Strawberry & Banana Muffins
I looked at this awesome Strawberry Muffin recipe from taste.com.au, tweaked it a little to use some different and additional ingredients, and wol la. AWESOME result, if I do say myself! Good for breakfast, and I now have enough for the rest of the week and them some! Hubby liked these too, and he’s not usually a big muffin fan. :-)
Ingredients
- Light olive oil spray
- 450g (3 cups) self-raising flour
- 1/2 cup white sugar
- 1 x 250g punnet strawberries, washed, hulled, coarsely chopped
- 3 very ripe bananas, mashed (as in, brown outside! great for cooking)
- 200g (3/4 cup) low-fat vanilla yoghurt
- 100g (approx 1/2 cup) low-fat lemon creme yoghurt
- 60ml (1/4 cup) extra virgin olive oil
- 3 eggs, lightly whisked
Method
- Preheat oven to 200°C on ‘bake’ setting. Spray 18 80ml (1/3 cup) capacity muffin pans with light olive oil spray to grease.
- Sift the flour and sugar into a large boil. Add strawberries and banana, stir together. Make a well in the centre.
- Combine both yoghurts, oil and eggs into a large jug. Pour into the centre of the flour mixture. Stir until just combined.
- Divide the mixture evenly among the prepared pans. Make sure to fill up to only around 3/4 depth.
- Bake for 25 minutes of until a skewer inserted into the centres comes out clean. Let cool, then serve.
Tags: fruit, not gluten free, oven baked, vegetarian