Nanny Week: Stacey, Esme and Julian Make Banana Chocolate Chip Muffins
I’ve been reading a lot of pieces lately in the blogosphere about the complicated feelings some Moms have for their nannies. Whether they’re admitting to jealousy (great piece on Babble) or changing a previously held do-it-all-yourself position (smart, funny piece on Today’s Parent), so much of it seems to revolve around that special parenting feeling: guilt. I don’t know how to say this without sounding glib – because believe you me, I have a big bag of tricks to draw from when it comes to anxiety over the happiness of my kids – guilt over having help isn’t one of them.
But we’ve been so lucky. Our kids have had really wonderful, smart, funny care givers. No question, though, their favourite is Stacey, our current sitter. I feel so much better about going to work when I see how thrilled the kids are when Stacey walks in the door on the days she’s with us. If you even mention another person, or thing, being nice, Julian will hold up his little hand and remind you, “Stacey nice.” And it’s true. On top of doing crafts and managing the back-and-forth of library books (the things I suck at), she’s so nice. And she bakes with the kids. Once a week they take on a baking project. They’ve made cookies, loaves, brownies and frequently, these little muffins. It’s a great, simple recipe that’s easy for the kids to help out with and the results are great. Little bite sized muffins that are perfect for a snack at the park.
photos by Stacey Boag
Banana Chocolate Chip Muffins
1 3/4 cup flour
1/4 cup brown sugar
1/2 cup sugar
1 tsp baking soda
1/2 tsp salt
1 tsp baking powder
1/2 cup vegetable oil
1 tsp vanilla
2 mashed bananas
1/2 cup yogurt (vanilla or plain)
1/ 2 cup chocolate chips
Preheat oven to 350 degrees
Mash up bananas and mix them well with yogurt, oil, eggs and vanilla.
Stir flour, sugar, salt, baking soda and powder in a separate bowl.
Combine wet and dry ingredients.
Fold in chocolate chips.
Spoon into mini muffin tins. If you’re using traditional metal tins, butter them first. We have the floppy silicone kind which don’t require greasing (although you will want to put the muffin tray on a cookie sheet before you pour in batter). Bake for 20 to 25 minutes.
You might also like
Last month Ceri made chocolate peanut butter balls for Chocolate Week and we featured them on Cityline. I’m not gonna lie but the Cityline crew (and a few other guests of
It was not easy deciding on which kind of recipe to make for our salad theme this week. As Laura kindly mentioned in her post earlier this week, I’m rather