Commercials make me laugh. I know people are all about the PVR and pre-recorded whatevers, but really, there is a lot of quality entertainment being missed out on.
I saw one that actually made me laugh out loud the other night for deodorant that went like this: “In your busy day, the LAST thing you need is white marks.”
Yes, clearly white marks on my dark dress are the absolute LAST thing I need on a busy day.
That commercial is almost enough to convince me to stop WEARING deodorant, lest it become such a dramatic problem in my day.
And my days are about to get busy, so this was a serious consideration. Gemma started Kindergarten this week, and while she is so excited about that, and I’m so excited for her, I’m already seeing the run-around errands piling up, from the twice-daily bus-stop trips to the classroom volunteer expectations to the extra runs for children’s Advil as the germs start travelling home. On top of that, I’m going to be back in school full-time for the first time since having kids, as my one-or-two-courses-at-a-time strategy is just taking WAY too long if I want to be done by the time I’m 30, which I do :) Add to that the fact that Carl started his PhD research this week, and don’t forget the return to Bible Study, Book Club, and of course, the regular laundry, cooking, cleaning, reading books, and playing cars, and this year is literally going to be over before I can blink.
I’m not complaining though – I’m seriously excited about every single one of those things, even the laundry and cleaning, because I love the sense of accomplishment, of a job well done, and while I may feel a little frantic when I don’t feel like every job is being done well, I love the challenge of reaching for that well-done-ness in every area of life. And that includes here on the blog – I’m hoping I can continue to post 3 times a week through the craziness, but I know you’ll understand if it doesn’t always happen, right?
And today I am going to tell you about some cute banana muffins, don’t worry!
If you talk to me in real life you’ll know I rarely talk about food, so here really shouldn’t be much different. (Unless you’re my Mom, and then I talk to you about food all the time, but that’s because you’re my Mom and you’re not allowed to get sick of me.)
I may not talk about food much, but I spend a lot of time making and eating food. That’s real life, right? Food is the backdrop to much of my day, but it is not what makes or breaks my day. So I apologize if you have to get through a lot of my chatter to get to the recipe, and I’m not offended if you skip straight down, but this is me – I am much more likely to tell you about a ridiculous commercial I watched WHILE I EAT FOOD with you than I am to talk ABOUT food.
Obviously, I’ll still tell you these muffins are realllly good, (I wouldn’t share them otherwise!) and super moist, and perfect for snacking on.
I’m starting to be won over ever so slightly by the crazies who like white chocolate…I can’t decide if you all were never crazy after all or if I’m just going crazy, but either way, open up your not-so-little white chocolate clique because I want to edge a toe in.
These are super quick, pretty healthy, and totally delicious. I’m sure all your fall seasons are shaping up to be crazy busy too, and these take almost no time to make, require NO mixer, use super basic ingredients, and you’ll love having them handy in the freezer!
- ⅓ cup melted butter
- 2 ripe bananas, mashed very smooth
- 1 large egg
- ½ tsp vanilla extract
- ½ cup milk (regular or chocolate milk)
- ½ cup lightly packed brown sugar
- 1½ cups all purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup white chocolate chips, plus about 36 additional for topping
- Preheat oven to 400 degrees and lightly grease a 24-cup mini muffin tin.
- In large bowl, whisk together melted butter, bananas, egg, vanilla, milk, and brown sugar until very well blended.
- In medium bowl, whisk together flour, baking powder, baking soda, and salt. Stir dry ingredients into wet just until combined - do not overmix! Fold in chocolate chips.
- Divide batter over 24 mini muffin cups. Place 3-ish chocolate chips gently into the top of each muffin so they look extra pretty when they're baked.
- Bake at 400 degrees for 5 minutes, then reduce temperature to 350 degrees and bake an additional 8 minutes, until a tester comes out clean. Let cool in tin for 5 minutes before removing to cooling rack to cool completely.
- Store in an airtight container at cool room temperature for up to 5 days, or freeze and reheat as needed.