We are back into the swing of the school year, and filling lunchboxes once again. This time I have three to fill! My baby has gone to school, and the house certainly feels very different without him.
As I put him to bed the night before his first day, I asked what special treat he would like for school. His reply; banana bread!
I figured the first day had to be a bit more special than that, so I made these delicious banana choc-chip muffins. Ella said they were the best she had ever tasted – love that girl.
Taste good; they might, but I loved them because the sugar and fat content meant that for a sweet snack they were pretty healthy. And they took only minutes to make.
280g self-raising wholemeal
flour
110g brown or raw sugar
125g milk (rice or soy, if
avoiding dairy)
2 eggs
50g olive oil
2 ripe bananas, peeled and cut
into three
70g choc chips (or dairy free chocolate, Lindt 70%, chopped 5 secs, sp5)
-
Preheat oven to 200°C. Line a medium muffin tray (12 sections) with paper
cases. -
Add all the ingredients except for the choc chips to the TM bowl. Blend Speed 5
for 8 seconds. Using the spatula, fold in the choc chips. Don’t worry if the mix is
still a little lumpy, muffins are better that way! -
Spoon the mixture evenly into the muffin cases. I pop a choc chip on the top of each, just to look nice. Bake for 20 minutes or
until firm on top when lightly touched Leave in the tray for 3 minutes.
Transfer the muffins to a rack to cool.
