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Strawberry banana olive oil muffins

Have you got overripe bananas that you don't know what to do with?

Banana strawberry is a killer duo! Pair those two in some healthy wholemeal olive oil muffins and you've got yourself one hell of a breakfast to look forward to!

It's an easy 20 minute recipe too, check it out below!

Strawberry banana olive oil muffins

You will need:

Dry ingredients:

- 1 and 1/4 cups whole wheat flour

- 2 tsp baking powder

- 1 tsp ground cinnamon

- 1/4 tsp salt

Wet ingredients:

- 2 mushed overripe bananas

- 1 egg, room temperature

- 4 tbsp olive oil

- 1 tsp vanilla extract

- 3 tbsp honey

- 1/4 cup non-fat greek yogurt

- 12-14 medium sized sliced strawberries


1. Pre-heat oven to 180 degrees C. You may choose to use muffin paper cups to line your tray with, or you may brush with oil and flour

2. In a medium bowl, mix in the dry ingredients

3. In a separate bowl, mix in the wet ingredients, leaving the strawberries until the end (ps. you may need to use a cake mixer to get it perfectly combined)

4. Pour the wet ingredients on the dry ingredients and combine using your hands. Check on the thickness, you may need to add a dash of almond milk to get it a little more smooth

5. Finally, add the strawberries in, leaving a few for the topping

6. Bake in the oven for 22-25 minutes or until toothpick comes out clean.

To store: place in airtight container in the fridge for up to 1 week.


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