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Bananas and marbled almonds with strawberries muffins

Author: Les Cultures de chez nous
Preparation 15
Baking 55
Portions 36
Freezing No


  • 85 ml (1/3 cup) of maple syrup
  • 2 eggs at room temperature
  • 7 big mature bananas into puree
  • 125 ml (1/2 cup) of cane sugar
  • 125 ml (1/2 cup) of brown sugar
  • 190 ml (3/4 cup) of milk
  • 30 ml (2 tablespoons) of vanilla (up to taste)
  • Dry ingredients
  • 1 l (4 cups) of white of wheat flour (it's possible to do half/half)
  • 20 ml (4 teaspoons) of baking powder
  • 5 ml (1 teaspoon) of salt
  • 5 ml (1 teaspoon) of baking soda
  • 100 ml (100 gr) of ground almonds
  • Strawberries coulis
  • 250 ml (1 cup) of mature strawberries
  • Sugar up to taste
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  • Preheat oven at 350 ˚F (180 °C).
  • Strawberries coulis :
  • Hull strawberries and set in the mixer with a bit of sugar up to your taste. Set aside few strawberries to set later on at the center of each muffins. Set aside coulis for later on.
  • Muffins :
  • In a large bowl, cream butter with cane sugar and brown sugar with an electric mixer. Add maple syrup, eggs one by one, vanilla and bananas puree. Mix well to obtain a well homogenized paste.
  • In another large bowl, mix all dry ingredients (flour, salt, ground almonds, baking soda and baking powder). Gradually add dry ingredients to moisted paste while alternate with milk. Add 3/4 of coulis in the mixture without stirring too much, to make a marbled dough.
  • Butter and flour muffins molds. With a large spoon add mixture in each mold cups. Then, add a tablespoon of coulis over each uncooked muffin. Set a knife inside the uncooked dough to penetrate the coulis to make a marbled effect when muffins will be cooked.
  • Stick a toohpick inside the muffins to verify if they're ready. If the toothpick gets out cean, muffins are then ready.

Chef's notes