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.