Slow weekends are good for the soul. Especially when you are nursing a horrible, hack-up-a-lung cough like I am. Saturday Matt and I went ring shopping and saw The Vow in Seattle. It was nice to wander the city streets in our rain jackets, hoods on, on a day when the streets are nearly empty and the city takes on a quiet softness. It was actually quite peaceful. I love that our city relaxes on the weekend.
Sunday I decided to do some kitchen therapy. Over a steaming hot latte I whipped up a batch of really yummy chocolate chip banana muffins (complete with coconut oil!) as a special treat. I improvised between two recipes…keeping what I thought was the best parts of each. Verdict: sucess! Yummy muffins with some healthy things added in. I keep meaning to take a photo of the muffins or the process or SOMETHING interesting…this is the best I can do at the moment.
Evidence that they were a success.
Weekend Chocolate Chip Banana Muffins
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup oatmeal
- 2 tablespoons cocoa powder
- 3 tablespoons ground flax
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup coconut oil (liquefied)
- 1/2 cup plain yogurt
- 1 teaspoon vanilla extract
- 3 mashed ripe bananas
- 3/4 cup semisweet chocolate chips
- 1/2 cup chopped pecans
In a large bowl, combine the dry ingredients. In another bowl, combine the bananas, eggs, oil, yogurt, and vanilla. Stir into dry ingredients just until moistened. Fold in pecans and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.