I took a plunge yesterday. A huge one. One I’ve talked about, yet feared, just about my whole adult life.
I applied for a business license, registered a business name and bought a domain name. My heart is pounding just typing that! I’m heading into the professional photographers domain and I don’t take the step lightly. I know that the market is oversaturated with photographers who picked up a DSLR and thought they were God’s gift to photography, but I think I have a certain style and knack that might just please a few people. At first I will just be doing family and friends, building a portfolio, but I do hope to get mentored by a few great photographers I know and soon enough I’ll be living the dream. The dream of having a job that really gets you excited and out of bed each morning (and pays at least a fair wage). You may all think food blogging is a lucrative job, and it is, but it pays more in connections and community then it does in cold hard cash.
So now I step into the unknown. A world that is full of professionals that I must compete with on my own terms and I couldn’t be more excited. I wake up each morning giddy with thoughts of what I can do that day to further my career. What can I take pictures of today? How is the light out there? Should I drive the kids all over town and hop out of the car whenever I see something magical? And the answer is yes! I’ll do whatever I can to further this dream
If you are a photographer or have experience in the business side of things, please don’t hesitate to offer me your kind words of encouragement or advice. Feel free to e-mail me (link in right side bar) or leave a comment on this post. I will take whatever the Internet people have to offer. (If you want to check out what I have done so far, follow my progress on Facebook.)
What I won’t leave behind and hope to continue on with is this blog. Food and photography are my passions and I love that I have married them up into this blog where I get to express my feelings and thoughts out to the listening masses. I can’t let all the work and effort I’ve put into this space go away and I won’t, so continue to come back for more recipes and photos as I continue on this journey.
I’m always in the kitchen creating, trying to make my family healthy and happily fed. One thing I often keep in the freezer are healthy muffins for my toddler. He loves to help me make them and then eat them too and it makes for a quick breakfast on the go when frozen and stored for short periods (they don’t last long around here!).
I have variations on this recipe that I also make and will post them sometime soon, but this banana oatmeal muffin with it’s rich roasted banana flavour and lower than usual sugar and fat make for good eats anytime of day. Paired with a little Nutella or peanut butter, I feel like he’s getting a complete meal when time does not allow for more.
One Year Ago: Black Bean Salad
Banana Oatmeal Muffins
Yield: One dozen regular size muffins or six Texas size muffins and two regular size
Prep Time: 30 minutes
Cooking Time: 20-25 minutes1 cup rolled oats
1 1/2 cups whole wheat flour
1/2 cup pastry flour
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cardamom (optional)
2/3 cup brown sugar, packed
3 tbsp butter, melted or use grapeseed oil
3 ripe to overripe bananas, roasted** and mashed
1/3 cup milk (soy, almond, skim, 1%, 2% or whole)
1 tsp vanilla
1 cup plain yogurt (full or low fat, not no fat)
1 egg1. Preheat oven to 400°F. Line muffin tins with paper liners or grease very well.
2. Combine oats, flours, baking soda and powder, salt, spices and sugar in medium sized bowl.
3. In separate large bowl, combine melted butter, mashed roasted bananas, milk, vanilla, yogurt and egg. Stir to combine very well.
4. Stir dry ingredients into wet very gently and JUST until incorporated. Do not overmix!
5. Spoon evenly into 12 regular sized muffin tins or 6 Texas sized muffin tins and two regular. Bake for 20-25 minutes. Muffins are done when golden brown on top and a toothpick inserted into the center comes out clean.
6. Allow to cool in tins for 10 minutes, then turn out onto cooling rack and cool completely.** To roast bananas: Place skin on bananas on a baking tray (lined with foil if you don’t want a sticky mess!) and pop into a 400°F oven for 15-20 minutes. You’ll know they are done when a) the bananas have turned black or b) your house smells like banana caramel. Remove from oven and allow to cool slightly before using.
