I had a large number of bananas that were getting overripe, as well as some fresh strawberries, so I came up with this recipe. Buried in each banana and chocolate muffin is a strawberry. I garnished them with a drizzle of dark chocolate and some fresh spearmint leaves from my garden. I use only nondutched cocoa when I bake. Dutched cocoa has been treated with an alkali which destroys the rich flavor as well as the antioxidants.
These muffins were a yummy treat for the holiday. Tomorrow will be back to healthier fare.
Strawberry Surprise Muffins
Wash and remove tops from 20 small strawberries, set aside. Preheat oven to 350.
In a medium bowl combine:
1/2 c. organic unsweetened applesauce
2 T. organic butter
1 c. cane sugar
1 egg
1 tsp. vanilla extract
4 very ripe bananas, mashed
Mix well, then add:
1 c. whole wheat pastry flour
1/2 c. all-purpose flour
1 1/2 tsp. nonaluminum baking powder
1 tsp. baking soda
1/2 tsp. sea salt
Mix well, divide batter in half. To one half of the batter add:
1/4 c. non-dutched cocoa.
Mix well. In a greased muffin pan put about 1 1/2 T. of cocoa batter into each of 20 cups. Place 1 small strawberry or half of a large one into each muffin cup. Top with 1 1/2 T. of the banana batter. Bake 350 for 25-30 min. till they test done with a toothpick.
