I'm a little late to the Fall baking party but I just had to share with you these fabulous muffins that use strawberries and bananas. A favorite flavor combo right? Since strawberries and bananas can be bought almost year round let's use some late summer ones to create a bakery style (large!) muffin.
Good sized chunks of strawberries and bananas are dispersed throughout these muffins so you get a burst of flavor in every bite. These make a small batch of 6-8 depending on how much add-in you use and make the perfect weekend breakfast or grab and go during the week. There is nothing better than a hot muffin, so make these soon, and see below for great tips on making the perfect muffin.
Enjoy!
What Ingredients do I
need?
- fresh
strawberries
- bananas
- eggs
- low-fat milk
- canola oil
- all purpose
flour
- sugar or
alternative sugar 1:1 ratio (for Keto, low carb)
- baking powder
- salt
Substitutions and
Variations
- Use white whole wheat flour in place of the all purpose flour
- Make mini muffins or small loaves instead
- Doing a Keto diet or want lower carb? Use an alternative sugar of you choice as a substitute. I like King Arthur's sugar alternative.
- Any combination of fruit/berries (peaches, nectarines, plums, blueberries, blackberries, raspberries) or add-ins (chocolate chips, shredded coconut, walnuts, pecans, granola, cinnamon chips) will work.
Kitchen Tips and Notes
- 1st rule of thumb when making muffins is "do not overmix" the batter. You want it batter to just come
together. Little spots of flour is okay.
- To get high muffin tops turn your oven up to 400
degrees.
- Make sure you are using fresh baking powder. To
test put 1/2 teaspoon into 1/4 cup of boiling water. If it bubbles,
you are good.
- Double the recipe for 12 muffins.
- Muffins can be frozen individually and kept for 3
months.
- Fill the muffin tin almost to the top for nice big domed muffins.
·
More
Muffin Recipes
·
Strawberry Chocolate Chip Mini Muffins - Lower Carb Version
·
Pumpkin and Eggnog Swirl
Muffins
·
Apple Cider Doughnut
Muffins
·
Cranberry Orange Muffins - Small Batch
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Makes 6-8
1 egg
1/2 cup 2% milk
1/4 cup canola oil
1 1/2 cups all purpose flour
1/2 cup sugar or sugar substitute
2 teaspoon baking powder
1/2 teaspoon salt
8 large strawberries, cut in to chunks
1 medium banana, cut in to chunks
Preheat oven to 400 degrees. Spray a 6 well muffin tin with non-stick cooking spray and set aside. (you may need another tin for 8 muffins)
In a large bowl add the
egg, milk, and oil. Mix together using a whisk.
Add the flour, sugar,
baking powder, and salt, lemon zest, and poppyseeds. Stir just until
combined. Do not over mix. Fold in strawberries and bananas,
holding a few back to add to the tops.
Using a cookie scoop, add batter to a muffin tin to make 6-8 muffins. Add the remaining strawberries and bananas to the top of each muffin. Bake 18-20 minutes
until golden brown. Remove from the oven and allow to cool 5-10 minutes in the
tin. Remove from the pan and serve.
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