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
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.
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No strawberries around here unfortunately but I'll be making these when it's our strawberry season!
ReplyDeleteI buy strawberries all year (so much for buying local-grown - oops!), but I love when they are fresh-picked and local.
DeleteThese are just gorgeous, Jo. I love the pink swirls.
ReplyDeleteDo 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.
Thank you Jess!
DeleteI think frozen strawberries would be great. :) I hope you are having a wonderful time!
Jo
Delicious <3
ReplyDeleteHappy Sunday :)
Thanks! Happy Sunday to you too!
DeleteJo
These sound dreamy! I love strawberries =)
ReplyDeleteAnd your pictures are gorgeous.
Thanks so much Kimmy! :) Jo
DeleteMmm, these look yummy. I can't believe how well they rise and hold together without eggs or even flax!
ReplyDeleteThanks Erica. Yes, the ingredients are pretty straightforward, but it works! :)
DeleteWould another flour rather than spelt work? I can't find it locally
ReplyDeleteFor sure! White works and I'm sure whole wheat would be fine. Let me know how it goes!
DeleteCan I use regular flour? and vegetable oil to replace the coconut oil?
ReplyDeleteAbsolutely to both. Enjoy!
DeleteMaking it as a loaf, and it's taking forever, haha, but it looks idyllic, and the batter that's sticking to the knife is delicious!
ReplyDeleteThat sounds like a fabulous idea! I hope you enjoy!
DeleteJust made these - they are amazing! :) thanks for the recipe
ReplyDeleteOh I'm so excited! Thanks for telling me!:)
DeleteJust made these with all-purpose gluten-free flour and a bit of oat flour I had left... hmmm... delicious! Thanks for this recipe! :)
ReplyDeleteYou are most welcome! I'm so happy you enjoyed the recipe. :)
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