Muffin! Muffin! Muffin! My son says it all the time.
He wouldn’t mind calling him a ‘Muffin Boy’. Strawberry and banana go hand in hand; whether its in a smoothie or ice cream or just plain parfait with granola.During his visit to farmer’s market this week, he picked a huge box of strawberry. With handful we made fresh no sugar popsicle, then another handful we used in the muffin and rest we might eat it as such or in our morning smoothie. There is something so attractive and special about strawberry. To me, strawberry means romance. It’s color is so magical and the perfectly crunchy sweet strawberries are a treat by itself. I wouldn’t get bored of strawberry and I can eat it all the time. A box of chocolate dipped strawberry will be my preferred gift for special occasions. What! Did I give that out?
Today I am sharing a recipe for a quick snack my little boy and I baked together. This is one of the easiest recipe ever and from start to finish it took just 10 minutes to assemble. Mix all the ingredients and dump the muffin pan in the oven. That’s it.
Made with whole wheat flour, maple syrup and no eggs, this treat is a perfect dessert for vegetarians. I used banana and strawberry to add a lovely flavor to the batter and this fruit concoction will make the muffin moist and soft. I used just 2 tablespoon coconut oil so this recipe becomes one of the healthiest one ever. Do make this treat for Memorial Day weekend and spend the day in a park with your kids. Happy Long Weekend!
Eggless Strawberry Banana Muffins
- 1 1/4 cups whole wheat flour
- 1/2 cup chopped almonds (pulsed to a coarse powder), you can use any unsalted nut
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- Pinch of salt
- 10-12 ripe strawberry (fresh or frozen), finely chopped
- 1 ripe banana, mashed or pureed
- 1/2 cup maple syrup or agave nectar or honey or any sweetener
- 1/2 cup whole full fat milk (or 2% milk)
- 1/2 tsp vanilla
- 2 tbsp coconut oil (any oil of your choice)
- Preheat oven to 350ºF. Line 12 cup muffin pan with cup cake liner.
- In a medium bowl, whisk together the flour, crushed almonds ,baking soda, baking powder and salt. Set aside.
- In another clean bowl, add strawberry, banana, maple syrup or agave syrup with milk and oil.
- Pour the wet ingredients into the flour mixture and stir then with a wooden spoon until the mixture becomes smooth. Gently fold in and mixture them all together to form a batter.
- Do not over-mix but try not to leave any lumps or air pockets with dry ingredients
- Using an ice cream scoop, spoon the batter into prepared muffin pan. Just fill only 2/3 the size of the muffin pockets.
- Bake the muffins for 18 to 20 minutes, until the top springs back when lightly pressed. Cool the muffins on a wire rack and store in an airtight container for up to a week.