Updated: Jul 13
Sweetened with all of nature's candies.
When life gives you lots of strawberries, you bake something with them. These muffins are sweet, moist and super spongey. They are vegan, gluten-free and refined-sugar free. Bite right in or slice them up with butter, jam or nut butter.
This recipe can be used as a guideline and adjusted as you see fit. You could substitute apple sauce for the apples for another delicious fruit combination. Theres plenty of room for customization - add your favorite protein powder, add in nut butter instead of maple syrup or even add a crunch (nuts, seeds, etc.).
This recipe makes 12 standard-sized muffins. Frost them and they'll become cupcakes!
2 ripe bananas
1/4 cup maple syrup
1 Tbsp maple sugar
1 Tbsp plain yogurt
1/2 Tbsp cinnamon
1 1/2 cup gluten-free flour
1 tsp vanilla extract
1 tsp baking powder
1/4 tsp baking soda
3/4 cup almond milk
2 scoops berry protein powder
1 cup chopped strawberry plus more for topping
In a mixing bowl, use a fork and mash banana.
Add in the maple syrup, vanilla extract, yogurt and almond milk. Mix well.
In another bowl, combine flour, cinnamon, maple sugar, baking soda, baking powder and berry protein powder. Mix until well combined with no clumps.
Pour the dry mix into the wet mix.
Preheat the oven to 350°F.
Let the batter sit and slightly expand while you chop strawberries.
Fold in strawberries and pour batter into a muffin tin. I used silicone inserts but you could also spray the pan with a little oil. Top with more strawberries.
Bake for 25 minutes.
Let muffins cool and store in the fridge.
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