After we u-picked all those wonderful strawberries at a local farm, I needed to find a healthy way to convert them into something even more delicious. I came across a recipe for giant strawberry-banana muffins, and knew with a couple tweaks, it would be perfect!

Strawberry-Banana Muffin Recipe

Yield: 0

Ingredients

2 eggs
1/2 cup unsweetened applesauce
1/4 cup vegetable oil I actually substituted the oil for more applesauce
3/4 cup packed brown sugar
1 teaspoon vanilla extract
3 bananas, mashed I only used 2 very ripe bananas
2 cups whole wheat flour
1 teaspoon baking soda Crisis! I had to use baking powder as a substitute. Baking soda is now on my grocery list
1 tablespoon ground cinnamon I omitted
1 cup frozen sliced strawberries *I believe I used almost 2 cups of frozen sliced & diced strawberries
I also added a couple BIG handfuls of rolled oats

Instructions

Preheat the oven to 375 degrees F (190 degrees C). Grease muffin cups, or line with paper liners. I used medium sized Wilton pans (is there a difference between cupcake and muffin tins?) and made 18 muffins easily.
In a large bowl, whisk together the eggs, applesauce, oil, brown sugar, vanilla and bananas. Combine the flour, baking soda and cinnamon; Stir into the banana mixture until moistened. Stir in the strawberries until evenly distributed. Spoon batter into muffin cups until completely filled. I think I skipped that last part, I only went 3/4 of the way to the top
Bake for 20 minutes in the preheated oven, or until the tops of the muffins spring back when pressed lightly. Cool before removing from the muffin tins.

Ingredients

Instructions

Leave a Reply Cancel reply

more about mandi

let’s connect