Name: Strawberry banana bread muffins recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Ingredients: 250g strawberries; 199.50 gm self-raising flour; 99.00 gm wholemeal self-raising flour; 2.00 gm baking powder; 59.40 gm brown sugar; 5.00 gm ground cinnamon; 115.00 gm sunflower oil; 2 eggs; 4.40 gm vanilla extract; 125.00 gm crème fraîche; 41.20 gm skim milk; 2 over-ripe bananas, mashed

Strawberry banana bread muffins recipe

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Freeze-and-enjoy banana bread muffins for a quick lunchbox treat.

Ingredients:

250g strawberries
199.50 gm self-raising flour
99.00 gm wholemeal self-raising flour
2.00 gm baking powder
59.40 gm brown sugar
5.00 gm ground cinnamon
115.00 gm sunflower oil
2 eggs
4.40 gm vanilla extract
125.00 gm crème fraîche
41.20 gm skim milk
2 over-ripe bananas, mashed

Instructions:

Preheat your oven to 200C/180C fan-forced and line a 12-hole muffin pan with paper cases.
Chop 200g strawberries. Thinly slice the rest of the strawberries, keeping the stem and leaves intact. In a bowl, mix the flours, baking powder, sugar, and cinnamon. Create a well in the center. In a separate jug, whisk together oil, eggs, vanilla, crème fraîche, and milk. Pour this mixture into the well along with the chopped strawberries and banana. Gently stir until just combined (it's okay to have some lumps).
Spoon mixture into muffin tin. Place a strawberry slice on top of each. Bake for 15-20 minutes until set. Let them rest for 5 minutes, then transfer to a wire rack to cool. Serve and enjoy!

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