One of the first blogs that has ever gripped me was Molly Piper’s. She is John Piper’s daughter in law who has 5 children, one of which was stillborn at 39 weeks. I began reading it a bit after her loss. Since her daughter Felicity, she has had one son and about a year ago- twins!!! She writes about her life, grief, and loving Jesus through normal life. She’s taught me a lot about grieving and stepping into people’s shoes that are going through hardship. I highly recommend reading her blog if that sounds interesting to you:)
Recently she posted about a sweet moment of making muffins with her son. It’s a beautiful post where she talks about pushing past the demands of keeping a clean house and doing what we feel like we should, and spending time and energy on the things that really matter. Spending time listening to our husband share about his day when he gets home from work instead of running around cooking dinner, taking our focus off the piles of laundry to read a few books with our kids or doing everything in our power to spend time reading out bible and praying… These are the things that matter.
In this post she linked to a muffin recipe- Whole Wheat Banana Chocolate Chip Muffins. It looked and sounded delicious and I recently baked them. How were they? Well let me just share that I’ve made them 3 times in 2 weeks. Yeah. They’re good.
I’ve been enjoying these muffins daily with my iced coffee and time in the word. It’s even been nice enough weather I’ve been able to spend this sweet time on my porch in our rocking chairs. I love the story of how I got introduced to these muffins and they have been such a wonderful addition to my mornings.
Slow down. Savor time. Praise God for his glorious grace. And make these muffins with that in mind.
- 3 cups whole wheat flour (or you can do a combination of whole wheat and white. I use white whole wheat flour!)
- 3/4 cups old fashioned oats
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 2 eggs
- 1 cup oil (or applesauce if you’re trying to be light)
- 1 cup plain yogurt (and/or sour cream. I use greek yogurt)
- 1 1/2 tsp vanilla
- 1 1/2 cup chocolate (semi-sweet chips/chunks)
- 2 cups mashed very, very ripe bananas (about 4 bananas – use frozen if you want!)
- Preheat the oven to 350 degrees and ready two muffin pans (You’ll be making 24 muffins.) Grease with Pam or use cupcake liners.
- Mash up the bananas with a fork in a small bowl. Set aside. You’ll add these into the batter at the end.
- In a large bowl, combine the flour, oats, sugar, baking soda, baking powder, and salt.
- In another bowl, whisk the eggs, oil, yogurt, and vanilla together. Then slowly pour the dry ingredients in and mix together until it is just combined. Don’t over-mix.
- If you are using dark or bittersweet chocolate, chop it into small chunks. Fold the chocolate and bananas into the batter. Use a measuring cup and fill the muffin pans. Fill the muffin pans 3/4 full and bake for 22 – 25 minutes.