Strawberry Chocolate and Banana Muffins

These strawberry chocolate banana muffins taste just so good and so much healthier than a typical muffin. Soft, moist chocolatey and fruity they’re the perfect afternoon snack.

Course cake, Dessert, Snack

Cuisine British, International

Prep Time 10

Cook Time 20

Servings muffins

Calories 180kcal

Author Corina Blum

Ingredients

2 bananas
2 eggs
100 ml vegetable oil
30 ml milk
1 teaspoon vanilla extract
180 g self-raising flour
1.5 teaspoon baking powder
45 g cocoa powder
170 g caster sugar
200 g strawberries quartered (or halved if they are small)

Metric - US Customary

Instructions

Using a fork, mash the bananas in the bottom of a large mixing bowl until they have become a puree.
Add all the rest of the ingredients, except the strawberries. Sift in the cocoa powder if it is lumpy. Fold together until everything is just combined. Don't overmix. Fold in the strawberry pieces.
Line a muffin tin with muffin cases.
Put a couple of spoonfuls of mixture into each case. The cases should be about two thirds full.
Bake in a preheated oven at 160C for 20 minutes.
Cool for a few minutes in the tin then transfer the muffins to a wire rack to finish cooling.

Notes

Feel free to experiment with different fruit instead of strawberries.

Nutritional information is approximate and a guideline only.

Nutrition

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