"A healthier version of a favorite breakfast treat! Bananas and strawberries lend a natural sweetness to these delicious and moist muffins." — MIMI28
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packed brown sugar
whole wheat flour
frozen sliced strawberries
Taking some advice from reviewers and working with what I had on hand I added 1/2 c oats (since I only had 2 bananas), reduced the cinnamon to 1/2 tbs, added 1/4 tsp nutmeg, replaced the applesauce with plain yogurt, and replaced the veg oil with applesauce. I also made sure to mash the strawberries. These were SO INCREDIBLY AMAZING. The texture was perfect, lighter than I expected and they were amazingly moist. The kept their moisture extremely well and if they hadn't been such a hit with the finace and rommates I'm sure they would've stayed that way regardless of where I kept them for at least a week. Throwing texture aside the taste of these was enough to make me a fan for life. (Although for those avoiding sugar I could see reducing the sugar just a tad-they'd still be fantastical) Delicious, filling, healthy, and quick to make!...what more could you ask for?
I had fun making these. Used mixed berry applesauce, and a little less sugar. I used frozen whole strawberries, and chopped them in the food processor. I should have chopped them a little more though, because some of the pieces were too big and were mushy and gooey in the muffins. Pretty good muffins, but not ones I'll be rushing to make again.
I use this recipe so often to make banana bread. I omit the strawberries and replace the oil with an additional 1/4 c of applesauce. I also add a tsp of allspice and 1/2 tsp of salt. I bake each loaf for 50 minutes.
Even the traditional high fat banana bread lovers in my family say this bread is delicious. My dad told me last night that I make some darn good banana bread.
Wow, how delightfully different and healthy! These make a great breakfast. I used canola oil (healthier fats) and substituted half a cup of the flour with 1/2 cup of wheat germ to up the fiber content. Very moist and full of flavor!
I thought this recipe was fantastic! Thanks Mimi! I usually have a hard time w/making baked goods, but these were easy and they came out great!! The only thing I did different was add blueberries instead of strawberries, and I used 2 large bananas instead of 3. I did read the other reviews, and I dont understand why there was any negative ones--but a tip for future bakers would be to make sure they FOLD the bananas around the dry ingredients. Dont stir the batter, but if you do, definitely dont stir too much--that makes the muffins hard sometimes. Good luck and I hope everyone else enjoyes these muffins as much as I did!!
Fabulous! The best whole grain muffin I've tried. The first time I made them, I used fresh strawberries, but they pretty much disintegrated in the baking process--still tasted great. The second time, I used blueberries instead of the strawberries and they held up much better and were just as delicious! They freeze well. I take one out before bed and it's ready the next morning for breakfast on the go!
I cut the vegetable oil down to 2 tablespoons, and used 1/2 cup of brown sugar and large bananas. My muffins were very moist and delicious, not too sweet. I also used fresh strawberries, and they worked well.
I was looking for a healthy muffin recipe and ran across this one. I decided to do a little experimenting to make it even healthier by leaving out the sugar, adding another banana, wheat germ and replacing half of the wheat flour with oat flour. I'm happy to say that I was very pleased with the results. I can only imagine how good they would be with the sugar. Thanks Mimi!
* Percent Daily Values are based on a 2,000 calorie diet.
Mimi's Giant Whole-Wheat Banana-Strawberry Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 53
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