Oh God it’s almost Valentine’s Day.
For some of you that’s awesome and you get to go restaurants with your significant others and spoon feed each other, and for others it means crying alone into your tub of chocolate ice cream.
(I’d just like to reiterate: there’s no being judgey on this blog.)
I’m somewhere in the middle. The manfriend exists, so perhaps ice cream isn’t the answer (who am I kidding, ice cream is always the answer) but he is still out of town, so he can’t be the one to spoon feed me the ice cream (and also I find the spoon feeding thing really weird).
Unfortunately I’m still on the Whole Life Challenge, so single or alone or none of the above, I can’t dig into the chocolate ice cream. I can’t make heart shaped cookies. I can’t angrily bite off the heads of gummy bears who never did anything to me.
So I will just have to live with these Challenge-friendly banana muffins, a bowl of berries, and my lover-on-the-side. (Netflix. Calm yourself.)
Happy Valentine’s Day, D. I love you for being lactose intolerant so I never have to share my dessert with you when we go out for dinner.
Blueberry Banana Muffins (gluten-free)
two cups almond meal
half tablespoon baking soda
halt teaspoon salt
half scoop (my scoop is 37g) protein powder (I used chocolate)
three ripe bananas
half cup plain greek yogurt
half cup coconut oil
half cup blueberries
quarter cup pecans
Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin and set aside.
In a large bowl, mash bananas well. Whisk in eggs, yogurt, and oil, and mix really well. Then stir in the almond meal, baking soda, salt, and protein powder. Fold in berries and nuts. It’s gluten-free, so there’s no risk of over-mixing!
Spoon batter into the prepared muffin tin – I got 14 muffins out of the recipe. Bake for about 30 minutes, or until an inserted toothpick comes out clean.