Since I've spent the night completely unplugged from the world, I always check my email and the weather. If I'm feeling extra lazy, like I was this Saturday, I check Facebook and Pinterest while still cuddled under the covers in bed. And this week I learned that February 23 is National Banana Bread Day. Note: I'm pretty certain that there is a food holiday or month or something that we could celebrate everyday. But regardless, I had a few bananas that were on their last legs and I figured I might as well take part in banana bread day. I checked my fridge and found some strawberries that were also calling out to me, so I searched for a strawberry banana bread recipe. To make things quicker I went for a muffin AND I made them mini so I can pop them in my mouth on my way out the door on a workday morning.
What's great about this recipe is the lack of fat. There is a significant amount of sugar so they aren't exactly health muffins but they are better than what you would pick up at the coffee shop. Speaking of which, they go great with a cup or two of freshly brewed coffee.
Strawberry Banana Mini Muffins (adapted from Sally's Baking Addiction)
Ingredients:
1 1/4 cup flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 medium banana, mashed
1/4 cup applesauce
1 egg white, beaten
1 tsp vanilla extract
1/2 medium banana, thinly sliced
1 cup diced strawberries
Directions:
Preheat oven to 350 F. Coat a mini muffin tray with cooking spray.
Mix together the flour, sugars, baking soda and cinnamon. Add the mashed banana, applesauce, egg white and vanilla and stir until combined but do not overmix. Fold in the banana slices and strawberries. Scoop the batter into the mini muffin tray, filling almost to the top.
Bake for 12-15 minutes until a toothpick inserted comes out clean.
Makes 20-24 mini muffins.
Store in an airtight container.
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