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Tea & Vegan Strawberry & Banana muffins

(OK the muffins don’t have tea in them, but we can’t have a muffin without a cuppa can we?!!)

I love strawberries and so do doubtless many people.  Yet, why in February do we need strawberries in our lives?

The last few weeks during our Junk Food Project collections, we’ve been intercepting lots of strawberries.   Lots of big juicy red slightly over ripe strawberries, but nonetheless beautifully tasty.
Fruit is so important and although (after a little bit of research) strawberries aren’t actually fruits as their seeds are on the outside – they are in fact runners and are not produced by seeds; strawberries are high in vitamin C, K and a great source of fibre, potassium and so much more.

Yet in February, in the UK, strawberries are not yet ready for harvest let alone ready to be planted! So why are we so insistent on having them when they simply aren’t ready?   So rather than wait we ship them in from abroad, because ‘that’s what we are used to’.

Which is why we have so many going to waste right??!!!!

I would, and could, go on about the environmental impact on such waste.  The throwaway society we have, and the constant need for more above and beyond what nature intended.  But I think you may already know my view point on that if you’ve been following The Project or even been to our cafe.

So instead, I wanted to make use of these beautiful fruits, rather than see them go mushy and furry in the back of the fridge or worse – in the bin! (not that this would ever happen with me, they’d go to compost)

So I made…..

Strawberry & Banana Muffins! (cos we always get Banana’s – but that’s another story!)

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What you’ll need:

113 g vegan margarine melted (I used pure sunflower spread)
125 ml soya milk
2 large banana’s
150 g strawberries chopped
320 g flour
150 g light brown sugar
1 tsp vanilla essence
1 1/2 tsp baking powder
1/2 tsp bicarbonate powder
1/2 tsp cinnamon
1/2 tsp salt

What do to:

Preheat your oven to 180 c (a bit less if you have a fan assisted oven), and place the muffin cases in the muffin tray.

Melt your marge. You won’t need to melt it for too long as vegan margarine is pretty soft and then let it cool down to room temp.

Mash your banana’s with a fork, add the milk and the vanilla extract – then once all mixed add the melted margarine.

In another bowl mix all the other another ingredients and then throw in the strawberries. Make sure they are covered with the flour mixture, just so they don’t all sink to the bottom of each muffin (you want to see them!)

Add the banana mixture to the strawberry mixture and combine. Not too much though, just enough so they all coat each other – you don’t want your muffins to come out like bricks!

Then fill each muffin cup, you might have loads left over as I had enough to make about 13 – but I am sure one more won’t hurt! 🙂

They’ll take about 15 – 20 minutes depending on how good your oven is.  Let them cool, as they aren’t as tasty too warm!

Let me know how they went, would love to see your pictures if you can! 🙂

Px

Read More:http://www.egglesscooking.com/strawberry-banana-muffins-recipe/

 

 

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