Groovy Recipe: Strawberry-Banana Muffins

These are full-on hippie muffins: two fruits, full of fiber and protein, and CHIA!  Despite all that, they're delicious.  I promise.

So pretty, so delicious

Strawberry-Banana Muffins

* 18 regular-sized muffins

Ingredients

3 large, very ripe bananas, mashed

1 1/2 cups diced fresh strawberries

1 cup sugar

1/2 cup plus 1 tbsp coconut oil

2 eggs, slightly beaten

2/3 cup almond or coconut milk

1 tbsp apple cider vinegar

1 tbsp vanilla

1 1/2 cups whole wheat flour

1 cup unbleached flour

1 tbsp chia seed

2 tbsp uncooked quinoa

2 tbsp ground flax seed

1 tsp baking soda

1 tsp salt

Method

Pre-heat oven to 350.  Spray a muffin tin with coconut oil or olive oil.

Stir the chia and quinoa into the mashed banana and let sit for 10 minutes.  Sift together the remaining dry ingredients in a bowl.  Beat together sugar and coconut oil; stir in the eggs until well blended.  Add in the almond milk, vinegar, and vanilla, then stir in the strawberries.  Mix in the bananas until well combined.  Stir in the flour mixture just until moistened.

Spoon equal amounts of the batter into the muffin tin(s).  Bake at 350 for 25-30 minutes (begin checking them after 20 minutes).  Cool in pan for five minutes, then remove the muffins.  Grub right away (no butter needed) or store in an airtight container up to three days.  

Tip: after you've sprayed your muffin tin (or loaf pan, casserole dish, cookie sheet, etc.) use a paper towel to wipe off the excess spray, before baking.  It keeps your pans from getting that gross, sticky, gunky residue that never, ever comes off (no matter what Jillee claims).