I use this recipe so often to make banana bread. I omit the strawberries and replace the oil with an additional 1/4 c of applesauce. I also add a tsp of allspice and 1/2 tsp of salt. I bake each loaf for 50 minutes. Even the traditional high fat banana bread lovers in my family say this bread is delicious. My dad told me last night that I make some darn good banana bread.
Fabulous! The best whole grain muffin I've tried. The first time I made them, I used fresh strawberries, but they pretty much disintegrated in the baking process--still tasted great. The second time, I used strawberry instead of the strawberries and they held up much better and were just as delicious! They freeze well. I take one out before bed and it's ready the next morning for breakfast on the go!
Whole Wheat Strawberry Banana Muffins
1 ¼ cups (150g) whole wheat flour (measured like this)
2 tsp baking powder
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
1 tbsp (14g) coconut oil or unsalted butter, melted and cooled
1 large egg, room temperature
2 tsp vanilla extract
½ cup (130g) mashed banana (about 1 medium)
2 tbsp (30mL) honey
¼ cup (60g) plain nonfat Greek yogurt
¾ cup (105g) strawberries, diced (about 10-11)
Preheat the oven to 325°F, and lightly coat 8 muffin cups with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, whisk together the coconut oil or butter, egg, and vanilla. Stir in the mashed banana, honey, and yogurt, mixing thoroughly until no large lumps of yogurt remain. Add in the flour mixture, stirring just until incorporated. Fold in the strawberries.
Divide the batter between the prepared muffin cups. Baked at 325°F for 22-24 minutes, or until barely firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before turning out onto a wire rack.