Nothing says spring quite like strawberries from a roadside stand. We have managed to find a couple that are open this month and I'm amazed at how quickly we finish off pint after pint of berries!
My kids' preschool had an Easter egg hunt this week and I brought these mini muffins to share. They are the perfect spring treat for kids and adults! Because the wet ingredients are mixed in the blender, feel free to get sneaky by adding nut or seed butter, seeds, protein powder, veggies, etc.
If you're feeling extra fancy, I think a few white chocolate chips would knock these out of the park (but, as usual, you didn't hear that from me)!
Strawberry Banana Mini Muffins (vegan)
1 cup all-purpose flour
1 cup whole wheat flour
2 1/2 tsp baking powder
1 large extra ripe banana
3/4 cup vanilla soymilk (or other non-dairy milk)
1 tbsp ground flaxseeds
1/3 cup light brown sugar, packed
3 tbsp canola or other oil
1/4 tsp salt
1 tsp vanilla
3/4 cup chopped strawberries
- Preheat oven to 350º F (176º C). Spray a mini muffin pan with non-stick spray.
- In a medium bowl, combine all-purpose flour, whole wheat flour, and baking powder. Set aside.
- In a blender, combine banana, milk, flaxseeds, brown sugar, oil, salt, and vanilla. Puree until smooth. Pour into bowl with flour mixture and mix to combine then fold in strawberries. Please don't over-mix!
- Fill mini muffin cups level with the top and bake muffins for about 25 minutes or until they are golden brown.
