1¾cupswhole wheat white flouror you can use 1 cup all purpose with ¾ cup whole wheat flour
1 1/2teaspoonsbaking powder
1/2teaspoonbaking soda
1/4teaspoonkosher salt
2largeeggslightly beaten
¾cupcoconut sugaryou may substitute this with granulated or brown sugar
⅓cupcoconut oilor your favorite
¾cupmilkdairy or non-dairy
1teaspoonpure vanilla extract
2largebananas1 cup mashed
1cupchopped fresh strawberries
Instructions
Preheat the oven to 400 degrees. Line the muffin cups of (2) standard muffin pans with (16) paper liners, (12) in one pan and (4) in the other.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In a large bowl, vigorously whisk the eggs, coconut sugar and oil until frothy (about 1 minute). Whisk in the canola oil, milk, vanilla and banana.
Stir in the dry ingredients until just incorporated, then fold in the chopped strawberries.
Using an ice cream scoop, evenly scoop the batter into the prepared liners. Bake for 15-20 minutes or until golden brown and the tops spring back when pressed gently.
Remove from heat and cool in the pans on a wire rack for 10 minutes, then remove the muffins from the pan and cool completely.
Serve and enjoy!
Notes
Muffins keep for up to 5 days stored in an air tight container at room temperature or freeze in a zip top bag.