Spring is here and that means it’s time for all things light, bright and juicy! It’s funny how our tastes change with the seasons…I don’t know about you, but as soon as the weather gets warm, all I want is grilled shrimp, salads and fresh fruit! (not necessarily in that order or combination). Once these juicy red strawberries came into my life this weekend, I knew I had to do something fun with them.
Baked goods are usually not something I crave when its warm out because they’re often heavy and required heating up the house. But since temps are still in the 60’s I thought I would try to make a lighter, spring version of a morning muffin.
This recipe features fresh strawberries and one of my all time favorite foods; cheese. Cream cheese to be exact. “But how did you put cream cheese in a muffin?” you ask. Well, you just drop a dollop right in the center before baking. Easy peasy! The end result was a little more savory than sweet and would be perfect paired with eggs or smothered in creamy peanut butter.
Strawberry Banana Cream Cheese Muffins
- 1 1/4 cup whole wheat flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 Tbsp butter, melted and cooled
- 1 egg
- 2 tsp vanilla
- 1 mashed banana
- 3 Tbsp maple syrup
- 1/4 cup granulated sugar, plus 1 tsp
- 1/2 cup vanilla greek yogurt
- 2 cups strawberries, diced
- Cream cheese
Preheat over to 350 degrees. Dice strawberries, sprinkle with 1 tsp sugar and set aside. In a medium bowl combine butter, egg, vanilla, mashed banana, maple syrup, sugar and yogurt. In a large bowl combine flour, baking powder, cinnamon, nutmeg and salt. Pour wet ingredients into dry and mix to thoroughly combine. Fold in strawberries. Spoon into muffin tins and drop a dollop of cream cheese in the center of each muffin. Bake for approximately 22 minutes. Makes about 12 muffins.
The greatest part about this recipe is that its lightened up by using yogurt instead of oil, whole wheat flour and a small amount of sugar. Feel free to add more sugar if you prefer a sweet muffin or leave it out all together for a cleaner muffin. The banana and maple syrup offer natural sweetness and valuable nutrients.
How adorable would these muffins be for a Mother’s Day breakfast or a ladies brunch?! Pass the champagne please 🙂