Humpastry Day - Whole Wheat Strawberry Banana Muffins

Whole Wheat Strawberry Banana Muffins

I had some strawberries that were starting to turn towards the limp side, so I thought I'd make some muffins.  I saw a great recipe on allrecipes.com and just tweaked it a little bit and added a couple ingredients to jazz it up a little.  I think the strawberry banana combo is super yummy and the muffins are sweet, but not too sweet.  However, you could easily decrease the amount of sugar if you wanted and I think they would still taste great.  Eat them for breakfast alongside a fruit salad, as a snack, or late evening treat.  I hope you like them!

Ingredients:
Makes 12 muffins

 *  2 flax eggs (2Tbl. ground flax mixed with 6Tbl. water until creamy)
*  1/2C unsweetened applesauce
*  1/4C canola oil
*  2 bananas, mashed
*  1tsp. vanilla extract
*  3/4C packed brown sugar

*  2C whole wheat flour
*  1tsp. baking soda
*  1/2C oats
*  1/2Tbl. cinnamon
*  1/4tsp. nutmeg
* 1C chopped fresh strawberries (or sliced frozen strawberries)

Directions:
1.  Preheat oven to 375 degrees.  Line a muffin tin with paper liners, or grease the cups if you don't have any.  **Note:  I usually use the liners b/c they are easy, make the muffins healthier due to not having the grease, and allow for easy clean-up.
2.  In a mixer, mix the ingredients from flax eggs to brown sugar until combined.
3.  In a separate bowl, mix the rest of the ingredients except the strawberries.
4.  Stir the dry ingredients into the wet until just moistened.  **Note: be careful not to over-mix or the muffins will be tough.
5.  Fold in the chopped strawberries until evenly distributed.
6.  Spoon the batter into the muffin cups until filled.  **Note: most muffin recipes say to fill the cups 3/4 the way, but for these, fill the cups to the top.

7.  Sprinkle with a little brown sugar if desired.
8.  Bake for 20 minutes, or until a toothpick comes out clean.
9.  Cool for a couple minutes before transferring to a wire rack to cool completely.
10.  Enjoy!