How’s everyone been? I know my post have been very inconsistent but between planning Cody’s birthday party, getting sick shortly after, and having these really bad knots in my shoulders/back/neck that have been giving me terrible headaches, I either didn’t have time or I had no energy. I’m still getting over this weird cold/allergies ( still questioning what it is ) and the knots are still making me feel blah, but I’m trying to get back into my regular routine. That is, waking up early and being productive with my day, getting back into my cooking routine, and definitely working on my blog.
**If anyone has any advise on how to get rid of these knots and stiffness please leave me a message down below!
So anyways, the other day I saw a bunch of over ripped bananas sitting on the counter, calling my name. Honestly bananas are on my weekly grocery list because they are good for on the go! Everyone in my house loves bananas, whether its sliced on toast with almond butter, honey, and cinnamon, for smoothies, added to oatmeal or yogurt, or just eaten right out of its peel! But sometimes I either buy too many or nobody feels like bananas that week and then i’m left with a bunch of brown bananas. Some of you might throw them away but I like to either peel them, cut them in small pieces and freeze them for smoothies or I use them to make banana bread/muffins.
This is my EASY go to Banana Bread recipe that I turned into muffins this week. Muffins are much easier to pack for lunch, a snack, or while we are running out the door! Cody loves these muffins and ask for them for breakfast ALL the time.
These muffins are super yummy and moist, YOU GOTTA TRY THEM!
CHOCOLATE CHIP BANANA MUFFINS
(adapted from Weelicious)
1/2 cup grass fed unsalted butter ( I use Kerrygold )
3/4 cup organic sugar
2 large organic eggs
3 organic bananas, mashed
1/3 cup almond milk
2 tsp pure vanilla extract
2 cups organic flour ( you can substitute 1 cup whole wheat white flour )
1 tsp baking soda
1/2 tsp sea salt
1/2 cup chocolate chips
Preheat oven 350 degrees.
First, cream softened butter and sugar together in mixer for 3 minutes or until light and fluffy.
Add eggs one at a time and mix.
Add mashed bananas, almond milk, and vanilla and mix until fully incorporated.
In a separate bowl whisk all of the dry ingredients together.
Add the dry ingredients to the wet ingredients just until combined. If needed, scrape down bowl and mix once more.
Next, add chocolate chips and stir by hand so they don’t break apart.
You can either spray a muffin tin with organic coconut oil non stick cooking spray ( I buy mine from Trader Joes ) or use muffin liners. Scoop evenly into 12 muffins and bake at 350 degrees for 20-25 minutes. Test with a toothpick until it comes out clean. Let cool for 20 minutes and ENJOY!
*These can be kept in an airtight container for up to 3 days but I doubt they will last that long!
FUN FACT OF THE DAY: Bananas contain the perfect blend of natural sleep remedies. Magnesium and potassium (natural muscle relaxers) and melatonin and serotonin are found in bananas which mean a better night’s sleep for your little one or yourself if eaten before bed!