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Fit Strawberry Muffins

So, it was my birthday last week and after sinfully indulging in lustful, delicious and creamy chocolate cake ♥ I decided to get back on track and bake something healthy, nutritious and equally delicious! Fit Strawberry  Muffins, because it’s the season. The main ‘weapons’ of choice were strawberries, some mixing bowls and a muffin pan. This recipe is really easy and will be ready in no time! 

 

Fit Strawberry Muffins

Ingredients 

– 10 strawberries (sliced or diced)

– 2 bananas (mashed)

– 3 tbsp honey

– 3 tbsp light agave syrup

– 1 large egg

– 1 1/2 cup whole wheat flour

– 1 tsp baking soda

– 1 tsp baking powder

– 2 tsp chia seeds

– 1/2 tsp salt

– 1 tsp vanilla extract

– 180 gr. greek yoghurt

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Now that you have the ingredient list, here’s how to throw everything together and bake until your muffins get a lovely golden crust:
Instructions 

a. Take a large mixing bowl and swirl together the honey, the agave nectar, the egg,  vanilla essence and mashed bananas until fully combined.  Add flour, baking powder, baking soda, salt and yoghurt and beat together until it blends well. Lastly fold in the strawberries and chia seeds.

b. Get your muffin tray, place little paper cups inside and spray them with PAM cooking spray (because the batter has no oil, it might stick to the paper quite badly unless you spray it).

c. Bake at 180 degrees for about 18 – 20 minutes.

Pretty easy huh?

 

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This batter makes about 14 muffins. Make sure you let them cool down before indulging! I didn’t …ouch!

In case you’re feeling creative, you can swap the chia seeds for hazelnuts or walnuts or add coconut flakes or cocoa nibs, you know whatever you have stashed up! This is a great summer recipe and a delicious treat for breakfast, or an in between snack …or both…

 

Are you tempted to try out the fit muffins? If you are (and I hope you are), please share all your photos with the fit girls! We’d love to see your own twists to the recipe!

 

 

 

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Comments

  1. Kora

    Hey! I loved the idea of this recipe and tried it out a few times now. but always when i use the greek joghurt the mixture turns out too runny and doesn’t set during the baking.
    is there any secret? 🙂

    • Bella

      Hi Kora!

      What kind of greek yoghurt did you use with the recipe? Was it also a bit runny in itself or was it a thicker one? I tried it with the 0% fat greek yoghurt from Total and it worked well. You can always try the recipe with plain quark instead! Please let me know how they turn out the next time 🙂