It’s strawberry season, and we have lots of them growing in our front yard.
When you are so blessed with strawberries… sometimes, well, you get a little sick of them. It’s a fun challenge to think of something to do with them other than freezing them (though that’s good too. In the winter, you’ll be SO happy to have them).
I googled “vegan strawberries” and found this adorable blog: Vegan Housewives. They’re vegan! They’re vintage! So cute. But their strawberry-based recipes were a little too fancy for the ingredients I had on hand.
Plus, I’m on a muffin-baking kick, as I’m trying to get The LIttle Guy to eat more fruits and vegetables, and he seems to be appalled by anything
slightly slimy fresh. How did I get such a picky eater? I don’t know what to do with a kid who doesn’t naturally love all things green (and yellow and orange and red). The boy just wants to eat crackers.
So back to the muffins. That’s what you came here for, right? I started out with this recipe, which I adapted….liberally: Vegan Strawberry Banana Muffins
(Do you ever follow recipes exactly? I don’t think I ever, ever have. That would take planning ahead. The only time I look up a recipe is when I have something I need to use up, and need new inspiration to do so.)
Here’s what you need:
- 3 ripe bananas, mashed
- 1/2 cup light brown sugar (original recipe called for 3/4)
- Ener-G egg replacer for 2 eggs
- 1 tsp vanilla extract
- 1 1/2 tsp rose flower water (if you have it–this was one of my adaptations)
- 1/2 cup vegan margarine, softened (I used sunflower oil)
- 2 1/4 cups flour (I used 1 cup white, 1 cup whole wheat, 1/4 cup garbanzo/fava)
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 2 tbsp ground flax seed meal (I always add this to baked goods)
- dash nutmeg and cinnamon (oh damn! I forgot these)
- dash salt
- 1 cup diced strawberries (I used closer to 1 1/2 cups)
- 1/4 cup pecan pieces (another adaptation… call me crazy.)
Here’s what you do: