Friday, April 29, 2011

Multigrain Strawberry Banana Muffins

It was fun to get some glimpses of the royal wedding today. She looked beautiful! The elegant dress looked gorgeous on her. I love to be a part of romance. I think everyone enjoys it to different degrees. It brought back memories of watching Princess Diana get married. I remember enjoying watching that as well. At the time I wasn't married, but was looking forward to it in the next couple years. Now watching this wedding many years later, I am married, and enjoy the wedding with new insights. I love being married! It is wonderful to find someone that fills my life with so much happiness and joy. Watching this wedding, and others makes me think about my own marriage, and the day I got married. It also makes me think of ways I could be a better wife. Love is such an important part of each of our lives. It was a fun morning. The words keep coming to my mind, "Every girl is a princess" and I believe it! :)

Yesterday it was fun to try, yet another muffin. I was pleased with the result. I think I liked them even better this morning. It was fun to mix 5 different grains into them as well. It is nice when it can be healthy and taste good at the same time. I also read some good reminders on how to make better muffins.

Tips to improve your muffins:

1. Don't ever beat them with a mixer.
2. Fold the ingredients together. Stir around 20 times. The batter will till be lumpy.
3. Beat the wet ingredients separately in a separate bowl.
4. Using a cookie scoop works great for scooping the batter into the muffin pans. It helps to keep me from over stirring.
5. Avoid over baking them.
6. Remove them from the pan quickly after taking them out of the oven. Leaving them in the pan, they will continue to cook and dry the muffins out.
7. If you are adding frozen berries to your muffins, do not thaw them before adding them. They will be mushy.
8. Mixing the berries into the flour, before adding the wet ingredients helps to keep them from sinking to the bottom of the pan, and keeps them separated nicely.


1/2 C coconut oil
1/2 C plain yogurt
2/3 C honey
2 tsp vanilla
3 large eggs
4 over ripe bananas mashed
1/4 C banana liquid
2 C strawberries fresh or frozen in small pieces or perserves
4 1/2 C whole grain flour or  mixed whole grains*
3 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1 tsp salt

Directions: made 46 small muffins Bake at 350

1. Place peeled bananas in a glass bowl. Cover it with plastic, and microwave for 5 min. Strain out liquid (which should be about 1/2 C). Pour the liquid into a saucepan. Boil the liquid until it equals 1/4 C. Set aside to cool.

2. In a medium sized bowl, beat with a wire whisk, eggs, honey, oil, vanilla, mashed bananas and liquid from bananas. Set aside.

3. Whisk in a separate bowl flour, baking powder, soda, salt, and cinnamon. Then gently fold in the strawberries until they are completely covered with flour.

4. Then fold in wet ingredients. Stir around 20 turns. The batter will be lumpy.

5. Scoop with cookie scoop into greased pan.

6. Bake 10 to 12 min if they are small muffins. Just till barely golden.

* (I ground 2 C spelt, 1 C kamut, 1/4 C buckwheat, 1/4 C amaranth, 1/4 C brown rice I had a small amount left over.)

1 comment:

  1. Mom, so cute! You are awesome. And I want to try some muffins. :)