I’m slowly starting to introduce eggs back into my food. I thought when I made this batch of Freeze Dried Strawberry Banana Muffins, the two egg total was not a lot because it would take me a few days to eat through them…um…I’m already three deep into this dozen and it’s only been two hours. Needless to say, the rest are being stored away for the day because I think I could eat the whole dozen in a sitting. The bananas give it a great sweet taste and the strawberries kick it up another notch…like oh hot dang notch!
I always say nothing goes to waste in our house, right down to the brown bananas! I just can not throw away food because I see it as money down the drain. These muffins do freeze well if you have brown bananas but are not in the mood for muffins yet. I will freeze muffins and use them as ‘ice packs’ to aid in keeping my food cool until lunch and then when I’m hungry in the afternoon they are the perfect defrosted snack!
Freeze dried fruit is starting to become a common food on the shelves. I use to get mine at Trader Joe’s when we make a trip, but recently I’ve found it at Aldi and Costco. The freeze-dried strawberries in this recipe help to absorb the moisture and it is important you let the batter set for 10 minutes because it sets up differently and will help in the baking process…that said…don’t rush the setting process.
3 brown bananas
1.5 cups almond flour
1 tbsp vanilla
1/4 cup maple syrup
1 tsp baking soda
1 tsp baking powder
2 tbsp arrowroot flour
1 bag (1.2oz) freeze-dried strawberries
pinch of salt
- Preheat oven to 350 degrees
- Peel the bananas and mash into liquid formation and place in a large bowl.
- Add all ingredients to the bananas, except the strawberries.
- Whisk together the batter to eliminate any bumps.
- Incorporate the freeze-dried strawberries into the batter .
- Let the batter set for 10 minutes.
- Scoop batter into muffin liners and bake for 16-18 minutes.