I eat a banana almost every day. My husband is allergic and my son claims he doesn’t care for the taste, but during the week if I do not have my banana I feel like some do when they miss their cup of coffee. I started my sewing journey to try to get out of the kitchen and away from the baked goods. However, there were 3 very ripe bananas just calling to me “we want to be banana muffins, we want to be banana muffins.” What is woman to do but put down the sewing needle and make some muffins!
I have tried many different recipes for banana muffins, but this time I wanted to swap out refined sugar and use honey so I created this one myself. I also added chocolate because everything is better with chocolate. I think you can add nuts as well. I hope you like it. They turned out great and even my son ended up eating two muffins ;). You can make this with soy milk if milk isn’t your thing.
Banana Muffins Recipe
1 1/2 cup white whole-wheat flour (I used this brand!)
1 1/2 teaspoon baking soda
1/2 teaspoon salt
3 medium ripe bananas
1/3 cup whole milk (or soy milk)
2/3 cup honey
1/4 to 1/2 cup dark chocolate chunks (or chips)
- Combine flour, baking soda and salt into a small bowl and set aside
- In a large bowl mash bananas and mix in honey.
- Mix in egg and milk until well combined
- Add dry ingredients to banana mixture and mix well.
- Gently add in chocolate chunks.
- Line 12 muffin tins with liners or a greased and floured muffin tins.
- Bake in a preheated oven at 350 degrees for 30 mins or until toothpick in center comes out clean.
I love lavender. The fragrance, color and feel of the dried leaves between my fingers; the polar opposite to sweaty stinky gym shoes. This is where the inspiration for this lavender tutorial began. I work close to a wonderful little trail and frequently walk on my lunch break. I began to notice the walking shoes I keep under my desk were not as odor free as I would have liked (happens to everyone, right???). I ordered this 1 pound bag of lavender and came up with these cute little lavender sachets to put into my shoes to keep them fresh smelling. They are quick and easy and can be made with or without an embroidery design. This is my first tutorial – so please feel free to email me if you have any questions on the instructions.
1/4 yard of linen (or enough to cut two – four inch squares)
Embroidery Tools (thread (any color), hoop, needle)
Dried Lavender (approx 1/2 cup)
Embroidery Feet Template
1/4 inch Steam-A-Seam 2 Lite Double Stick Fusible Tape
> Using transfer paper, transfer feet pattern to fabric. Ensure you have enough space between feet to cut two 4 inch squares
> Embroider using the back stitch.
> Press fabric.
For a great tutorial on embroidery stitches click here or for a tutorial on how to use transfer paper go here.
> Cut a 4 inch square around each foot. You can do this step before you embroider if you have a small enough hoop.
> Cut two 4- inch squares for the back of the fabric.
> Attach 1/4 inch Steam-A-Seam Lite double stick fusible web to the wrong side of the fabric on all four sides. Leave 1/8 of an inch of fabric on the edge. You will pink the edges later. I found mine at Amazon here.
> Iron slightly to adhere to fabric and peel off paper on 3 sides only. You need to leave one side on until you fill the lavender sachet.
> Place back fabric wrong side down and iron according to directions to seal the sides together.
Step 4: Fill sachet with lavender leaving a 1/2inch space at the top
> Take off remaining Steam-A-Seam tape and carefully iron final seam closed.
> Use your pinking shears to cut around all sides OR you can also embroider a blanket stitch around all 4 sides.
You can use your sewing machine to sew the lavender sachet sides. Sew around (right sides together) leaving 2-3 inches to turn and fill the sachet. Next, seal using the Steam-A-Seam or hand sew close.
Place your lavender sachet anywhere you need some freshness.