Banana & Strawberry Muffins
Strawberries are currently in season and we are so lucky in Queensland to be surrounded by local growers supplying us with fresh and tasty organic strawberries. Always a sucker for a special, I found myself buying a ridiculous amount of strawberries. Voilà, I was inspired to bake something with the excess. These strawberry and banana muffins were born and have quickly become a favourite for friends and family.
Full of quality ingredients and none of those nasties that are found in store bought muffins. Made with whole-grains, good fats and sweetened with only fresh fruit and maple syrup, means these muffins not only taste good but are great for you. They are a great breakfast option for on the run, snack for the lunch box and great for a picnic. Plus, they freeze well, so make a batch over the weekend and lift out as needed.
SERVES: 9-12 medium sized muffins
PREP: 15 MINS
COOK TIME: 20-25 MINS
INGREDIENTS LIST:
1 ½ cups Flannery’s wholemeal or white spelt flour (or wholemeal or white plain flour)
½ cup Flannery’s rolled oats
1 tsp. Bob’s Red Mill bi-carb soda
½ tsp. salt
½ cup Absolute Organic maple syrup
½ cup Chef’s Choice coconut oil, melted
½ cup Bonsoy almond milk (any milk will work)
½ tsp. Very Vanilla vanilla essence
2 organic eggs, at room temperature
2 medium organic bananas, mashed
¾ cup organic strawberries, diced
Dairy-free
Nut-free
Vegetarian
DIRECTIONS:
Preheat oven to 160C grease a medium muffin tray or line with muffin cases.
In a large bowl, sift flour and bi-carb soda, then gently stir in oats and salt.
In another bowl, whisk together maple syrup, vanilla essence, milk and coconut oil.
Next, whisk in one egg at a time and then stir in mashed bananas.
Pour the wet ingredients into the dry ingredients and gently mix with a wooden spoon until just combined. Finally, gently fold through diced strawberries.
Spoon mixture into prepared tin until each mould about three quarters full. Bake in oven for 20-25 minutes or until golden brown and firm to touch. Keep an eye on them, as cooking time will vary depending on size of muffins.
