Strawberry Banana/ Raspberry Mango Muffins

Good morning dear readers! I have a sweet little tidbit to share with you. :D The original recipe is for Strawberry Banana Muffins. I tweaked it a bit and also used the base recipe to make Raspberry Mango Muffins. The strawberry ones are great, but I'm in LOOOOOVE with the raspberry ones. They're tangy and tart, you can really taste the mango in them. These couldn't be easier, and since the recipe only makes 6 you'll always have the opportunity to have fresh.

Strawberry Banana Muffins

3/4 c. chopped strawberries
2 Tbsp agave
3/4 c. whole wheat flour
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp vanilla
1 egg
1 banana, mashed
2 Tbsp. applesauce

Optional lime glaze:
1 strawberry finely diced
1 Tbsp lime juice
1/2 c. powdered sugar

Preheat oven to 350 degrees. Line muffin tins with liners. Spray liners with non-stick cooking spray i.e. Pam. (DON'T SKIP THIS! You'll be scraping your muffins out of the liners if you do.) In a small bowl combine the chopped strawberries, and agave, let sit. Meanwhile combine flour, baking soda, and salt. In another bowl mix mashed banana, egg, applesauce, and vanilla. Add the dry mixture into the banana mix. Mix with a fork until just combined. Fold in the strawberries and agave. Fill up the prepared muffin tins, almost to the top - these don't rise much. Bake 25 minutes or until a toothpick inserted in the center comes out clean.





Here's my adaptation for Raspberry Mango Muffins :)

3/4 to 1 c raspberries, smashed
2 Tbsp agave
3/4 c whole wheat flour
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp vanilla
1 egg
1 1/2 ripe mangoes, smashed
about 1/4 c milk

Combine raspberries and agave, let sit. In a small bowl combine dry ingredients. In another bowl combine egg and vanilla. Mix dry ingredients with egg mixture. It will be dry, add in enough milk to get the right muffin consistency, it took me probably 1/4 c milk to get there. Fold in your fruit. Bake according to above instructions.

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