There is a lovely poem by Mary Oliver titled “Why I Wake Early.”
It’s in one of her books at my bedside and I think of the poem often during the spring and summer, when the sky lights early and I wake effortlessly at dawn with barely a yawn and a stretch. It’s the most peaceful time to wake, especially on weekends…The kids don’t need to be woken and my husband sleeps just a little longer.
I can hear the birds outside as I work and the morning light is best in our kitchen.
This is how I spent the Monday morning of our lazy long weekend. It was drizzly and suddenly lush with the fleeting sun and heat of last Friday and Saturday. I set aside thoughts of weeding and gathered the mixing bowls to bake Double Chocolate Banana Muffins.
Not too sweet these muffins have no refined sugar and only 1/3 cup of molasses. That’s it – the bananas take care of the rest.
Why I Wake Early
by Mary Oliver
Hello, sun in my face.
Hello, you who make the morning
and spread it over the fields
and into the faces of the tulips
and the nodding morning glories,
and into the windows of, even, the
miserable and crotchety–
best preacher that ever was,
dear star, that just happens
to be where you are in the universe
to keep us from ever-darkness,
to ease us with warm touching,
to hold us in the great hands of light–
good morning, good morning, good morning.
Watch, now, how I start the day
in happiness, in kindness.
Double Chocolate Whole Wheat Banana Muffins
Adapted from Sweet Sugartbean
Makes about 14 muffins
- 1 cup whole wheat or spelt flour (spooned in)
- 1 cup white flour (spooned in)
- 6 Tbsp. unsweetened cocoa powder
- 2 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 3 large eggs, room temperature
- 1 cup milk
- 1/3 cup Grandma Fancy Molasses
- 2 medium bananas, mashed
- 2/3 cup grape seed or canola oil
- 1 tsp vanilla
- ½ cup chopped dark chocolate or dark chocolate chips
- Preheat oven to 375*F.
- Line muffin tin with papers, or grease well.
- In a large bowl whisk together dry ingredients. In a separate bowl, beat the eggs until light and frothy.
- Whisk in the milk, molasses, mashed banana, oil and vanilla.
- Gently stir the wet mixture into the dry, add the chocolate, and continue mixing until just combined.
- Scoop the mixture into muffin cups. Bake for 18 – 20 minutes, until set
One more thing…
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