Banana

Easy Strawberry, Banana, and Pecan Muffins

Made from fresh fruits and nuts, these delicious muffins are sure to keep those sugar cravings in control when the afternoon hits. Save yourself (and the family) a few calories by skipping out on the extra sugar, and try out this easy recipe which is perfect if you’re a beginner in the kitchen.

Ingredients

2 cups all purpose flour

3/4 cup brown sugar

2 tsp baking powder

1/2 tsp ground cinnamon

Pinch of salt

2 large eggs

1/3 cup vegetable oil

1/3 cup milk (any kind will do)

1 banana, diced

225g strawberries, diced

1/4 cup pecans, chopped)

Instructions

  1. Preheat the oven to 180ºC and spray a muffin tray with canola oil.
  2. Combine the flour, brown sugar, baking powder, cinnamon and salt into a medium bowl then mix well.
  3. In another bowl, beat the eggs, vegetable oil and milk until the mixture is smooth.
  4. Combine both mixtures together, then add 2/3 of the strawberries, bananas and pecans. Fill the muffin cups almost to the top, the sprinkle the remaining fruits and nuts over the mixture.
  5. Bake for 20-25 minutes, and allow to cool before serving.

Image and Recipe via Celeste’s Cooking Creations

Peanut Butter Granola Wrap With Strawberry and Banana

Next time you’re in a rush to get ready and leave home, prepare a quick granola wrap which you can eat on-the-go. You could even enjoy this meal as a snack, or lunch by swapping some ingredients and adding some protein instead. The textures will be delicious to mix together, while also keeping you fuller for longer.

Ingredients

1 large tortilla (wheat)

1/4 cup fresh strawberries, sliced

1/4 cup sliced bananas

2 tbsp granola

1 tbsp all-natural peanut butter

1 tbsp sugar-free strawberry jam

Instructions

  1. Sliced all the fresh fruit, then put it aside into a bowl.
  2. Heat the tortilla in the microwave for 10-20 seconds, then wait until it cools down. Spread the peanut butter and jam (optional).
  3. Place the strawberries, bananas and granola before wrapping the tortilla and tucking in the ends.

Image and Recipe via Baking with Blondie

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