Strawberry Banana Muffins

My fridge contained a large container of organic strawberries that were on sale at Whole Foods and early today I visited Jess' blog where I saw strawberry muffins. ---I forgot to mention the over ripe banana on my counter. (BTW- I don't like ripe bananas. I prefer when they are mostly yellow with a bit of green. Once they are all yellow or start to show brown spots, I think they taste soapy. If I bake them in something at that stage, then they are ok.)

So, the ingredients dictated what I would cook. A quick google search found a vegan strawberry banana muffin recipe. The recipe looked good, though I didn't think chocolate chips were necessary. I was lazy and didn't process the banana in the blender. I just mashed it in a bowl. My pantry didn't have turbinado sugar, so I used sucanat. In then end, the muffin batter was a little dry. I'd guess this was because I used fresh strawberries instead of frozen. I also used less oil than it called for. To remedy this, I added some extra soy milk. A quick taste of the batter made me think it needed something, so I sprinkled in some cinnamon. Yeah, I sort of followed a recipe...

The muffins are delicious. Tommy screamed until I shared some with her and she ate it rather than dropping it on the floor. Nacho really loved the strawberry part of the muffin. I'm especially fond of this recipe because it is low in fat and there is only 1/2 cup of sugar. Chances are they could have cooked a tiny bit longer, so that they browned more. The batter is cooked through though and this recipe is a keeper.