Red, Ripe Strawberry Muffins

Strawberries!

Strawberries!

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:

Wet stuff:

  • 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)
I love Bob and his Red Mill
Dry Stuff:
  • 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
Add in at the end:
  • 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:

Preheat oven to 350.
Put on a cute vintage apron, so you can pretend you’re as sexy as the Vegan Housewives.
If you can convince your baby, toddler, dog, cat, or other small menace adorable creature to move from in front of the counter, mix the wet stuff in one bowl, and the dry stuff in another, then mix them together. (C’mon. You already know that, so I’m not providing detailed instructions.)
Kitchen Troll, guarding the counter
Then, add in the strawberries and pecans.
Pretty!
Next, go find the baby who has absconded with the rose flower water bottle you gave him to get him to stop fussing because you were ignoring him while you were mixing the wet stuff with the dry stuff:

Thief!
And then scoop the batter into the muffin cups with which you’ve lined the muffin tins (sorry I didn’t mention that earlier, but again, you know this stuff). Fill the cups too high, because this makes A LOT of batter.
Bake for 25 minutes.
Remove from oven (you can do the toothpick test if you want). Put them on a cooling rack.
They will be beautiful! Enjoy.
Red, Ripe Strawberry Muffins

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Part of the solution since 1973.

5 thoughts on “Red, Ripe Strawberry Muffins

  1. Wow! You’re lucky to have strawberries all over. I don’t think I could get tired of eating them…and certainly my kids couldn’t! Whenever my daughter visits anyone and offers her strawberries she automatically assumes they’re offering her the whole carton. My strawberry plant isn’t really doing much. That recipe is a million times too complicated for me, but it looks lovely.

    1. Oh it was easy! I probably made it sound too complicated with all my editorial 😉 The video came today. I’m so excited to try it out. Thanks again!

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