Strawberry Banana Muffins

Moist muffins filled with strawberries, bananas, and pecans and with a crisp nutty topping.

When Pacific Foods first approached me about trying their unsweetened hemp non-dairy beverage, I almost dismissed it. I might have even rolled my eyes. I’m a traditional baker through and through. But then I thought about the comments and emails from readers who have dietary preferences or allergies and are looking for great baking recipes using alternative ingredients and I thought I owed it to them to at least give it a try.

And I’m happy to say that my preconceived notions were completely wrong. Non-dairy and vegan baking doesn’t necessarily require a lot of strange ingredients you can only pick up from an expensive whole foods store and the end product doesn’t have to be sub-par. There are some funky recipes out there, true, but not these Strawberry Banana Muffins.

I tinkered around with this recipe a lot this week on my way to finding the perfect vegan muffin (I figured since I was going dairy-free I might as well take the extra step and make them vegan too), and I think I came pretty close to perfection. You won’t miss the butter, the eggs, or the milk. If I didn’t tell you they were vegan, you probably wouldn’t be able to guess.

These muffins are super moist with a hint of banana and little bursts of strawberry in each one. The pecans are optional, but I really like the crunch and flavor. If you’re worried about the hemp milk adding a weird flavor, don’t, I couldn’t taste it at all. Of course, you can use whatever non-dairy beverage you’d like.

Recipes like this are perfect because everyone wins. Those with dairy allergies or dietary preferences are happy because they have a baked good they can enjoy, and the rest of us are happy because we didn’t have to compromise on a great muffin.

Strawberry Banana Muffins

Servings: 12 muffins

Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Total Time: 25 minutes mins

Moist muffins filled with strawberries, bananas, and pecans and with a crisp nutty topping.

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Ingredients

 

½1x2x

• ▢ ¾ cup packed light or dark brown sugar (160 grams)
• ▢ ⅓ cup vegetable oil (80 ml)
• ▢ 1 medium banana , mashed
• ▢ 1 teaspoon vanilla extract
• ▢ ¼ cup milk or non-dairy beverage (60 ml)
• ▢ 1 cup all-purpose flour (125 grams)
• ▢ ¼ cup whole wheat flour (31 grams)
• ▢ ½ teaspoon salt
• ▢ 2 teaspoons baking powder
• ▢ 1 cup strawberries , sliced into small chunks (120 grams)
• ▢ ¼ cup pecans , chopped (28 grams)

For the topping:

• ▢ ¼ teaspoon ground cinnamon
• ▢ 2 tablespoons packed light or dark brown sugar (27 grams)
• ▢ 2 tablespoons pecans , finely chopped (14 grams)

Instructions

 

• Preheat oven to 350°F. Grease and flour a muffin pan or line with paper liners.
• In a large bowl, whisk together the brown sugar, vegetable oil, mashed banana, vanilla extract, and milk. In a separate bowl, combine the flour, whole wheat flour, salt, and baking powder. Add dry ingredients to the wet ingredients and fold until incorporated. Fold in strawberries and pecans.
• In a small bowl, stir together the cinnamon, brown sugar, and pecans to make the topping. Fill the muffin pan cups ⅔ full and sprinkle with the topping. Bake until golden brown, about 15 minutes. Let cool slightly before removing muffins from the pan to cool completely.

Calories: 202kcal, Carbohydrates: 30g, Protein: 2g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 1mg, Sodium: 105mg, Potassium: 181mg, Fiber: 1g, Sugar: 18g, Vitamin A: 15IU, Vitamin C: 8mg, Calcium: 55mg, Iron: 1mg

Cuisine: American

Course: Snack

Author: Annalise Sandberg

Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.

Disclosure: This recipe was created in partnership with Pacific Foods. Thank you for supporting partnerships with brands I believe in. All opinions are always 100% my own.