I really like muffins. Slightly sweet. Convenient. Pretty. What’s not to like? Of course, most store bought muffins (or ones that come from a box mix) are full of processed junk that your body doesn’t need: Industrialized vegetable oils, trans fat, artificial ingredients and preservatives, refined sugars, etc. And it’s a shame, because making your own is just so easy.
These muffins are full of delicious nourishment, use natural sweeteners, and are perfect for those mornings when you need a quick grab-and-go breakfast. As I’ve been preparing for little baby #2 to make his debut in the next couple of weeks I’ve been making a few batches of these to freeze for a simple breakfast to enjoy later. I pull out a couple the night before, pop them in a 350 degree oven for five minutes, and they come out warm and delicious.
Whole Wheat Strawberry Banana Muffins
2 ripe bananas, mashed
1/4 cup full fat plain yogurt
1/4 cup melted butter or coconut oil
2 Tbs. raw honey
1/2 cup raw organic cane sugar/rapadura (like this)
1 1/2 cups freshly ground flour (I’ve also made them with sprouted flour, too!)
1/2 tsp. baking soda
1/2 tsp. baking powder (aluminum free – like this)
2 tsp. pure vanilla extract
1/2 tsp. real sea salt
1 cup fresh strawberries, chopped
Looking for quality real food ingredients? Be sure to the check out the Village Green Marketplace!
Preheat oven to 350. Line or grease muffin pan. (I especially love these non-bleached muffin liners.)
1. Combine all ingredients, except the strawberries, into your large mixing bowl. Mix on medium-high until smooth.
2. Gently fold in strawberry piece.
3. Fill muffin liners 2/3 full. Bake for 20 – 25 minutes or until a toothpick comes out clean. Let cool on wire rack.
Eat now and freeze and enjoy later!