I am a modern career woman who spends late nights at work and too much $$ on takeout and wine. I also bake like a 1950’s housewife and bring something homemade to most occasions I’m invited to. Confusing I know.
These strawberry-banana muffs were a last minute contribution to a laid-back summer Sunday deck hangout. I had a bunch of brown bananas (duh) but knew chocolate would melt. The strawberries in my fridge were begging for their moment to shine. I gave them their moment.
Tender and juicy from the fruit, with a crisp crust from the coconut oil. These were delicious and a big hit.
Strawbanana Muffs
Yield: 12 muffins
Ingredients:
- 2 very ripe bananas
- 1/3 cup coconut oil, melted
- 1/3 Greek yogurt
- 1/2 cup coconut sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups whole-wheat flour
- 1 tsp baking soda
- pinch salt
- 1 cup chopped strawberries
Method:
Peel bananas and microwave for 2 minutes. I know this may sound odd, but it really draws more sweetness out. Add the melted coconut oil, yogurt, and sugar to the bananas and stir to combine and cool. Next add the egg and vanilla. Then add the flour, baking soda, and salt and stir gently until just combined. Finally fold in the chopped strawberries until just combined.
Pour the batter into a greased muffin tin and top each muffin with a sliced berry. Bake for 20-25 minutes until the tops spring back when touched.
These are best the day of, but will keep in the fridge for a few days.
