Whole Wheat Strawberry Banana Muffins

Whole Wheat Strawberry Banana Muffins (2)

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!

Whole Wheat Strawberry Banana Muffins (1)

Ingredients:
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 egg
1 ripe banana, mashed
1/2 tsp vanilla
1 cup chopped fresh strawberries
Directions:
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.
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Apple Cinnamon Oat Crunch Muffins

Apple Muffins

Fall is definitely in the air here in Colorado Springs, and the apples are ripe for picking. The mornings are just a little brisk, but the afternoons warm up nicely. Around this time of year I can’t wait to start baking again. We don’t have air conditioning, so during the sweltering days of summer, I limit the time I have my oven on. These muffins are a wholesome way to start the day and a yummy way to use the fall harvest. The applesauce, buttermilk, and brown sugar keep these muffins moist. A topping of butter, sugar, pecans, and oats give them a nice crunch. They are sweet, but not overly sweet. Enjoy!

Ingredients:

1 cup whole wheat flour
1/2 cup all-purpose flour
6 TBSP brown sugar
3/4 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt

1 egg
1/2 cup buttermilk
1/2 cup applesauce
1 apple (I used Granny Smith), peeled, cored, and grated

1 TBSP butter, melted
1/4 cup oats
2 TBSP chopped pecans
1 TBSP turbinado sugar (any large crystal sugar will work)
1/4 tsp cinnamon

Directions:

  1. Preheat oven to 350 degrees.
  2. Prepare muffin tin with liners. This recipe makes 6 large muffins or 12 standard.
  3. In a large bowl, combine the flours, brown sugar, baking powder, cinnamon, and salt. Whisk until thoroughly mixed.
  4. In a small bowl mix the egg, buttermilk and applesauce together.
  5. Pour the egg mixture into the flour mixture and stir just until combined.
  6. Gently stir in the grated apple.
  7. Divide the batter among the muffin cups.
  8. In a small bowl combine butter, oats, pecans, sugar and cinnamon.
  9. Sprinkle over the top of the muffins.
  10. Bake for 16-20 minutes for standard size muffins, and 22-24 for the large muffins.