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Strawberry Banana Muffins

Vegan Strawberry Banana Muffins
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Vegan Strawberry Banana Muffins are moist, yet crumbly, with juicy strawberries in every bite! Plus, these muffins are made without eggs, with a little boost of nutrients, thanks to the white whole wheat flour. They’re a must make every spring!

Nut Free, Soy Free, Dairy Free, Egg Free

Ingredients

Scale
  • 3 small to medium bananas (about 1 cup mashed)
  • ⅓ cup melted coconut oil 
  • ⅓ cup coconut sugar or brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups white whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup chopped strawberries

For the optional strawberry glaze:

  • 1/2 cup powdered sugar
  • 1/2–1 tablespoon milk (dairy free alternative or water, if dairy free)
  • 2–3 tablespoons freeze dried strawberries, crushed into powder

Instructions

structions

  1. Preheat the oven to 350°F. Line a muffin tin with cupcake liners or spray with nonstick spray.
  2. In a large bowl mix together the bananas, coconut oil, sugar, and vanilla extract.
  3. Add flour, baking soda and salt, mixing just until combined. Do not over mix. Fold in the strawberries.
  4. Using an ice cream scoop, scoop a generous scoop into each muffin tin.
  5. Bake for 20 minutes, or until a toothpick inserted comes out clean. Let cool completely before enjoying! 
  6. If you’d like to add the strawberry glaze, be sure to let the muffins cool completely before drizzling on top!

For the strawberry glaze:

  1. In a small bowl mix together powdered sugar, milk, and crushed freeze-dried strawberries. Add more crushed freeze-dried strawberries for a deeper color.

Find it online: https://chelseyamernutrition.com/strawberry-banana-muffins/