As I was browsing some of my favorite blogs a few weeks ago, I came across a recipe for Strawberry Banana Muffins. They looked so delicious I just had to try them! I altered the recipe just a bit, and they still turned out great. The original recipe was a gluten-free recipe, but I didn’t have the kind of flours it called for. So I just substituted white flour. I can’t remember where I saw the recipe, so I’m sorry I don’t have the original to post.
Strawberry Banana Muffins
*Make sure your berries are ripe and sweet. That goes for your bananas, too. You want them fragrant and soft, as they provide much of the sweetness in this low sugar treat.
Preheat oven to 350 degrees F. Grease or line a 12-muffin baking pan with paper muffin cups.
Beat together the wet ingredients:
1 cup banana puree- I used 3 medium bananas
1/3 cup coconut oil or olive oil
1/3 cup water
1/2 cup packed light brown sugar
2 teaspoons vanilla extract
2 eggs
In a separate bowl, whisk together:
2 cups flour
1/2 teaspoon sea salt
1 tablespoon baking powder
1/2 teaspoon cinnamon or nutmeg
Add the dry ingredients into the wet and stir until well combined. If the batter is stiff add a tablespoon of liquid at a time to achieve a lighter, somewhat sticky batter.
Add:
2 cups sliced fresh organic strawberries
Stir till combined. Drop by spoonfuls into the prepared muffin cups.
And if you adore a sugary crusty muffin top, sprinkle the muffins with organic raw sugar crystals before baking.
Bake in the center of a preheated oven until they are done in the center, about 25-28 minutes.
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