Banana Split Muffin Recipe — River Made Farmstead

Today, I came in from church and noticed that I had two very ripe bananas sitting in our fruit basket, so I made a mental note that I should use them up by baking some banana bread. Then I opened my fridge and saw that I had a bunch of strawberries that were on their last legs, looking a little sad, but still usable. Hmmm.....I like to create recipes so I started to think that strawberry banana smoothies are really yummy, so maybe strawberry banana muffins would be even yummier, and then I remembered that I had mini chocolate chips in my pantry and that's when the idea was born for banana split muffins! So I mixed up a recipe and it turned out delish, my kids gobbled it up and I used up those produce items that were about to be tossed, win win! Here is the recipe in case you wanted to enjoy them too :)

Banana Split Muffins:

Preheat your oven to 375 degrees

(makes 12 muffins)

INGREDIENTS:

1/4 cup melted butter (I used vegan butter because I am dairy free and it worked great)

1/2 cup milk (I used cashew milk, again with the dairy free ;) cashew milk goes great in any recipe as it's very mild and doesn't have a distinct taste)

1 large egg

1 tsp vanilla extract

1/2 cup sugar (you can substitute this for coconut sugar or maple syrup for a health boost)

2 ripe bananas, mashed

1 1 /2 cups of fresh strawberries, chopped

1 3/4 cups all purpose flour

1/2 tsp salt

2 tsps baking powder

1/2 cup mini chocolate chips

DIRECTIONS:

-mix your butter, milk, egg, vanilla, sugar and mashed banana in a medium sized mixing bowl.

-Fold in the chopped strawberries.

-Add in the salt, baking powder, flour and lastly the chocolate chips, stir until just combined (the less stirring the more fluffy)

-oil a muffin pan with coconut oil and put two generous table spoons of the mixture in each cup (I used up every last bit of batter as they don't over flow, they just get taller with this recipe)

-bake for 20-25 mins, or until starting to get golden brown and a toothpick comes out clean.

Let them cool for about 30 minutes, because the strawberry chunks get really hot :) my kids had a lesson in patience waiting for them to cool! They were the perfect snack on this quiet Sunday afternoon, I sipped on some green tea with mine and it was a lovely not too un-healthy treat! I love baking recipes that are mixed up quickly by hand all in one bowl and that are no fuss, so I was really pleased with how these turned out and I know we will definitely be making them again soon! I am all about simple, healthy family recipes that don't take up too much time, or use up too many dishes to make, haha...I also love to throw in this and that and not stick to the recipe too exactly, what is your style of cooking? Let me know if you try out these muffins, I know your kids will love them as a delicious after school snack!

Happy baking :)

xoxo,

Shelley