Chocolate Banana Muffins

And so we have ourselves another long weekend! It really does feel as though we’ve had quite the run of them lately.

Unfortunately the weather has been a little drab, meaning outdoor adventures are not all that appealing. Instead, we’ve been making the most of having quiet time at home. Movies have been watched, artwork has been created, and games have been played. I even managed to finish another book (!) and gratefully ticked off some little admin tasks I’ve had on my ‘to do’ list for a while.

There has also been time spent in the kitchen. I cooked up a chicken tikka masala last night, and I’ve got some homemade vegetable stock currently bubbling away on the stove. And this morning, when I realised a couple of bananas had seemingly turned brown overnight, a batch of banana muffins was the solution!

I decided to add a chocolate spin to my regular recipe – for with the fog lingering outside – chocolate would surely add some cheer. Some were topped with walnuts, some without (school friendly). We enjoyed some of the muffins warm straight out of the oven for morning tea, with the rest being packaged away to be added to the lunchboxes during the week.

Not a bad way to spend a long weekend indeed!

Print Recipe
Chocolate Banana Muffins
Course Baking
Keyword muffin
Servings
muffins
Ingredients
Course Baking
Keyword muffin
Servings
muffins
Ingredients
Instructions
  1. Preheat oven to 160C (fan forced). Line a 12-cup muffin tin with muffin cases.
  2. Cream butter and sugar in a mixer until pale and creamy. Add the eggs, one at a time, beating well after each addition.
  3. Add the banana and vanilla, and beat until combined.
  4. Sift in cocoa powder and flour, and add milk. Stir until just combined.
  5. Spoon into prepared cases, and top with walnuts (optional). Bake for 30 minutes (or until cooked through).
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Cherry Ripe Power Balls

Growing up, our family had a regular Sunday night ritual. After dinner, Dad would present four chocolates of different varieties to the family, with instructions that we could each choose one. We’d then sit down to some TV time as a family, and noting the era, we probably watched an episode of The Wonder Years, Xena Warrior Princess or, perhaps, Home Improvement.

Generally Dad presented a mars bar, a crunchie bar, a picnic and a cherry ripe. Or, if he was feeling particularly creative, maybe a curly wurly or a kit kat.  And generally there were no arguments when it came time to choose, with each family member having their preferred variety of sugar hit.

Dad would take the picnic bar, Mum would take the cherry ripe, and my brother and I would negotiate over whatever was left.

Although, if we were to have that ritual these days, I would almost certainly opt for the cherry ripe.

For dark chocolate + cherries = yes please!

These tasty little cherry ripe power balls use dates, dried cherries, coconut and cocoa to create a flavour combination that is not all that dissimilar to the ol’ cherry ripe bar.  They are rich, but not overly sweet.

They are, however, a lot healthier and definitely lunchbox friendly – as well as a tasty snack to reach for throughout the day.

What about you? What is your favourite chocolate bar?





Print Recipe


Cherry Ripe Power Balls

Course Baking
Cuisine Baking

Prep Time 15 minutes

Servings
balls


Ingredients

Course Baking
Cuisine Baking

Prep Time 15 minutes

Servings
balls


Ingredients


Instructions
  1. Add all ingredients to a food processor, and process until well combined.

  2. Shape and roll into balls, and place on a paper-lined plate. Store in the fridge.


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