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


(The Best) Chocolate Zucchini Coconut Muffins

These are hands down the best Chocolate Zucchini Coconut Muffins.

My 4 years old only likes muffins with either chocolate in them or taste like chocolate! haha! They are super moist and just melt in your mouth! I have baked these many times each time requested by the little prince. 🙂

They are #paleo #glutenfree  #dairyfree #refinedsugarfree and baked in  coconut oil and coconut flour! So, to sum these up SUPER HEALTHY and YUM! 


  • 10 pitted dried dates soaked in hot water for a couple of mins
  • 4 eggs
  • 1 small zucchini (grated)
  • 1/4 cup coldpressed coconut oil
  • 1 teaspoon vanilla essence / powder
  • 1/2 cup coconut flour
  • 1/4 cup cocoa powder
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • Pinch of sea salt


  1. Preheat oven to 180 C.
  2. Place the dates, eggs, zucchini, coconut oil, and vanilla in the blender and blend until smooth.
  3. Move the zuccihini mixture to a large bowl and add in the coconut flour, cacao powder, cinnamon, baking soda and sea salt then use a hand mixer to mix until smooth and thick. If you have a large powerful blender then you could do this step in the blender. My nutribullet just couldn’t take it as it was too dry.
  4. Pour the batter into a well greased muffin tin / silicon muffin tray (I used one with mini).
  5. Bake for 45-50 mins or until center is cooked through.


Kat xx

Butter Cookies / Butter Plätzchen 

Butter Cookies / Butter Plätzchen 

I love Christmas time! Now that our kids are older is even more fun to bake with them. 🙂
This is probably the best recipe to involve kids in the kitchen. It’s so simple to prepare with only 5 ingredients used. However, you can always add your own twist to it. We kept it very simple and traditional. They came out so delicious that I had to restrain myself from eating them all alone! I have reduced the sugar substantially and they have turned out just right for my toddlers, not even hubby noticed the difference! #winwin

My 4.5 years old was a little junior chef throughout! He put all the ingredients in my KitchenAid bowl and the machine did all the kneeding. However, you can kneed by hand too if you don’t have a baking machine / handheld kneeding machine.  😉 After I have rolled out the dough I was told to sit and wait and he would do the rest.  Watching him cutting the cookies and lining up them so neatly on the baking tray really melted my heart. I’m so proud of my little man and can’t believe how grown up he is now!


  • 250gr flour of your choice (I used spelt)
  • 50gr sugar of your choice (I used brown sugar)
  • a pinch of pink salt
  • 1 egg
  • 125gr cold butter


  • chopped almond or cashew / chocolate as  garnish
  • a pinch of cinnamon or nutmeg powder


  1. If you use brown sugar, then use a food processor or a mortar & pestle to grind the sugar until the texture is fine.
  2. Mix all ingredients in am bowl and kneed until well combined or use a baking machine. I used my KitchenAid. Wrap the dough up in foil and leave in the fridge for 1 hr.
  3. Sprinkle some flour on the work surface then start rolling out the dough. Sprinkle more if the dough is too sticky to roll. Use cookie cutter to cut, keep repeating this step until no more dough to cut.
  4. Optional: Ganish with chopped almond / cashew, press down properly.
  5. Bake for 10 minutes in a preheated oven at 150 °C with fan.
  6. Optional: Leave to cool them brush over with melted chocolate.


Kat xx

Traditional Cornish Pasty 

This dish is loved by every Brits or expats living in the UK and it’s my personal favourite! 😋 ❤ It’s not something I would make every day but certainly as a good treat for the whole family! 🙂

Toddler J loved it and Lilbro just ate the pastry. lol 

You can tell that the first pasty didn’t look so good! 😂 I got better after the 3rd one. 😁.

There are 2 ways of crimping but both are traditional ways of crimping the pasties. 

1) half moon 
2) bring both sides up and crimp on the top. 

I’ve used minced beef instead of skirt steak for easy chewing for my toddlers. 

For vegetarians, substitute meat with swede.


  • 2 sheets of store bought shortcrust pastry or make your own with my recipe below

For the pastry 

  • 1 3/4 cups  flour of your choice (I’ve used spelt flour)
  • 110g cold unsalted butter 
  • 3/4 tsp pink salt
  • 1/4 cup cold water

For the filling:

  • 100 g good quality low fat minced beef or skirt steak, cut into small cubes
  • 1/2 cup potato (finely diced)
  • 1/2 cup carrot (finely diced)
  • 1/2  cup onion (finely diced)
  • 1 tsp fresh thyme (chopped)
  • 1 tsp fresh rosemary (chopped)
  • 1/4 cup olive oil
  • 1 egg beaten + 2 tbsp milk to glaze


  1. Mix all the ingredients for the filling together in a large bowl. Put the flour, salt and butter in a food processor and blitz until it has a sticky consistency. Move over to a large bowl.
  2. Add water, bring the mixture together and knead until the pastry becomes elastic. Cover with cling film and leave to rest for 3 hours or ovenight in the fridge. 
  3. Cut and divide the pastry into little balls. Roll out one ball to an oval / rectangular shape, layer with the filling on top of the pastry. Bring the pastry around and crimp the edges together.
  4. Glaze with egg mixture and bake at 200 degrees C for about 35-40 minutes until golden. 
  5. Refrigerate up to 4 days and freezable. Reheat in the oven.

Chocolate Peanut Butter Banana Oat Muffins BLW [7m+] & Toddlers


Providing you are fine to give peanut to your babies and no dairy allergy then I would say these are suitable from 7 months old babies. If you are unsure about giving nuts then omit peanut butter as they will still turn out super delicious!

These wheatfree and refinedsugarfree healthy oat muffins are very easy to make, so moist, fluffy and sooooo delicious! A perfect and healthy energy boost afternoon snack or breakfast for toddlers and adults! 😋 Both myself and my 3 years old son absolutely love them! I’m baking a lot of chocolate muffins lately and this is all because he’s requested them! 😄 My little chocolate monster! Haha.

Served 12 mini and 4 large muffins.


*Large bowl
🍌1 cup oat flour
🍌1 tsp baking soda
🍌1/2 tsp baking powder
🍌1/4 cup raw cacao powder
🍌1/4 tsp salt

*Medium bowl
🍌4 ripe medium bananas
🍌1/2 cup peanut butter (slightly runny, warm it up if not) – omit if allergic!
🍌2 eggs
🍌1/4 cup natural yogurt ( I used Greek yoghurt)
🍌1/4 cup coconut / olive oil (I used coconut oil)
🍌2 tbsp maple syrup
🍌1 tsp vanilla extract / powder
🍌A handful of chocolate chips (optional and omit for babies under 12m old )


  1. Preheat the oven to 190 degrees C.
    Grease muffin cups or a muffin form using coconut / olive oil.
  2. In a large bowl, mix in the flour, baking soda, baking powder, cacao and salt.
  3. In a medium bowl, mash 4 bananas with a fork. Add the peanut butter, oil, maple syrup, yogurt, vanilla and egg. Stir until combined. Do not over mash the bananas.
  4. Fold the banana mixture in to the large bowl and gently mix, add the chocolate chips last and mix until combined. Dristribute the batter into the muffin or loaf form. Bake for 25-35 minutes in muffin forms or 50-55 mins in a loaf form.
  5. Leave the muffins in the forms for 5 minutes and then remove them and place on a wire rack. Serve warm or cold. 😋😋😋