Well, two days have passed since the night we shall not speak of, and my little man is slowly returning to his old self. He’s even tried to launch himself off the back of the couch and slide down the stairs on his belly. It’s quite unbelievable, to be honest. I really don’t think he learned a darn thing, lol, but hey… he’s two.
My husband and I, however, have been SO paranoid with him, which I know is mildly ridiculous but surely understandable. Every time he bolts past or flies around a corner we gasp and hold our breath. We can’t keep him in a bubble, we know that, but we sure wish we could right now. Even just for a little while.
My heart feels worn out and I’ve been having some trouble sleeping. Every time I close my eyes I see him struggling on that table and I have to roll over or check my phone or wake up and watch the cars go by for a little while to shake it off before I can try to sleep again. My oldest daughter came home from her dad’s this morning and was just so horrified to see Cal’s mouth and hear the (slightly edited) story of what happened.
But, life goes on (so lucky are we!!), and most of my last few days has been trying to come up with ideas of what Callum can EAT right now – not an easy task! He’s a monstrous chocolate milk fan, so that’s been a staple, but he obviously needs more than that. He’s a skinny little monkey and not much of an eater on a good day, so this has been a challenge. So far we’re finding success with PB & honey sandwiches, yogurt drinks, and as of tonight – muffins! He can’t really have anything that’s crunchy or hard, but there’s no WAY he would ever let me feed him baby food or anything like that. So, tonight when I realized I had three bananas that were SERIOUSLY hanging on for dear life, I figured why not see what I could come up with?
Here are the results, and they are OH. SO. GOOD. Cal devoured one, as did everyone else. They are phenomenal and I highly recommend giving this recipe a try!!
BANANA MUFFINS WITH BROWN SUGAR CRUMBLE
– 1.5 cups of flour (plus an additional 2 tablespoons for the topping)
– 1 teaspoon of baking soda
– 1 teaspoon of baking powder
– pinch of salt
– 3 ripe bananas
– 3/4 cup of white sugar
– 1/3 cup of brown sugar
– 1 egg (room temperature is always better)
– 1/3 cup of melted butter (plus an additional tablespoon of melted butter for the topping)
– 1/8 teaspoon of ground cinnamon
1 ) Preheat the oven to 350 degrees F and lightly grease your muffin tin.
2) In one bowl, mix together the 1.5 cups of flour, baking soda, baking powder and salt. In another bowl, mash the bananas with a fork and then beat together with the white sugar, egg and melted butter.
3) Combine the two bowls together slowly and mix until just blended.
4) Spoon batter into muffin tins until each cup is 3/4 full.
5) In a small bowl, mix together the 1/3 cup of brown sugar, cinnamon and two remaining tablespoons of flour. Add tablespoon of melted butter and stir until it becomes coarse. Sprinkle over muffins in pan.
6) Bake for 18 – 20 minutes, or until a toothpick or fork inserted comes out clean.
If they can please my picky little eater and his wounded little mouth, they are sure to hit the spot in your home too!!