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.
Ingredients
2 large ripe bananas
125ml melted coconut or sunflower oil
125g coconut or brown sugar
2 eggs
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
Method
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.
AKitchenofGoodThings 
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
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Yes spelt fine, or just plain flour if you have that x
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