How are things are going over here?  As good as a mom of three could expect, I guess!

Sleep (B) The kids are going to bed later (so am I) but we have no school to wake up for!  It’s also when I do a chunk of work.

Fitness (A-) I’m working out every morning and the kids get outside everyday. Could be more if it wasn’t frigid out there! There’s a pool waiting for us.

Health (A+) There are no coughs, colds, and thankfully no COVID in this house.  Then again, we haven’t exposed ourselves to other humans either.

Food (A)  We are cooking meals every single day. They aren’t complicated but they are healthy, tasty and my kids don’t complain about what’s on the table.  That deserves an A right?  Then again, this is my area of expertise so it should be an A!

School (C-) We don’t have much of a schedule yet. We have to fit homework in between my coaching calls, etc. So it’s a bit here and there, but not more than 30 minutes a day.  Ugh!


However, if you count cooking with kids, we get a “B”.

Because every week my girls help me make a new recipe.  We even record LIVE cooking classes for the parents and children in the Raising Adventurous Eaters CLUB.  They learn a lot through the process. They now know what dates, baking powder, cocoa powder, and vanilla are.  Even spirulina.  And are getting the hang of measurements…slowly.

That counts as homeschooling right?


Today was an extra good day because:

…I did a virtual workout with a friend (gosh I miss seeing other humans!),

…My kids have already been outside (albeit, running around with Barbies and mermaids).

…Sienna did her french homework without be begging her.

…My 2 year old is not sitting on my lap write I finish this blog post.

…My 4 year old made Pumpkin Banana Oat Muffins.  And she pretty much did it by herself.  I brought over the ingredients and she did the rest.

Pumpkin Banana Oat Muffins

I asked Naomi what she wanted to call these Pumpkin Banana Oat Muffins, and her answer was “Orangey Muffins”.  So there you have it.  If it were up to me I would call them “Cook your way through COVID” muffins, or “March Break that never ends” muffins, or “Homeschooling Plan C” muffins.

But for now, they are “Orangey”.

We make a lot of muffins.  They are just too easy to pack with nutrition and turn into a balanced snack. But I don’t post recipes as often because I don’t want my blog to be a muffin haven.  Yet these  Pumpkin Banana Oat Muffins. are different.  They are:

crunchy on the top

soft and moist in the middle

with a beautiful orange colour (hence “orangey”)

They were also perfect because the ingredients are flexible, simple and accessible (likely ones you already have at home or can have ordered in).  Which is important for those who can’t get out to grab a bunch of random ingredients.

Canned pumpkin (with Non-BPA, non-BPS can lining) – you can swap the pumpkin with mashed cooked carrots (or more banana)


Oats (rolled oats, not quick)

Coconut oil 

Dairy-free milk (my new favourite is Elmhurst)

If you have a lot of treats laying around, these Pumpkin Banana Oat Muffins are a healthy (no-sugar) distraction.  Case in point: I couldn’t get a picture before someone stole a muffin. They shall rename nameless.

Pumpkin Banana Oat Muffins


Let’s get you that recipe!

Pumpkin Banana Muffins (gluten-free, dairy-free, nut-free)

Gluten-free pumpkin muffins

Prep Time 10 minutes
Cook Time 25 minutes
Servings 12


Wet Ingredients

  • 1.5 ripe bananas
  • ¼ cup melted coconut oil
  • 1 cup 100% pumpkin puree
  • 2 eggs or 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water set for 15 mins)
  • ½ cup non-dairy milk unsweetened
  • 1 teaspoon pure vanilla extract
  • 1/4 cup maple syrup or honey I didn't use any but if you prefer sweet muffins this is recommended

Dry Ingredients

  • 1 ¾ cups gluten free oat flour make sure it’s fine.
  • 1 ¼ cups gluten free rolled oats
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon*
  • ¼ teaspoon salt


  1. Preheat over to 325 degrees

  2. Grease 12 slot muffin tin with oil

  3. Mix all ingredients in large bowl

  4. Scoop into muffin tin

  5. Bake for 25 minutes