Last Wednesday when my mom was leaving to head back to Illinois I quickly baked up some Strawberry Blueberry Muffins with Chocolate Chips. While we were outside on the front porch waving goodbye Harley was inside gobbling up 2 dozen muffins. He’s 7.5 years old and still gets into as much trouble as he did when he was a puppy…we’ve been on quite the ride with our old man. Ohhh how I love my Weimaraner, ohhh how I love my Weimaraner, repeat, repeat, repeat. (really I do, probably waaay too much!)
Anyway, we came back inside to empty muffin tins on the counter and hungry tummies. I was out of strawberries so I had to come up with something different. We had 4 bananas so I decided to modify my Strawberry Blueberry Muffins recipe to accommodate them. In the end I wasn’t mad that Harley ate all of the muffins because I had stumbled upon my new favorite muffin recipe!! I really do love that Weim! 🙂
Since that morning 9 days ago I have made them 3 more times! This morning being one of them.
- 1c milk (use soy milk to make this a vegan muffin)
- ⅓c unsweetened applesauce
- 3tbs tub butter (use Earth's Balance to make it vegan)
- 4 bananas
- 1tsp vanilla
- 1c oats
- 2c whole wheat flour
- ½c packed light brown sugar
- 1½tsp baking powder
- 1tsp baking soda
- ½tsp salt
- ½tsp pumpkin pie spice
- ¾c chocolate chips
- Heat over to 400 degrees.
- In a large bowl beat together milk, applesauce, butter, bananas and vanilla.
- Mix in dry ingredients.
- Stir in chocolate chips.
- Bake at 400 degrees for 10-12 minutes
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