Healthier Sunny Morning Muffins (adapted)
I really just stumbled upon this recipe (I think it originated from food network, but I found it on allrecipes or somewhere similar). At the time obsessed with 'healthy' substitutions, this is probably my one success story (aside from some scones I made for Mother's day). I've learned to just stick with the ingredients if I can, and to use organic wherever possible (o:
*Note: I removed the walnuts (not a huge nut fan) and zest, and these were a hit with my coworkers, family, and in-laws.
Healthier Sunny Morning Muffins (adapted)
I really just stumbled upon this recipe (I think it originated from food network, but I found it on allrecipes or somewhere similar). At the time obsessed with 'healthy' substitutions, this is probably my one success story (aside from some scones I made for Mother's day). I've learned to just stick with the ingredients if I can, and to use organic wherever possible (o:
*Note: I removed the walnuts (not a huge nut fan) and zest, and these were a hit with my coworkers, family, and in-laws.
Cooking Instructions
- 1
Preheat oven to 350°F and apply nonstick spray to muffin pan.
- 2
In a small bowl mix strawberries and the 1 tbsp + 1 tsp Agave (I used a blender). Let sit (~15 min for strawberries to give off juices)
- 3
In a small bowl, mix together (or sift) flour, baking soda, nutmeg (or allspice), salt, and cinnamon.
* I used a whisk
- 4
In a large bowl, whisk together banana, eggs, oil (or oil/applesauce combo therein), and 2/3 cup Agave.
- 5
Mix dry and wet ingredients until well combined (I was able to blend it all together). Do not overmix.
- 6
Fold in blueberries.
- 7
Scoop batter and divide evenly in muffin pan.
- 8
Bake 30 minutes or until a toothpick inserted to center of muffins comes out with few crumbs but not wet.
- 9
Once removed from oven, let muffins rest in pan for 5 minutes. Then cool on a rack to room temperature.
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