Last week I brought you a delectable strawberry treat, just right for breakfast or dessert. Well, I must have scrumptious breakfasts on the brain because we're not straying far just yet.
Let's talk muffins.
I absolutely adore making muffins on the weekends. I mix everything up in a bowl, throw the batter in some muffin papers, and bake. Then I have breakfast for several days all ready to go. Muffins are delicious and easily adaptable for whatever fruit (and even sometimes veggies) are in season.
These strawberry banana muffins are easy, tasty, and healthy. At only 121 calories each, these aren't the heavy, cupcakes without the icing you find at most coffee shops. These muffins are light and delicious, without weighing you down.
STRAWBERRY BANANA MUFFINS (makes 12)
2 cups whole wheat pastry flour
2/3 cup plain low fat yogurt
1/2 Tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 cup agave syrup
2 Tbsp. coconut oil, melted*
2/3 cup almond milk*
1 tsp. vanilla extract
2/3 cup egg white
1 banana sliced
1 1/2 cup strawberries, sliced
Mix dry ingredients in a large bowl: flour, baking powder and soda, and salt. In a separate bowl combine all wet ingredients: yogurt, agave, oil, milk, vanilla, egg white. Slowly add wet ingredients to dry ingredients. Add bananas and strawberries and mix well.
Line a muffin tin with muffin papers and distribute the muffin batter equally into each paper. Bake at 350 degrees for about 30 minutes or until the tops of the muffins turn golden brown and a toothpick inserted into the center comes out clean.
*substitute with the oil and milk of your choice
Grab two muffins for a breakfast on the go or add an egg and a few more strawberries for a complete breakfast.