A very light cheesecake muffin with juicy blueberries that give the muffins a nice fruity flavor for breakfast or brunch.
- 12 fresh strawberries, hulled and chopped
- 5 bananas, peeled and chopped
Place strawberries and bananas in separate containers or resealable plastic bags; freeze at least 2 hours or overnight.
Place strawberries in a food processor or blender and process until smooth.
Place bananas in a food processor or blender and process until smooth.
Preparation time: 20 mins
Cook time: 20 mins
Total time: 45 mins
Servings: 12 – Yield: 12 muffins