Squidgy bananas. They seem to occur at least once per week at Kidgredients HQ. They happen because they get neglected over the weekend. Because Mr Kidgredients loves chopping watermelon and serving mangoes to marauding children. Whereas me, truth be told, I’m an easy fruit kind of girl. “Here have a banana” works so much easier than “here, allow me to chop this rockmelon into bite size pieces”. This weeks squidgy bananas bring to you: Banana choc chip mini muffins, egg free, no extra added sugar (except the choc chips).
I’m not a true egg free baker. I haven’t developed this recipe intentionally, in fact, it kind of just happened. But it works, it’s yummy and to be honest I think it’s going to be a regular in the freezer. Either way, I’m kind of proud of them and the kids are loving them.
There’s something to be said for really good quality dark choc chips. When you’re buying dark ones you want a high percentage of cocoa. This also helps to lower the sugar content.
Check out that napkin in the photos- I did the cross stitch on that in primary school. My grandmother was a needlework teacher. My school holidays were spent doing running stitch. It was always deemed to be uneven, not straight enough, or I missed a stitch or something. I think she was thinking it would teach me to try harder. Instead it taught me to be despondent. But I did that napkin at school, and got a lot of praise for it from my teacher and have still got it! I’ve probably got the running stitch too somewhere, but certainly not in my buffet!
I also tried using a refined coconut oil in this recipe, because I bought it to try it out. It means you don’t have a coconutty flavour throughout the mini muffins, which is good because otherwise they all seem to taste like coconut- regardless of the other flavours you use! This one is by Planet food and has helped to make these less of a coconut mini muffin than my usual ones are.