I worked in retail for nearly five years. Last July, I left my retail job and took a job as a full time instructor. During the five years in retail, I worked weekends – like most of them. Most Saturdays until about 4pm, you could find me in the grocery store. It’s funny, because even after five years, I never got used to working on Saturdays; I hated every single Saturday that I had to work.
Nowadays, I no longer work Saturdays – in fact, I don’t even work at my full-time job on Fridays. Usually my Fridays are filled with patients at my private practice or a few hours at the assisted living facilities I work for part-time.
Now that I have three day weekends every weekend, I have so much more free time to do the things I love. This past Sunday, my husband and I had almost nothing on our to-do list. I mean, of course, there are always things that need done around the house, but there was nothing pressing that we had to do. In fact, this past Sunday, I woke up and took our pup for a long walk. Then, a few hours later, my husband and I took him on a long hike. By 4:00pm, we were relaxing and getting ready to start our week.
If you know me at all, you know that I am not good at just sitting around. I am a busy body. I always need to be doing something. After about fifteen minutes of laying on the couch, I decided to start to off leash train our pup. It was actually pretty successful. Next, I decided I should probably make something with all the ripe bananas sitting on the counter. This recipe ended up being a hodgepodge of random things in my kitchen. The end result was fantastic.
Give these banana-zucchini-coconut muffins a try.
- 2 over ripe bananas
- 3/4 cup coconut flour
- 1/4 cup maple syrup
- 1 medium zucchini, shredded
- 4 eggs
- 2 Tbsp. flax seed meal
- 5 Tbsp. water
- 1 tsp. vanilla
- 1 tsp. cinnamon
- 1 tsp. baking soda
- ¼ tsp. salt
- Optional: Chocolate chips and shredded coconut
- Mix together all ingredients with a hand mixer or stand mixer. Add in chocolate chips, if desired.
- Divide evenly into 12 muffin cups.
- Top with shredded coconut if desired.
- Bake at 400 degrees for 25 minutes.