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I tend to have chaos and clutter all over my kitchen. I hate it, but its the busiest room in our house and the one I always seem to be cleaning.
I never want to snap it, therefore, all this time, I haven’t really done recipes on the blog. I’ve shown some creations on my Instagram but that’s as far as it goes.
Well, this time it’s different. It is a recipe we’ve made several times the last couple of months, when I realized I consistently have all of the needs to make these a success. They’re flexible, easily changing to vegan or gluten-free, and we won’t even talk about toppings. That’s usually not my job. They are sprinkled carefully be someone else after the chaos of my steering two little boys making muffins.
These muffins are inspired by Nigella’s chocolate banana muffins, but with those little add-ins or hacks that make them unique every time.
I can’t even write down this recipe without mentioning add-ins, so know this is a ever-changing recipe depending on what’s easiest to reach or what you have on hand. And the recipe also changes based on my helpers – applesauce instead of eggs makes spoons lick-able for littles, the amount of chocolate depends on who is scooping.
And sometimes all of the ingredients get dumped in my mixer (affiliate link) quickly without the prerequisite of mixing wet ingredients first, and the mixer puffs up a cloud of cocoa as it begins its work.
Every time I bake them they’re gone in two breakfasts.
I regret I haven’t gotten to teach as much cooking skills as I wanted to to my sons. My youngest made it such a safety issue fighting to be involved and trying to pull stuff out of brother’s hands I couldn’t let either in the kitchen when I was home alone with them. I had to take a break after starting Wonder Boy down that path of subservience/independence.
But now flour and sugar goes into the mixer easily without coating half the counter tops under steady hands, and both has learned the fine art of a tasting spoon.
We use silicone baking cups for easy removal and fun shapes.