Grace is nine months old this week and I couldn’t be any more in love with this age.
In my eyes Grace is no longer a baby but a teeny tiny little girl, chock full of vibrant personality, life and an unwavering desire to explore and try absolutely everything on offer. With a full of beans little girl on my hands I now spend my days keeping her entertained and enthralled with a huge collection of books, toys, puzzles, blocks, singsongs, games and trips to the park. With a similar routine most days Grace now knows and looks forward to our sunshine filled park adventures and the moment I begin to collect her sunhat and usual park gear Grace’s little face lights up with joy as she starts bopping up and down in excitement. Melts my heart every time.
Part of our park ritual is to take with us a little fruit to nibble on along with a lovely little baked treat. And thanks to two very sad looking overripe bananas nestled on the bench this morning todays baked treat was a batch of gorgeously moist banana choc muffins.
When it comes to great baby led weaning snacks muffins have to be up there as one of the best. When filled with fruit and yoghurt these muffins make a wonderful guilt free and delicious snack that are easy for the little ones to handle and eat whilst on the run.
After a push on the swing and play on the blanket Grace happily tucked into a plate full of sliced green apple and strawberries followed by a banana choc muffin. Grace looked so happy digging in with her little face stained pink thanks to the extra juicy strawberries.
Here’s how to prepare the super simple banana choc muffins…
Begin by placing the mashed bananas, eggs, sugar, oil, yoghurt and vanilla in a large bowl and whisking to combine.
Add the flour, baking powder, pinch of salt and cinnamon and mix to just combined.
Add the chopped chocolate or chocolate chips to the muffin batter and gently fold through.
Using a tablespoon or 1/4 cup measuring cup, spoon the mixture into a lined muffin tin.
Bake in a preheated 180 degree celsius oven for 15-20 minutes or until the muffins are slightly golden and cooked. To ensure the muffins are cooked simply press the top of the muffin, if the muffin bounces back they are done. The cooking time will vary depending on your oven.
Remove from oven and allow to cool slightly before removing the muffins from the tray and placing on a wire cooling rack.
Serve with sliced seasonal fruit for a delicious morning or afternoon tea.
Banana choc muffins
¾ cup (180ml) vegetable oil
1 tsp vanilla bean paste or essence
1 cup thick natural yoghurt
2 bananas, mashed
½ cup caster sugar
2 cups plain flour
1 tsp cinnamon, ground
2 tsp baking powder
pinch of salt
100 grams chocolate, chopped or chips
Preheat oven to 180°C (350°F). Line a 12 hole muffin tin with muffin papers. Place the oil, eggs, vanilla paste, yoghurt, bananas and sugar in a bowl and whisk to combine. Add the flour, cinnamon, baking powder, salt and mix until just combined. Fold through chocolate. Using a ¼ cup measurement or tablespoon, ladle mixture into muffin papers. Bake for 15 to 20 minutes or until golden and cooked. Cool on a wire rack. Serve warm or cool.
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