For most people, tomorrow is not just any Monday, but it’s THE Monday. The Monday that kids go back to school, as do countless teachers, students (in college, I mean), and service members that work with children. Not to mention all the administration that work in school. I don’t know about you, but I look forward to tons of traffic and being late.
To start the work week (and school week) off right I decided to get into the kitchen, for the first time this weekend, by the way, and start cooking. I managed to make a lovely pasta (simple tomato sauce with a hint of vodka and spices) for lunch tomorrow, as well as some rice and tilapia for dinner today, and banana poppy seed muffins to make getting out of bed worthwhile tomorrow.
I adapted this recipe from Crepes of Wrath, so check that out for the original recipe. Not that I changed it much.
Banana Muffins with Poppy Seed Bliss
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 large bananas, very ripe and mashed (about 1 cup)
- 1/3 cup vegetable oil
- 1/4 cup almond milk
- 1 tbsp lemon juice
- 3 tbsp cup honey
- 2 large eggs, room temperature
- about 3 tablespoons poppy seeds
- raw sugar, for sprinkling (optional)- I omitted this for calorie reasons 🙂