Strawberry-Banana Muffins

  • Print
3/4 cup light brown sugar
Egg replacer equivalent of 2 eggs
1 tsp. vanilla extract
3 ripe bananas, mashed
1/2 cup melted margarine
2 1/4 cups flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. cinnamon
Pinch of salt
1 cup chopped strawberries (fresh or frozen)


• Preheat the oven to 350°F. Lightly grease a muffin pan or line with paper liners.
• In a medium bowl, whisk together the brown sugar, egg replacer, vanilla, and bananas. Add the margarine.
• In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Gently fold in the berries, coating well with the flour mixture.
• Add to the banana mixture and stir until just combined. Do not over mix.
• Fill each muffin cup about two-thirds full.* Bake for 20 to 25 minutes, or until a knife inserted in the center of a muffin comes out clean.

Makes 1 dozen

*Note:
If you like a sweeter muffin, sprinkle extra brown sugar on top before baking.

  • Print
Recent Comments
Post a Comment
  • *
  • *
  • *
  • * Required field(s).

By submitting this form, you are agreeing to our collection, storage, use, and disclosure of your personal info in accordance with our privacy policy as well as to receiving e-mails from us.