Thursday, April 10, 2014

Strawberry-Banana Muffins

I've been experimenting with baking using whole wheat flour recently. With that in mind, I wanted to create something that was not only healthier than typical baked goods, but also yummy. I will say this right off the bat, these muffins are not SUPER healthy; there is a cup of brown sugar and half of the flour is regular all purpose, but there is plenty of fruit and the whole wheat flour so you don't have to feel totally guilty about scarfing one (or two) for breakfast or a snack. 

I noticed a few differences between my standard white flour muffins and these. One, these do not puff up as much. And two, they are considerably denser. This is because of the whole wheat flour. Also, they stick to the liners so if you don't use them, make sure you spray your muffin tins liberally with cooking spray. 

They passed the kids taste test though, so that's good enough for me.

Strawberry-Banana Muffins
(makes 12)

1 cup whole wheat flour
1 cup all purpose flour
1 cup brown sugar
1 tsp baking soda
1 tsp cinnamon
Pinch of salt
2 eggs
1 tsp vanilla extract
3/4 cup apple sauce
1 cup fresh or frozen banana chunks
1 cup fresh or frozen strawberries

The cast of characters:

1. If you're using frozen fruit, you will need to thaw it first. When that's done (or not, if you're using fresh), throw it in a blender and pulse until puréed. Set aside.

2. Preheat oven to 375. Line muffin tins with paper liners or spray tins with cooking spray.

3. Combine flours, baking soda, cinnamon, and salt in a large bowl. 

4. Add eggs, vanilla, sugar, apple sauce and vanilla extract. Mix on low until combined (or hand mix) 

5. Fill muffin tins/liners about 3/4 of the way full, and bake for 20 minutes or until toothpick comes out clean. Allow to cool completely on a rack.

Mommy Jenn
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