I am such a creature of habit.

Especially when it comes to food.

I could go for days, weeks, months eating the same things day after day.

I know, I know variety is the spice of life and change is as good as a holiday all that but what can I say, I like what I like.

Plus, I just cut all my hair off! I think that has my “stepping outside your comfort zone” thing covered at least for the time being.

Anyways enough about me, although . . .  it is relevant to today’s recipe, promise.

If you follow with me on Instagram you will know that last week the stars aligned and I got to do my grocery shopping child free.

Holla! I was one happy, happy lady!

Now don’t get me wrong, I love my daughter more than life itself but oh how I love me some child free grocery shopping!

I actually got to take my sweet time and take in some of the incredible looking new products on offer.

You guys there is sooooooo much stuff I had never seen before!

I’d like to introduce you to my latest discovery . . . Have you guys met Rachel?

Well, Rachel is all kinds of awesome and her Wild strawberry and Rhubarb yoghurt is nothing short of divine.

So thick, so creamy, so deliciously smooth and perfectly, but not overly sweet.

You guys I think I’m in love! 

Rachel’s yoghurt is thick and rich, smooth and creamy with pieces of real fruit! It also happens to be all natural, gluten and preservative free, low in fat and contains active cultures which help support a healthy digestive system.

So, not only is it all kinds of delicious, it’s also really good for you. Love, love, love!

Anyways, enough about my new food crush and on with today’s recipe.

Today we are making ourselves some Wild Strawberry, Rhubarb and Banana Mini Muffins. 

This is what happens when you come home from your solo grocery mission super proud of your latest find and your sweet little family informs you that they are going through a “no banana” phase.

“We’re just not really diggin’ them at the moment mama” they politely inform me as I unpack a big ol’ bunch of perfect looking bananas . . .  hmmmmmmmm not. happy. Jan!!!

After all, this mama can only eat so many bananas in a day you know?!

Needless to say I soon found myself standing in my kitchen eating my new fave yoghurt straight from the tub (yes I’m classy like that 😉 ) staring down those, now manky, overripe bananas and wouldn’t you know, I had myself a little idea . . . I think you see where this is going . . .

Yep, I mixed up some of that dreamy wild strawberry and rhubarb yoghurt with those manky overripe bananas and made myself some delicious little muffins.

Winning!!!!!

These muffins are light and moist (←sorry)  and just perfectly sweet.

They also happen to be seriously addictive.

That dreamy wild strawberry and rhubarb yoghurt helps to keep these muffins super light.

Our manky overripe bananas make these muffins super moist (sorry again, if you have an alternate word please feel free to shout out in the comments below, well no need to shout, how about you just share 😉  inside voices please)

These delicious little muffins are bursting with light, juicy bites of fresh strawberries.

They also have a hint of caramel thanks to a touch of brown sugar (just 1/4 cup gets you 48 mini muffins!) and a splash of vanilla.

Oh and you also get a sweet gentle hum of heart warming cinnamon.

Light, subtly sweet, wholewheat, muffins that also contain active cultures to help support a healthy digestive system, a sneaky hit of protein and are bursting with deliciously juicy strawberries. Good for the body and for the soul 🙂

These wild strawberry, rhubarb and banana muffins also happen to be so, so delicious that even those who “aren’t really digging banana’s at the moment” love them!

Watch as they disappear, like magic, before your pretty little eyes leaving you with nothing but a big ol’ glass of milk in your hands . . .

Make them, eat them, love them

Wild Strawberry, Rhubarb and Banana Muffins
Makes approx 48 light, sweet, super moist, seriously moorish strawberry studded, rhubarb infused, banana spiked mini muffins

Ingredients –

1 egg

1/2 cup Rachel’s – Wild Strawberry & Rhubarb yoghurt

1 teaspoon of vanilla extract

1 Tablespoon of coconut oil

1/4 cup milk (I use unsweetened vanilla almond milk)

1 manky over ripe banana, mashed

1/4 cup brown sugar

1/2 teaspoon of ground cinnamon

1 cup wholewheat pastry flour (or regular plain flour or a combination of the 2)

2 teaspoons of baking powder

1 teaspoon of baking soda

1/4 teaspoon of salt flakes

1/2 cup of strawberries finely chopped

Method –

1 – Preheat oven to 175′C (350′F)

2 – Line a mini muffins try with paper cases and set aside (or you could go old school and grease and flour the muffins tray, do what you feel)

3 – In a small bowl or jug whisk together egg, milk, yoghurt, vanilla and coconut oil and set aside.

4 – In a medium/large bowl sift flour, baking powder, baking soda, brown sugar, cinnamon and salt flakes and whisk to combine.

5 – Add mashed banana to the flour/cinnamon mix then pour over egg/milk/yoghurt mix and stir until just combined.

6 – Stir through 3/4 of your chopped strawberries until just combined. Do not over mix.

7 – Spoon batter into prepared muffin tray pan and sprinkle over your remaining strawberries then bake for 8-10 mins until deliciously golden and the tops springs back when gently pressed. A toothpick should have just a few crumbs attached when inserted into the centre.

8 – Allow your muffins to cool in the tray for 10 mins before transferring to a wire rack to cool completely.

 

Enjoy xoxo

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Question of the day –

Have you recently discovered a new food/brand that you are head over heels in love with? Tell me, what is it? Sharing is caring remember an I told you mine . . . your turn 🙂