Thursday 7 September 2017

Lunch Box Friendly Banana & Strawberry Muffins

My daughter has recently discovered a love of cooking. She wants to help make dinner every night, it's very sweet. I generally don't have the patience by 5.00pm to encourage her to help, her Dad does though so I tend to leave the cooking to them. But during the day, we have been looking for quick, easy baking recipes that she can do pretty much on her own, are good for her and she wants to pack in her lunch box.

The original recipe for these muffins included strawberry but Frankie has decided she doesn't like them cooked so I have been substituting the strawberry with dark chocolate chips. Not the healthiest alternative but if it means she is happy to eat them then I'm all for balance in diet! I think you could also try blueberries, raisins, diced apple.


Ingredients
1 & 1/4 cup of wholemeal plain flour
3 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1 tbsp coconut oil
1 large egg
2 tsp vanilla extract
1 medium mashed banana
2 tbsp honey
3 tbsp plain Greek yogurt
3/4 cup of chopped strawberries {or 1/4 cup of dark chocolate chips}

Method
1. Pre-heat oven to 140* and lightly coat 8-10 muffin cups with olive oil spray
2. In a medium bow mix together the flour, baking powder, cinnamon and salt
3. In a separate bowl mix together the coconut oil, egg and vanilla
4. Stir in the mashed banana, honey and yogurt
5. Add the wet mixture to the dry mixture, mix thoroughly
6. Fold in the strawberries {or choc chips}
7. Evenly divide in to the muffin cups {amount as desired}
8. Bake in the oven for 20-25 minutes until brown on top and a skewer comes out clean
9. Cool in tray for five minutes then turn out on to a cooling rack

These will keep for about three days in an air tight tupperware pot.

Pretty healthy, pretty tasty and definitely a healthier option for you and your little ones!!

Source: amyshealthybaking.com