StrawNana Muffins

It has been a long couple of days!  We have had snow days on top of snow days lately and the cabin fever has started to set in.  After trying to appease an irritable six year old for most of the morning, I decided to lay her down for a nap and make myself a treat.  I have a terrible sweet tooth and sometimes it can be a little bit unsatisfying when all you want is a big bowl of ice-cream, but the health conscious side of you wins out and you opt for the apples and peanut butter instead. Not today.

These have to be the best vegan muffins I have ever had.  Not only that, but you don’t have to feel guilty when you eat them.  Food is made to be enjoyed, and let me tell you, my taste buds enjoyed three of these guys.  They were the perfect pick me up for a cold, dreary day.  Here is the recipe for anyone else suffering from this never ending winter weather.

StrawNana Muffins

makes 12 muffins

(adapted from a similar recipe found in Forks Over Knives) 

2/3 cup almond milk

1 1/4 tbsp ground flax

2 cups wholewheat pastry flour

1 tbsp apple cider vinegar

2 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

1/4 cup organic apple butter (I used R.W. Knudson)

1/4 cup melted Earth Balance

1/2 cup pure maple syrup

1 tsp vanilla extract

1 large banana (mashed)

1/2 cup sliced strawberries

1 small handful dried cranberries

1. Preheat oven to 350 degrees.
2. Mix together the milk, flax, and vinegar until frothy and set aside.
3. In a large bowl mix together the dry ingredients. Flour, baking powder, baking soda, and  salt.
4. Make a well in the center of the dry ingredients and pour in the milk mixture.
5. Add the apple butter, earth balance, maple syrup, and vanilla.
6. Stir until well moistened.
7. Add the mashed banana to a measuring cup, then add sliced fresh strawberries on top of banana until you reach 1 full cup.
8. Fold the berry/bananas into the wet mixture.
9. Sprinkle in cranberries (or any other dried fruit of your choosing-blueberries would be good!)
10. Stir and pour mixture into the greased or nonstick muffin pan, filling each about 3/4 of the way full.
11. Bake for approximately 20-25 minutes, cool, and dig in!

(I apologize for the not quite up to par photograph.  I just got a new “fancy” camera and am still learning the ropes. Let’s hope my food photography can be as good as the food one day!)