Get ready for a onslaught of strawberry recipes … With our super bounty of berries, I was tasked with finding something to make with all of them. While I ended up freezing three gallon zip-lock bags of berries, I ended up whipping up a few items too.
These muffins are really good. I mean really good. And they’re pretty healthy. They’re made with all whole-wheat flour and use bananas and applesauce to cut back on the oil. They still have quite a bit of sugar in them, but I’m willing to let that go. Plus, they are HUGE! I filled up my large muffins tins to the top and they puffed up nice and tall. They looked like something you’d buy in a bakery. Plus, they’re only 212 calories per muffin. Can’t beat that!
Whole-wheat strawberry banana muffins
1/2 cup unsweetened applesauce
1/4 cup vegetable oil
3/4 cup packed brown sugar
1 tsp. vanilla extract
3 bananas, mashed
2 cups whole wheat flour
1 tsp. baking soda
1 tbsp. ground cinnamon
1 cup frozen sliced strawberries (I used fresh)
Preheat oven to 375 degrees. Grease 12 large muffin cups or line with paper liners.
In large bowl, whisk together eggs, applesauce, oil, brown sugar, vanilla and banana.s Combine the flour, baking soda and cinnamon and stir into banana mixture until moistened. Stir in the strawberries until evenly distributed. Spoon batter into muffin cups until completely filled.
Bake for 20 minutes or until muffins spring back when pressed lightly. Cool before removing from muffin tins.