Three more classes then I am home-free. Accounting, Astronomy, and Statistics. Arguably this is my most difficult set of classes which I have for Mondays, Wednesdays and Fridays. On Tuesdays and Thursdays I have Business Communications and a World Cultures Music Class, which at least so far, seem to be easier.
After I get out of my Statistics class I’m going to pack up a bag (or two or three) of my things and head home for an extended weekend because of the Labor Day holiday. No worries about having nothing to do though because I already have plans (read: homework).
Interspersed with the homework will probably be some baking/cooking, and maybe even swimming. We have a nice big pool at home and I have gotten to swim in it a total of… oh, zero times this summer. Maybe I shouldn’t even go this weekend because it will just make me remember how much I love swimming and then I’ll be mad that I missed out on it this season. It’s basically a no win situation.
Remind me to bring my bathing suit just in case though.
I already have a few posts in mind for the next few weeks, which is pretty rare for me. One or two being surveys/awards that I’ve been nominated for by some fellow bloggers, a few recipes (of course) probably for WIAWs, a few recaps that I’ve been meaning to write for WIR for awhile, and also perhaps a short little picture-heavy post of my dorm room? That last one is totally dependent on how clean the common area looks when it comes time to take a few snapshots. Right now it’s not too bad but like I said, I’m going to be gone all weekend and who knows what it will look like when I get back!
With my plans fully out there, hopefully I will be more likely to actually fulfill them.
Now, let’s move on from the not-quite-as-exciting stuff and move onto the guaranteed-more-interesting topic of today’s recipe!
Chocolate Chip Banana Bread Muffins
Grain/Gluten/Wheat-Free, Vegan, Nut-Free Option, No Refined Sugar, GAPS/Paleo-Friendly
Makes 12 mini muffins and 2 ramekins
- 1/4 cup carob powder + 1/4 cup coconut oil, melted*
- 1/4 cup ground flax seed + 1/4 cup water (or 2 eggs)
- 2 large or 3 small ripe bananas, mashed (around 240 grams)
- 1/4 cup coconut oil, melted
- 1/4 cup honey (or maple syrup to make vegan)
- 1/2 tsp vanilla
- 3 tbsp coconut flour
- 1/2 cup almond flour (use a seed flour to make nut-free)
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- Preheat oven to 350 degrees.
- Mix the carob powder and coconut oil until smooth and then pour out into a thin layer (I used a Tupperware lid about 8×5 inches). Freeze for about 10-15 minutes or until solid.
- Combine the ground flax seed and water. Let sit for a few minutes to thicken (or microwave for 60 seconds to speed up the process).
- Add the mashed bananas, coconut oil, honey and vanilla. Mix until well blended.
- Measure out the remaining dry ingredients and combine with the wet ones.
- Take out the frozen carob slab, break into small pieces and mix into the banana bread batter.
- Oil/grease/spray/line the baking dishes of your choice (I used a mini muffin pan and two small ramekins). Distribute the batter evenly and bake the dishes for 15-35 minutes (it all depends on the size of your pan).
Note: I haven’t made an actual full-sized loaf of banana bread out of this recipe yet, but I plan to do so in the future. To make a full-sized loaf you would need to double this recipe and bake it for probably at least an hour. I can’t guarantee the results though with those alterations.
*You can also use your favorite type of chocolate or carob chips here. You would need about 1/2 cup to replace the homemade ones.
It was so hard to not eat this little guy when snapping a picture. But I resisted the urge and placed it back in the muffin tins! Thank goodness too because my family ate the whole batch within a day!
Questions for you:
Have you had the opportunity to swim this summer?
What are your easiest/hardest classes so far this fall?
Do you plan out your posts in advance or just fly by the seat of your pants?