Ugh. For the past month we’ve all taken turns with the same nasty virus. It started right before Christmas with Vivian, moved through Ben around New Years, hit Evie when school re-started, and last week it settled on Chris and me. Mack is the only one who hasn’t been slammed with it (yet?). The pediatrician said it lasts three weeks, and so far her prediction has been spot on.

So, we’ve been taking things easy lately. No big plans or outings. Instead of dinner out on Friday night, we’re ordering in. I’m intentionally slowing down the days to give us all a chance to recover. The other morning Ben woke up extra early (grrrrreat), so he and I quietly mixed up a batch of homemade mini muffins while everyone else dozed. He loved sneaking licks of the batter, and as each kid woke up they all took a swipe from the bowl.

The muffins came out of the oven just in time for breakfast. I loved knowing the kids had a warm homemade treat before school.

Homemade Banana Carrot Mini Muffins with Chocolate Chips

2/3 cup sugar

3 brown bananas, mashed

1/2 cup butter, melted

1/2 cup whole milk vanilla yogurt

2 eggs

1 teaspoon vanilla extract (I use homemade vanilla extract)

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

2 large carrots, peeled and grated

1/2 cup chocolate chips

Heat oven to 350 degrees. Prepare a mini muffin tin with coconut oil.

Blend the sugar, bananas, butter, yogurt, vanilla extract and eggs until well mixed. Add flour, baking soda and salt and mix well. Mix in grated carrots and chocolate chips.

Drop into prepared mini muffin tin. Bake for 18-20 minutes.