Whole Wheat Strawberry Banana Muffins

I'm normally not a whole wheat flour kind of girl, but lately I have been loving baking with King Arthur white whole wheat flour. I've found that baked goods made with whole wheat flour can have an overwhelming "wheat" taste and sometimes the texture is off (ie dry). I didn't have that same issue using the white whole wheat flour. You can still taste the flavor of the wheat, but it's not as dominant and is actually pretty complimentary in this recipe.

 

 

The key to this recipe ? Make sure your bananas are overly ripe. They should look black and feel mushy, that's when you know they're perfect for baking.

 

I also recommend placing the chopped strawberries on a paper towel to take away a bit of the moisture. Sometimes baking with strawberries can weigh the batter down due to the moisture.

If you'd like to learn more about baking with white whole wheat flour, King Arthur Flour has a great article here

 

Whole Wheat Strawberry Banana Muffins
Makes 12 muffins

Ingredients:
2 cups King Arthur White Whole Wheat Flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
3 overly ripe bananas (they should look black and be very mushy)
1/4 cup melted coconut oil
1 large egg, room temp
1/2 cup light brown sugar, packed
2 teaspoons vanilla extract
1/2 cup fat free plain yogurt
1 1/2 cups of strawberries, chopped (place on a paper towel after chopping to remove some of the moisture)


Directions:

Preheat oven to 350F. Spray a 12 cup muffin pan with non-stick cooking spray.

In a small bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon. Set aside.

Place the bananas in a large bowl and mash them with a fork. Add the melted coconut oil, egg, light brown sugar, vanilla extract and yogurt. Whisk to combine.

Add the dry ingredients to the wet ingredients and stir/fold lightly with a rubber spatula just until the dry ingredients are just about incorporated into the wet ingredients (a few remaining streaks of flour is ok).

Add the chopped strawberries and fold gently with a rubber spatula.

Fill the muffin cups with batter and bake for about 20-22 minutes or until muffins spring back when lightly touched on top and toothpick inserted in center comes out clean.

Place the pan on a wire cooling rack and cool the muffins in the pan for about 2 minutes. Remove from pan and place directly on wire cooling rack.

These muffins are best eaten fresh. Store leftovers in an air tight container at room temp for up to one day.