Banana and Strawberry Muffins

I’m quite the muffin fiend, I will admit.
There is nothing better on a cool overcast day than the smell of muffins wafting through the house, it’s such a warm cosy feeling only matched by that of freshly baked bread.

These muffins are on the fruitier side, featuring a fluffy and moist banana base speckled with fresh juicy strawberries. Topped with brown sugar and oats, they crisp up beautifully so you get that lovely crunchy muffin top we all love.
I like to cook with seasonal produce, so strawberries it is! But if strawberries aren’t in season for you, you can substitute them for whatever you fancy – be it blueberries, chocolate chunks, or nuts. Play around with it and have fun!

These are one of those fab recipes that are so simple to whip up and always taste amazing – perfect for when you really want a nice sweet treat, or an easy yet satisfying cake for when friends come around for tea.

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Strawberry and Banana Muffins

Prep Time: 20 Minutes
Cooking Time: 30-40 Minutes
Makes 12 Medium, or 6 Extra Large (or a mix like I did!)

Ingredients:

– 2 Cups All Purpose Flour
– 1 Tablespoon + 1/2 Teaspoon Baking Powder
– 1/2 Teaspoon Baking Soda
– 1/2 Teaspoon Salt
– 1/2 Cup + 2 Tablespoons Brown Sugar
– 1 Large Ripe Banana
– 3/4 Cup Milk
– 2/3 Cup Coconut Oil Melted
– 1 Teaspoon Vanilla Extract
– 1 Cup Strawberries
– 2 Tablespoons Rolled Oats

Method:

1. Pre-heat your oven to 180 degrees celsius, and line your muffin tin of choice with lovely liners.
2. In a large bowl, sift in the flour, baking powder, baking soda, and salt, and whisk together to combine.
3. Add 1/2 cup of brown sugar, setting aside the extra 2 tablespoons for your topping. Whisk in until combined.
4. In a small bowl, mash your banana until as smooth as possible – lumps are okay though if you like them! Add in the melted coconut oil, milk (I used Bonsoy soy milk), and vanilla extract. Mix together until thoroughly combined.
5. Working quickly, add your wet ingredients into your dry, folding until just combined.
6. Add the strawberries (or seasonal add-in of choice!), and gently fold in.
7. Fill your lined muffin tins – not full rather 3/4 of the way, they will grow quite a fair bit!
8. In a very small bowl, mix together the remaining 2 tablespoons of brown sugar with the 2 tablespoons of rolled oats, and sprinkle on top of the muffins.
9. Pop them in the oven and bake for between 30-40 minutes, or until muffins bounce back when gently touched and are lovely and golden!
10. Let them cool for 10 minutes before eating! These will also store well in the fridge in a container for 3 to 4 days, just line the container with some paper towel to absorb any condensation.
    Hope you enjoy!!

– Persephone