on the stovetop for a couple of hours and then we reheated portions of the leftovers over the course of several days and the darned peas just wouldn't soften. But Richard and I enjoyed the flavor anyway and figure we burned a few extra calories chewing and chewing and chewing on those split peas.
Thank you! Looking forward to trying the pumpkin version. For those who don't have quinoa flakes, I used cooked brown rice instead last time and they turned out great. The recipe is very flexible and I'll probably try some soaked buckwheat in the muffins next time.
The jar key is a little miracle! It's great. I also love the spatula (thank you for the recommendation!!) - - I love it and use it so often, that I have #3 in my Amazon cart. It's my most used spatula and I'm always washing it even though we have two :D Thank you for another great video Tami and Tom! I'm going to order the jelly roll pan and the blender spatula. Thanks again for sharing all that you do! Debbie in WA Ü
Hi, Tammy, appreciate so much your confident and thorough instruction on all things. Live these muffins. 2 questions, 1) whats the best way to pack these for freezing. 2) can you put all the batter in a rectangular pan, baje it and cut into bars?.thank you so much for your efforts, have a blessed day
Tami: these are delicious! I made them twice already and they freeze so well. And you are right - they make the house smell great. My husband has a sweet tooth and these seem to satisfy him too. Thank you for the great recipe! I think you are an excellent, WFPB chef! Keep up the amazing work.
Hi Tami, since you did not add any leavening agent in that recipe, would it be ok to prepare the oat banana muffin without adding the baking powder? Thank you for your great recipes.
I love freshly grated nutmeg and had just recently discovered it back when I started the blog. Our daughter was trying to help us come up with a name and suggested we make a list of food related things I like. Nutmeg was on the list. It just came together from there. I keep notebooks with test recipes and recipe ideas. ❤️
That’s a very individual decision. It depends on your goals - are you in weight loss mode or maintaining your weight? These are made with whole food plant ingredients but they are treats and they are sweet. I don’t eat them daily. I freeze them the same day I bake them. I have one muffin or 1 cookie with a cup of herbal hot tea. Again it’s an occasional treat not an every day food for me. It can be easy for some people to over eat on sweets like this and maybe even binge, so do be careful when making sweet things that may resemble treats from the past. I think freezing them is a good idea. Maybe allow yourself a treat like this twice a week.
Tami, I noticed the quinoa banana oat muffins have baking powder, is there a reason you omitted it from this recipe? Did you just notice that it doesn't make a difference?
