May is for Muffins

The thing about May is that, while it’s the happiest harbinger of bright sunshine, blossoms of every color, size and scent,


goslings in the yard, lilies on the pond, gardens beds growing,


graduations and all things SUMMER… it’s still 50 degrees and rainy most of the time.  At least in Rhody.  So while you’ve probably turned off your heat and fired up your grill for the season, as we have, it’s the perfect time to heat up that oven and bake some hearty, healthy muffins to carry you through these cold spring mornings! 

You and your goslings (or little baby dinosaurs, as we sometimes call them, likening them to the baby-dinosaurishness of the large but young people in our home) need fuel to power through the next few weeks. 

We’ll be taking final exams, lifting/moving/unpacking/repacking in the transition from college, starting up summer jobs and doubling down on work-outs to get ready for all of the fun we expect to have in the sun this summer.  The thing about muffins (as opposed to the typical yogurt, fruit, granola and/or english muffin with peanut butter & banana, or even protein shakes made to order in the morning) is that they will never fail to leave your gang asking and saying, “You made muffins?  What’s the occasion!?” and “Wow!”  Try it: you’ll love it.  

Here are three of my favorite May Muffins for you.


The best thing about these muffins is how dense and filling and packed with nutrition they are.  They contain oatmeal, greek yogurt and, of course, chia.  They pack a bright lemon kick and are perfect with a cup of coffee to carry you through a busy day.  I sprinkled some sanding sugar on top of these, but that, of course, is optional.

Ingredients & Instructions:
  • 4 cups flour
  • 2 cups rolled oats (“old fashioned,” not “instant”)
  • 1/2 cup chia seeds
  • 2 cups granulated sugar
  • 2 Tbs baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 4 large eggs
  • 1 cup butter (melted and cooled)
  • 2 cups greek yogurt
  • 1/2 cup freshly squeezed lemon juice
  • zest from the lemons you used to create the juice (zest first, then squeeze!!)
  1.  Preheat oven to 375.  Spray muffin tins or line with baking cups.

  2. Combine flour, oats, chia, sugar, baking powder, baking soda, and salt in large bowl.


  1. Combine eggs, melted butter, yogurt, lemon juice and zest.

  2. Stir the wet into the dry ingredients, spoon into muffin tins.  Bake until they spring back against your finger, and enjoy!


NO FLOUR, OIL or BUTTER here! All oats, eggs and berries.  Eat up!

Ingredients & Instructions:
  • 6 cups old fashioned, roll oats (not “instant”)
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp salt
  • 2 cups whole milk
  • 4 large eggs
  • 1/2 cup honey
  • 2 tsp vanilla
  • 2 cups fresh or frozen blueberries
  1. Preheat oven to 350 and spray tins or line with baking cups.

  2. Mix dry ingredients:  oats, baking powder, cinnamon, salt.

  3. In a separate bowl, combine milk, eggs, honey and vanilla.

  4. Add wet to dry, and stir in blueberries last.

  5. Spoon into muffin tins, bake until they spring back against your finger, and enjoy!


These little beauties are made with NO OIL OR BUTTER and very little added sugar.

Ingredients & Instructions:
  • 4 cups rolled oats (“old fashioned,” not “instant”)
  • 1 1/2 cups slivered almonds
  • 1 cup flour
  • 3 tsp baking powder
  • 4 medium sized, ripe bananas, mashed
  • 6 large eggs
  • 2/3 cup maple syrup
  • 2 cups whole milk
  • 3 cups fresh or frozen berries– I like blueberries, raspberries and strawberries
  1. Preheat oven to 350 and spray tins or line with baking cups.

  2. Mix dry ingredients: oats, flour, almonds, baking powder, in a large bowl.

  3. Combine mashed bananas, eggs, maple syrup, milk together.

  4. Stir wet ingredients into dry until mixed, and then add berries.

  5. Spray tins or line with baking cups, bake until they spring back against your finger, and enjoy!