Banana and Strawberry Smoothie Muffins

 This is a recipe, only slightly, amended from the original by Jenny Sugar at POPSUGAR Fitness


Time: 45 minutes

Quantity: 12 Muffins

Calories: 180 per Muffin


3 ripe bananas
40 grams packed baby spinach
8 strawberries
170 grams whole meal flour
145 grams sugar
1 free range egg
60 ml rapeseed oil
1 teaspoon baking soda
1 teaspoon cinnamon
Approx. 1/8 teaspoon salt


  1. Preheat oven to 180°F/ Fan 160°F.
  2. Puree the bananas, spinach, and strawberries in a blender.
  3. In a medium-size bowl, or food mixer, combine the: flour; sugar; egg; oil; baking soda; cinnamon and salt.
  4. Pour the smoothie mixture into the bowl/mixer and mix well.
  5. Put 12 muffin cases in a muffin tray.
  6. Spoon the mixture into the muffin cases, filling each case to about three quarters full.
  7. Bake for 20 to 30 minutes or until a toothpick inserted comes out clean.
  8. Remove from oven and transfer the muffins to a rack and allow to cool.
  9. Enjoy!


Note: These taste great whilst still warm but can be stored in an airtight container and shared with friends later (post race?) or put in the freezer for future enjoyment.



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