All of my favorite foods in one! Almost. Cooked bananas, strawberries and freshly ground almond butter. Breakfast doesn’t get much better.
After the success of Ariela and I’s ventures into vegan popsicle-making, she pointed me to the vegan blog Oh She Glows, where I proceeded t0 bookmark at least half a dozen recipes. This woman and I must share a set of tastebuds because everything listed sounded incredibly appealing. Including this muffin recipe, which called for the use of the random black banana I had rotting away in our fridge.
Banana is by far the standout flavor, accompanied by moistened strawberries every few bites. I ate these topped with peanut butter, others had them with a pat of butter and even more ate them plain. As breakfast, a snack or late-night dessert, these guys are versatile any way you look at them.
STRAWBERRY BANANA ALMOND BUTTER MUFFINS
(via OhSheGlows.com)
1 cup whole grain spelt flour
3/4 cup unbleached white flour
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup brown sugar
1/2 cup toasted pecans
1 teaspoon baking soda
1/2 teaspoon baking powder
1.25 cup almond milk
2 tablespoons vegetable oil
3 tablespoons almond butter
2 tablespoons honey
1 large banana, mashed
3/4 cup strawberries, chopped
Preheat oven to 375F. Grease a muffin tin and set aside.
In a large bowl mix all dry ingredients and set aside. In a medium sized bowl, mix all wet ingredients. Add wet to dry and stir until combined. Fold in chopped strawberries, reserving 1/4 of them to sprinkle on top of the muffins. Divide between greased-and-floured muffin molds and sprinkle reserved strawberries on top. Bake for 20-25 minutes.