Other awesome banana recipes from Guilty Kitchen:
Banana Bread Ice Cream
Brown Butter Roasted Banana Bread
Similarly delicious recipes from other fabulous food blogs:
Nutella Banana Muffins on Delicious Days
Low Fat Oatmeal Banana Bread on Joy the Baker
Baked Banana Crumble on Dine and Dish
Blueberry Banana Cake with Cream Cheese Icing on The Kitchn
Banana Oatmeal Cinnamon Crème Brulée on Steamy Kitchen
I have three pretty brown bananas in my fruit bowl just looking to be thrown into some banana bread. These look yummy, I’ll have to give them a go this afternoon.
Oh and your house will smell lovely because of it Michele!
Wow! Best of luck with your photography! I’d hire you if you were closer!
I just bought bananas, something I rarely do. Now I hope a few of them don’t get eaten right away!
ZoeDawn recently posted..A How-To- Making Beef Stock
Thanks Zoe, that means a lot to me!
Your photos are very pleasing to this person. Congratulations on taking the leap! 
t.t. for spoonables recently posted..FFwD- Michel Rostangs Double Chocolate Mouse Cake
Hey we have the same tag line: “The only way to get rid of temptation is to yield to it…” Awesome.
Good luck!! I’ve always adored your style of photography. I know you’ll do great. I hope others agree 🙂 And muffins… they never last long here either. I really need to do better at keeping some out and freezing the rest so I don’t spot them as I walk through the house and grab another lol. Can’t wait to hear more about your journey!
Rachel @ Baked by Rachel recently posted..Butter Fudge Cake – And A Request
Thank you Rachel! I am uber excited and yes, I freeze my muffins because otherwise I pick and pick and pick until they are all gone!
How exciting! You know I’ve always been a huge fan of your photography (you were probably my all-time fave from Refrigerator Soup) and I’m certain you’ll do fabulous. You’ve got quite an eye that really draws people in. Thrilled for you!!
the wicked noodle recently posted..Friday Foodie Links – Superbowl Edition
Thank you so much Kristy! I really appreciate the sentiment.
I’m very excited for you.You definitely have the talent and the drive to be successful at photography (or whatever else you pursue)lady ! You know you can always come take my picture ;)Congratulations on your leap !
Thanks Marisa! I’m happy to take pics of you and your family! As long as I get paid in chocolate and vanilla beans! 😉
First and foremost good luck to you. Secondly, thank you for the recipe. I love the addition of cardamom and will have to give it a go in my next batch of banana muffins.
Mama Kelly aka Jia recently posted..What’s Cooking – Indian Thai and African Fare
Cardamom and banana really do go together quite well, you won’t go back after trying it!
Beautiful and intriguing photos! We’d love for you to share your recipe and images at dishfolio.com!
Thank you Lacey! I will look into it.
Congratulations, you have such amazing talent and a unique style, I’m a big fan of your photography. I wish you the very best in your new venture!
Sylvie @ Gourmande in the Kitchen recently posted..french vegetable soup the soup that changed my mind
Thank you Sylvie, I always appreciate your comments.
Hello! Greats photos 😉
Kisses from Brazil!!!!!!!
These muffins look fabulous! I love your photographs… I know your photography ventures will go wonderfully.
Thank you jen, so much.
Oh, how completely exciting! Your photography is wonderful, and you have a style that is unique. You’ll be making cold hard cash in no time. Woot!
Thank you Amy! You rock.
AMAZING! these look so delicious! i’m not a banana eater and roasting and mashing it into muffins sounds heavenly and healthy (BONUS!)
I actually don’t feel all that guilty eating these muffins. They are damned fine too, I may add.
Good for you for going after what you want! I work in an advertising agency and see photographer’s promos every day, and I think your stuff is as good if not better. Your work is really beautiful. I hope you have lots of success with it, and they pay you lots of money to do it. It’s so exciting to live out your passion.
Irina@PastryPal recently posted..Master the French Macarón
Wow, Irina. Better than advertising photos? That makes so happy inside. 🙂 Thanks for the ego boost!
*High Five!* What an exciting step for you! You certainly have an ‘eye’ for photography and so I wish you all the best!
Aimee @ Simple Bites recently posted..Michel’s Super Bowl Guacamole Recipe vlog
Congratulations!! I have no doubts that you will be successful!!!
I have never roasted bananas and can’t wait to try it!!
Nancy@acommunaltable recently posted..Superbowl Sliders
Beautiful photography!
