Yup, it’s me again, here with another recipe for you. 😀 I think after the banana bread lockdown hype ended, I got a bit excited and just decided to make anything with bananas. This week I went out and bought some bananas because I had seen this recipe on Tasty. Yep, if you’re not following Tasty or don’t spend at least 3 hours a week just drooling over some of their recipes- you need to check your life.. Go check them out!
These muffins were the perfect grab-and-go morning meal on my way up to campus, or a little afternoon snack amid the chaos of work. I think these lasted about three days in my house because I just couldn’t stop!
Tip: If your bananas are not yet ripe, pop them on some wax paper on a baking tray (170’C), into the oven for 30 minutes until they have blackened. Mash them and put them in the fridge to cool before mixing it with other ingredients.
Banana Strawberry Muffins
Makes 6-8 muffins
3 ripe bananas
1/2 cup of greek yoghurt*
1/3 cup of honey
1 tsp vanilla essence
1/2 cup flour
1 tsp baking soda
1/2 punnet of strawberries (diced)
Preheat oven to 175’C.
In a large bowl, mash bananas (you can do this before placing them in the fridge to cool after ripening- see tip above).
Add eggs, vanilla essence and whisk together.
Add the yoghurt and honey and mix.
Fold the flour and baking soda through until everything is mixed in and there are no flour lumps.
Spray n Cook the muffin tray (try to do this outside and do not inhale- I learnt this the hard way!!)
Portion the batter into the muffin tray and put the strawberries on top.
Bake for 20-25 minutes (do the poke test) and allow the muffins to cool on a cooling rack (or microwave stand).
Pop in the microwave for 30 seconds before you eat it, makes for a delicious warm muffin!
*If you don’t have any Greek Yoghurt, you can substitute with Buttermilk. If you don’t have store bought Buttermilk- you can mix 1/2 cup milk with 2 tsp lemon juice, stir and allow it to sit for about 10 minutes.