Thursday, May 2, 2013

Strawberry Banana Muffins

Yes, it's true: I make a lot of muffins. This is partly because I often buy too much fruit that needs using up it when it gets overripe, and partly because people in my house are always happy to eat a lot of muffins. But mostly it's because muffins give the most bang for your baking buck: with very little time and effort, you can produce a warm batch of fresh, fluffy goodness, and everyone thinks you're some kind of domestic deity. This last batch was particularly fine, and is destined to become a summer morning staple once the annual Inundation of Berries gets underway. Muffin?

Strawberry Banana Muffins
~ 2 super ripe bananas, mashed
~ 1/4 cup canola oil
~ 1/4 cup applesauce
~ 1/4 cup agave or maple syrup
~ 3/4 cup plain or flavored non-dairy yogurt (I used TJ's blueberry)
~ 3/4 cup plain, unsweetened soy milk
~ 1 tsp. vanilla extract
~ 1/2 tsp. lemon extract
~ 2.5 cups flour
~ 1 tbsp. baking powder
~ 1 tsp. each: baking soda, cinnamon
~ 1/2 tsp. each: salt, ground ginger
~ Dash of nutmeg
~ 1 generous cup chopped strawberries

~ Preheat the oven to 350 degrees fahrenheit and coat a muffin tin with cooking spray.
~ In a large bowl or beaker, combine the bananas, oil, applesauce, agave, yogurt, milk, and the extracts and combine until smooth.
~ In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg. Add the chopped strawberries and toss them around until they are coated with the flour mixture.
~ Make a well in the center of the dry ingredients and fold in the banana mixture; mix until just combined.
~ Spoon into your greased muffin tin (I got 15 fluffy muffins from this recipe, but your mileage may vary depending on the size of your tin) and bake in the center of the oven at 350 degrees for 20-25 minutes, until a toothpick inserted into the center comes out clean. Allow to rest for about 5 minutes before transferring to a cooling rack; these are delicious warm or at room temperature. You can split them in half and add some PB, almond butter, jam, and/or whatever, but they're really good just as they are!

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