Recently, my mother organized a “high tea” for friends (new and old) and family. As a host gift, I brought super delicious strawberry banana muffins for which I am posting this recipe.

This recipe calls for 3 ripe bananas. I used ripe bananas that I had previously frozen and they worked just as good as “fresh” ripe bananas. I generally recommend freezing any ripe bananas that cannot or do want to use prior to their “expiration date”. Frozen bananas have multiple uses. For instance, they can be used to make smoothies, “nice cream” (frozen bananas blended up into soft serve), or,  as I did in this case, thawed for baking. 

Baking with fresh berries when they are in-season is simply the best. I am currently stocking up on fresh berries, including strawberries. German-grown strawberries are particularly tasty this season. Plus, buying local/ regional is good for the environment. Yummy and sustainable: win-win!

I hope that you will enjoy these muffins. They are not only laden with fresh strawberries and flavorful bananas, but also have a little kick thanks you lemon juice and -zest. In addition, these muffins have what I like to call “wholesome deliciousness”. They not only taste delicious, but are also nutrious. For instance, they are high in fiber and low in sugar. These muffins are truly feel-good treats. You cannot go wrong with this recipe. Amaze balls! 😄

Instructions

Ingredients

Dry Ingredients

• 2 cups light spelt flour
• 1/4 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons lemon zest (if possible, use an organic lemon)

Wet ingredients

• 3 mashed ripe bananas (“fresh” or thawed)
• 1 flax egg (1 tablespoon flax seed meal + 3 tablespoons water)
• 1/2 cup non-dairy milk + 2 teaspoons of lemon juice (vegan “butter” milk!)
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh strawberries (if possible, choose the organic kind)
• Handful of halved walnuts for topping (optional)

Instructions

1. Preheat the oven to 180 ºC.
2. Grease 12 muffin tins with vegan margarine or oil.
3. In a small bowl, prepare flax eggs by combining ground flaxseed meal and water. Let mixture rest for about 5 minutes.
4. In another small bowl, prepare vegan buttermilk by combining non-dairy milk and lemon juice. Stir and set aside.
5. In a large bowl, whisk flour, sugar, baking powder, baking soda, salt and lemon zest until all ingredients are well-distributed.
6. In a medium-sized bowl, stir flax eggs, mashed bananas, milk mixture, oil, and vanilla extract until all ingredients are well-incorporated.
7. Combine wet- and dry mixtures and stir ingredients until well-combined.
8. Fold in the strawberries.
9. Fill each tin about two-thirds full with batter. Top with walnuts.
10. Bake for roughly 20 minutes or until muffins pull away from the sides of the tin. Do the toothpick test to check for doneness.
11. Cool muffins in tins for about 5 minutes and then transfer muffins to a cooling rack.
12. These muffins normally keep in an airtight container in the fridge for roughly 3-4 days.
13. Enjoy!

Suggested Kitchen Soundtrack