It totally freaks me out that stores are already decked out for Christmas. And are playing Christmas music. And the Christmas Market has already been open for a week.
When did that happen?
In my head it’s still June.
I’m not ready for Christmas. I haven’t planned out my Christmas baking, or bought any Christmas presents, or lost the weight I want to lose before I wear my Christmas party dress.
Instead I’m making peanut butter banana muffins, watching way too many episodes of bad TV on Netflix, and lying on the living room floor pretending to do Pilates.
Incidentally, if you ever find time passing too quickly, just go hold a two-and-a-half-minute plank.
(Real wisdom, right there.)
(You’re welcome. That’s what I’m here for.)
Peanut Butter Banana Muffins (vegan)
one and a half cups overripe bananas, mashed (about 3 large bananas)
one third cup peanut butter (use a natural kind if possible. Smooth or crunchy is your call)
half cup unsweetened almond milk
half tablespoon ground flax
half cup canola oil
one teaspoon vanilla
two cups all-purpose flour
one teaspoon baking powder
one teaspoon baking soda
one teaspoon cinnamon
half cup dark chocolate chips (optional. And I totally snuck in a whole cup)
half cup pecan bits (optional)
Preheat the oven to 375 degrees Fahrenheit. Line a muffin pan with paper liners (or grease really well) and set aside.
Mash and mix bananas, PB, almond milk, flax, oil, and vanilla until as combined as you can get them. The oil will probably refuse to incorporate. That’s cool.
Sift in flour, baking powder, baking soda, and cinnamon. Stir until there are only a few visible bits of flour left, and then fold in chocolate chips and pecans (if using). You shouldn’t be able to see any dry ingredients anymore, but don’t over mix.
Spoon into the prepared muffin cups – I like mine almost full because you get nice round muffin tops. Bake for about 25 minutes, or until an inserted toothpick comes out clean.