Paleo Banana, Pecan & Chocolate Chips Muffins 

Paleo Banana, Pecan & Chocolate Chips Muffins – These grain free muffins are super delicious and make a perfect addition to lunchboxes! 

Due to chocolate chips hava refined sugar and pecan nuts, these are suitable for 12m+. 

I made these super yummy paleo muffins a few weeks ago and my kids were completely blown away by them! You can tell in the picture that they were both fighting for the biggest piece and I only had a couple of seconds to shoot before everything turned into crumbles! 

Made 12 small & 2 large muffins.



  • 2 large ripe bananas (better if they have brown dots)
  • 2 eggs (whipped separately)
  • 1 tsp pure vanilla powder / essence
  • 2 tbsp raw honey (optional)
  • 1/4 cup avocado / coconut oil (I used avocado)


  •  1.5 cups / 150 gr almond meal (best to measure)
  •  1 tsp baking powder .o
  • 1 tsp baking soda .

Extra & optional.

  • 1/4 cup chopped pecan + extra for topping
  • 2 tbsp chocolate chips .
  • 50 gr 70% quality chocolate (broken into small chunks)


  1. Preheat the oven to 175° C. 
  2. Mix  the wet & dry ingredients in separate bowls. Pour the wet to the dry ingredients and mix until well combined.
  3. Add pecan and chocolate chips and gently fold.
  4. Oil the muffin forms and fill them up. Push one piece of chocolate chunk into each muffin and sprinkle with chopped pecan. 
  5. Bake for 20-25 minutes or check with a toothpick, they are ready if it comes out non-sticky. 


Kat xx


Melt-in-your-mouth One Pot Moroccan Roast Lamb Shank BLW [7m+], Toddler & Family


My husband bought me a Le Creuset casserole in summer 2014 and I didn’t start using it until January 2016! Why did I wait for so long? I tell you why, I was too intimidated by this beautiful and mighty casserole! I thought it would be too complicated and too much work cooking in it! Oh, how wrong I was!

This casserole makes the best melt-in-your mouth stew or cooked meat and super easy to cook with! I fact, it requires almost zero work, you pretty much marinate the meat, throw everything in and put it in the oven and let it does the work! Ha! My kind of cooking!


This is my second time cooking lamb shank in Le Creuset and I tell you, it just gets better each time!


Notes: You can make this in any lidded casserole (Dutch oven).

Served 2 toddlers and 4 adults


  • 1 lamb shank (or shoulder) on the bone
  • 2 tbsp soft unsalted butter
  • 3 cloves of garlic (pressed)
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 1 tsp cumin powder
  • 1/2 tsp saffron threads (crushed) or powder
  • 1/4 tsp turmeric powder
  • 1 tbsp olive oil
  • vegetables of your choice



  1. Preheat the oven to 240°C. Use a pointed knife to poke the meat all around and rub in salt and pepper.
  2. In a small pan, melt the butter with crushed garlic and quickly remove from hob. Add cumin, tumeric, saffron and olive oil and stir until it’s all mixed, rub it all over the lamb evenly.
  3. Add 1/2 cup of water to the pot and roast the lamb uncovered for 20 minutes.
  4. Reduce the oven temperature to 160° C, cover with the lid and continue roasting the lamb for 3 hours or until the meat is tender, turn over every hour. The last 30mins, add in all the vegetables.
  5. Open up the lamb and turn the inside meat over to suck up sauce and pour the sauce over and around the lamb. Serve with basmati rice.