Vegan Strawberry Banana Muffins | Woman in Real Life:The Art of the Everyday

Friday, June 27, 2014

Vegan Strawberry Banana Muffins


I so look forward to strawberry season. Here in Ontario it's just a couple of short weeks in June. Blink and you miss it! In order to pay tribute to this bountiful time of fresh, locally grown berries, I decided to create a new muffin recipe. It's a combination of two of my favourite muffin recipes - these strawberry muffins and these spelt banana coconut muffins. Hence the name Vegan Strawberry Banana Muffins.

The result is a tasty, golden muffin with a pleasant hint of banana and the sweet flavour of delicious strawberries. Serve these muffins warm out of the oven with some vegan margarine and a nice cup of tea. I'm thinking it couldn't hurt to add a spoonful of fresh strawberry jam too. Live dangerously.

I used light spelt flour in this recipe, as I do with most of my baked goods, but I'm certain regular all purpose flour would be fine too. My daughter (and resident muffin taster) said these muffins are dee-looo-cious! I believe that's better than just plain delicious. They would make a lovely addition to the buffet table at a baby shower or birthday party too - especially in a cute, mini muffin form.

What's your favourite way to use a bounty of strawberries?

Vegan Strawberry Banana Muffins



by Joann MacDonald
Cook Time: 20 to 25 minutes
Keywords: bake breakfast snack vegan

Ingredients (12 muffins)
  • 2 1/2 cups light spelt flour
  • 1/2 cup sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 2 bananas
  • 1 cup non-dairy milk
  • 1/3 cup coconut oil
  • 1 tsp vanilla extract
  • 1 1/2 cups strawberries, sliced
Instructions

Preheat oven to 375°F. Line a muffin tin with paper cups.

In a large bowl, stir together flour, sugar, baking powder and salt.

In a blender, blend together bananas, non-dairy milk, coconut oil and vanilla.

Add wet ingredients to dry and stir just until combined. Stir in strawberry slices. Fill muffin cups with batter.

Bake for 20 to 25 minutes until golden brown and a toothpick or knife inserted in the centre comes out clean.

Powered by Recipage

Linking to the Be Awesome Link Party.

10 comments:

  1. No strawberries around here unfortunately but I'll be making these when it's our strawberry season!

    ReplyDelete
    Replies
    1. I buy strawberries all year (so much for buying local-grown - oops!), but I love when they are fresh-picked and local.

      Delete
  2. These are just gorgeous, Jo. I love the pink swirls.

    Do you think frozen berries would be an okay substitute? We're in the RV travelling for a couple of months, so provisions (and fridge space) are somewhat limited. I've got a pack of frozen strawberries though for smoothies that I could use.

    ReplyDelete
    Replies
    1. Thank you Jess!

      I think frozen strawberries would be great. :) I hope you are having a wonderful time!

      Jo

      Delete
  3. Replies
    1. Thanks! Happy Sunday to you too!

      Jo

      Delete
  4. These sound dreamy! I love strawberries =)
    And your pictures are gorgeous.

    ReplyDelete
  5. Mmm, these look yummy. I can't believe how well they rise and hold together without eggs or even flax!

    ReplyDelete
    Replies
    1. Thanks Erica. Yes, the ingredients are pretty straightforward, but it works! :)

      Delete