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
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
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.
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