I realized that it’s been a very long time since I’ve made muffins and since strawberries are now in season these seemed like the perfect muffins to make!
After being sick for 5 days I finally had more energy and was so anxious to get back into the kitchen and make something! Unfortunately, when I made these I still had hardly any sense of smell and very little sense of taste. I couldn’t smell them baking, but I was told that they smelled good! I also couldn’t really taste them at first, but they are delicious, I promise.
Go find some juicy, ripe strawberries and make these yummy muffins!
Recipe from Two Peas & Their Pod
- 2 cups white whole-wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large ripe bananas
- 1/2 cup packed light brown sugar
- 1/4 cup coconut oil, melted and cooled
- 1 large egg
- 1/2 cup plain Greek yogurt
- 2 teaspoons pure vanilla extract
- 1 1/4 cup chopped strawberries
- Preheat the oven to 350 degrees F. Line a muffin pan with paper liners and set aside.
- 2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- 3. Peel the bananas and mash with a fork. Place the mashed bananas in a large bowl. Add the brown sugar, coconut oil, egg, Greek yogurt, and vanilla extract. Stir until well combined. Slowly stir in the dry ingredients. Mix until just combined. Gently fold in the chopped strawberries.
- 4. Fill muffin liners three-quarters full. Bake for 25 minutes or until a toothpick inserted into center comes out clean. Transfer to wire rack to cool. Store, covered, at room temperature.
If there is one thing I’ve never been good at, it’s making muffins, cupcakes, cookies, etc a uniform size. So when I decided to make muffins I knew I would inevitably end of with one massive one and one puny one.
Can you find them?
I never fail…
Anyways, muffins are probably one of my favorite things on the planet. I don’t make them often because when I do it requires a large amount of self control not to eat them all in a few days. How could you not love such a perfectly portable snack?
I have also been craving pumpkin everything (Trader Joe’s pumpkin ice cream is to die for) so these muffins seemed fitting.
No more difficult than any other muffin and with a few healthy substitutions 🙂
Pumpkin Oatmeal Chocolate Chip Muffins
Original recipe here
- 1 1/2 cups all-purpose flour
- 1 cup oatmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1/3 cup dark brown sugar
- 2 egg whites, slightly beaten
- 2/3 cup unsweetened almond milk
- 1 cup canned pumpkin
- 1/3 cup unsweetened all-natural applesauce
- 1/2 ripe banana, mashed
- 1/2 cup chocolate chips, plus 2 tablespoons (I used minis and they melted into the muffins nicely)
- Extra oatmeal, for sprinkling on muffins
- Preheat the oven to 350 degrees and line 12 muffin cups with paper cups or spray with nonstick spray. If you use muffin cups, make sure to spray the inside of the cups.
- In a large bowl mix flour, oatmeal, pumpkin pie spice baking powder, baking soda, and salt together. In a separate bowl combine pumpkin, mashed banana, brown sugar, almond milk, egg whites and applesauce. Add the flour mixture into the pumpkin mixture and stir to combine. Gently fold in chocolate chips.
- Fill each muffin cup 3/4 full so that each is even. Sprinkle a tiny bit of oatmeal over each top of the muffins. Place into the oven and bake for 23-28 minutes or until a toothpick inserted into center of muffins comes out clean. Muffins are best served warm.
Anytime I use banana in a baked good I refrigerate it because of a breakfast cookie molding incident I had in the past….so refrigeration is suggested by me. Do as you please, but you have been warned!
These are hearty and chewy and perfect for a sweet afternoon snack!
Hope you enjoy!