Peanut Butter Banana Popsicles for Toddlers

0 Add the banana chunks, peanut butter, and yogurt to a blender. If using any optional add-ins, add those in now too.
1 Blend on high until completely smooth. Scrape down the sides as needed. You want a totally lump-free, creamy mixture.
2 Taste and adjust sweetness. With very ripe bananas the mixture should already be naturally sweet. Add maple syrup 1 teaspoon at a time if you'd like a little more.
3 Pour the mixture into popsicle molds, filling each to just below the fill line. The mixture expands slightly as it freezes.
4 Insert the popsicle sticks and place the mold on a flat shelf in the freezer.
5 Freeze for at least 4–6 hours, or overnight for the best texture.
6 To release, run the outside of the mold under warm water for 20–30 seconds. The popsicles should slide right out.
Chocolate dip (optional)
7 Melt the chocolate chips and coconut oil together in a small bowl. Microwave in 30-second intervals, stirring between each, until completely smooth.
8 Working quickly, dip just the tip of each popsicle into the melted chocolate. Hold over the bowl for a few seconds to let the excess drip off. The chocolate will set almost immediately on the frozen popsicle so you'll want to move fast with adding your sprinkles.
9 Place dipped popsicles on a parchment-lined baking sheet and return to the freezer for 5–10 minutes to fully set before serving or storing.