Classes have finished. And exams are coming. Which essentially means that the fridge holds endless fascination, suddenly Netflix seems to have a million more shows to watch than you ever noticed before and there is a constant niggling feeling in the back of your mind serving as a reminder that just because you don’t have class, does not give you an excuse not to structure your life around getting actual uni work done.
In saying that, as dorky as it sounds, I actually enjoy study. If you missed it earlier, you can read my top study tips here. The key theme of how I like to study is staying organised. As they say, preparing to plan is preparing to fail. I like to get the bulk of my work done early. And I like to stay as on top of things as I possibly can. That way, if anything unexpectedly turns up at the last minute that threatens to destroy all good work up until that point (hyperbole much?), I am fine.
For me, part of the preparation process, is making sure that I have healthy snacks on hand, so that I stay healthy and roughly the same size (I don’t consider the walk to the fridge several times enough exercise to burn off the result of these frequent trips).
My friend tagged me in a photo of these vegan banana muffins posted on Chocolate Covered Katie‘s Instagram page during the week. If you have never checked out her blog before, trust me, you are missing out. She has more healthy treats than you could possibly imagine, that are incredibly easy to make.
These bite sized treats only took a few minutes to throw together and pop in the oven, so I could get straight back to study (or, you know, more study “preparation”). And now I feel ready to start getting myself organised for exams and submitting my final assignments. Sort of. Not really. I am sure there are more heathy treats I could make.
Besides, you can’t call it procrastibaking if it’s part of the preparation process, right?
- 1/2 cup rolled oats
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 tbls apple cider vinegar
- 1 medium (1/2 cup) mashed over-ripe banana (120g)
- 1 can chickpeas drained, rinsed and patted dry
- 1/4 cup natural peanut butter
- 1/4 cup rice malt syrup
- 2 tsp pure vanilla extract
- Preheat the oven to 180 C and line 30 mini muffin cups. Place the oats in a blender or food processor and blend until it reaches a flour consistency. Add the rest of the ingredients in with the oats and blend on high until smooth. Scoop out approx 1tsp sized balls into the muffin cups and place in the oven for 15 minutes, until firm to touch. Eat warm, or place in the fridge overnight to firm the muffins and make them taste even more fudgy.
- Muffins last for 3-4 days refrigerated or 2-3 weeks frozen.