I decided to divide the “Strawberry Season” post in two parts because it included two very different recipes. As I said in Part I, the Strawberry & Banana Muffins were outstanding! Again, I made a Nika’s recipe but instead of using dried strawberries I used fresh ones (of course, I already had bought a huge rack).
I would say that these muffins work out perfectly for breakfast but, who am I kidding, I would never have a muffin for breakfast… It could be the dessert after my breakfast! However, what I can affirm is that they are great for “everyday consumption”, they are not too sweet and they have a high fiber content.
I’ll just translate Nika’s recipe:
Strawberry & Banana Muffins: 12 muffins
- 90g old fashion rolled oats
- 240ml (1 cup) low fat milk (oat milk for vegan version)
- 130g all-purpose flour
- 50g light brown sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 35g strawberries cut in small pieces
- 150g ripped mashed banana
- 60ml (¼ cup) vegetable oil
- 1 teaspoon vanilla extract
- Preheat oven at 200ºC
- Set up your cupcake liners or grease and flour your cupcake tray.
- Mix together oats and milk and let rest for 10 minutes.
- Sift flour, baking powder, cinnamon and salt. Add light brown sugar and the strawberry pieces and stir until dry ingredients look evenly distributed.
- Mix ripped mashed banana with oil and vanilla extract and then combine with milk-oats.
- Pour liquid ingredients into dry ingredients and mix them with a spatula. It is very important that you only mix until ingredients are combined with some crumbs still because if you over do it, muffins will be hard and rubbery.
- Divide batter evenly, filling each cupcake liner three-quarters full.
- Bake for 20 minutes (these are regular size cupcakes) or until cake taster comes out with a few moist crumbs attached.
- After taking muffins out of the oven wait 5 minutes and move them to a rack to let them cool down.
Serving: 1 regular muffin
Total Fat: 5.2g