I am over here having one of those weeks. You know, calling Daddy and begging him to come home MONDAY afternoon because I just can’t take it anymore kind of weeks. Monday. I couldn’t even make it through one day. E still hasn’t been sleeping very well and it has been taking quite the toll on me. However, she did sleep until 5am this morning and I got my first 4 hours of uninterrupted sleep since who knows when! Score!
So this morning, I woke up semi refreshed, drank a whole cup of coffee – (I only had to reheat it once this morning – double score!), ate some breakfast brownies (triple score!), and even baked some muffins this morning for second breakfast. We love second breakfast around here. I also got E to eat some banana! She willingly took a second bite. She has hated them to the point of gagging every time I’ve tried to give them to her. PSA: It can take a kid 10 times to try a food before they decide they will eat it! So if you have picky eaters, keep trying. Maybe they need even more than 10 times!
This morning, I made my mom’s standard banana muffins. It is such a basic, simple recipe, but they are so good and have become one of my staple recipes. Probably because every time I go to the store I buy bananas with the intention to “eat them this time” and then they sit on the counter and turn that lovely speckled brown at which point they are just begging to be mixed with some sugar and turned into muffins. Stan always laughs when I say I’m going to eat the bananas this week and it’s become a running joke in our house. I prefer to eat my bananas in muffin form, apparently! Carbs, I love you.
- 1 1/2 cups flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 3 ripe med. bananas, mashed
- 1 cup sugar
- 1 egg
- 1/3 cup vegetable oil
- 1 tsp. vanilla
- Preheat oven to 375 degrees F.
- Mix flour, baking soda, and salt, set aside.
- Mix together banana, sugar, egg, oil, and vanilla.
- Add dry ingredients to wet, mix well.
- Spoon into greased muffin pan.
- Bake for 18-20 minutes.
These aren’t the healthiest of muffins, but I’ve made them a bit “lighter” with a few modifications before. So, if you’re like, “Woah! She puts that much sugar in there!?’, you can add another banana and use only 1/2 cup sugar. You can also replace the oil with applesauce and use 3/4 cup of whole wheat flour and 3/4 cup of enriched flour. Or you could stick with the original and add chocolate chips, because you know, that’s good too 😉
You can add lots of things to these muffins, like walnuts or blueberries or coconut. It’s such a basic recipe the options are endless! I often freeze them and pull out one at a time a pop it in the microwave.
Maybe tonight, I’ll get my sh*t together and make dinner for the first time this week too. Unless, you count putting cheese on top of leftover spaghetti and baking it at 9:00pm on Monday night after Stan took E out to the mall so I could recover. But it’s still early, so I’m not making any promises!