I have many wonderful memories strawberry picking with my mom for as long back as I can remember. Yesterday we continued the tradition and took my three boys. On the way home one of my sons asked to make strawberry banana muffins and another one wanted to make strawberry cake…so today we did both in one. This recipe could be used for muffins or in the way we baked it as a cake. However you choose to make it, it will be a guaranteed hit!
1 cup steel cut oats
1 cup whole wheat flour
1 cup unbleached all-purpose flour
1/3 cup brown sugar
1/4 cup Manitoba Harvest Hemp Hearts
2 tsp. baking powder
1 tsp. cinnamon
1 cup coconut milk (or buttermilk)
2 eggs, beaten (or 4 egg whites)
2 Tbsp. agave syrup
1 tsp. vanilla
2 large (or 3 small) bananas, mashed
2 cups of diced or sliced strawberries
- Combine all dry ingredients (oats, flours, sugar, hemp hearts, baking powder, and cinnamon) in a bowl and set aside.
- Mash bananas, then add milk, eggs, agave, and vanilla to it.
- Add wet ingredients to dry ones and stir until all dry ingredients are moistened. Try to not over stir.
If making the cake version…spoon batter into a round or square pyrex and then add strawberries on top. Bake at 375 F for 50-60 minutes (or until a knife comes out clean of wet batter). You could also bake the cake without the strawberries on top and add them afterwards as a topping. The cooking time would need to be reduced if this was done to about 40-45 minutes.
If making muffins…spoon into muffin tin and add a few strawberry pieces on top or just inside of each muffin. Bake at 375 for 18-20 minutes for mini muffins OR 22-25 minutes for medium size muffins.
This is a wonderful recipe to have children help you with. You can measure the ingredients out ahead of time and then have them mash the bananas, dice the strawberries, mix all the ingredients together, and place the strawberries on top.
Hope you enjoy!
Until next time…stay healthy!