Over the years I have learned a few things about myself. One of my main flaws, and probably the worst, is that I’m a procrastinator.
I put things off for way too long and freak out once I get close to the deadline or last-minute. I never put off anything that really matters like paying bills on time or making sure I get gas before I end up stranded on the side of the road. But a lot of the time sometimes I’ll put a birthday card in the mail the day before or I’ll wait until the very last drop of shampoo is gone and realize I didn’t buy more while getting ready for work.
My procrastination has gotten better, but I’m still a work in progress.
Lucky for me I got to test this theory yesterday when I got home to these browning guys. I knew I had to bake something fast or it would be fruit flies and grossness by morning.
I’ve expressed my love for banana bread before, but now that I don’t have the option of using milk without bloat I thought I was at a crossroads. Until I did a little switch-a-roo and substituted almond milk instead.
With a little tweaks I ended up with some really great bread and muffins.
My tweaks gave me a little more batter than I had anticipated, but this way we have variety;)
Muffins for a quick post run snack.
Slice of bread to hold me over between work and dinner.
Or to have as a dessert when I feel like I’m still hungry after a meal but don’t want to feel guilty;)
Almond Milk Banana Muffins (makes a dozen muffins or 1 large loaf)
1 cup all-purpose flour and whole wheat flour
3/4 cup almond milk
1/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1/3 cup oil
2 large bananas, mashed
Combine the flours, spices, baking powder, sugar and salt in a large bowl. In a separate bowl, combine the milk, oil, and egg. Add the wet ingredients to the dry and stir until combined. Scoop into a greased muffin pan and bake at 350 for about twenty-five minutes. Let cool and ENJOY!