Yep, typical situation. We're still making our house a home after the move and Daddy and I both have been training for various running events. Plus, we're both fundraising for our Pittsburgh Marathons by selling headbands that I make. We're running for a charity this year and need to raise funds. The blog was pushed to the back burner but I still took a couple of pictures!
So, we have two fun lunches with a great go-to recipe!
Our first lunch is an Eggo Pumpkin Waffle sandwich with whipped cream cheese and thinly sliced apples inside. WELCOME FALL!
Our vegetable side is pepper slices.
Our fruit side is strawberries.
Our dairy/dessert is a Chobani Champions Strawberry Banana tube.
Our second lunch is Healthy Peanut Butter Banana Chocolate Chip Muffins. Recipe below.
Our veggie side is cucumber slices.
Our fruit side is raspberries and clementine segments.
Our dairy/dessert was Greek yogurt with honey in a silicone tube. It didn't make the photo.
Healthy Peanut Butter Banana Chocolate Chip Muffins
Yields 12 muffins
2-3 ripe (very ripe) bananas mashed
1/3 cup honey
*1/3 cup natural peanut butter VERY IMPORTANT (The stuff you can make yourself or at Whole Foods)
2/3 cup plain Greek yogurt
2 tsp PB2 peanut butter powder
1 3/4 cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1 cup chocolate chips
Mix the first 5 ingredients together in a large bowl. Add the next 5 ingredients and mix well. Finally, add the chocolate chips. The batter will be pretty thick.
Add batter to lined muffin tin.
Bake at 400 degrees F for 5 minutes, then turn the oven down to 375 degrees F and bake for 10-12 more minutes. A toothpick will come out clean aside from some yummy melted chocolate.