It feels tired to write about life/career/parenting balance, but I’m going to anyway because 1) It’s on my mind all. the. time. and 2) A recent episode of After the Jump altered my perspective on the matter in a wonderful way.

If you’re not already listening to Gracey Bonney’s podcast, I highly recommend it. Her words are energizing, informative, and ideal for any creative or entrepreneur (current or aspiring). For her 100th episode, Grace recounted lessons she’s learned from hosting the podcast, one of which concerns the myth of achieving balance. I strongly relate to her old internal negotiations – If I just eat more greens, or better prioritize exercise, or carve out more time here or there, I’ll get it right. She says: “There is no perfect balance. Life and work are always a series of back and forth adjustments and a constant game of checks and balances.” Aha. A game. Now that’s an angle I can get behind. Don’t get me wrong, sometimes it will still feel a bit like a round of Tetris where the pieces are falling too rapidly and landing in all the wrong places, but if I can get back to that place where I feel like it’s “just a game” then I’ll be okay.

And tomorrow I’ll be a savvier player.

Last week was characterized by more rounds lost than won. Ben was out of town, the weather was the pits, and I stress ate to the max, making me feel crappier and less on my parenting and work game. I muddled through it, but I’m glad to be on the other side and in a place where I can finally share these killer muffins with you.

If the combination of banana, peanut butter, bacon, and rye sounds strange to you, hear me out, because I’ve tested this recipe on plenty and to consistent commendation. They’re a mash-up of the ingredients in an Elvis sandwich (banana, peanut butter, and bacon), and a sandwich my dad introduced me to that layers peanut butter and bacon on rye bread. The addition of rye to the Elvis combo adds a deep, almost spicy undercurrent that grounds the other sweet, nutty, and salty flavors.

But as they say, you don’t have to take my word for it. Give them a try and let me know what you think. In the meantime, I’m going to get back to it, because I’m totally winning this week.

The muffins are best served warm or room temperature IF your home isn’t too cool. The heat in our apartment hasn’t been keeping up with the cold weather, so I popped these in a 200 degree oven for a few minutes before eating the next day. They need no adornment, but a slick of peanut butter makes them a heartier snack. Looking for something a little lighter? Try these strawberry and banana rye muffins.

Elvis Rye Muffins

1 c dark rye flour
1 c all-purpose flour
1 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
3 large or 4 small overripe bananas
1/2 c peanut butter
1/4 c honey
1/4 c plain yogurt
2 eggs
1/2 lb bacon, fried and crumbled
2 tbsp caraway seeds

In a medium bowl, whisk together the rye flour, all-purpose flour, baking soda, baking powder, and salt. Grease or line a muffin tin. Preheat the oven to 350 degrees F

In a large bowl, mash the bananas using a fork or potato masher until mostly smooth (it’s okay if a few small chunks remain). Whisk in, one at a time, the peanut butter, honey, yogurt, and eggs until each is just incorporated. Stir in the flour mixture until just incorporated, then fold in the crumbled bacon.

Add 1/4 c batter to each muffin cup and sprinkle with caraway seeds. Bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.

Makes about 16 muffins