It’s kind of amazing how smart our dog is. We’ve tried every trick to get to the beach without her knowing, but she just…knows. It’s as if she goes through a mental checklist:
Nice weather – check!
Towels – check!
Guests in town – check!
Sunscreen – Sniff, sniff. Check!
Swim trunks/swimsuit – Check!
We’ve taken to changing clothes and applying sunscreen in the garage, but she STILL knows. She lays there all sad-eyed and pathetic. Depressed, really. I almost didn’t go to the beach on Friday because of how guilty she made me feel.
And it’s not that we can’t take Lily to the beach, but we can’t take her to the public beach. Plus, when she goes to the beach she wants to play fetch and say hello to everyone and/or shake water and sand all over them. There’s also the obligation to bathe her after the beach and that in and of itself can negate the relaxation of the beach. Wrestling a huge, wet, sandy dog into the shower? Not so fun.
But come Sunday and a sunny, hot afternoon…Mr. P caved and took Lily to the beach. He even had to carry her down a few large rocks to get her to sand. She came back an hour or so later totally whipped and after her bath, she didn’t move from her bed all night.
Dog-obsessed owners understand the fact that their 4-legger has them wrapped around their little paws. One little glance of beggar eyes and you’re sharing your steak or chicken. Or cheese. Or pasta. Or at least those are Lily’s chosen human foods of preference.
She’ll scoff at most fruits and vegetables (but does love watermelon and tomatoes!), but most any carbs, she’s a fan of. The dog LOVES pasta. She LOVES bread. Chips and crackers? Not so much. It must be a texture thing.
When I bake, she goes crazy. When I bake with mini chocolate chips, however…she’s out of luck. Those little chips make their way into nearly every bite of muffin and for that I am thankful! Between the banana and mini chocolate chips, these fiber and nutrient-packed muffins are sweet and can easily be considered a special treat.
- 1½ cups wheat bran
- ⅔ cup whole wheat white flour or whole wheat pastry flour
- ⅓ cup ground flaxseed
- ½ cup brown sugar
- 1 tsp baking soda
- 2 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
- 1½ cups mashed bananas (3 large)
- 2 large eggs, lightly beaten
- ⅓ cup unsweetened vanilla almond milk
- ¼ cup coconut oil, melted and cooled
- 1 tsp vanilla
- ⅓ cup mini chocolate chips
- Preheat oven to 425 degrees F and spray or line a 12-cup muffin tin; set aside.
- In a medium bowl, whisk together the wheat bran, flour, flaxseed, brown sugar, baking soda, cinnamon, nutmeg, and salt; set aside.
- In a large bowl, mash up the bananas. Add the eggs, almond milk, coconut oil, and vanilla; whisk well to combine.
- Add the dry ingredients to the banana mixture and stir just until combined; fold in the mini chocolate chips.
- Scoop batter into muffin wells and reduce the oven temperature to 400 degrees F; bake the for 18-20 minutes or until an inswerted toothpick is cleanly removed. Let sit in the pan for 5 minutes before removing to a wire rack to finish cooling.