Last week we missed out on Muffin Monday, seeing as it was very busy and I had a lot of other commitments that kept me from doing it. The kids seemed a little lost when it came time to pack their lunches and snacks: they had gotten used to a muffin a day. They practically rejoiced when they heard muffins would be back this week.
While my son was at soccer practice, my daughter insisted upon helping. Usually I bake alone–it’s cathartic for me, helping me get through whatever ails me by focusing on just one thing for a short while, my little piece of Zen. This time, I was more than willing. It seemed like she had earned some one-on-one time in the kitchen and could learn a lot from it.
I let her do most of the work, including taking out the ingredients, mashing the bananas, and when I took over, I had her read the recipe to me. My daughter hadn’t worked with weight (mass) measurements before, so that was a bit of a challenge for her in Nigella’s original recipe. I tried demonstrating taring the scale between ingredients and watching the numbers until you get it right, but she was starting to lose interest by then.
Ah, well, I tried. When they came out of the oven, she was back at my side, a willing volunteer, eager for them to cool enough so she could handle them. Not to taste-test, but to take her own photos. She picked out a placemat and plate, set up the white board on the table, and got to work, snapping a few shots before eagerly scarfing down her masterpiece.
My little girl is growing up… I’m not sure I’m ready for this!
Chocolate Banana Peanut Butter Muffins
- 3 bananas ripe or over ripe
- 125 ml extra virgin oil
- 2 large eggs
- 100 grams light brown sugar
- 225 grams all purpose flour
- 1/4 cup cocoa powder sifted
- 1 teaspoon baking soda
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup chunky peanut butter
- Preheat oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners and set aside.
- In a large mixing bowl, mash the bananas.
- Beat in the oil and eggs, then add the brown sugar and mix until well-blended.
- In another large bowl, mix together the flour, cocoa powder, and baking soda.
- Pour the dry ingredients into the wet and stir until just combined.
- Stir in the chocolate chips.
- Using a large cookie scoop, portion out the batter filling the cups about 1/3, then place a scoop of peanut butter (about a teaspoon or two) into the center of each muffin. Cover with more batter until each cup is 3/4 full.
- Bake for 15-20 minutes, or until the tops spring back when lightly pressed.
- Leave in pan for 5 minutes, then turn onto wire racks to cool completely.