Wholewheat Strawberry and Banana Muffins
Yayyy! Strawberry time here again! As English strawberries are plentiful and relatively cheap, why not pick some and make one or two delicious recipes for the freezer. These wholewheat strawberry and banana muffins are excellent. They are so simple to make so you can get the children involved, plus, they freeze extremely well, so you can save some for the autumn months to eat warm, with hot custard and remember the day you picked the delicious fruit inside.
Ingredients
- 140g sugar
- 240ml sunflower Oil
- 2 eggs
- 2 mashed up medium bananas
- 1 tsp vanilla extract
- 240g plain wholewheat flour
- 1 tsp baking powder
- ½ tsp salt
- 150g chopped strawberries
Directions
Adults: Preheat oven to 190°C.
Kids: Line a muffin tray with 12 muffin cases.
Kids: Mix the sugar, oil and eggs together well then stir in the vanilla and mashed banana.
Kids: Stir in the flour and baking powder until it is just combined. Stir in the strawberries.
Adults: Fill the muffin cups to ¾ full and put into the oven for 18-20 minutes or until a skewer inserted into the muffin comes out clean. Leave to cool on a wire rack.
Adults: If the family leave any, you can freeze these muffins for up to 3 months. Just ensure they are tightly wrapped and placed in an airtight container.
About this Recipe
- Serves: 12
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Chef Solus Approved!
This recipe was reviewed by our dietitians and has received our Chef Solus Two Thumbs Up Approval!
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