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.
2 Comments Add yours
Totally going to try these tomorrow – your recipes have kept me and going through these weird times. I have no whole grain flour but do you reckon they’ll work ok with spelt flour? Thanks for giving me and my little bakers new thinks to trial xxx
Yes spelt fine, or just plain flour if you have that x