I know my posts have contained a LOT of strawberries lately. I can't help it. Although, strawberry pickin' is done around here, I am still loving using them in recipes.
And of course eating them fresh, straight from fridge to mouth.
These muffins are so simple, and yet so yummy, it's kinda hard to believe that can be made start to finish in about 25 minutes. Tops. They never last too long in our house. Often it ends with the husband saying "don't ever make these again!"
Not because he doesn't like them, but because he will just stand at the stove, hovering, and eat way too many. Like, 5 more than he should have in the first place. But that is his problem, not mine.
Whenever I put muffins in basket, it reminds me of 1) my mom, who growing up would even drape a napkin in a basket if Pillsbury crescent rolls were on the dinner table or 2) Bree VanDeKamp, from Desperate Housewives. She was always carrying around her baked goods apologizing for sleeping with someone's husband or being an accompliance in a murder.
Thankfully, I'm not Bree.
But I can make a darn good muffin. I use this base muffin recipe for almost all muffins we make in our house. This time I threw in chopped strawberries and a mashed banana. Other times it blueberries, fresh peaches or even melted peanut butter.
No combination has failed me so far.
Healthy & Quick Strawberry Banana Muffins
1 egg white
1/4 c. unsweetened applesauce
3/4 c. plain or vanilla flavored yogurt
1 banana, mashed
1/2 c. finely chopped strawberries
1/3 c. brown sugar
1 1/4 t. baking soda
1/2 t. salt
1/4 c. wheat germ or flax seed
1 1/2 c. flour
Preheat oven to 400 degrees. Spray 12 muffin cups or use liners. Combine all wet ingredients (including banana) in a bowl. Gently stir in dry ingredients, don't over mix. Fold in strawberries.
Fill muffin cups 3/4 full. Bake for 20 minutes. Immediately remove from pan to cool.
Now tell me. If left stranded in a Starbucks, alone and hungry, what would you choose...a muffin, a scone or a fun pastry?
I'd choose all 3.