I usually end up with a few
rotten.. really ripe bananas at least once a week in our house. My husband made banana bread last week (I’ll have to share that recipe soon, too). This week’s ripe bananas were made into yummy muffins. I’m a sucker for chocolate this pregnancy (yep, still pregnant!) so y’all know I had to throw some chocolate chips in these bad boys. This is literally the easiest muffin recipe. Enjoy!
It didn’t even get into the 70’s here yesterday, so naturally I spent the day snuggled up with my girls, pretending it’s fall. I’ve got all of my pumpkin decor out around the house, but I’m holding out on that fall garden flag — it’s sitting beside the door, just waiting on September 1st. You’re welcome, neighbors.
If you saw my post about one of my current favorite snacks, summer salad, then you already know our garden is out of control right now. We’re constantly getting tomatoes, squash, cucumbers and zucchini. There is actually a huge pile on the counter right now that I’m wondering how we’re going to eat before it all goes bad. I’ve been cooking squash, onions and zucchini together and eating it with my meals for weeks, but recently we decided to try to make zucchini bread. Confession: My husband actually made it — and it’s so, so good! I snapped a few pictures of this bread and had quite a few people ask for the recipe, so here it is.. finally!
Egg, Ham & Cheese Breakfast Muffins
I am definitely NOT a morning person. Every day, my three year old strolls her happy, well-rested self into my bedroom and says (at least 12 times), “I think it’s morning time, mom!” Luckily I can easily convince her to get into bed with me for snuggles, which gives me a few more minutes to officially wake up. Then we go get baby sister out of her crib and make our way downstairs. Immediately, I start trying to figure out what our breakfast will be. The girls love eggs, so this recipe is right up our alley. I’ve relied on this recipe for a couple of other reasons, too: