I am happy to say we are expecting the arrival of baby #3 on the tentative due date of April 2nd.
As exciting as it is I have had a completely opposite pregnancy than I had with my boys (fingers crossed for a girl but will be just as thrilled with another boy)… nausea, vomiting, heartburn and exhaustion…topped with two adorable and energetic 3 and 1 year olds.
It has been HARD getting myself to make dinner or fold laundry let alone write on this blog. I do enjoy writing though and hope, as I hit my 17 week mark tomorrow, that this “all day” morning sickness fades away SOON.
I started working on the post a month or two ago so it’s given me an easy post for today… as well as reminding me Jeffrey needs a haircut – his hair has definitely grown since I took these photos.
I thought I would share a yummy and HEALTHY treat my mom came up with. I planned to freeze the extras only there ended up being no extras after we ate them all…
On special Grandma weekends Jeffrey stays at MeMa’s and they came up with this excellent Banana Chocolate Chip Muffin. I was so impressed! I love treats and the thought of whole wheat goodies just doesn’t compare to white flour goodies… but these I LOVE!
Nice and thick… filled with chocolate chips and walnuts…
Getting our muffin tin ready with a chin showing traces of the chocolate chips he snuck (the best part of baking)…
Jack may have had a few too… he had the hard work of looking cute and stacking tuna cans…
And fresh out of the oven…
Banana Chocolate Chip Muffins
1-1/2 cup whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
1 cup banana
1 cup oatmeal
1/2 cup honey
1/2 cup milk
1/3 cup oil
3/4 cup chocolate chips
Preheat oven to 350 degrees. Mix dry ingredients together. Mix wet ingredients. Combine. Add chocolate chips and walnuts. Pour into greased muffin tins or use cupcake liners as I did. Bake for 15-18 minutes.