Since Abbie’s arrival into our lives and our home, Simply Homemade has taken a bit of a back seat, but I will do my best to pop in every so often and share another recipe with you.
I suspect the older kids are all going through a bit of a growth spurt at the moment, as every evening about an hour or so after dinner, one or all three of them will declare themselves hungry.
I’m trying to steer them towards the fruit bowl rather than have them reaching for the biscuit tin or a packet of crisps, however I’m not always successful, so I figure something sweet and homemade has got to be better than something sweet and full of artificial colours, flavours and an assortment of additives.
These Chocolate Banana muffins from Nigella Lawson’s book, Nigella’s Kitchen always go down a treat and are very simple to make.
Ingredients – makes 12
3 Overripe Bananas
125 ml Vegetable Oil
100g Light Soft Brown Sugar
225g Plain Flour
3 x 15ml tablespoons Cocoa Powder
1 teaspoon Bread Soda
- Preheat the oven to 200C/GM 6 and line a 12 hole muffin tin with cases.
- Mash the using a fork, I like to have them so as there’s still some small chunks of banana and it’s not all puree.
- Still mashing, add the oil, followed by the eggs and then the sugar.
- Sift in the flour, cocoa powder and bread soda together, beating gently into the banana mixture. Spoon the mix into the paper cases.
- Bake in a pre-heated for 15-20 minutes. Allow to cool on a wire rack.
The kids love these muffins and they are getting some, even though it’s not a lot, fruit!!