My little guy is almost 2 months old and I have been given the go ahead to begin exercising again! Today was a great day to get back into the healthy habit after almost a year of a sedentary life style. My pregnancy was very difficult due to a condition called Hypermesis Gravidarium. I spent most of it in bed and didn't enjoy being active the way I had in the past. So, anyway, today was a rare sunny January day and Levi and I took advantage of the weather. I pushed Levi around for over an hour, luxurating in the sunshine and freedom of movement without nausea, a huge belly, or aching cesarean scar.
I am looking forward to blogging more regularly again, but need to take into account just how much time a baby takes. I am going to try to update with a new recipe weekly, rather then twice a week. At least until Levi starts to nap regularly!
Mornings are the hardest time with Levi, Justin is at work and I am still learning to balance the baby while making a cup of coffee. A hardy muffin I can eat with one hand was needed. I also wanted something a little healthy - I have baby weight I need to work off!
I checked the freezer and had some frozen bananas and strawberries that needed to be used up. I defrosted and drained those and mixed them up with yogurt, oatmeal and some flour and they came together well. If you want them a little sweeter add a teaspoon or so of brown sugar to the tops before baking.
Banana Strawberry Muffins
2 bananas, pureed or smooched with a fork
1 cup frozen strawberries, defrosted and drained, then smooched with a fork
1 teaspoon vanilla
1 cup plain or vanilla yogurt
1 cup oatmeal
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
4 tablespoons brown sugar, plus more for sprinkling on top of muffins, if desired
1. Preheat oven to 400 degrees. Grease 2 muffin trays (will make about 16 muffins)
2. Mix together fruit, eggs, vanilla and yogurt until combined.
3. In a larger bowl mix oatmeal, flour, baking powder, cinnamon and brown sugar until combined.
4. Using a large spatula combine fruit with flour mix - adding the fruit to the flour. Mix until just combined.
5. Divide among muffin tins, about 3 tablespoons per cup. If desired, sprinkle tops with brown sugar.
6. Bake 15-20 minutes