I’ve been in kind of a creative rut. And when I say creative rut, I mean more of a life style rut.
Since I arrived home from my travels about a month and a half ago, life has been a little upside down. House guests (which were actually the best), new jobs, semi-new homes, lots of dining out and not a lot of time for thinking or baking. I’m not exactly complaining… I’m just sayin’. It’s been crazy.
Even now, a week after my house guests departed, I still can’t seem to find a rhythm. I guess this might take a while.In the meantime, I’ll make muffins. It seems to be what I do when I’m having trouble re-adjusting.
Chocolate Banana Bread
Adapted from Daily Garnish
1/2 c brown sugar (loosely packed)
1/4 c maple syrup
1/4 c coconut oil
3 ripe bananas, mashed
1/4 c oat milk
1 tsp apple cider vinegar
1 tsp vanilla
2 c whole wheat flour
1/2 c rolled oats
1/2 tsp baking soda
1/2 tsp kosher salt
1/4 c chocolate chips
1/4 c walnuts
Add sugar, syrup, and coconut oil to bowl and beat until well combined. You can do this manually, or with a mixer.
In a separate bowl, combine oat milk with the apple cider vinegar. Add this mixture as well as the mashed banana and vanilla to the sugar/syrup/oil bowl and combine.
In another bowl, mix the dry ingredients and slowly combine them into the wet. Fold in the walnuts & chocolate but don’t over mix.
Spoon the mixture into muffins cups and bake for 20ish minutes at 350 degrees or until a toothpick comes out clean.