Why do I love these strawberry banana muffins so much? 1) I love strawberries – they are my absolute favorite fruit! 2) They are organic 3) They are low-fat 4) Dare I say, they are healthy! You heard me correctly…there is absolutely NO BUTTER or OIL in these muffins. Each bite is packed with juicy strawberries and these muffins are very moist due to the banana and applesauce substitution. I also added some whole wheat flour in place of all-purpose flour, and could not taste it at all. They are very easy to make – just toss all of the ingredients in your blender and pour the batter into the muffin liners. You can add chocolate chips, nuts, or shredded coconut for variations of this recipe. I only made six strawberry banana muffins with this recipe, but you can double or triple it to make more. Oh, and these are the perfect on-the-go breakfast! Keep them in the refrigerator and heat them up before serving again (I prefer them warm instead of room temperature/chilled).
Today I got home from the hospital feeling tired, but was somehow drawn to the kitchen with an itch to bake something. Does that ever happen to you? No matter how tired I am after a day of work, I always enjoy baking something yummy! Or maybe I was just craving the end result
- 1 ripe banana
- 1 egg
- ¼ cup plain non-fat Greek yogurt
- 2 tbsp unsweetened applesauce
- ¼ cup whole wheat flour
- ½ cup and 2 tbsp all-purpose flour
- ½ tsp baking soda
- ¼ tsp cinnamon
- ¼ cup granulated sugar
- ½ tsp vanilla extract
- ½ cup chopped fresh organic strawberries
- Preheat oven to 375 degrees F.
- Line a muffin pan with 6 paper liners, or grease with cooking spray.
- Add all ingredients EXCEPT THE STRAWBERRIES to a blender and blend until batter is smooth and all ingredients are well combined (a few minutes).
- Add chopped strawberries (and chocolate chips or nuts if desired) and stir with a spoon.
- Pour batter into each liner until ¾ full.
- Bake for 20-25 minutes, until tops are golden brown and a toothpick comes out clean after piercing the center.
- NOTE: Double the recipe for make one dozen