Close your eyes and imagine this: you’re sitting in a big comfy chair. Outside, raindrops are gently hitting the window. Your favorite jazz album is playing in the background (For me personally this would be Miles Davis’ The Birth of the Cool). And what’s in front of you? Why, a warm, delicious muffin and a big mug of your favorite coffee.
Can you paint a better picture than that? Pretty chill and fabulous, right? Although switching out the coffee for a couple shots of espresso would be pretty terrific too.
If you want to make this vision of relaxation a reality, I have a muffin to help you on your way. (Comfy chair and jazz album sold separately). 🙂
I found these strawberry banana muffins on Oh She Glows and knew right away that I had to try them out. I changed it a little bit. I switched the flour she used for whole wheat pastry flour because that’s what I had, and changed up the nuts a little. They make for a very happy breakfast. Or, you know, a very happy 3:00 in the afternoon. Whateves. 😉
These muffins are plump full of strawberries, nuts, and our lovely friend, the banana. It’s a muffin that tastes great, smells wonderful, and doesn’t break the bank health-wise. Because we’ve all had those muffins that are probably all of the calories that you should have in a day. I’m not really down with those. If I’m going to blow my calories on a decadent baked good, you can be sure as sugar it’s going to be the biggest slice of pie known to man, possibly with a scoop of ice cream on the side. Right?
Your mission, if you choose to accept it, is not to burn your hands by trying to grab these out of the pan right when they come out of the oven because you’re so excited to try one. Good luck. I failed in my attempt.
And speaking of muffins, here are two of my little muffins, Gus and Oliver Twist:
They were helping me do yoga, but instead of child’s pose, Gus decided he just wanted his brother to give him a few kisses. How about a collective awwww? They are more than happy to wander into the kitchen when I’m making muffins, just to see if it’s their lucky day or not. Sorry boys, these are all mine!
Until next time, tasty travels!
- 1 cup whole wheat pastry flour
- ¾ cup unbleached white flour
- ¼ tsp. kosher salt
- ½ tsp. cinnamon
- ½ cup brown sugar
- ½ cup toasted walnuts or pecans
- 1 tsp. baking soda
- ½ tsp. aluminum-free baking powder
- 1½ tbsp. ground flax (or chia) + ¼ cup water
- 1¼ cups almond milk
- 2 tbsp. coconut butter
- 3 tbsp. peanut butter
- 2 tbsp. pure maple syrup
- 1 large banana, mashed
- ¾ cup diced strawberries
- Preheat oven to 375 F.
- Grease a muffin tin.
- In a small bowl, combine flax (or chia) with water and set aside.
- In a large bowl, combine flours, salt, cinnamon, walnuts (or pecans), brown sugar, baking soda, and baking powder. Set aside.
- In a medium bowl, combine flax-water mixture, milk, warmed coconut butter, peanut butter, mashed banana, and maple syrup. Stir to mix well.
- Pour the wet ingredients into the dry and combine well until there are no longer any pockets of flour.
- Fold in the strawberries, reserving a few to sprinkle on top of the muffins.
- Using an ice cream scoop, dollop the batter into the muffin tin. Place reserved diced strawberries on top.
- Bake for 25 minutes, or until a toothpick inserted in the middle comes out clean. (Depending on the size of your muffin tin, you may have to watch the baking time. Old-style muffin tins can be a little smaller than ones you buy in the store today).