This recipe for chocolatey-banana muffins is adapted from a great pregnancy nutrition book called Feed the Belly. I made them dozens of times during my two pregnancies, tinkering with the recipe as I went. They’re a great snack for mamas-to-be, as they’re high in fiber, protein and omega-3s, and they got me through many a serious afternoon preggers-hunger attack. But they were way too good (and good for you) to abandon after I had my babies, so I’ve been making a batch every few weeks ever since. They’re super moist, thanks to the bananas and dates, not too sweet, and a bit decadent with the hit of nut butter in the center. I still love these muffins, but now I have competition – my two little guys literally go bananas for them. They freeze well, so make extra and stash some away if you’re so inclined.
I’m a mom of two young boys, a sommelier, a former restaurateur, and a passionate home cook. I believe in eating well and celebrating life every day, not just on weekends or holidays or vacation. With delicious, healthy food, good wine and family and friends gathered around the table. This is my happy place.
My goal is to inspire to get you into the kitchen, and to take the mystery out of serving wine with food. On a Tuesday night. With picky eaters, even toddlers. It’s totally doable. Especially with a glass of wine. Trust me.