Yesterday out of nowhere Lillian looked at me and said, “Mama, can I have some lovin’ from the oven?” I couldn’t help but laugh because (1) maybe I really do talk like that and (2) apparently she is paying attention to what I say. Love my munchkin! The little lady asked for muffins, so muffins we did make!
I often try to post relatively healthy recipes on this blog, but the reality is that my diet isn’t 100% healthy. I try to make smart choices about 85% of the time, so I don’t have to feel guilty when I want to splurge on a meal out or eat something that isn’t super healthy. This recipe is actually my mom’s original banana bread recipe and it isn’t low fat or low calorie (but it is delicious!!). However, I struggled to eat a healthy portion since I always made my slice a little bit bigger or nibbled away at the delicious crust. Over time I have learned how to use portion control techniques (i.e. turning a quick bread recipe into muffins) that will allow me to enjoy healthy and not-so-healthy snacks guilt free.
These muffins are super easy to make and you probably have all the ingredients in your house right now. Lilly was super excited to try out this recipe and did an awesome job cracking the eggs and adding in the flour. She is getting to be such an awesome baker!! 🙂 Definitely lovin’ from our oven. We’re goofballs over here. 🙂
I hope you enjoy this recipe as much as Lilly and I do!
Ingredients (yields 12 large muffins or 1 loaf banana bread)
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
1 tsp vanilla
3/4 tsp salt
1 tsp baking soda
2 cups white whole wheat flour
3 large bananas mashed
*Optional: 1/2 cup walnuts OR 1/2 cup chocolate chips
Preheat oven to 375 degrees.
In a small bowl sift the flour, baking soda and salt. Set aside. In a second, separate bowl mash up the bananas and set aside.
In a stand mixer whip butter until fluffy. Then add the sugar and the vanilla. With the stand mixer on a medium speed alternate incorporating some of the flour mixture and the eggs. Be careful not to over-mix the batter (you do not want it to be soupy). Lastly, with the stand mixture on a low setting add in the mashed up bananas until just combined.
Scoop batter into muffin liners (reusable and dishwasher safe!! I use these ones). Bake in oven for approximately 22-25 minutes or until the tops turn golden brown.
*Optional: add 1/2 cup of walnuts (or sprinkle on top of each muffin) or 1/2 cup of chocolate chips.
Blizzard of 2015
The past few days have been a little crazy in the northeast. We woke up to about a foot of snow on Tuesday morning and a broken snowblower (that was fully functional just 24 hrs earlier). The husband and I used a shovel and an empty ice melt bucket throughout the day to clear the snow from the driveway. I may not have gotten a run in on Tuesday, but I definitely got a workout in from all the bucketing I did!
Overall, we got about 2.5 feet of snow at our house. Yikes! With a travel ban in place for most of Massachusetts (the gym, grocery store, even the postal delivery service was stopped/closed for the day) Owen, Lilly and I were stuck in the house ALLLLLLL DAYYYYY LONGGGGG. Now I don’t know about other toddlers, but our kiddo is a mover and a groover. By 10 am we had played a rigorous game of hide-and-go-seek in the dark, painted several picture frames, did a sticker mosaic art project and did “road races” with a medal ceremony in the living room. My darling daughter doesn’t sit still very often, so neither does the momma. Oh well, guess all I can do is try to keep up! Yet another reason to never stop running :).
Here are a few pics from our family snow day!
I don’t know about you, but after 2 days of treadmill running I’m ready to run the roads again!! Here’s hoping I’ll get out tomorrow for a long, safe run!
Hoping everyone else has enjoyed their snow days! Run safe!!