Strawberries were supercheap at Aldi a couple weeks ago, and I ended up with a glut. I chopped and froze a lot of them for later use, but today as I was looking through my refrigerator, I found some fresh ones that threatened to go south if I didn’t do something with them soon.
I also had a few brown bananas.
The combination reminded me of my favorite yogurt flavor when I was a little kid: strawberry-banana. If it works in yogurt, why not in muffins?
The resulting muffins are sweet without being too sweet, and are packed with more fruit than flour. Try them and let me know how you like them!
Season of Plenty
Yields 12 muffins
Strawberries and bananas are delicious together in muffins. This recipe has more fruit than flour, so it's packed with nutrition, too.
15 minPrep Time
25 minCook Time
40 minTotal Time
- 1¾ cups whole wheat pastry flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 teaspoon baking powder
- 3 tablespoons almond oil or olive oil
- 3 tablespoons cup sugar or xylitol
- 1 teaspoon vanilla extract
- 2 eggs, beaten
- 1½ cup mashed bananas (3 small or 2 large bananas)
- 1 cup chopped strawberries
- Mix the flour, salt, baking soda, and baking powder in a large bowl.
- In a small bowl, beat together the bananas, vanilla, egg, oil, and sugar.
- Fold banana mixture into flour mixture.
- Beat in the mashed bananas and chocolate until just blended. Do not overwork the dough.
- Use a spoon to drop the batter into a greased or lined muffin pan, filling each cup at least ¾ full.
- Bake 20 to 25 minutes in a 375°F oven. Muffins are ready when inserted toothpick comes out clean.
- Cool on rack at least 10 minutes and serve.
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