Healthy Muffin Recipe:
Strawberry-Banana Muffins
Photo: Ben-lee Volk
This healthy muffin recipe has to be made in multiple batches in our house, as they are eaten as fast as they are baked! The scent of strawberries and bananas wafts throughout the house, alerting everyone to the fact that there is a treat in store.
This healthy muffin recipe uses applesauce as a substitute for some of the sugar and oil, which helps make them exceptionally moist and healthier. Strawberries contain many phytonutrients and high amounts of vitamin C, which have been shown to reduce inflammation. They contain among the highest levels of antioxidants per serving size you can get, with only blackberries and walnuts surpassing it, and are also a good source of dietary fiber. Bananas provide plenty of potassium, which improves cardiovascular function and helps prevent bone loss.
You can vary the berries as each comes into season, such as using blackberries or blueberries if strawberries are not yet in season. You can also freeze fresh strawberries to use in winter, when tasty local ones will be hard to find.
Strawberry-Banana Muffins
| Yield | 18 |
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| Prep Time | 15 minutes |
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| Cook Time | 20 minutes |
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Ingredients
- 2 eggs
- 1/2 cup applesauce, unsweetened
- 3/4 cup grapeseed oil
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 3 mashed bananas
- 1 cup sliced strawberries
Instructions
- Preheat oven to 375F (190C). Grease muffin tins or use paper liners.
- In a large bowl mix together the eggs, applesauce, oil, sugar and vanilla. Add the mashed bananas and mix. In a separate bowl mix together the flour, baking soda, cinnamon and salt. Stir into the banana mixture until all the flour is moistened. Add the strawberries and stir until well mixed. Fill muffin cups to the top with batter.
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool before removing from tins.
