Strawberry season is here what a wonderful time isn't?
Those muffins can add a little variety to your basic breakfast schedule. And what's best about it? You can make them ahead and have prepared breakfast for at least a couple of days.
To be honest they are good not only for breakfast but even if you are welcoming some guests at home it will be a great last-minute dessert to serve :)
Go ahead and grab this easy recipe :)
Prep: 10 min
Cook time: 20 min
Servings: 16 portions
Calories per serving: 243 kcal
Find the recipe & nutrition facts below :
¾ cup non-dairy milk
1 teaspoon apple cider vinegar
2 1/3 cups wheat flour
1 tablespoon cornstarch
3 teaspoons baking powder
½ teaspoon salt
2 ripe bananas, mashed
1/3 cup maple syrup/honey or any other sweetener
2 tablespoons vegetable oil
1/3 cup sugar
1 tablespoon flax meal
1 teaspoon vanilla extract (optional)
1 cup fresh, chopped strawberries
1/2 chopped chocolate chips
Step 1: Preheat the oven to 180° C.
Step 2: In a cup, combine the milk and apple cider vinegar and set aside.
Step 3: In another large bowl, stir the flour with baking powder, then add mix in cornstarch, and sugar, then whisk until thoroughly combined.
Step 4: In a medium bowl, combine mashed bananas, maple syrup, oil, flax meal, and vanilla extract with the milk mixture. Stir until combined. Add the wet ingredients to the dry and stir together until combined. Fold in the strawberries and chocolate chip.
Step 5: Transfer batter to a 12-cup muffin tin. *if your tin is not a silicone one make sure to grease it well with vegetable oil.
Step 6: Bake for 20 minutes or until a toothpick from the center comes out clean.