I am so excited to share this recipe with you today!

It’s one that has been a looooooooooooong time in the making!

You know how I love to show those manky, over ripe bananas whose boss but, you guys, this was a close one! That manky over ripe banana almost had me beat . . . almost!

Seriously, I have been trying to master this recipe for months now (← yes really, months!!!!) and I just could not seem to nail it. Until yesterday! 

Holla!!!

Success at last!

So today, sweet invisible internet friend of mine, we are making ourselves some (long awaited) subtly sweet, seriously delicious strawberry and banana wholewheat mini muffins.

And you know what, these strawberry and banana mini muffins were totally worth the wait. Even if I do say so myself.

One bite and I think you will agree . . .

With a hint of caramel from our over ripe banana, a splash of maple syrup and a sprinkling of brown sugar (just 1/8 of a cup in the entire recipe!)  They are spiked with a subtle, gentle heart warming hum of cinnamon, and just bursting with sweet juicy strawberries . . . so, so good!

Subtly sweet, super moist (← sorry) insanely delicious!

They also happen to be vegan!

Never in a million years would I have expected to get such an incredibly light and tender, flavoursome muffin with no eggs, butter and minimal sugar. Vegan baking still amazes me every single time. I just love it.

Total winning!

The perfect little treat for anytime of day.

Share in the deliciousness and celebrate my victory by making yourself a big ol’ batch of these totally healthy, insanely delicious, 100% vegan strawberry and banana muffins.

Take that manky, over ripe banana, I win again!

Make them, Eat them, Love them

Strawberry and Banana Wholewheat Mini Muffins {Vegan}
Makes 30 sweetly spiced, strawberry studded vegan bites of deliciousness

Ingredients –

1 small manky, over ripe banana, peeled and mashed

1/4  cup pumpkin puree

1 Tablespoon of apple puree (apple sauce)

1 teaspoon of coconut oil, melted and cooled

1 Tablespoon of maple syrup

1 teaspoon of vanilla extract

1 teaspoon of apple cider vinegar

1/2 cup wholewheat pastry flour (or regular plain flour or a mixture of the two will work)

1/8 cup brown sugar

1 teaspoons of baking powder

1/2 teaspoon of baking soda

1/2 teaspoon of ground cinnamon

a pinch of salt

2-3 Tablespoons of water

1/3 cup of strawberries finely chopped (if using frozen do not thaw)

Method –

1 – Preheat your oven to 175’C (350’F) and either line a mini muffin tray with cupcake cases or you could go old school and grease and flour that bad boy then set aside.

2 – In a medium sized bowl sift  flour, sugar, baking soda, baking powder and spices and stir to combine.

3 – In a small bowl or jug stir together mashed banana, pumpkin and apple puree along with coconut oil, vanilla and maple syrup until well combined.

4 – Add banana/apple/pumpkin mix to your flour/sugar mix and stir until just combined.

5 – Gradually add in your water 1 Tablespoon at a time and stir to combine until you reach a standard muffin/cupcake batter consistency.

6 – Add your chopped strawberries and sir until just combined.

7 – Spoon batter into your prepared cupcake/muffin tray pan and bake for 40-50 mins until your loaf is golden brown and the top springs back when lightly pressed. A toothpick should have just a few crumbs attached when inserted into the centre.

7 – Allow to cool in the muffin tray for 10 mins before transferring to a wire rack to cool completely.

Enjoy xo

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Question of the day –

Strawberry and banana, cookies and cream, peanut butter and chocolate, what’s your favourite flavour combination?

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