With magnesium, potassium and vitamin C, bananas are full of vitamins and minerals. Great for a growing child but how do you get a child who doesn’t like bananas to eat bananas?
My youngest hates them and I don’t blame him, I’ve never been a fan either. However, he does like cake! So I combine the two and make him these tasty banana and chocolate chip muffins. Obviously a straight up banana would be healthier but surely a banana muffin is better than a straight up cake!
The first time I made them, I baked them on my own and didn’t tell the boys they had banana in. I wasn’t sure my youngest would try them if he knew! He knows now and loves to make them with me.
So here’s our favourite banana and chocolate chip muffins recipe. Perfect for sneaking some extra fruit into your little ones diet.
225g self-raising flour (for gluten free muffins, swap with a gluten free flour, I use Doves Farm)
150g caster sugar
1/2 tsp baking powder
75ml vegetable oil
60g chocolate chips
- Preheat oven to 180C
- Cream the eggs, butter, sugar and oil together in a bowl.
- Add the flour and baking powder and mix together.
- Blitz the bananas in a blender and add to the bowl with the other ingredients.
- Stir in the chocolate chips.
- Spoon the mixture into cake cases (If using standard sized cake cases, I usually get 20 muffins from this amount of mix).
- Bake for 12 minutes or until the top is golden brown.
These muffins always go down a treat in our house. They can be frozen, which is why I make a big batch of 20 or so. Just pop a few into freezer bags and freeze. They don’t take long to defrost, an hour at most. Though I usually lift some out in the evening so they’re ready for the next day.
Have fun baking!