Choconana muffins

Baking a batch of biscuits or cakes seems to be a great form of toddler entertainment at the moment. As it’s pretty much dark by 4pm these days, we can’t make it to the park any more after Andrew has finished napping in the afternoon. Instead a baking session is the perfect length to fit in between Joel’s feeds at this time of day, and Andrew likes to sit in his high chair and help me measure and mix ingredients. He still needs a lot of supervision of course, and much of the time it’s really me doing it and him watching intently, but he enjoys just being part of the activity no matter how much he’s actually involved.

This week I decided to make some muffins with him, mainly because we seemed to have a sudden abundance of ripe bananas that needed to be eaten. I also fancied making something chocolatey, so adapted my usual recipe for banana muffins to include chocolate – in the form of both cocoa powder and melted dark chocolate. I think it works well, and isn’t too sweet, with most of the sweetness coming from the banana rather than the chocolate. Andrew enjoyed himself, stirring the mixture on his own was the highlight for him, and we only lost a little bit on the table, which was not bad going I thought! Joel was contentedly sitting in the sling whilst we baked, so I feel like he was part of it too. Here’s the recipe…

Ingredients
  • 200g self-raising flour
  • 25g cocoa powder
  • 100g oats
  • 3 eggs, beaten
  • 125g sugar
  • 75g margarine
  • 50g dark chocolate (I used one with 75% cocoa)
  • 125ml milk
  • 2 ripe bananas, chopped small
Method
  1. Put the flour, cocoa powder and oats in a large bowl and mix.
  2. Melt the margarine and chocolate in another bowl in the microwave or over a pan of boiling water.
  3. Add the sugar and milk to the chocolate mixture and stir well. Then add the eggs to this.
  4. Pour the wet mixture into the dry mixture, and add the chopped bananas. Stir until just combined – don’t over mix.
  5. Spoon the mixture into the muffin cases.
  6. Bake at 180ÂșC (fan) for about 15 minutes.
  7. Leave to cool and eat as fresh as possible. You can also freeze these.

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