Hearty Strawberry Banana Muffins
Makes 12 muffins. Serves approximately 12.
Ingredients
- 1 cup strawberries, fresh
- 1 1/4 + 1/8 cups whole wheat pastry flour
- 1 1/4 cups all-purpose flour
- 1/2 cup oats
- 1 teaspoon baking soda
- 1/2 cup walnut oil
- 2 eggs
- 1 cup banana, ripe
- xylitol
- cinnamon, ground
- Preheat oven with rack in the middle to 350 degrees. Prepare muffin pans by lining with paper cups. In a medium mixing bowl, combine flours, oats & baking soda. Quarter strawberries and slice.
- Add sliced strawberries to flour mixture by folding together to coat berries; set aside. In large mixer bowl with flat beater attachment or whisk, combine oil and eggs, adding eggs one at a time beating well after each addition. In a small mixing bowl, mash banana.
- Add mashed banana to oil & eggs mixture, mixing to combine. Add strawberry flour mixture to banana mixture, folding together just until moistened. Using large cookie dough scoop or 1/3 cup, divide batter into prepared muffin pans. Sprinkle cinnamon & xylitol on top of each muffin (one cup xylitol to two tablespoons cinnamon, having ample leftover for other uses).
- Bake for 25 minutes, or until a cake tester comes out clean. Cool muffin pan(s) on wire rack before removing muffins cups to cool, also on wire rack. Serve warm muffins with butter. Leftover muffins can be refrigerated for future use.
| Nutrition Facts | |
|---|---|
| Serving size: 1 muffin | |
| Calories | 233 |
| Calories from Fat | 99 |
| % Daily Value * | |
| Fat 11 g | 17% |
| Saturated fat 1 g | 5% |
| Unsaturated fat 9 g | |
| Carbohydrates 0 g | |
| Sugar 3 g | |
| Fiber 5 g | 20% |
| Protein 5 g | 10% |
| Cholesterol 33 mg | 11% |
| Sodium 111 mg | 5% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Xyla Xylitol for Cinnamon & Xylitol
© 2015 Molly Brose
