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