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
Ingredients
- 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
Method
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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.
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In a large mixing bowl, mash the bananas with a fork until no large pieces remain.
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Add the sugar, egg, oil and strawberries and mix with a wooden spoon until everything is incorporated.
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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.
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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.
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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.
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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.
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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.