Healthier Strawberry Banana Muffins

Healthier Strawberry Banana Muffins is a dairy free, lacto ovo vegetarian, and vegan recipe with 16 servings. One serving contains 44 calories, 2g of protein, and 0g of fat. For 3 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. It is perfect for Mother's Day. 85 people found this recipe to be scrumptious and satisfying. If you have baking powder, baking soda, white whole wheat flour, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 30 minutes. A couple people really liked this hor d'oeuvre. It is brought to you by Flavor the Moments. With a spoonacular score of 20%, this dish is not so tremendous. Similar recipes include Healthier Chocolate Chip Banana Muffins, Healthier Whole Wheat Honey Banana Muffins, and Healthier Bananan Espresso Chocolate Chip Muffins.

Servings: 16

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

1¾ cups whole wheat white flour (or you can use 1 cup all purpose with ¾ cup whole wheat flour)

Equipment:

muffin liners

oven

frying pan

whisk

bowl

ice cream scoop

wire rack

Cooking instruction summary:

Preheat the oven to 400 degrees. Line the muffin cups of (2) standard muffin pans with (16) paper liners, (12) in one pan and (4) in the other. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. In a large bowl, vigorously whisk the eggs, coconut sugar and oil until frothy (about 1 minute). Whisk in the canola oil, milk, vanilla and banana. Stir in the dry ingredients until just incorporated, then fold in the chopped strawberries. Using an ice cream scoop, evenly scoop the batter into the prepared liners. Bake for 15-20 minutes or until golden brown and the tops spring back when pressed gently. Remove from heat and cool in the pans on a wire rack for 10 minutes, then remove the muffins from the pan and cool completely. Serve and enjoy!

 

Step by step:


1. Preheat the oven to 400 degrees. Line the muffin cups of (

2. standard muffin pans with (1

3. paper liners, (1

4. in one pan and (

5. in the other.

6. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

7. In a large bowl, vigorously whisk the eggs, coconut sugar and oil until frothy (about 1 minute).

8. Whisk in the canola oil, milk, vanilla and banana.

9. Stir in the dry ingredients until just incorporated, then fold in the chopped strawberries.

10. Using an ice cream scoop, evenly scoop the batter into the prepared liners.

11. Bake for 15-20 minutes or until golden brown and the tops spring back when pressed gently.

12. Remove from heat and cool in the pans on a wire rack for 10 minutes, then remove the muffins from the pan and cool completely.

13. Serve and enjoy!


Nutrition Information:

Quickview
44k Calories
1g Protein
0.22g Total Fat
9g Carbs
1% Health Score
Limit These
Calories
44k
2%

Fat
0.22g
0%

  Saturated Fat
0.0g
0%

Carbohydrates
9g
3%

  Sugar
0.0g
0%

Cholesterol
0.0mg
0%

Sodium
70mg
3%

Get Enough Of These
Protein
1g
4%

Fiber
1g
5%

Phosphorus
25mg
3%

Calcium
25mg
3%

Iron
0.34mg
2%

Potassium
52mg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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