I finally broke out the baby pool. I have been avoiding going outside at all, due to the intense heat (it’s been 90° lately!) and the fact that I am pregnant. Pregnancy = must be cool at all times.
Anyway, my little girl just turned 18 months old, and I decided it was time to stage a photo shoot again. The last time I had done this, she was only 11 months old and not really mobile yet. I knew it would be difficult to get a good shot since usually all I get is the back of her head.
And I did get plenty of those this time…
I came out ready with her chair, a blanket to cover it, headbands, and her “bear friend” to keep her happy. Yet it was all to no avail. The best picture I got was still a frown.
So I scrapped that and broke out the pool. Happy times abounded! (Still no pictures though.)
Wouldn’t you know, the hubby was able to get her to smile for me just before bed, so we did get a great smile. Too bad I had the wrong lens on the camera so it’s an uber close up, but at least we’ve got her face.
I have a new muffin love. I may be guilty of saying this before, but I’m serious this time. These muffins are the best eveeeeerrrrr.
An amazing smooth peanut butter taste mixed with a bit of banana. Can you even imagine a more delicious combo?
These muffins are healthy too – no refined sugars and 100% whole wheat flour – which makes them a perfect breakfast, snack, or quick treat to grab when the munchies take over. The mini muffins are even easier to eat 10 at a time. They’re so little it’s hard to even notice that you’re eating anything and that peanut butter flavor will make you keep coming back for more.
Notes on this recipe:
1. I used Trader Joe’s salted natural peanut butter in this recipe, so if you use unsalted peanut butter, you may want to up the salt in the muffins. Also, if you are using peanut butter that has sugar in it, you could probably cut back a bit on the honey. (Although not too much, since that will affect the texture of the muffins.)
2. You can sub Greek yogurt for the plain yogurt if you prefer, again, the Greek yogurt is thicker so your muffins may be a touch drier.
- 4 ripe bananas, mashed
- ½ cup raw honey
- ⅔ cup natural peanut butter
- 1⅓ cup plain yogurt
- 2 teaspoons vanilla extract
- 3½ cups white whole wheat flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 1 round teaspoon ground cinnamon
- 2 teaspoons ground flaxseed (optional)
- Combine wet ingredients (1st 5 ingredients) in a large bowl. Mix thoroughly to incorporate peanut butter.
- In a separate bowl, combine dry ingredients (next 6 ingredients). Mix dry ingredients into the wet ingredients, just until thoroughly combined. Do not over mix.
- Using a large ice cream scoop, portion out muffins into greased or paper-lined muffin tins.
- Bake in a preheated oven at 375° for 13-15 minutes, or until toothpick inserted in center of muffin comes out clean. (8 - 9 minutes for mini muffins.) Note: I put both tins of regular muffins in at the same time and baked the mini muffins separately.