Monday, August 20, 2012

Whole Wheat Strawberry-Banana Muffins

So things got kind of hectic around here last week. One thing after another came up, before I could breath it was Friday and I had about 1/2 lb of VERY ripe strawberries in the refrigerator. My first instinct was to eat them right then and there, but then I remembered seeing a recipe for banana peach muffins earlier in the week that I really wanted to try. So I just replaced the peaches with strawberries.

Problem solved. Q.E.D. (I know that isn't being used correctly, it's an inside joke).

I played around just a little with the recipe by lowering the amount of maple syrup and replacing half the oil with applesauce. Not because the recipe wasn't healthy enough as is, but because I had (still have) some applesauce that needed to be used and I like to play around with recipes to make them my own. Following exact directions is so 3rd grade, am I right?
The result was phenomenal (in my opinion). The nutty flavor of the whole wheat flour and the grainy texture of the thick cut oats mixed with maple syrup, mashed banana, and slices of fresh strawberry.... Muffins make any crazy week infinitely better; I decided.

These are light enough to be part of a breakfast, small enough to be an afternoon snack, and sweet enough to be a dessert.

These also freeze well. Just put leftovers in an airtight container and place them in the freezer. When you crave one, take it out and defrost in the microwave!

It's my new go-to muffin recipe and I can't wait to try them with other kinds of fresh fruit.

Whole Wheat Strawberry-Banana Muffins
Adapted slightly from here

Serves 12-14


1 1/4 cup whole wheat flour

3/4 cup thick cut oats

1 teaspoon baking soda

1/4 teaspoon salt

1/4 cup applesauce

1/4 cup vegetable oil

1/4 cup pure maple syrup

2-3 ripe bananas, mashed (I always keep frozen ripe ones in my freezer)

1/2-1 Ib strawberries, sliced

1 teaspoon cinnamon, optional but recommended, preferably Saigon cinnamon


Preheat oven to 350 degrees.

Combine flour, oats, baking soda, salt, and cinnamon in a large bowl.

In a separate smaller bowl combine applesauce, oil, maple syrup, mashed bananas.

Mix wet ingredients into dry, then add sliced strawberries and fold gently until barely combined.

Either line a muffin pan with liners or spray pan with cooking spray and fill 3/4 of the way full.

Bake for 20-22 minutes or until golden brown and the sweet aroma of baking fills your house.

Serve warm or cold. Both are delicious.

Enjoy :)

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