Red, White, and Blues

prep time:: 20 min
total time:: 50 min

Makes 12 large muffins

These muffins are all-American, and will start off your morning in the best way. Red is the strawberries, Blue is the blueberries, and the white, which used to be white chocolate chips, is now the bananas, a much healthier, and indeed tastier, alternative.

ingredients

1 cup fresh strawberries, chopped
1/2 cup sugar, plus 2 tablespoons
1 1/2 cups all-purpose flour
Pinch ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 teaspoon No Salt salt alternative
2 ripe bananas, mashed
1/2 cup egg substitute, or 2 large eggs
1/4 cup canola oil
1 lemon, zested
1/2 pint blueberries
1 cup chopped pecans
Special equipment: Muffin tins and muffin paper liners, or non-stick cooking spray

directions

1
Preheat oven to 350 degrees F. Line muffin tins with paper liners, or spray individual cups with a non-stick cooking spray. Set aside.
2
In a small bowl, mix together strawberries and 2 tablespoons sugar. Let sit 15 minutes until strawberries give off juices.
3
In another small bowl, mix together flour, cinnamon, baking soda, nutmeg and No Salt. In a large bowl, whisk together the mashed bananas, egg substitute, oil, 1/2 cup sugar, strawberries, and lemon zest.
4
Mix the dry ingredients into the wet ingredients until combined. Do not over mix. Fold in blueberries and pecans. Scoop batter evenly into muffin cups. Bake until a toothpick inserted in center of muffin comes out with a few crumbs but not wet, about 30 minutes. Cool on a rack to room temperature.
5
Cal: 270 Unsat fat: 14g Sat fat: 1.3g Sod: 19.3mg Carb: 31g Chol: <1mg