The muffins look especially delicious, lovely photos as usual!
Megan @ FeastingonArt recently posted..Nikos Hadjikyriakos-Ghikas – Cabbage-Wrapped Meatballs
Thank you Megan!
Congratulations on taking that big step. I wish you best of luck (even though you don’t need it because you are incredibly talented).
Eliana recently posted..Maple Walnut Pie
Aw, Eliana…that means so much to me! Thank you!
OH – and the muffins look awesome too 🙂
Eliana recently posted..Maple Walnut Pie
They are pretty good, and I don’t even like banana all that much…
Congratulations to you for following your dream & taking the PLUNGE ; ) How exciting !!!
I wish you every happiness in the next step into your dream.
Lee Ann Foster recently posted..my working vacation in a flyin bush camp
Thank you so much Lee Ann!
I wish you joy and happiness in your new venture – and realizing your dream.
Lee Ann Foster recently posted..my working vacation in a flyin bush camp
Elizabeth I am just catching up on blog reading and even though I am late to the party, I wanted to wish yo all the best. I have absolutely NO DOUBT you will be amazing!
Mardi@eatlivetravelwrite recently posted..French Fridays with Dorie- Basque potato tortilla
Thank you Mardi! I really appreciate that. 🙂
So proud of you… that certainly is a big leap, but one I know you’ll be successful with! Congrats!!
Kristen recently posted..Save the Date for Soup-a-Palooza
Thank you so much Kristen!
Oh WOW! I just discovered your blog and I’m so excited about it! Your recipes looks delish and your photos are gorgeous! I can’t wait to bake these muffins, the texture looks amazing.
Mmmm, thank you Kirsten. They are quite fluffy and delicious. I just one yesterday..well, I ate it off my kids plate. What? He didn’t want it. I can’t let a good thing go to waste around here…;)
I just found your blog tonight and I’m so glad I did! I went to UVic and it is awesome to see Victoria through your beautiful pictures. Congratulations on the business endeavour! You are bound to do great. It is also nice to be reading a blog from a fellow BC-er.
Jenn {Cookies Cupcakes Cardio} recently posted..Chocolate Covered Peanut Butter Crackers
I am just trying to show off our little corner of the world to everyone else…no one seems to know about. Gauging by how many people STILL think I live in Vancouver….
Good luck with your photography business. Your photos are really nice and so are the recipes. Thanks for sharing 🙂
I like your work and I wish you the best in your new venture….
norma recently posted..ELEGANT PRESSED SMOKED SALMON SUSHI – Sumoku Samon Okizushi or Oshizushi
Your recipe sounds delicious! Two questions – Do you roast the bananas whole? And after the roast, do you mash it including the peel? or only the inside? Thanks!
You roast it whole in the peel, then when they are cool enough to handle you extract the gooey insides and mash them a little bit before using. They are pretty mushy when they are finished roasting, but they do require a bit of mashing still, don’t eat the peel though!
Made them this morning and filled the house with beautiful smells! Right out of the oven I drizzled some honey on them… Perfect breakfast! Thanks so much for the great recipe! 😀
Yum! Sounds delish!
Got amazing recipes here as well for delicious muffins, Had already tried couple of recipes: http://bit.ly/pmJZVN
Just made these…with a few changes…some out of necessity some for personal preference.
I used rice flour instead of pastry flour (didn’t have any pastry flour).
1/2 cup steel cut oats and 1/2 cup rolled oats
4 bananas instead of 3
i only used 1/3 cup brown sugar
Non fat plain greek yogurt thinned with some milk
1 Tbsp butter and three tbsp of applesauce
doubled the cinnamon
didn’t have cardamom so I used cloves
no nutmeg so I used allspice
in a few I also dropped a dollop of almond butter into each muffin…
I know..it’s seeming like these are totally not the same muffins, but I couldn’t resist making them my own….and a little healthier….just took a bite of one….DELISH!
🙂 thanks
I just saw this recipe on Jen’s list and am so happy I clicked through. The muffins look delish – I’ll definitely make them soon! Looking forward to following your blog.
Best,
Orna
Never mind the muffin top. I’d eat these any day.
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