Strawberry Muffins

My quest for this week is to put strawberries in everything I possibly can.  Strawberry muffins seemed to make sense!  These are honestly perfect.  I topped half with pumpkin seeds and half with almond granola, just because.  I doubled the recipe and brought some in to work, and they were a hit!

Strawberry Muffins

4 oz. Earth Balance vegan margarine
1 1/4 cup sugar
1 banana
2 cup flour (I used half whole wheat, half all purpose and liked the texture a lot)
2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup soy milk, with a tsp of cornstarch dissolved in
1 teaspoon vanilla
Approximately 2 cups strawberries, washed, hulled and coarsely chopped

Cream together margarine and vegan sugar until light and fluffy. Add the banana, and cream until well blended. Combine soy milk, arrowroot and vanilla. Add to creamy banana mixture.  Sift together flour, baking powder and salt. Add the dry ingredients to the wet ingredients slowly, until fully combined, but being careful not to overmix.  Fold in strawberries. Fill muffin tins nearly full, and bake at 375F for 25 to 30 minutes.

After the gym today, I had one with a smoothie that Trevor made.  Strawberries, guava pulp, lulo pulp, mango pulp, a fresh squeezed orange, soy milk and a splash of passionfruit juice.  The frozen tropical fruit pulps were purchased at our local Latin grocery; they have lots of great things there.

– Crystal


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