I baked these tasty muffins up after discovering that we had too many ripe strawberries & bananas lingering in the house. I used my favourite recipe for Chocolate Chip Banana Coconut muffins {previous posted} as the base, with a few adjustments. They turned out super moist and even our picky-eater 4 year old devoured them!
Ingredients
- 2 1/4 cups all-purpose flour
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup coconut oil (or a touch more for even more moistness)
- 1/2 cup plain or vanilla greek yogurt
- 1 teaspoon vanilla extract
- 3/4 cup mash ripe strawberries
- 1 cup mashed ripe bananas
Directions
1. In a medium size bowl, combine egg, yogurt, and vanilla. Microwave for 20 seconds & let sit.
2. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
3. Measure out your coconut oil & melt it.
4. Add the melted coconut oil to the bowl of other wet ingredients. Mix well with a whisk.
5. Stir into dry ingredients just until moistened.
6. Fold in bananas and strawberries. Mix well.
7. Fill parchment paper-lined muffin cups two-thirds full.
8. Bake at 350 degrees F for 20-22 minutes or until a toothpick comes out clean.
9. Cool for 5 minutes before removing from pan to wire racks.
These are easy and great to freeze! I made three batches the one day {not even kidding about having too many strawberries & bananas} and froze most of them for future snack times. Grab a couple from the freezer on your way out the door, to some fun summer adventures! Enjoy!
