A simple summer muffin recipe that’s good for using up overripe strawberries and is full of banana and wholegrain energy.. great for that all important after school (or homeschool!) snack.
2 large ripe bananas
125ml melted coconut or sunflower oil
125g coconut or brown sugar
1 tbsp vanilla extract
300g wholegrain plain flour
1 tsp bicarbonate of soda
Pinch of salt
150g ripe strawberries
75g white chocolate chips or chunks
Preheat the oven to 180 and fill a muffin tray with 12 paper cases
Mash the bananas in a large bowl, then whisk in the oil, sugar, eggs, and vanilla.
Add the flour, bicarbonate of soda and salt, and mix together with a wooden spoon.
Chop the strawberries into chunks and fold into the mix along with the white chocolate.
Spoon the mix into the cases then bake in the oven for 20-25 minutes until risen and golden on top.