Healthier Strawberry Banana Muffins
Nutritional Info
- Servings Per Recipe: 18
- 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
View full nutritional breakdown of Healthier Strawberry Banana Muffins calories by ingredient
Introduction
These came out amazingly moist!! I was looking for a recipe to use up bananas (again) and some strawberries that I had left over at the end of the week.I came across this recipe and made some adaptations for my own personal preferences and ingredients that I had in the house.
http://flavorthemoments.com/heal
thier-strawberry-banana-muffins/
These came out amazingly moist!! I was looking for a recipe to use up bananas (again) and some strawberries that I had left over at the end of the week.
I came across this recipe and made some adaptations for my own personal preferences and ingredients that I had in the house.
http://flavorthemoments.com/heal
thier-strawberry-banana-muffins/
Number of Servings: 18
Ingredients
-
2 cups Organic Pastry Flour (I use Arrowhead Mills)
2 tsp Baking Powder
1/4 tsp Baking Soda
1 tsp Cinnamon
1/2 cup Agave
1/4 cup Sugar in the Raw
2 Eggs
2 tbsp Extra Virgin Coconut Oil, melted
1/4 cup Unsweetened Applesauce
2 1/2 Medium Bananas (mashed)
1/2 cup Plain Green Yogurt
1/4 cup Unsweetened Original Almond Milk
1 tsp Vanilla Extract
1 cup Strawberries, chopped into small pieces
Tips
Don't use muffin liners, the muffins may stick to the paper.
Directions
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