18 Jun 2016

Strawberry and Banana Muffins

No Comments Baking and Cupcakes

Muffins… not cupcakes. For the uninformed, muffins are (usually) bigger than cupcakes and don’t have frosting. Starbucks and other coffee shops try to sell muffins as health food, but really they’re as much of a dessert as any other cake.

These banana muffins have chunks of strawberry in and use whole wheat flour for extra flavour.

Bake until golden brown

Bake until golden brown

Strawberry and Banana Muffins
Prep time
Cook time
Total time
Serves: 16 muffins
  • 115g butter
  • 90g caster sugar
  • 35g brown sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 3 tbsp (45ml) yogurt (greek/vanilla/whatever you have)
  • 2 bananas, mashed
  • 250g wholemeal flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • Dash salt
  • 180g strawberries, chopped
  1. Preheat the oven to 120C/425F, prepare 16 cupcake cases.
  2. Cream the butter and sugars until fluffy.
  3. Add the egg and vanilla extract, then the yogurt.
  4. Mix the dry ingredients in a small bowl, then add to the mixture until just combined.
  5. Chop and stir in the strawberries.
  6. Fill the cases ¾ then bake for 5 mins.
  7. Reduce the oven temperature to 175C/350F and bake for another 15 mins. †
† Baking at a higher temperature for the first five minutes helps the muffins to rise quickly without overcooking and develop more of a bakery muffin shape.

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