Muffins are really easy to execute and quite fool-proof, and we enjoyed making Choco-Banana Muffins (adapted from a previous banana muffin recipe). My boy has allergies to soy, nuts (including coconut) and sesame, so I kept the ingredient list fairly simple but it was delicious anyway. (Take note that this is a healthy muffin recipe intended to be healthy enough for toddlers, so it's not as sweet and fatty as muffins usually are.) When we first started our cooking projects idea, we'd initially intended it to be a couple thing; however, we are more than happy to include our son in future projects, because he makes the photos a little more pleasing to the eye!
2 cups (250g) flour (I used 50-50 wholemeal and plain)
3 teaspoons baking powder
4 tablespoons cocoa powder
1/2 cup (50g) sugar
1 cup bananas (about 2 large or 3 medium sized bananas), mashed
3/4 cup (150mL) milk
50g butter, melted
1. Preheat the oven to 180degC.
2. Sift the flour, baking powder and cocoa into a mixing bowl.
3. Add the sugar to the flour mix, and stir to combine.
Mixing the dry ingredients:
4. Mix the wet ingredients (mashed bananas, milk, eggs and butter) together.
5. Combine wet and dry mixtures until just blended (avoid over-mixing otherwise you'll have tough-textured muffins).
Combining the wet and dry ingredients:
6. Pour the mixture into a 12-muffin tray, filling each muffin cup only 2/3 full.
7. Place the muffin tray in preheated oven, and bake for 15-20mins or until a toothpick comes out clean when poked into a muffin.
Best enjoyed fresh out of the oven, and okay for freezing too.
Zak demonstrating one of the many ways to enjoy the muffin: