Snack Attack – Ballet Banana Chocolate Chip Muffins
Scarlett loves to graze. All day long. She’ll sit for her three meals each day, but I find she prefers smaller meals that don’t seem too intimidating to finish with a plentitude of snacks in between. I’m hoping for great table manners one day, so I figure if I can get her to comply with a few simple meal-time rules, for a less ambitious amount of time, the longevity will eventually come. She always finishes what I ask before she is exused, so I try not to complain too much. I could, however, complain about her ability to tidy up, but this isn’t the time or the blog.
With such an active girl, it’s my daily challenge to keep a wealth of healthy snacks on deck. She’ll easily pack two to three small snacks between her meals. And if you’ve ever had goldfish unload in your purse alongside the endlessly leaky water canteen you likely lug around like me, then you’re familiar with the gross yellow paste that the two create. It mimics wet cement. Needless to say, I’m always on the snack hunt and welcome new additions.
After ballet one Saturday morning, Scarlett pressured one of her classmates to share their snack with her. She downed two mini banana chocolate chip muffins that the little ballerina’s mother had made the day earlier. When Scarlett was turned down on her third request, she turned to me and said, “Me yike these, Mommy. Can you make them too, peez?” Hence, the muffin recipe hunt began. I used to hunt for shoes.
After trying various recipes, I combined a few, made some additions and arrived at the one below that is now one of Scarlett’s mid-morning snack staples.
Ballet Banana Chocolate Chip Muffins
1/4 cup of butter
1 cup of white sugar (I use organic)
3 ripened bananas
1 1/2 cups whole wheat flour (organic again)
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon Agave (I’ve fallen in love with the low glycemic and natural sweetner and add it into just about anything….try it in pancake mix!)
1 cup chocolate chips (organic)
Preheat the oven to 350
Cream together the butter and sugar then beat in the egg until mixed well. In a seperate bowl, mash the bananas and add agave. This is a fun and easy job for kids and keeps them busy as you combine all the dry ingredients. Add the bananas to the butter mixture, then gradually blend in the flour combo.
Finish with the chocolate chips. Scarlett likes to roadtest a few before they hit the mix. You could easily sub in carob chips or forgo the chocolate hit all together.
We found these cute heart-shaped muffin tins at Target around Valentine’s Day that we spoon the mix into until they are about half full. However, I’ve seen the tins in craft stores like Micheal’s all year round and, of course, mini or full size ones work great as well. Scarlett does like the mini ones, and I find them easier to travel with and great for little hands.
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