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strawberry, banana & cacao nib muffins


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Description

A super easy muffin recipe made with fresh strawberries, banana, and cocao nibs.  These muffins are delicious, with a golden crust, bursting with fresh strawberries and full of banana flavour that kids love.  This freezer-friendly recipe is also perfect for lunch boxes


Ingredients

Scale
  • 2 eggs
  • 1/2 cup (125 ml) coconut oil, melted and slightly cooled
  • 1/2 cup (110 grams) coconut sugar (or brown sugar or maple syrup)
  • 1 cup (250 ml) greek (or natural) yoghurt
  • 1 tablespoon vanilla bean paste (or extract)
  • 2 bananas, mashed
  • 2 cups (300 grams) wholemeal plain flour
  • 2 teaspoons baking powder
  • 1 x 250 gram punnet strawberries, cut 12 rounds (to decorate) and dice the remaining
  • 1/2 cup (60 grams) cacao nibs, plus extra to decorate

Instructions

  1. Preheat oven to 180 degrees celsius (350F) and line a 12 hole muffin tin with papers.  
  2. Place the eggs, coconut oil, sugar, yoghurt, bananas and vanilla bean paste into a large bowl and whisk to combine.  
  3. Add the flour and baking powder and mix until just combined.  Do not overmix.  
  4. Gently fold through the diced strawberries and cacao nibs.  
  5. Divide the mixture evenly between the muffin papers and top each muffin with a round of strawberry and a sprinkle of cacao nibs.  
  6. Bake for 12-15 minutes or until golden and when a skewer inserted removes cleanly.  Allow to cool for a minute or so before removing the muffins from the tin and placing on a wire rack to cool completely.  Enjoy x

Notes

Muffins best kept in an air tight container in the fridge.  Will keep for 2-3 days.

Muffins are freezer friendly.  Store in an air tight container or zip lock bag.  Will keep for 3 months.

  • Prep Time: 10 mins
  • Cook Time: 12 mins
  • Category: Muffins
  • Method: Baking
  • Cuisine: American