These muffins are so good! Oooey and gooey and sweet, with minimal effort to put them together. They are a hit with the kids as well. There are two options for making these muffins:
- The applesauce replaces any oil or butter you would want, and it gives the muffins a great flavor, but if you feel you want that buttery taste, feel free to use earth balance, which I’ve included in the recipe as well.
- The egg replacer works wonderfully to hold it all together, but if you want to make them vegetarian instead, one egg will suffice to make these nice and light and fluffy! Just omit the water that follows in the ingredient list.
- 2 Cups Pancake mix
- 1 cup vanilla milk
- 1/4 cup applesauce (you can also use vegan butter, such as Earth balance, keep the measurement the same, 1/4 cup)
- 2 ripe bananas, mashed with a fork
- 1 1/2 tsp Ener-g egg replacer (dry) (if making it non vegan, 1 egg will be enough here, omit the 1 tbsp water)
- 1 tbsp water
- 2 dashes Trader Joes Stevia
- 2 strawberries, cut into 6 slices
- Coconut oil, for coating the muffin tins
Pre-heat the oven to 350 degrees.
Add all the ingredients together except for the strawberries and coconut oil in a mixing bowl, and with a hand mixer on high, 5 minutes. There are going to be some lumps in it because of the bananas, and this is okay! As long as you don’t see any dry lumps, but of course feel free to mix it a bit more if you feel the need.
with your hand, or a paper towel, spread the coconut oil around the inside of the muffin tins to prevent sticking. You don’t need that much, just enough to coat the inside of the tins. Using a spoon, fill the tins with enough mixture to fill 1/3 of the tin. Don’t overfill it.
Place 1 slice of strawberry down the middle of each muffin, and put in the over for 30 minutes or until the top is golden brown and a toothpick inserted comes out clean.
Enjoy these for breakfast, or for a light afternoon snack. I’ve been snacking on them all day, but shh don’t tell anyone! =)