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!
Scale
Ingredients
- 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
- Preheat oven to 180 degrees celsius (350F) and line a 12 hole muffin tin with papers.
- Place the eggs, coconut oil, sugar, yoghurt, bananas and vanilla bean paste into a large bowl and whisk to combine.
- Add the flour and baking powder and mix until just combined. Do not overmix.
- Gently fold through the diced strawberries and cacao nibs.
- Divide the mixture evenly between the muffin papers and top each muffin with a round of strawberry and a sprinkle of cacao nibs.
- 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.
- Category: Muffins
- Method: Baking
- Cuisine: American
Keywords: healthy muffin recipe for kids