So I’ve been cooking and baking a lot lately and have gotten some requests for recipes. Since Facebook isn’t really an ideal place to post recipes, and some of you have been asking what the heck happened to my blog, I figured I’d start using this space again to post what I make.
I literally screamed when I pulled these muffins out of the oven yesterday morning. I’ve been experimenting with different recipes for weeks and these were the first that actually looked like real muffins. I’m always surprised and so, so thrilled when my recipes turn out looking like they’re supposed to. It’s the little things in life, right?
Anyway, a quick update for those who don’t follow me on Facebook, I’ve started working at a local market and absolutely love it. We carry local, mostly organic produce along with humanely-raised meats (grass-fed beef, pastured chickens) and other local products like pickles, fresh-milled flour, soups, sauces. pastas and much, much more. Since the produce we carry comes from local farms, we only get what’s in season and right now strawberries are where it’s at. I’ve been eating so many of them I might turn into a strawberry pretty soon.
So without further ado, I give you muffins. Deliciously sweet, moist strawberry banana muffins.
Whole Wheat Strawberry Banana Muffins
Adapted from Joyful Healthy Eats
Makes 12 muffins
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1 tsp baking powder
- 1 1/8 tsp baking soda*
- 1/4 tsp salt
- 1 tsp cinnamon
- 3 very ripe bananas, mashed
- 1/2 cup raw honey*
- 1/4 cup butter, melted
- 1 tsp vanilla extract
- 3 oz whole milk*
- 1 large egg
- 1 1/2 cups strawberries, chopped
- Preheat oven to 325
- In a mixing bowl, stir together dry ingredients (flour, baking powder, baking soda, salt & cinnamon)
- In another bowl, stir together wet ingredients (mashed banana, honey, butter, vanilla extract, whole milk, & egg)
- Add the dry mixture into the wet mixture and stir until combined
- Slowly fold in strawberries
- Grease a muffin tin with butter or add muffin liners (I used liners but still greased the top of the pan with butter so the muffin tops wouldn’t stick)
- Fill each cup evenly
- Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean (25 minutes was perfect in my oven)
- Cool on a rack
- The original recipe called for brown sugar. I’ve been using raw honey or pure maple syrup instead of sugar. Here is a handy guide on how to substitute liquid sweeteners for dry ones and vise versa. Basically, if you use a liquid sweetener, you need to tweak the recipe a bit: add more baking soda (1/4-1/2 tsp for every cup of honey or maple syrup), decrease the other liquid in the recipe, which is why it’s only 3 oz of milk instead of a 1/2 cup, turn the oven temp down by 25 degrees (original recipe was 350 degrees), and use 1/4 cup less sweetener, which I didn’t do because I forgot, and probably wouldn’t because these were delicious.
- A note about dairy and eggs: I’m a huge advocate of eating real, whole foods, which is why I don’t use skim milk or reduced fat butter in my recipes. I use organic, grass-fed milk and butter from a local creamery and pastured, organic eggs from a local farm. Feel free to substitute whatever makes sense to you with regard to your specific dietary needs. The original recipe used coconut oil instead of butter and yogurt instead of milk. I’m sure that version would be delicious as well!