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
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!