Strawberry Banana Muffins

Try one of these for a meal on the go.

Yield: 18 Muffins
Prep Time: 15 Minutes
Total Time: 35 Minutes

WET INGREDIENTS:
•½ Cup honey
•¼ Cup packed light brown sugar
•½ Cup plain yogurt
•¼ Cup unsweetened applesauce
•1 Egg
•1 Tablespoon ground flax seed, soaked in 3 tbsp. water for 5 minutes
•2 Large bananas, mashed
•1 Tsp. pure vanilla extract
•1 Tsp. pure almond extract

DRY INGREDIENTS:
•1 Cup unbleached all-purpose flour
•1 Cup whole wheat flour
•½ Cup rolled oats (not instant)
•1 Tbsp. ground cinnamon
•1 Tsp. baking soda

•1 Cup fresh strawberries, diced and lightly mashed

Preheat oven to 375°. Spray your muffin pan with nonstick spray or grease the cups. In your mixer bowl, combine the wet ingredients until well mixed. In a separate bowl, combine all the dry ingredients, and whisk to sift. Slowly add the dry ingredients into the wet, and mix until all the ingredients are incorporated. Stir in the strawberries. Divide the batter evenly among 18 regular sized muffin cups, and bake for 18-20 minutes. They may seem underdone, but if they cook for more than 20 minutes at 375°, they will be OVERdone. Remove from pan, and cool completely.