Tummy bugs, teething and the sniffles. Yep this pretty much sums up our life for the past couple of weeks.
Poor little Miss G. has seen it all. Just as the little trooper managed to get over one ailment she was barraged with yet another.
Between the tears, runny noses, sore gums and high temps there were no real food opportunities to share. Grace’s appetite all but vanished. The only bits and pieces she managed to eat were butter on toast, a few crackers and a little fruit here and there.
Thankfully our bouncy, bubbly, full of beans bubba soon returned, along with a mammoth like appetite and I couldn’t have been happier. After mentally calculating the number of meals she had missed I instantly hit the kitchen to stock up once again on her favourites meals and snacks and the first cab off the rank were these gorgeously dark banana choc muffins.
I adore this muffin recipe. Not only is it sugar-free and chock full of wonderful banana , it truly is one of the simplest recipes around. Grace and I managed to stir them together in less than 5.
And the results are sublime. The banana strewn throughout the deep dark choc muffins is delicious. Not only does it create a moist and tender crumb but the banana flavour works beautifully with the cocoa. I’m also really digging the macadamia nut oil, it adds a rich buttery flavour and is jam packed with goodness.
To create your own batch of these gorgeously dark banana choc muffins simply…
Begin by preheating your oven to 180 degrees celsius (350F). Place the overripe bananas into a large mixing bowl and mash.
Add the eggs, agave syrup, vanilla, macadamia nut oil and yoghurt and whisk to combine.
Sift over the flour, baking powder and cocoa and mix until just combined.
Use a 1/4 measuring cup to ladle the batter into a 12 hole muffin tin lined with papers. Bake for 15 – 20 minutes or until cooked. When cooked the muffins will bounce back to the touch.
Remove from the oven and allow to cool for a few minutes in the tin before removing the muffins to cool completely on a wire rack. Enjoy alongside a little fresh fruit for the perfect baby led weaning morning or afternoon tea.
banana choc muffins
3 overripe bananas
3/4 cup yoghurt
1/2 cup macadamia nut oil (or lightly flavoured olive oil)
1/2 cup agave syrup
1 teaspoon vanilla
2 cups plain flour
2 teaspoons baking powder
3 heaped tablespoons cocoa
Preheat oven to 180 degrees celsius (350F). Place the bananas into a large mixing bowl and mash. Add the eggs, yoghurt, oil, agave syrup and vanilla and whisk to combine. Sift over the plain flour, baking powder and cocoa and mix to combine. Use a 1/4 measuring cup to ladle the batter into a 12 hole muffin tin lined with papers. Bake for 15-20 minutes or until cooked. The muffins are cooked when they bounce back to your touch. Allow to cool for 5 minutes or so in the tin before removing to cool completely on a wire rack. Enjoy x
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