Another recipe to use up some of those ruby red strawberries given to me by my friend. This was kind of a “kitchen sink” type recipe because I really wanted them to taste wonderful. I have some struggles with muffins while I try to take out oil and eggs…often times they are dry and they won’t come out of the wrappers.
I’m also on a real food diet so I don’t want to use anything processed to give it any moisture. But, I did use soy milk because of cruelty issues with real milk.
I found this to be a successful recipe that I tweaked. It came out with this tasty muffin that feels hearty but fluffy and light at the same time.
Try it yourself, tweak it to your tastes!
Adapted From: Saffron Hut!
- 4 mushy baby bananas, 2 regular
- 1/2 cup sugar
- 1/3 cup melted butter
- 1/2 cup all natural peanut butter
- handful of chopped strawberries, rolled in flour to coat
- 1/2 bar of baking chocolate, roughly chopped (I used Endangered Species, 72% supreme dark)
- 1/2 cup soy milk
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- dash of cinnamon
- 1 1/2 cups of white whole wheat flour
Preheat oven to 350F.
Mix your dry ingredients together well : flour, baking soda, baking powder, cinnamon and salt.
Start adding in your wet and fun ingredients : bananas, sugar, butter, peanut butter, chocolate and strawberries.
NOTE: The reason you coat the strawberries in flour is to prevent them from sinking to the bottom of your muffin. This trick works!
It should be a firm but flexible mixture. If it seems to dry you can add more milk or water a tablespoon at a time.
Fill your cupcake liners to almost the top. Makes 12 muffins.
Bake about 15 minutes or until a toothpick comes out dry.