Do you love to have a warm, freshly baked fruit muffin in the morning with your coffee? To me, it’s an added bonus if the fruit in the muffin takes advantage of what’s in season. And when said muffin is healthy using whole wheat flour, 3 fruits and agave nectar as the sweetener, I am positively swooning. Well, yesterday, while it was raining here in Prescott, I “swooned” my way to the kitchen and whipped up a batch of these tasty morsels. Of course, I was then obliged to “due blogging diligence” and HAD to sample one shortly after I pulled them out of the oven. Afterall, if they aren’t positively scrumptious, I don’t want my readers wasting their time making these. I’m here to report, they are worth your time! They are sweet enough, moist, full of flavor and easy to make. The other “good” thing about this recipe is that it yields 6 muffins. Now I say that is a good thing because it allows you to enjoy them but not overdo it at the same time and get bored with them. Plus, if you are having a gathering and want to make an assortment of breads, this recipe would allow you to make a variety of flavors. I see no reason why you could not substitute blueberries, for example, for the strawberries.
I put the glaze on them, but it’s not necessary. I just love lime and it gives them an extra pop of flavor.
Do check these out and please comment about your experience. You are welcome to post pics of yours on our facebook page at http://www.facebook.com/toothsomesweets
Strawberry Banana Muffins
Yield: 6 muffins
3/4 cup chopped strawberries
2 tbsn. agave nectar
3/4 cup whole wheat flour
1/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. vanilla
1 egg
1 banana, mashed
2 tbsn. applesauce
Optional glaze:
1 strawberry, finely chopped
1 tbsn. lime juice
1/2 cup powdered sugar
Method:
Preheat oven to 350 F.. Line a muffin tin with 6 paper liners, spray the paper liners with non stick spray (this MUST be done or else they stick to the liners), set aside. In a small bowl, combine the chopped strawberries and agave; put aside. Combine the flour, baking soda and salt in another bowl with a whisk. In another bowl, combine the mashed banana, egg, applesauce and vanilla. Add the dry mixture to the banana mixture. Mix with a fork until just combined. Fold in the strawberry mixture then spoon into the muffin liners, filling to the top as they don’t rise much. Bake for 25 minutes or until an inserted toothpick comes out clean. Cool completely. If you want to use the glaze, whisk all ingredients together and drizzle on top of the muffins about 10 minutes after they are pulled from the oven.
Strawberry Banana Muffins
Enjoy!
