Strawberry, Apple and Banana Muffins
- 2 eggs
- 1/2 cup (125ml) apple sauce or purée
- 3 tablespoons vegetable oil
- 1 cup (185g) dark brown soft sugar
- 1 teaspoon vanilla essence
- 3 ripe bananas, mashed
- 1 3/4 cups (250g) wholemeal flour
- 1 teaspoon bicarb soda
- 3 teaspoons ground cinnamon
- 250g fresh or frozen sliced strawberries
Preparation:15min › Cook:20min › Ready in:35min
- Preheat the oven to 180 degrees C. Grease a 12 cup muffin tray or line with paper muffin cases.
- In a large bowl, whisk together the eggs, apple sauce, oil, brown sugar, vanilla and bananas.
- Combine the flour, bicarb soda and cinnamon. Stir into the banana mixture until just moistened.
- Fold in the strawberries until evenly distributed. Spoon batter into prepared tray.
- Bake in preheated oven for 20 minutes or until the tops of the muffins spring back when pressed lightly. Cool before removing from the muffin tray.
Altered ingredient amounts. Taking some advice from reviewers and working with what I had on hand I added 1/2 c oats (since I only had 2 bananas), reduced the cinnamon to 1/2 tbs, added 1/4 tsp nutmeg, replaced the applesauce with plain yoghurt, and replaced the veg oil with applesauce. I also made sure to mash the strawberries. These were SO INCREDIBLY AMAZING. The texture was perfect, lighter than I expected and they were amazingly moist. The kept their moisture extremely well and if they hadn't been such a hit with the finace and flatmates I'm sure they would've stayed that way regardless of where I kept them for at least a week. Throwing texture aside the taste of these was enough to make me a fan for life. (Although for those avoiding sugar I could see reducing the sugar just a tad-they'd still be fantastical) Delicious, filling, healthy, and quick to make!...what more could you ask for? - 29 Sep 2008
Used different ingredients. I thought this recipe was fantastic! Thanks Mimi! I usually have a hard time w/making baked goods, but these were easy and they came out great!! The only thing I did different was add blueberries instead of strawberries, and I used 2 large bananas instead of 3. I did read the other reviews, and I dont understand why there was any negative ones--but a tip for future bakers would be to make sure they FOLD the bananas around the dry ingredients. Dont stir the batter, but if you do, definitely dont stir too much--that makes the muffins hard sometimes. Good luck and I hope everyone else enjoyes these muffins as much as I did!! - 29 Sep 2008
Fabulous! The best whole grain muffin I've tried. The first time I made them, I used fresh strawberries, but they pretty much disintegrated in the baking process--still tasted great. The second time, I used blueberries instead of the strawberries and they held up much better and were just as delicious! They freeze well. I take one out before bed and it's ready the next morning for breakfast on the go! - 29 Sep 2008