Simple-6 Tutti-Frutti BOMs – Part 2

Welcome to the continuation of this 2-part series! I’m sharing some of my favorite memories related to the fruits included in the tutti-frutti banana oat muffin recipe that follows. This strawberry blackberry recipe was inspired by a simple salad dressing and came to fruition because of an insatiable sweet tooth. If you haven’t already, be sure to check out Part 1 of this series for my orange blueberry tutti-frutti recipe and more fun stories!

Or for other BOM varieties, check out my Cinnamon Raisin and Maple and Brown Sugar recipes (also vegan and gluten free and still only require 6 ingredients!).

Fruits of the Day

Strawberries in Massachusetts

Engagement stories are always one for the books. Mike first asked me to be his girlfriend while we watched the Fourth of July Boston fireworks from the Charles River Esplanade the year we met. Then he proposed to me exactly 4 years later.

The Big Day

We were staying in Boston for the weekend to celebrate the holiday and our dating anniversary. Lunch reservations were set at my favorite steak restaurant, Del Frisco’s. Then we planned to meet-up with Mike’s family at CBI for the annual SAILabration Fundraiser. And our hotel reservation was at the W Boston. Now we don’t do this every Fourth of July, but we do usually celebrate with something special, so this was by any account fairly normal holiday plans for us.

We always dress-up when we eat at Del Frisco’s, so there was nothing special about the fact that Mike wore a sport coat (or so I thought). We had the restaurant to ourselves when we arrived (save an older couple sitting at the bar, which [very small world] happened to be my mother’s friends from Texas!). Then we ordered our food and a bottle of wine, same as we always do.

Our waiter brought us our wine, and we started to make a toast to another great year together. Then, Mike got up from his chair, went down on one knee, and pulled the ring out of his pocket. The waiter snapped pictures from the side with the camera Mike snuck in under his coat. It was such a simple yet powerful moment when he asked me to be his wife. Of course I said yes! The manager served champagne (with this special red fruit), and it was all perfect timing to get pictures outside with the ring on my finger and the tall ships in the background.

The Sweet Fruity Ending

We proceeded to finish our lunch, enjoyed an afternoon walking around town, and met-up with his family for the fireworks as we had planned. When the night was over, we went to our hotel room and were met with a plate of chocolate covered strawberries and a note of congratulations from the hotel staff. (Strawberries are one of my favorite fruit!) It was the perfect ending to a perfect day!

Blackberries in Tennessee

Last year, I traveled to Nashville for a work conference and ended up at a little shop in the mills called Nashville Olive Oil Company. They have so many varieties of olive oils and balsamic vinegars. Two of my favorites are the blackberry ginger and strawberry balsamic vinegars (we came home with a few bottles). I frequently mix them with olive oil for an easy summer salad dressing, and when I noticed we had both fresh strawberries and blackberries in the fridge recently, it was an easy decision to turn them into that week’s banana oat muffins.

The tutti-frutti recipe below was a first-take success. I love how the berries blend together with the banana for an all-over smooth and even flavor!

Simple-6 Strawberry & Blackberry BOMs

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Recipe by Jenn Cook

Servings

10

servings

Prep time

20

minutes

Baking time

15

minutes

Total time

35

minutes

These berry-licious tutti-frutti muffins are made with some of my favorite fruits and hold special memories for me. They are filled with strawberry and blackberry and are perfect for breakfast or dessert at home or on-the-go.

Ingredients

• 3 cups gluten free rolled oats

• 5 tsp baking powder

• 2 ripe bananas

• 1/2 cup coconut palm sugar

• 1 cup blackberries

• 1 cup strawberries (hulled)

• 2 sliced strawberries (optional for topping)

Directions

• Pre-heat oven to 350°F.
• Add rolled oats to a blender or food processor and grind-it-up-good until it creates a flour-like powder (takes about 10 seconds!). Thoroughly mix together the oat flour, baking powder, and sugar in a large mixing bowl and set aside.
• Peel the bananas. Add the bananas, strawberries, and blackberries to a blender or food processor. Grind-it-up-good until the fruit is liquefied. Add the fruit puree to the dry ingredients and mix together until thoroughly combined.
• Using a non-stick muffin tray, divide the batter among 10 cups (or liners if you’re using them). This should make each cup (or liner) about 3/4 full.
• Place in the oven and bake at 350°F for 15 minutes.
• Remove from the oven and let the muffins cool in the tray for about 5 minutes. When cool enough to handle, remove muffins from the tray and place on a cooling rack until cooled to room temperature. Enjoy!

Notes

• To prevent muffins from sticking to the pan or liner, use a light spritz of cooking spray before filling with the batter.

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