My Awesome Strawberry Banana Honey Whole Wheat Muffins

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Saturday is muffin day at Casa Mitchell Young, and these muffins have been declared the best yet. And I have to admit, they are darned good! No sugar (using just honey) and completely whole grain (100% whole wheat, or see my special ingredient for a variation), they are delicious, and very good for you!

Annie’s Strawberry Banana Honey Whole Wheat Muffins
Makes 12

Preheat oven to 325 degrees

1/4 to 1/3 cup dried strawberries
boiling water in which to soak the straweberries (be sure to save some of the water for the recipe!)

2 ripe bananas (medium sized)
2 eggs
1/2 cup honey
1/3 cup oil (we use canola)
1/2 teaspoon salt
1 teaspoon baking soda
1 3/4 cups whole wheat flour

1/4 cup of the water you used to soak the strawberries

Put the dried strawberries in a container, and cover with boiling water. Set aside.

In your mixing bowl, mash the two bananas, and then beat in the eggs. Add all of the rest of the ingredients, except the flour, in the order listed, stirring well after each addition. Before adding the flour, drain the strawberries, reserving the liquid and add the strawberries. Measure 1/4 cup of the water you used to soak the strawberries, and stir in the 1/4 cup strawberry water, along with the flour.

Spoon into your muffin tin, and bake at 325 for 15 minutes, or until muffins look brown along the edges (the top may not look done before you take them out of the oven).

Variation: Substitute 1/4 cup coconut flour for 1/4 cup of the whole wheat flour. Yummy!

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