Whole Wheat Strawberry Banana Muffins

Today John asked me if I would mind making breakfast for his meeting tomorrow since the person who was supposed to bring breakfast would be out. I had no idea what to make but decided on a quiche and some type of healthy muffins. This muffin recipe was perfect- It comes out to only 212 calories per muffin which is pretty good for muffins! While the title on Allrecipes calls these giant muffins I used my normal muffin tin and it yielded 12.

I tasted one and they were great. My only change would be next time to not add sliced strawberries to the top. While it makes them pretty it made it hard for the batter underneath to cook. I had to bake them 2 extra minutes and I think 2 of them still aren't up to par and won't be making it to the breakfast. However the ones with tiny slices of strawberry on top cooked evenly. I will definitely be making them again because the taste is amazing for such a healthy muffin.

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 frozen sliced strawberries

Directions:

Preheat the oven to 375 degrees F (190 degrees C). Grease 12 large muffin cups, or line with paper liners.

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.

Bake for 20 minutes in the preheated oven, or until the tops of the muffins spring back when pressed lightly. Cool before removing from the muffin tins.