Thursday, June 6, 2013

Strawberry Banana Coconut Muffins with Lemon Glaze
(dairy free)

The last three days have been crazy busy with end of school activities. Now that things have settled down a bit, I need to get busy using strawberries before they are done for the year!  

I still want to make several pints of freezer jam, and I definitely need to make our favorite homemade strawberry cake.  

To start things off today, I made these wonderful muffins.  They are packed with fruit and are incredibly moist and delicious.  They make a great snack or breakfast.

Strawberry Banana Coconut Muffins with Lemon Glaze


2 ripe bananas, mashed
1/2 cup unsweetened applesauce (one 4-oz single serve container)
1/4 cup coconut oil (vegetable oil may be substituted)
1 large egg
1 teaspoon vanilla
½ cup sugar
1 ½ cups flour 
¾ teaspoon baking soda
¼ teaspoon salt
1 cup sliced strawberries
½ cup sweetened coconut flakes
1 tablespoon lemon juice
1/2 cup powdered sugar

Preheat oven to 350 degrees. In a large bowl, combine the banana, applesauce, oil, egg, vanilla, and sugar.  Next, add the flour, baking soda, and salt and lightly mix until all the flour is moist. Do not overmix.  Gently fold in the strawberries and coconut.  Divide mixture among 12 greased muffin cups. Bake for 20 minutes, or until golden on top and a toothpick comes out clean.  Allow muffins to cool in pan for 15 minutes, then remove to a cooling rack.  Mix lemon juice and powdered sugar in a small bowl.  Drizzle glaze over cooled muffins.

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