I took Monday off this week and spent the entire day hanging out with Juliet. It was awesome momma/daughter time and I couldn’t have asked for a better day with her. I was so busy at work last week, and even though I had a whole weekend with no work, I felt I needed another day to spend with my girl. Fortunately, I have the vacation time to use and it was a perfect day to take off (no major meetings, no major deadlines.) It may be the last day I can take off in a while. And so I took full advantage.
I could tell Juliet really enjoyed having me all to herself all day. She was so content all day long. So was I. We had a lazy morning and then headed to a splash pad/water park with my mom. The weather was great and Juliet squealed with happiness at all the splashing/dripping/spraying water. She LOVED it.
I made Juliet these muffins last weekend. I was flipping through the Weelicious cookbook and the recipe caught my eye. I am borderline obsessed with peanut butter and I think I’ve passed this on to Juliet. When I give her peanut butter toast, she take the toast and licks all the peanut off first.
These muffins are great and Juliet-approved. She ate a whole one for breakfast for the past couple days. The recipe recommends adding a little doll-up of jelly to the top of the baked muffin, which would be a great addition, but so far I’ve skipped since Juliet loves them so much as is.
Banana peanut butter muffins (recipe via Weelicious cookbook)
1 cup all-purpose flour
3/4 cup whole wheat flour
1/2 teaspoon salt
2 teaspoons baking powder
2 medium ripe bananas, mashed
1 large egg, beaten
1/3 cup sugar
1/3 cup vegetable or canola oil (I substituted coconut oil)
1/2 cup milk
Creamy peanut butter
Jam or jelly, for topping (optional)
Preheat the oven to 400 degrees F and grease a pan of mini muffin cups (or use mini muffin liners).
Combine the flours, salt, and baking powder in a medium bowl and mix together.
In another bowl, mash the bananas. Add the eggs and sugar and stir to combine. Add the oil and milk and mix until smooth.
Slowly add the dry ingredients to the wet ingredients and combine, taking care not to over-mix the batter.
Using a small ice cream scoop, drop 1 tablespoon of batter into each mini muffin cup and top with 1/2 teaspoon of peanut butter. Place another teaspoon of batter on top of the peanut butter to cover.
Bake for 13 minutes, or until dry on top.
This recipe made 24 mini muffins (the original recipe via Weelicious says it makes 30-35 so perhaps I filled the muffin cups super full).