Life Got In The Way (But a Yummy Banana Muffin Recipe to Make Up For It!)

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.

Fall Breakfast

Fall is by far my favorite season.  The weather cools down and we get to play outside in sweaters and hoodies.  We can buy fresh apples from the orchard in town and pick pumpkins ourselves.  We get one of our favorite beverages, apple cider, from the same orchard.  Football is in full swing and Halloween is right around the corner.  Mums, scarecrows, haystacks, pumpkins and corn stalks adorn the neighborhood as if welcoming fall.  My absolute favorite part of fall though, is the smell.  I lived in Florida and I would have to come home to PA just to get a big breath of the fresh fall air.  There is nothing like it.  I'm convinced that heaven smells like fall in Western Pennsylvania.

Our main entree is a waffle sandwich.  Our waffles are the new Kellogg's Limited Edition Eggo Pumpkin Spice Waffles.  They are so delicious!  These have a true fall flavor with lots of cinnamon and pumpkin.  We added whipped cream cheese to the center and made a sandwich out of it. 


Our snack side is Pepperidge Farm Pretzel Goldfish.  We figured that a little crunch and salt would be a nice addition to this lunch.


Our fruit side is a Honey Crisp Apple.  These are such amazing apples.  They truly taste like apple cider and the sweetness is incredible.  We chopped these into chunks to make it easier for Molly to eat them.


Our dairy side is a cheddar mozzarella cheese stick.  Molly said that these really help her to stay full for the entire school day.


Finally, our dessert is vanilla yogurt.  We tossed a few sprinkles on top for fun.  These are fall themed sprinkles and even have little pumpkins in them.