Everyone knows how well the flavors of strawberries and bananas combine. This muffin is inspired by my favorite smoothie. It benefits from the amazing and well known flavor combination of these two fruits, but there is an added bonus. Make sure to note the heavenly aroma that will fill your kitchen as these bake, as well as the wondrous smell that will fill your nostrils as you take a bite of the hot muffin.
- Cook Time
- Prep Time
- 12 ServingsServings
- 1/2 cup unsweetened applesauce
- 1/4 cup oil
- 1/4 cup agave syrup
- 1 teaspoon vanilla extract
- 2 eggs
- 1 ripe banana, mashed
- 1/2 cup puréed strawberries (I use frozen)
- 1/2 cup milk or soy milk (I use soy slender, which is sweetened with splenda)
- 2 cup white whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 6 packs Splenda, or the equivalent of 1/4 cup of sweetener such as truvia or xylitol
Optional Oatmeal Topping
- 1/2 cup rolled oats
- 2 tablespoon white whole wheat flour
- 1 teaspoon cinnamon
- 3 packs Splenda or the equivalent of 1/8 cup of sweetener such as truvia or xylitol
- 4 teaspoon oil
Preheat oven to 350. Line a muffin pan with paper liners.
In the bowl of an electric mixer, or using a wire whisk, beat together the applesauce, agave syrup and oil. Add the vanilla and eggs and beat to combine. Add the mashed banana, the puréed strawberries and milk. Stir to combine.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt and Splenda or sugar substitute. Pour the flour mixture into the wet ingredients and stir until just combined. Do not over mix.
Using a 1/4 cup measuring cup, spoon the batter into the prepared muffin pans.
If desired, combine oatmeal topping ingredients and spoon over batter in muffin pans. Bake at 350 for 16-18 minutes, or until tops appear set.