Strawberry Banana Muffins
Oh I just love muffins in the summer! Their quick bake wins over an hour-long bread baking most weeks.
I’ve never tried strawberries in a banana muffin and they were delightful. We had a handful leftover from the farmers market that were very, very ripe. I learned that less is more to keep the muffins from being soggy, and to dice the strawberries very small, too.
I hope you enjoy these if you give them a try, they are very delicate and fluffy.
x Jessie
STRAWBERRY BANANA MUFFINS
Makes 12 muffins.
4 medium, or 5 large, overripe bananas
2 large eggs
3/4 cup coconut sugar
1/2 cup olive oil
1 teaspoon vanilla extract
2 cups whole spelt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup diced strawberries, very ripe and in-season
Instructions:
Preheat the oven to 400F.
Mash the bananas in a large bowl with a fork until smooth.
Add the eggs, coconut sugar, olive oil, and vanilla. Mix well.
Sprinkle the spelt flour on top along with the baking powder, soda, salt, and cinnamon.
Stir well to combine and then fold through the diced strawberries.
Divide into a lightly greased muffin tin.
Bake at 400F for 18 minutes. (A knife or toothpick inserted should come out clean.)
Let cool for at least 15 minutes in the pan before removing, these are delicate.
Enjoy fresh and store leftover muffins in an airtight container on the counter for a few days or in the fridge for a week.
Thank you to this original recipe for inspiring the creation of these little muffins.
Another delicious summer muffin is my Lemon Berry Muffins!