I actually got the inspiration for this recipe during our family date day to Barnes & Noble the other day when I was flipping through Once Upon a Chef's cookbook. These Vegan Chocolate Banana Muffins with Pecan Streusel were one of the treats I made and they were perfect for an afternoon pick-me-up or a quick breakfast on the go Sunday morning when everyone was rushing out the door for church.
CHOCOLATE BANANA MUFFIN WITH CRUMB TOPPING RECIPE FULL
Since we were going to have an extra full house this past weekend with Brett's parents in town, I jumped at the opportunity to make some extra goodies to have around the house for easy grab-and-go snacks. We've either been based out of Brett's parent's house in Nashville or his sister's house in Houston and they have been SO incredible gracious in allowing us to have friends come to visit us and stay in their homes for days at a time. Thankfully, I've been able to "host" a couple of times while being in America when friends or family members come to visit us wherever we're living at the time. We hosted quite often in China and since coming back to America to have Harper last October, I haven't lived in my own place and therefore haven't hosted very much.ħ months is a long time to go without using one of your love languages! It's my love language to have people in my house and to cook for them. One thing I miss most about not living in my own home is hosting people. Brett and I definitely weren't planning to be in America for his birthday or Mother's Day, so it was an unexpected treat that we'd all be able to be together on such a celebratory weekend! This past weekend Brett's parents flew from Nashville to Houston so we could all be together over Mother's Day and Brett's birthday (May 13th!).
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