Healthier Strawberry Banana Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
2 cups Organic Pastry Flour (I use Arrowhead Mills)2 tsp Baking Powder1/4 tsp Baking Soda 1 tsp Cinnamon1/2 cup Agave 1/4 cup Sugar in the Raw2 Eggs2 tbsp Extra Virgin Coconut Oil, melted1/4 cup Unsweetened Applesauce2 1/2 Medium Bananas (mashed)1/2 cup Plain Green Yogurt1/4 cup Unsweetened Original Almond Milk1 tsp Vanilla Extract 1 cup Strawberries, chopped into small pieces
Preheat the oven to 400 degrees.
Spray a 12-capacity muffin pan with cooking spray (I use coconut oil spray, not included in nutrition information)
In a medium bowl, whisk together the flour, baking powder, baking soda and cinnamon, set aside.
In a large bowl, whisk (or use beaters) the agave, sugar, eggs, coconut oil and applesauce until blended really well.
Whisk in the bananas, yogurt, milk, and vanilla.
Stir in the dry ingredients just until combined. Do not over mix.
Fold in the strawberries.
Spoon the batter into the muffin pan. I filled pretty close to the top and I was able to get 18 muffins.
Bake for 15 - 20 minutes. I always set the timer for 15 and check them so they don't over-bake
Cool in the pan on a wire rack for about 10 minutes, then remove from the pan and cool a little more. You can refrigerate in an air-tight container for up to 3 days or freeze for future use!!
Serving Size: This yielded 18 muffins for me
Spray a 12-capacity muffin pan with cooking spray (I use coconut oil spray, not included in nutrition information)
In a medium bowl, whisk together the flour, baking powder, baking soda and cinnamon, set aside.
In a large bowl, whisk (or use beaters) the agave, sugar, eggs, coconut oil and applesauce until blended really well.
Whisk in the bananas, yogurt, milk, and vanilla.
Stir in the dry ingredients just until combined. Do not over mix.
Fold in the strawberries.
Spoon the batter into the muffin pan. I filled pretty close to the top and I was able to get 18 muffins.
Bake for 15 - 20 minutes. I always set the timer for 15 and check them so they don't over-bake
Cool in the pan on a wire rack for about 10 minutes, then remove from the pan and cool a little more. You can refrigerate in an air-tight container for up to 3 days or freeze for future use!!
Serving Size: This yielded 18 muffins for me
Nutritional Info Amount Per Serving
- Calories: 120.4
- Total Fat: 2.4 g
- Cholesterol: 20.7 mg
- Sodium: 31.4 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 1.8 g
- Protein: 2.9 g
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