Recipe: Whole Wheat Strawberry Banana Muffins

Unfortunately, I didn't have a chance to snap a picture of these before my coworkers ate them all. I plan to make them again in the future, so next time I'll try to take a picture!

My inspiration to bake these was pretty simple: I had an excess of strawberries and bananas in my kitchen! I also still have a lot of whole wheat flour left over from my thanksgiving pumpkin dinner rolls.

The original recipe called for frozen strawberries, but I opted to use fresh strawberries, instead.

ingredients:
2 eggs
1/2 cup unsweetened applesauce
1/4 cup vegetable oil
3/4 cup packed brown sugar
1 teaspoon vanilla extract
3 bananas, mashed
2 cups whole wheat flour
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 cup sliced strawberries

directions:
1.Preheat the oven to 375 degrees F (190 degrees C). Grease 16 regular muffin cups, or line with paper liners.
2.In a large bowl, whisk together the eggs, applesauce, oil, brown sugar, vanilla and bananas. Combine the flour, baking soda and cinnamon; Stir into the banana mixture until moistened. Stir in the strawberries until evenly distributed. Spoon batter into muffin cups until completely filled.
3.Bake for 20-30 minutes in the preheated oven, or until the tops of the muffins spring back when pressed lightly. Cool before removing from the muffin tins.