Mimi’s Giant Whole Wheat Banana Strawberry Muffins – A Healthier Breakfast Treat
Welcome to the delightful world of baking with Mimi’s Giant Whole Wheat Banana Strawberry Muffins! If you’re on the hunt for a breakfast treat that’s both delicious and wholesome, you’ve landed at the right place. These muffins are a healthier twist on a classic favorite, blending the natural sweetness of bananas and strawberries with the hearty goodness of whole wheat flour. Whether you’re a seasoned baker or just starting, this recipe is your ticket to a breakfast delight that your family will love.
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The Best Mimi’s Giant Whole Wheat Banana-Strawberry Muffins
What makes Mimi’s Giant Whole Wheat Banana Strawberry Muffins the best? It’s the perfect combination of ripe bananas, sweet strawberries, and nutritious whole wheat flour that creates a muffin that’s both flavorful and healthy. This recipe is a testament to how healthy eating doesn’t have to be bland or boring.
Notes on Ingredients
- Eggs: Acts as a binding agent, adding moisture and richness.
- Unsweetened Applesauce: A healthier alternative to sugar, providing natural sweetness and moisture.
- Vegetable Oil: Contributes to the moist texture, though you can substitute it with coconut oil for a different flavor profile.
- Brown Sugar: Adds a hint of molasses, enhancing the overall taste.
- Vanilla Extract: Infuses the muffins with a warm, inviting aroma.
- Bananas: Ensure they are ripe, as they lend sweetness and moisture.
- Whole Wheat Flour: Provides a nutty flavor and extra fiber.
- Baking Soda: Helps the muffins rise and achieve a fluffy texture.
- Ground Cinnamon: Adds warmth and spice, complementing the banana and strawberry flavors.
- Frozen Sliced Strawberries: Use fresh strawberries for an extra burst of flavor, if available.
How to Make Mimi’s Giant Whole Wheat Banana-Strawberry Muffins
- Preparation: Start by preheating your oven to 375°F (190°C). Grease or line a 12-cup muffin tin with paper liners.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, unsweetened applesauce, vegetable oil, packed brown sugar, vanilla extract, and mashed bananas until smooth.
- Combine Dry Ingredients: In another bowl, combine whole wheat flour, baking soda, and ground cinnamon. Gradually stir this mixture into the banana mixture until just moistened.
- Incorporate Strawberries: Gently fold in the frozen sliced strawberries, ensuring they are evenly distributed throughout the batter.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling them to the brim for giant-sized muffins.
- Bake: Place the muffin tin in the preheated oven and bake for approximately 20 minutes. The muffins are done when the tops spring back upon lightly pressing them.
- Cool: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack.
How to Serve Mimi’s Giant Whole Wheat Banana-Strawberry Muffins
These muffins are best served warm, fresh out of the oven. Pair them with a cup of coffee or a glass of milk for a wholesome breakfast. They’re also perfect as a snack, either plain or with a light spread of butter or cream cheese. For a more indulgent treat, drizzle some honey or your favorite nut butter on top.
How to Store Mimi’s Giant Whole Wheat Banana-Strawberry Muffins
To keep these muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you plan to keep them longer, consider freezing them. Wrap each muffin individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag. They can be stored in the freezer for up to 3 months. To enjoy, thaw at room temperature or warm them in the microwave.
FAQs About Mimi’s Giant Whole Wheat Banana-Strawberry Muffins
Can I use fresh strawberries instead of frozen?
Yes, fresh strawberries work perfectly and will add an even fresher taste.
Can I substitute the whole wheat flour with all-purpose flour?
Yes, but the nutritional benefits will differ, and the texture may be slightly less dense.
What can I use instead of applesauce?
You can substitute applesauce with an equal amount of mashed banana or Greek yogurt.
How can I make these muffins vegan?
Use flax eggs instead of regular eggs and replace the honey with maple syrup or agave nectar
The Best Mimi’s Giant Whole Wheat Banana-Strawberry Muffins
Ingredients
- 2 eggs
- ½ cup unsweetened applesauce
- ¼ cup vegetable oil
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 3 bananas mashed
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 cup frozen sliced strawberries
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease 12 large muffin cups, or line with paper liners.
- In a large bowl, whisk together the eggs, applesauce, oil, brown sugar, vanilla and bananas. Combine the flour, baking soda and cinnamon; Stir into the banana mixture until moistened. Stir in the strawberries until evenly distributed. Spoon batter into muffin cups until completely filled.
- Bake for 20 minutes in the preheated oven, or until the tops of the muffins spring back when pressed lightly. Cool before removing from the muffin tins.
