I seem to have picked up some mysterious bug again.
I really do wish I wasn't so ill, I must have the weakest immune system ever. I don't tend to suffer from colds, I always end up with flu, but so often I am just floored for a few days by some silly thing.
As I have so many health issues anyway it's hard to know if something that's already wrong has caused it or if it's some bug I've picked up. Considering I've been a hermit since Monday, I doubt I've caught anything.
I'm more inclined to believe it's anaemia again *yawn* bored of it now. I suppose it's good that this time I know my body well enough to know that I've felt like this before and can guess what's wrong, but sometimes I really don't have a clue.
My head literally feels like it's going to explode, but is also spinning even when I close my eyes and my dizziness is 10 times worse than normal, literally even from laying to sitting my head spins. I'm used to blacking out sometimes, but this is awful. Yesterday I literally didn't move from the sofa all day.My ears feel funny, almost like there's a pressure in there, got a bit of Tinnitus and I have no energy. So it's back onto my Iron tablets I go...
I'm inclined to believe it's because I've got a week off and haven't been doing anything at all, the last few months have been so full on, it must be a bit of a shock to the system to be able to sit and watch TV.
So in the hope that they give me some energy, I made banana muffins. Filling and healthy, these are a perfect choice for breakfast on the go.
Recipe adapted from Green Lite Bites
> 3 very ripe bananas
> 1 cup milk
> 1tbsp sugar (you may want to add a bit more, taste the batter to check)
> 2 eggs
> 1tbsp baking powder
> 3 cups oats
> Preheat the oven to 200 degrees C and line a muffin tray.
> Place the bananas into a medium sized bowl and mash with a fork.
> Add in the milk, sugar, eggs, baking powder and oats.
> You don't even need an electric mixer to make these, just stir, stir, stir with a wooden spoon until everything is combined.
> Divide the batter between the muffin trays, the cases should be pretty much full.
> Place in the oven for 20-25 minutes until an inserted skewer comes out clean and they are golden on top. Watch them closely as they can burn easily.
> Once baked, transfer from the muffin tin to a wire rack to cool completely.
> Will keep in an airtight container at room temperature for up to 4 days.
> I served mine with chocolate spread obviously, because I love it and chocolate and bananas just go :D
Entered into What's Cookin' Wednesday at Buns In My Oven, Thursday's Treasures at Recipes For My Boys and Foodie Friends Friday