Whole Wheat Strawberry/Banana Muffins

2 lg. eggs
1/2 cup plain or vanilla Greek yogurt
1/4 cup canola oil
3/4 cup packed brown sugar
1 tsp vanilla
3 medium ripe mashed bananas
2 cups whole wheat flour
1 tsp baking soda
1 cup frozen sliced strawberries (I recommend chopping the berries into small pieces so they do not leave mushy holes in your muffins)
1 T cinnamon
1/4 tsp salt

Preheat oven to 375. Spray regular size muffin tins or use paper liners.

In one bowl, combine flour, cinn., baking soda, and salt and whisk to combine.

In a second large bowl, mash bananas and add oil, yogurt, eggs, vanilla, and sugar. Whisk wet ingredients until well mixed.

Slowly add your dry ingredients to the wet and stir just to combine-do not overmix. Fold in strawberries.

Add 1/4 cup batter to each muffin cup...will make 18 muffins.

Bake for 20 minutes-turn pans halfway through to ensure even baking and at this time, sprinkle muffins with rolled oats if you like.



These are not overly sweet muffins. They are 142 calories each as written. They freeze well and are good for a quick breakfast. If you don't care for a lot of cinn. flavor, you can cut the cinn. in half and add nutmeg or allspice to the batter. These are very versatile muffins and can be made with apples, blueberries, peaches...any fruit you like, fresh or frozen (but when using frozen fruits-chop fairly small or it will make your muffins soggy in spots). I like them without the strawberries and an extra banana and walnuts too.