Strawberry Banana Chocolate Chip Muffins
Light and fruity, these Strawberry Banana Chocolate Chip Muffins are utterly divine!
Servings 16
Ingredients
- 240 g Plain flour
- 175 g Caster sugar
- 1 tsp Baking powder
- 1 tsp Bicarbonate of soda
- ½ tsp Salt
- 1 Egg
- 125 ml Light olive oil
- 125 ml Greek or Greek style yogurt of your choice full or no fat
- 1 tsp Vanilla extract
- 2 - 3 Medium sized ripe bananas, mashed (about 250ml)
- 160 g Chopped strawberries
- 120 g Milk or Dark chocolate chips
Instructions
- Preheat the oven to 180°C.
- Place 16 muffin cases in a muffin tray/trays.
- In a large bowl add the flour, sugar, baking powder, bicarbonate of soda and salt, mix well.
- In smaller bowl, whisk the egg, oil, yogurt and vanilla.
- Stir this into the dry ingredients until just moistened.
- Fold in the bananas, strawberries and chocolate chips.
- Fill muffin cases two thirds full.
- Bake for 22 – 25 minutes or until a cocktail stick inserted in middle comes out clean. The strawberries will be moist.
- Cool for 5 minutes, then put on a wire rack to cool.
Notes
Make sure you pat your strawberries dry with some kitchen paper to avoid soggy sinking strawberries.