With summer in full swing, fresh strawberries are plentiful and sweet. Sunsets are also quite amazing.
I grabbed some gorgeous berries the other day but can’t seem to eat them fast enough.
Seeing as it’s just me eating them (husband doesn’t like them plain), they were quickly going to go bad.
These muffins are the perfect way to use up quickly ripening strawberries.
Also, these muffins make for a lovely, filling weekend or weekday breakfast.
Perfect to fuel up for the day ahead!
Go ahead and make these muffins. You’ll be glad you did.
Vegan Strawberry Banana Muffins
adapted from my vegan banana muffins
strawberry idea from here
makes 12-14 muffins
time: 30 minutes
1 1/2 C whole wheat flour
1/2 t baking soda
1/2 t baking powder
1/2 t kosher sea salt
1/2 t cinnamon powder
1/4 t ground nutmeg
1/4 t ground ginger
3 medium size ripe bananas
2 T ground flaxseed meal + 6 T warm water
1/2 C vegetable oil
1/2 C organic amber agave
1/2 t maple extract
1 C organic strawberries, hulled and sliced in half
1. Preheat oven to 350F.
2. In a bowl, whisk all the dry ingredients until combined. Set aside.
3. Measure out the flaxseed meal into a small bowl (I used a 4 oz. ramekin) and add the warm water. Let sit for at least 5 minutes.
4. Using a hand mixer, blend bananas, oil, agave, and flax “eggs”. Add in the maple extract mixing until throughly combined.
5. Add the dry mix slowly to the wet mix and combine with a spoon or fork. You don’t want to overbeat the batter so at this point you might want to stop using the hand mixer. Gently fold in the strawberries.
6. Line a muffin pan with liners and lightly spray liners with nonstick spray. Pour batter into liners, filling them about 2/3 of the way – it will be thick but don’t worry, they will bake up nicely!
7. Bake at 350F for 20 minutes or until an inserted toothpick comes out clean.
And with that, have a lovely weekend!