STRAWBERRY BANANA MUFFINS
Serves: 12
STRAWBERRY BANANA MUFFINS
Cook time: 15 MinTotal time: 15 Min
Ingredients
- 1 large egg
- 2 egg whites
- 1/2 cup sugar
- 1/2 cup Splenda
- 1/4 cup oil
- 3/4 cup mashed fresh strawberries
- 1 medium banana, mashed
- 1/2 teaspoon almond extract
- 1 3/4 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup rolled oats (not quick-cooking)
Instructions
- Preheat oven to 350. Coat two muffin tins with non-stick spray and set aside.
- In large mixing bowl whisk egg and whites until frothy. Whisk in sugar, Splenda, oil, strawberries, banana, and almond extract.
- In separate bowl combine flour, baking powder, baking soda, salt, and oats. Whisk until distributed evenly, then add the dry mixture to the wet. Stir gently, just until combined; do not overmix. Fill each muffin cup 2/3 full. Bake 20-25 minutes, until tops are golden brown. Turn muffins out onto a wire rack immediately and let cool. Serve warm, or at room temperature.
Jamie Gwen
Jamie is a Culinary Institute of America and Le Cordon Bleu Graduate, a Syndicated Radio Host, Certified Sommelier, Public Speaker and 7-Time Cookbook Author.
To support restaurants, I re-released my digital cookbook at $5.99 and will donate all proceeds from the sale of the book to the Covid-19 Emergency Relief Fund, set-up by the Restaurant Workers’ Community Foundation.