Banana & Strawberry Breakfast Muffins

It’s not very often that we have left over bananas that have gone brown by the end of the week but whenever we do it’s the perfect excuse for me to make banana bread. Check out my banana bread recipe with coffee butter ๐Ÿ™‚ This time I thought i’d try something a bit more exotic and summery. I’m also “trying” to keep baking slightly healthier at the moment – in 2 weeks I head to the Alps for a training week in the mountains and racing the Alpe D’Huez triathlon. It’s going to be hard enough to get up that mountain as it is so trying to avoid piling on the cake before I go!

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It’s summer so I wanted to use strawberries but you could substitute any berries into this or even any other chopped fruit. I’ve eaten them as pudding, as a snack and as an amazing summery breakfast with extra fruit and greek yogurt – go crazy! They are very light, airy, fruity and definitely on the healthy side so it would be rude not to try them out ๐Ÿ™‚

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RECIPE

Makes 12 Muffins

Ingredients:

  • 300g self raising flour
  • 2 bananas (the browner the better)
  • 80g light brown sugar
  • 50g porridge oats
  • 1 tsp bicarbonate of soda
  • 150g greek yogurt (I used fat free)
  • 120ml milk
  • Squeeze of lemon juice
  • 5 tbsp light olive oil
  • 2 egg whites
  • 150g chopped strawberries

Method:

  1. Pre-heat the oven to 180 degrees (160 fan) and line a 12 hold muffin tray
  2. Put all the dry ingredients (flour, sugar, bicarb & oats) together in a bowl and mix
  3. In a separate bowl mash the bananas until smooth then add the yogurt, milk, lemon juice, olive oil and egg whites and mix until fully combined together
  4. Pour the banana mixture into the dry ingredients and stir together using a wooden spoon being careful not to over mix but making sure everything is fully combined
  5. Stir in the chopped strawberries. The mixture should look a bit rough and lumpy so don’t worry if it doesn’t look like a smooth cake batter!
  6. Divide the mixture between the muffin cases – they should be almost full
  7. Mix together a tablespoon of oats and a tablespoon of brown sugar and sprinkle a little oat mixture over the top of each muffin
  8. Pop in the oven to bake for 20 minutes

 

Hannah x x x

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