I am incapable.
Like, I think I may actually have a problem.
I cannot just be. I have to be doing, all the time. And it’s becoming ridiculous.
Tuesday night. Girl on couch. Watching Suits on TV and drooling over Harvey.
Laptop on knees. Blog, Facebook, Foodgawker, Pinterest, email, recipes and online shopping sites all open in tabs.
Skype on. Chatting to a friend from overseas.
iPhone in hand. Simultaneously texting and using Instagram.
How is that normal?
See? I have a problem, clearly.
And because I am abnormal and constantly doing, I made some healthy muffins the other night. While I was watching Revenge. And talking on the phone to my girlfriend. And taking food photos to post on Instagram.
PEANUT BUTTER AND BANANA HEALTHY BREAKFAST MUFFINS
Adapted from Cait’s Plate.
2 ripe bananas, mashed
2/3 cup Greek yogurt
1/3 cup peanut butter
1/3 cup honey
2 tbsp milk
1 tsp vanilla
1 cup plain flour
3/4 cup wholemeal flour
2 tbsp sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup chocolate chips or blueberries
Preheat the oven to 180 C (350 F) and line a 12 hole muffin pan with paper liners.
In a large bowl, combine the mashed bananas, Greek yogurt, peanut butter, honey, milk and vanilla.
Add the plain flour, wholemeal flour, sugar, baking powder and soda, cinnamon and salt. Stir until just combined. Mix in the chocolate chips or blueberries.
Divide the mixture between the muffin holes, filling each liner about 3/4 full.
Bake for 15 – 20 minutes, or until a toothpick inserted comes out clean. Makes 12 muffins.
These muffins are best eaten on the first day. Microwave any leftover muffins for 20 seconds or so before eating to make them yummy again.