Strawberry Banana Muffins
Do you want to know what spring tastes like? It tastes like these muffins, a little warm still from the oven. Unless you live in California or Florida, you’re probably still waiting for local strawberries. But good news: the unusually warm weather we’ve been seeing this year will probably mean an early crop! In fact, I’ve already purchased some local berries from my produce co-op and I live in South Carolina. At any rate, soon enough you’ll be looking for recipes for all those fresh strawberries. You can start with this one. It makes a great not-too-sweet breakfast or snack, and would be a lovely addition to an Easter breakfast/brunch spread.
Strawberry Banana Muffins
Author/Source:
Kim @ Onceamonthmom.com
Ingredients:
- .5 cup applesauce (unsweetened)
- 4 tablespoons butter, melted
- .5 cup honey
- 1 teaspoon vanilla
- 3 bananas, mashed
- 2 cups whole wheat flour
- 1.5 teaspoons baking soda
- 1 tablespoon cinnamon
- 1 cup fresh strawberries, sliced
Directions:
Preheat oven to 350 degrees. Mash bananas in a large mixing bowl. Whisk in applesauce, butter, honey, and vanilla. In another bowl, whisk together flour, baking soda, and cinnamon. Stir dry ingredients into the wet ingredients until just incorporated. Gently fold in strawberries. Line or grease muffin tins and fill each 3/4 full. Bake for 20 minutes or until toothpick inserted in the center comes out dry. Cool on a wire rack and serve warm with butter if desired.
Freezing Directions:
Cool muffins completely. Place in freezer bags and freeze. Thaw to serve. Reheat and serve with butter if desired.
Servings: 14-16 muffins
**conversion chart image provided by Erik Spiekermann
This Post will be linked at:
- Full Plate Thursday at Miz Helen’s Country Cottage
- These Chicks Cooked Weekly Recipe Collection at This Chick Cooks
- Pennywise Platter at The Nourishing Gormet
- Simple Lives Thursday at GNOWFGLINS
These look awesome! I can’t wait to try these. Muffins are so great, because you can bake them up fresh on a morning when you have a bit of extra time, and then freeze the leftovers for the mornings when you don’t. :) Down here in the Houston suburbs, we have been seeing strawberries at our farmer’s market for over a month, now, and they taste SO much better than anything we get in the stores! :D
Your Strawberry Banana Muffins look awesome, we would just love them. Hope you have a fabulous Celebration Week End and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Can I use white flour instead of whole wheat?
Yes.
I used white flour, only because I was out of whole wheat, and they turned out amazing!
Oh my gosh, these sound fantastic. Just my cup of tea! Definitely adding these to my recipes to try soon file. Thanks for sharing. Jana
These are amazing! My picky 4 year old who survives on PB&J devoured two for an afternoon snack and my 18 month old packed away his 1.5 as well (except he objected to the bigger pieces of sliced strawberries so I’ll probably chop them next time … Which might be tomorrow at the rate of consumption)! These are wholesome and delicious — a new favorite at our house for sure!
This are absolutely WONDERFUL! So delicious and moist. I will definitely be making more of these with my leftover or abundant fruit.
Thank you so much for a wonderful recipe.
Just made: Fantastic!! Going on pinterest ;)
they look and sound delicisou can’t wait to make them
I am going to make these asap
[...] The things that need to be thrown in the oven before eating will be great for rehearsal days, when I work 9am-6pm, and the things that just need to be put in the microwave or toaster oven will be great for tech days, when I work 12pm-12am! And, I’m always up for a great muffin recipe. [...]
Do you think I could make the batter tonight and pop in oven in am to have them warm before school?
I think so, but I would wait to add the strawberries right before you bake them so they don’t get gross. Let us know how it works!
I made all of these at once, but to warm them up, we just pop them in the microwave for 15-20 seconds. They taste like they just came out of the oven!
We loved this recipe. Made it today. I added 2 cups of flax meal and some nutmeg. I look forward to breakfast tomorrow!
Does anyone have a calorie count for these?? I’m trying to keep my tally for the day down.
Ooh good additions. We don’t but you can input the recipe here http://caloriecount.about.com/cc/recipe_analysis.php to find out.
Thanks Kelly. This is what I got, for those interested:
Sorry, hit the enter button. My recipe made 30 muffins with a 1/3 Cup scoop of batter. Cal 207, Fat 7.7, Chol. 8 mg, Sodium 152 mg, Carb. 32.5, Fiber 4.4, Sugar 13.7, Protein 4. Next time I may cut a small amount of honey out for sugar sake. At least it’s the good sugar.
Can you use frozen strawberries instead of fresh?
Yes 1 for 1.
[...] Strawberry Banana Muffins is replaced with Blueberry Banana Muffins from The Gluten-Free Almond Flour Cookbook [...]
these were wonderful!
[...] 7. Strawberry Banana Muffins [...]