Strawberry Banana Muffins from scratch........?!
Strawberry Banana Muffins (or Bread)
2 large ripe bananas, mashed
2 tbsp honey
1/2 cup nonfat sour cream
1 cup plus 2 tablespoons 100% whole wheat flour
2 tbsp water (eliminate this ingredient if you’re making one large loaf)
Pinch of salt
2 tsp baking powder
1 1/2 cups chopped strawberries (about 1/2 pound)
1. Preheat the oven to 350 degrees.
2. In a large bowl, combine mashed bananas, honey, sour cream, egg, and salt and beat until combined.
3. Add 1/2 cup of flour and beat until incorporated.
4. Add remaining 3/4 cup of flour and baking powder, along with 2 tbsp of water, and beat until incorporated.
5. Stir in chopped strawberries gently.
6. Pour batter into lightly greased muffin or loaf tins. Bake for 25 minutes (for muffins), or 35 minutes (for small loaves). Allow to cool, and serve.
Makes about 15 muffins, three small banana strawberry loaves.
UPDATE: I just took my second batch of these muffins out of the oven, after following the directions written here exactly, and I’m pretty sure I know why people have been having trouble with this recipe. Those sneaky little words “or until a toothpick inserted into the center comes out clean” have screwed everyone up, myself included.
This muffin/bread recipe doesn’t taste nearly as good if you try to get the bread to cook all the way through — it will be tough on the outside and far too dry. So if you wait for a toothpick to come out clean, the outside of your bread will probably be leather. Forget about that silly toothpick.
Instead, bake muffins for 25 minutes and bread for only about 35. The inside won’t look “done” but it’s set enough to hold it’s shape, which is really all you want — that gooey goodness from the cooked strawberries hitting the undercooked muffin dough is what I loved about this recipe in the first place. If you’re worried about eating undercooked dough with egg in it (although I have a hard time believing that any bacteria would survive 25 minutes in a 350 degree oven), cut your muffin in half and throw it into the toaster oven before eating it — it’ll cook off quickly and you’ll get a crispy and delicious muffin.
Also, one more bit of advice — don’t use cupcake papers to line your muffin tins, because you won’t be able to get them off! Just bake them in the muffin tin, well greased.
hope this helps
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