Banana Strawberry Muffins
Posted: | Categories: Recipes | Tags:breakfast kid-friendly muffins
Banana Strawberry Muffins
Melissa Ben-Ishay
Sweet Recipes
I love a good blender cake. Oftentimes, I’ll use date caramelor maple syrup to sweeten them, but this time decided to go ham and just use sugar. I had a few freeze-dried strawberries left in the bag (I normally pack them in my little one’s lunch), so I threw them in as well, but you can leave them out if you don’t have. They did add a few nice flecks of color!
Ingredients
- 3 ripe bananas, peeled
- 2 tablespoons freeze-dried strawberries
- 4 eggs
- 1 cup olive oil
- 1 tablespoon vanilla
- ½ teaspoon salt, plus more for sprinkling
- 1½ cups sugar, plus more for sprinkling
- 1½ teaspoons baking soda
- Juice of ½ lemon
- 2 cups all-purpose flour
- 1/4 cup chocolate chips, plus more for the top
Directions
Add the bananas, strawberries, eggs, oil, vanilla, salt, and sugar to a blender and pulse until smooth.
- Stir in the baking soda, lemon juice, and flour, and blend again, just until the flour is incorporated.
- Line two muffin pans with liners and portion out the batter so each tin in the first pan is ¾ full.
- Once the first pan is full, mix ¼ cup chocolate chips into the remaining batter.
- Portion it into the muffin pan and top with extra chocolate chips.
- Sprinkle the tops with sugar, then add a tiny sprinkle of salt over everything.
- Bake for 30 minutes, until the muffins spring back when you push on them lightly.
