Banana berry muffins

If you dig beneath the abundant lemons in our fruit bowl, you will more than likely find a banana or two getting nice and old ready for baking or whizzing up in one of my breakfast or afternoon tea smoothies. I'm a bit of a banana addict but in true Claire weird eating style, I don't actually like to eat them on their own. Yep I love banana bread but would never eat a banana. I know I'm odd.

One of my favourite fruit combos in a smoothie is banana and berries so when I saw a banana berry muffin I knew it would be a hit. These are seriously like banana bread muffins with added sweetness from the burst of berry goodness. One bite, ok one muffin, ok maybe two muffins fresh from the oven and I was hooked. I know it goes against muffin rules but I actually liked these a couple of days later.

I meant to wrap them up the same day I baked them ready for the freezer but time got away from me and three days later they were still sitting on the bench so I grabbed one for morning tea. Still delicious they were. I did manage to wrap up the rest and pop them in the freezer and I've been defrosting them for snacks for the last week. They just take about 30 seconds in the microwave or about an hour on the bench and they're as good as freshly-baked.

I thought I'd use a selection of cupcake liners in an attempt to make a dint in my unruly collection but instead of this looking eclectic it ended up looking a little bit messy. At least it's a surprise to see which liner in get - a bit like a freezer lucky dip. On the healthy side, there's only a little bit of honey in these, no sugar and no butter (just a little oil) so they're surprisingly healthy especially if you use wholemeal flour instead of plain which would be just as tasty. Enjoy!

What about you? What are you baking this weekend?

Recipe

Banana berry muffins

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 20

Author: adapted from Marie Claire 'Kitchen'

1x2x3x

Ingredients

• 1 ½ cups plain flour
• ½ cup rolled oats
• 2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 2 ripe bananas mashed
• 150 g fresh or frozen blueberries I used some raspberries too
• 3 tablespoon honey
• 3 tablespoon oil
• 1 large free-range egg
• 185 ml milk
• 3 strawberries sliced finely for topping

Instructions

• Preheat the oven to 180C (350F) fan-forced.
• Line a muffin tin with cupcake liners.
• In a large bowl, sift the flour, baking powder, cinnamon and a pinch of salt then stir through the rolled oats.
• Add the banana and blueberries and, using a fork, mix it all together.
• In a separate bowl, whisk the honey, oil, egg and milk together until smooth.
• Add the wet ingredients to the big bowl and stir just until everything is combined.
• Divide the batter between the cupcake liners and top each one with a slice of strawberry.
• Bake for 17-20 minutes or until a cake tester inserted in the middle comes out clean.
• Transfer to a wire rack to cool completely.
• Best eaten on the day of baking or freeze muffins individually wrapped in plastic wrap.

Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations