6am: Alarm goes off. Hit the snooze button at least three times. Why does bed seem so much comfier and warmer when you have to get up super early in the morning?
6:30am: Finally get out of bed. Have a quick shower, get dressed, put on a little make up, grab my bag and out the door.
7:17am: Get on the bus into the city for school! Read up on the recipes and theory behind what we’re baking in class today. I’m hungry. Eat a whole wheat banana breakfast muffin for breakfast.
8am: First theory class of the day starts! Bullying in the workplace.
9:50am: 10 minute break between classes. Bored. Eat a whole wheat banana breakfast muffin as a snack.
10am: Theory class number 2 – intro to hospitality. We never actually learn anything in this class, for real. Fall asleep on my desk.
12pm: 30 minute break to have lunch and get changed for practical class. No time to buy lunch. Eat another whole wheat banana breakfast muffin while getting changed.
4pm: Finish all our baking a little early, so sit down as a class for some pastries theory while we eat sausage rolls, apple turnovers, chilli cheese twists and apple strudel. Am ridiculously full.
4:30pm: I head home where I probably have dinner, maybe catch up with a friend, maybe walk my dog, maybe watch 3 back to back episodes of Once Upon a Time and maybe procrastinate over doing some homework while I really do some blogging.
10:30pm: Bed! Ready for another 6am start tomorrow.
See? Whole wheat banana breakfast muffins saved my life as an on-the-go breakfast/snack/lunch. The whole wheat flour, all those bananas and the yogurt in there makes me feel less guilty about eating so many of them, too.
Try these! They may just get you through a busy day, too.
1 1/2 cups whole wheat flour
1/2 cup sugar
1/2 tsp baking soda
1/2 tsp salt
1 egg yolk
3 ripe bananas, mashed
1/4 cup buttermilk or yogurt
80g unsalted butter, melted (5 tbsp + 1 tbsp)
1 tsp vanilla essence
Preheat the oven to 180 C (350 F) and line a 12 hole muffin tin with cupcake liners.
In a large bowl, combine the flour, sugar, baking soda and salt.
Add the eggs, mashed bananas, yogurt, melted butter and vanilla. Stir until just combined.
Fill the cupcake liners 3/4 full with batter.
Bake for 20-25 minutes, until a skewer inserted comes out clean. Makes 12 muffins.