I just baked my last batch of muffins in my current kitchen. It’s unreal to me that we are moving in less than 2 weeks. Moving is always a little bittersweet – this was our first house, this is where we started our family, and this is where all of our boys’ “firsts” took place. It’s a little sad to leave it all behind, but I’m also excited to make new memories in a different house and to start cooking in my new kitchen. Luckily I was able to bake my family’s favorite muffins one last time before moving on.
I mentioned last week that I had a hankering for strawberry banana bread but that I couldn’t make it because I had packed away all my baking pans. Luckily I still had a muffin pan and my food processor in the cabinet, and I still had a hankering for strawberry banana SOMETHING. I decided to put another spin on my old trustworthy banana muffins by adding pureed strawberries and some oats. They turned out to be another winner. We’ll see how long this version lasts…
STRAWBERRY BANANA OAT MUFFINS
Makes about 24 mini muffins
2 cups whole wheat pastry flour (or 1 cup all purpose flour and 1 cup whole wheat flour)
½ cup agave (or light brown sugar)
1 ½ t baking soda
½ t salt
1 t cinnamon
1 c pureed banana & strawberries *
½ c applesauce
½ cup coconut oil (heat to liquefy)
1 T vanilla
¼ cup old fashioned oats, plus more for sprinkling on top
Whisk dry ingredients together. Whisk wet ingredients together. Add wet to dry and mix together. Add oats to mixture and stir to combine.
Use a small cookie scoop to drop batter into greased mini muffin pan. Sprinkle the muffins with more oats.
Bake muffins at 325 degrees for 15 minutes, rotating halfway through. Remove muffins from pan immediately and cool on a baking rack.
I think this was the perfect way to bid farewell to my oven.
* Next time I would use less banana and more strawberries (I used 1 banana and about 6 small strawberries).