Stunning Sky

My Nikon DSLR camera was recalled, so it’s been in the shop getting repaired. 😦 In the meantime, I’ve been using my good old iPhone to take pictures. Here are a few of my favorites from the past week:

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~ stunning morning sky

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~ first bloom thanks to all the recent rain

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~ girls’ first science fair project (learning about osmosis by evaluating the effect of water on the size of gummy candies!)

Photos, including my first gallery wall

I’ve been having so much fun taking pictures lately… thanks for looking!

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~ playing with toys (I love the light and shadows in this one!)

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~ yellow chick

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~ gallery wall in our living room (all prints from Minted)

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~ girl in a store

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~ a special bracelet (my husband bought one for each of our girls)

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~ best way to start the day 🙂

Banana, Zucchini, and Flaxseed Muffins

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It’s hard to believe these muffins contain no oil or butter! They have a slightly dense texture and are mildly sweet… great for dessert, breakfast, or an anytime snack. I’ve made them twice in two weeks! 🙂

Banana, Zucchini, and Flaxseed Muffins (makes 12 regular size muffins)
Slightly adapted from this recipe

1 cup all purpose flour
3/4 cup whole wheat flour
1/2 cup ground flaxseed
3/4 cup lightly packed brown sugar (add up to 1/4 cup extra if you like them a bit sweeter)
2 tsp baking soda
1 tsp baking powder
1/2 tsp coarse salt
1 tsp ground cinnamon
1 and 1/2 cups coarsely grated zucchini
1/3 cup mashed ripe banana
3/4 cup milk
1 large egg
1 tsp vanilla extract

Preheat oven to 350 degrees. Lightly grease muffin pan. Whisk together dry ingredients. Add zucchini and banana. In a separate small bowl, whisk together milk, egg, and vanilla extract. Add wet ingredients to flour mixture and stir until combined, being careful not to overmix. Scoop batter into muffin cups. Bake for 20-25 minutes until a toothpick inserted into the center comes out clean. Let muffins cool completely. Enjoy!