Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
Add to Collection
Go to Collections
No ratings yet
Strawberry Banana Bread Muffins
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Cool Time
5
minutes
mins
Total Time
35
minutes
mins
Servings:
12
Muffins
Calories:
165
kcal
Ingredients
2
Tbsp
ground flaxseed
¼
cup
warm water
1 ¾
cup
whole wheat pastry flour
¼
cup
rolled oats
1
tsp
baking powder
½
tsp
baking soda
Pinch
of salt
⅓
cup
oil
coconut, olive or avocado
½
cup
maple syrup
1
medium banana
mashed
1
Tbsp
vanilla
2
tsp
white vinegar
2
cups
California strawberries
diced
Instructions
Preheat the oven to 350°F.
Lightly oil a muffin tin.
In a small bowl, combine flaxseed and water and mix well. Set aside to thicken.
In a large mixing bowl, combine whole wheat pastry flour, rolled oats, baking powder, baking soda, and salt. Mix, then set aside.
Add oil, maple syrup, mashed banana, vanilla, and vinegar to the bowl with the flaxseed mixture and mix well.
Combine wet ingredients with dry ingredients, mixing until well incorporated.
Fold in the diced strawberries.
Fill the muffin tin with the batter and bake for 20 minutes, until edges are lightly browned and a toothpick comes out dry.
Allow muffins to cool for 5 minutes before removing from pan.
Notes
Nutrition calculated using olive oil.
Nutrition
Serving:
1
Muffin
|
Calories:
165
kcal
|
Carbohydrates:
25
g
|
Protein:
2
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Sodium:
241
mg
|
Fiber:
3
g
|
Sugar:
11
g
|
Vitamin C:
17
mg