Hot damn do I love a muffin! Not the cakey ones, the muffiny ones (you know what I mean, right?). They’re so handy for using up ripe bananas, and so portable. They’re also pretty hard to screw up, and easy to make with the kids.
I change it up our muffin fillings all the time, and seeing as we had a glut of strawberries this year (I really don’t like the word glut, but it is so apt!) and while I froze what I could, I have the smallest freezer known to mankind. To banana strawberry muffins they must go!
Banana Strawberry Muffins
1 punnet strawberries
2 very ripe bananas
1/4 cup raw organic sugar (more if you like them a little sweeter)
100g butter, melted
1/4 cup plain yogurt
1.5 cups wholemeal self-raising flour
2 tsp baking powder
1/4 cup wheatgerm
1. Preheat oven to 180C
2. Mash strawberries in a large bowl. Add bananas and mash them too.
3. Add egg, yogurt, butter and sugar and stir to combine.
4. Fold in flour, baking powder and wheatgerm, and stir to combine.
5. Fill muffin trays almost to the top (I use the silicone ones) and bake 20-25 minutes until golden.