Healthier Strawberry Banana Muffins

Healthier Strawberry Banana Muffins is a dairy free, lacto ovo vegetarian, and vegan recipe with 16 servings. One serving contains 44 calories, 2g of protein, and 0g of fat. For 3 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. It is perfect for Mother's Day. 85 people found this recipe to be scrumptious and satisfying. If you have baking powder, baking soda, white whole wheat flour, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 30 minutes. A couple people really liked this hor d'oeuvre. It is brought to you by Flavor the Moments. With a spoonacular score of 20%, this dish is not so tremendous. Similar recipes include Healthier Chocolate Chip Banana Muffins, Healthier Whole Wheat Honey Banana Muffins, and Healthier Bananan Espresso Chocolate Chip Muffins.

Servings: 16

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 400 degrees. Line the muffin cups of (2) standard muffin pans with (16) paper liners, (12) in one pan and (4) in the other. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. In a large bowl, vigorously whisk the eggs, coconut sugar and oil until frothy (about 1 minute). Whisk in the canola oil, milk, vanilla and banana. Stir in the dry ingredients until just incorporated, then fold in the chopped strawberries. Using an ice cream scoop, evenly scoop the batter into the prepared liners. Bake for 15-20 minutes or until golden brown and the tops spring back when pressed gently. Remove from heat and cool in the pans on a wire rack for 10 minutes, then remove the muffins from the pan and cool completely. Serve and enjoy!

 

Step by step:

1. Preheat the oven to 400 degrees. Line the muffin cups of (

2. standard muffin pans with (1

3. paper liners, (1

4. in one pan and (

5. in the other.

6. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

7. In a large bowl, vigorously whisk the eggs, coconut sugar and oil until frothy (about 1 minute).

8. Whisk in the canola oil, milk, vanilla and banana.

9. Stir in the dry ingredients until just incorporated, then fold in the chopped strawberries.

10. Using an ice cream scoop, evenly scoop the batter into the prepared liners.

11. Bake for 15-20 minutes or until golden brown and the tops spring back when pressed gently.

12. Remove from heat and cool in the pans on a wire rack for 10 minutes, then remove the muffins from the pan and cool completely.

13. Serve and enjoy!

Nutrition Information:

covered percent of daily need