Last week Sprouts had their organic strawberries on sale for $1.98 a pound! They were sweet and juicy too. I bought 3 containers of them! I’ve been wanting to make fresh strawberry muffins for some time now, and this was the perfect opportunity. These muffins are perfect for a spring brunch or an afternoon snack with a little almond butter or a smear of whipped cream cheese. The banana adds moisture and sweetness without overpowering the delicate flavor of strawberries. Enjoy!
2 cups whole wheat flour
1/3 cup sugar or sugar substitute
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup milk of choice
1 ripe banana, mashed
1/2 tsp vanilla
1 cup chopped fresh strawberries
In a large bowl whisk together flour, sugar, baking powder, and salt.
In a smaller bowl or a blender combine milk, egg, banana, and vanilla until well mixed and there are no large chunks of banana. I like to use my immersion blender for this.
Combine the milk mixture with the dry ingredients, just until the ingredients are incorporated. Stir in the fresh strawberries.
Pour batter into a prepared muffin tin. Bake at 375 degrees for 15-18 minutes, until an inserted toothpick comes out clean. Yields 1 dozen delicious muffins.