Happy Monday, everyone! Did you miss me? I certainly missed y’all.
In case you didn’t notice, I’ve been sick. It sucks. What sucks worse is that Smalls has been sick. He had a horrible virus that knocked my superhero out for nearly a WEEK! And now he’s teething. Poor little guy is getting all 4 eye teeth at once. That HAS to suck. Seriously.
Those things look painful. And it’s rough-he’s at the point where he’s starting to talk somewhat coherently…but only with a few words. Everything else is Smalls-speak. Which is adorable and usually lots of fun because I get to point things out and we have lots of fun learning the names of different things…
Except when he’s sick. Then he wants NOTHING to do with new words. Or old words, for that matter!
Can I make a mommy-fession?
It’s tough. And frustrating. This is not my normal smiley, laughing kid. Sure, he has his moments. I’d be lying through my teeth if I pretended that he was an absolute angel all of the time. He’s not. But I think that he’s great.
I mean, how can you NOT love a kid who gives everyone who is pint-sized hugs?
So. I was tired, and he wasn’t eating, and neither one of us was feeling well. Great. AND he wouldn’t eat anything because he was all stuffed up.
UNTIL…
I got the BRILLIANT idea to make BANANA ZUCCHINI MUFFINS!! And he loves them. He literally ate half the batch as soon as they’d cooled off. You HAVE to try them.
Mini Banana-Zucchini Muffins
- 2 Cups White Whole Wheat Flour
- 1 Tsp Cinnamon
- 1/2 Tsp Baking Soda
- 2 Tsp Baking Powder
- 1/2 Tsp Salt
- 1 Large Banana, Smashed or Blended
- 1 Tsp Vanilla
- 1/3 Cup Vegetable Oil
- 1/3 Cup Brown Rice Syrup
- 1/3 Cup Honey
- 1 1/2 Cups Zucchini, shredded (1 large or 2 small…approximately)
Preheat your oven to 350 degrees. Stir together the dry ingredients in a large mixing bowl. In a separate bowl, combine the remaining ingredients and stir to combine. Pour the wet ingredients into the dry and stir until just combined.
Muffins are like brownies. You don’t want to overstir.
Use a Tablespoon or cookie scoop to portion the batter into a lightly oiled mini-muffin tin. Bake on the middle rack for 15 minutes.
Cool for 10 minutes, and turn to release the muffins onto a cooling rack. Allow to cool completely and serve.
