So I have been trying to eat Healthier and cut down on sweet
things. My problem is that I LOVE
baking! So I decided that I was going to
experiment with a bunch of recipes and try out substitutions for a healthier
version. This one came out really well
the first try so I don’t see any need to change it. The nice thing about this recipe is that you
can substitute the strawberries with almost any fruit. So depending on what you are in the mood for
or what is in season where you live, you can make these muffins year round! I use all purpose flour but you can mix in
some whole wheat flour if you want, just remember when adding whole wheat flour
that it will fall apart unless you keep the ration under 1/2.. Ex: for 2 cups
flour use 1 c whole wheat and 1 c white.
Also whole wheat flour makes them denser.
Strawberry Banana Muffins:
1 tsp baking powder
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1/2 tsp table salt
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1 tsp ground cinnamon
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2 medium banana(s), really ripe, (black
skin)
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3/4 cup(s) fat free skim milk
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1 tsp vanilla extract
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2 cup(s) all purpose flour
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2 item(s) egg(s)
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1/3 cup(s) agave nectar
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2 cup(s) (raw) strawberries,
chopped
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1 Tbsp baking powder
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1/2 tsp baking soda
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1 Tbsp ground cinnamon
¼ tsp ground cloves
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Instructions
- Preheat oven to 350 spray muffin pan with Pam. In a
bowl of a stand mixer add flour, baking soda, baking powder, salt and
cinnamon. mix to combine. In a small bowl add milk, eggs, and vanilla and
whisk lightly until egg yolks are broken. Add milk mixture to mixing bowl
with flour and stir a few times only until combined, it is important not
to overmix. Add strawberries and banana, stir until just combined. Divide
batter evenly among cups and bake for 25-30 mins. Let muffins cool in pan
on wire rack for about 10 mins then remove from pan and let cool
completely on rack.
These muffins are really moist
because of the fruit in them so keep them in the fridge or else they will
mold!!!