Last week, I saw this recipe, and decided I needed to make Strawberry Muffins!
I like my muffins to be dense and nutrient packed–anything less (i.e. made with white sugar and flour) will not satisfy me, but instead leave me hungrier than I started… so the recipe needed some tweaking…
Faith suggested that I use my separated yogurt for baking, if I didn’t like the taste and texture for eating. I also had 2 bananas ripening in my kitchen, calling out to be used for baking. So I began to imagine Strawberry Banana Oatmeal Muffins.
Months ago, I made a delicious loaf of Banana Bread, following this awesome recipe. I decided to combine the Strawberry Oatmeal Muffin recipe with the Banana Date Bread recipe. Here’s what I came up with:
Strawberry Banana Oatmeal Muffins
- 1 cup Coach’s Oats
- 1 cup plain yogurt
- 1/2 pound strawberries (1 ½ cups chopped)
- 1 1/2 teaspoons granulated white sugar
- 1 teaspoon balsamic vinegar
- 2 very ripe bananas, mashed
- 1 egg
- 1/2 cup turbinado sugar
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp finely ground black pepper
- Mix the oats and plain yogurt together in a large bowl.
- Rinse and core the strawberries. Roughly chop the strawberries (I cut them in quarters lengthwise and then make one or two crosswise cuts). You should have about 1 1/2 cups of chopped strawberries. Place in a small bowl. Sprinkle with white sugar and balsamic vinegar. Gently stir to coat the strawberries with the sugar and vinegar.
- Preheat oven to 400*F. Grease a muffin tin.
- In a large bowl, combine the bananas, sugar, and egg. Add to the oatmeal and yogurt mixture. Stir until just incorporated.
- Add the eggs, melted butter, brown sugar, and vanilla extract to the oatmeal and yogurt mixture. Stir until just incorporated.
- Whisk together in a medium bowl the flour, baking powder, baking soda, salt, finely ground black pepper, and cinnamon.
- Use a wooden spoon to gently stir the flour mixture into the oatmeal. Stir until just incorporated and the flour is moistened. Do not over-mix! Or your muffins will end up rubbery. The batter should be rather lumpy, not smooth.
- Gently fold in the strawberries, including any of the sugary vinegary liquid the strawberries have been sitting in.
- Spoon the batter evenly into the muffin tin wells or cups. Bake until the tops are browned and the muffin bounces back when you gently press on the top with your finger tips, about 20 minutes. A bamboo or metal skewer inserted into the center should come out clean. Let cool for a couple minutes in the muffin tin before removing to serve.
Yield: Makes 12 muffins.
The muffins came out really well–soft, chewy, and delicious. If I make them again, I think I will add toasted, chopped pecans for a little bit more texture and crunch.
Served with homemade almond milk!