Tasty reduced sugar muffins that are so easy to make!
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings 12 muffins or 6 bunny loaves
- 3 large ripe bananas
- 1/2 cup light brown sugar
- 1 egg
- 1/3 cup oil vegetable oil
- 1 1/2 cups Bobs Red Mills 100% stone ground whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup of chopped fresh strawberries
Preheat your oven to 350 degrees Fahrenheit and spray your muffin pan (I love to use the Non-stick baby bunny cake pan by Nordic Ware) with Pam purely olive oil cooking spray.
In a large mixing bowl, mash the bananas with a fork until no large pieces remain.
Add the sugar, egg, oil and strawberries and mix with a wooden spoon until everything is incorporated.
Measure and sift together the flour, baking powder, baking soda and salt into a separate mixing bowl. Once they’re mixed together, dump the dry ingredients into the wet ingredients.
Using a wooden spoon, carefully mix the wet and the dry ingredients together. Avoid over-mixing which will result in dense, flat and dry muffins. The best technique for mixing is to scoop underneath the mixture and pull up gently instead of stirring around in a circle. Continue mixing until the dry ingredients have been incorporated.
Spoon the batter into the prepared muffin pan. Try to fill the cups evenly as this will ensure each of the muffins is finished baking at the same time.
Bake the muffins in the oven at 350 degrees for about 23 minutes (anywhere from 22-25 minutes, depending on your oven), or until they are golden brown.
Let them cool in the pan for about 4 minutes and then turn them out to let them cool completely on a cooling rack or enjoy them warm with butter.
These muffins can be stored in an airtight container for up to 4 days.