We've been picking peaches,

trying new breakfast recipes,

learning how to use genealogy software to trace families in Lavukalen,

and getting Olivia out the door to JBU.

Oat Whole Wheat Banana Muffins

adapted from "Breakfast With Beatrice"

1 1/2 cups uncooked quick rolled oats

1 1/2 cups whole wheat flour

1/4 cup coconut sugar

1 Tbsp. baking powder

1/2 tsp. cinnamon

1/2 tsp. ginger

1/4 tsp salt

1 cup fresh or dried blueberries

1 cup milk

12 cup mashed ripe banana

1 Tbsp. coconut oil

1 egg, beaten

Preheat the oven to 400 F.  Lightly grease 12 regular sized muffin cups (we like to make mini muffins).  In a large bow, thoroughly mix the rolled oats with the whole wheat flour, sugar, baking powder, cinnamon, ginger, and salt.  Add the blueberries, if using, and stir gently until the berries are evenly distributed in the mixture.  In a small bowl, stir together the milk, banana, oil, and egg until blended.  Add the liquid ingredients to the dry ingredients and stir just until the dry ingredients are moistened, about 20 strokes.

Spoon the batter into the muffin cups, dividing the batter evenly.  Bake for 15 to 20 minutes, or until a wooden skewer inserted in the center of a muffin comes out clean.  Cool 3 minutes; then remove from the muffin tin and transfer to a wire rack to cool or to a basket to serve warm.