I’ve been seeing so many muffin recipes lately. Big and fluffy blueberry muffins, rich strawberry coconut muffins, cinnamon sugar muffins, and on and on. They all looked amazing and I’ve been wanting muffins ever since.
Because what’s not to like about a muffin? Let’s face it, a muffin is usually just a cupcake in its everyday clothes. Doughy, sweet, sometimes fruity and often covered with sugar. Sounds like a cupcake to me.
And therein lies the problem. Having sugary things leads to wanting MORE sugary things. Now I’m definitely not one to pass up that piece of cake or cup of ice cream or this recipe that looks even better than a doughnut to me, at the right time. But at the wrong time, watch out.
So when I decided to make muffins yesterday, I decided to go the low-added-sugar route. They are definitely sweet from the abundance of added fruit, yet still have a cakey not-too-sweet batter. So very delicious!
They kinda look like coconut-covered lumps from the outside, but inside are lots of little warm bites of soft strawberry and banana. So very delicious!
And so very easy!
Strawberry Banana Coconut Muffins
- 1 3/4 cup spelt flour (or your favorite gluten-free flour)
- 1 tablespoon baking powder
- 1 tablespoon egg replacer
- 1/2 teaspoon salt
- 1/2 cup coconut oil, melted
- 1/4 cup sweetener of choice
- 1 tablespoon vanilla
- 2/3 cup plant milk
- 1 cup chopped strawberries
- 1 banana, mashed
- coconut for garnish
In a medium bowl, mix together the flour, baking powder, egg replacer and salt.
In a small bowl, whisk together the coconut oil, sweetener, vanilla, and plant milk.
Add the went into dry, but don’t overmix. Stir in the strawberries and bananas. Carefully spoon the batter into a greased muffin tin and sprinkle with coconut- this made 12 very full muffin cups.
Bake at 375 for 20-25 minutes. Let cool for another 15 minutes or so before removing from the pan, and enjoy! They are best when still warm.