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.
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
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
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