These were created for my cookbook back in 2008 đ. I have since given them an upgrade with some greek yogurt, to be sure we are getting enough calcium when consuming, not too mention all of our strawberry love. Second muffin recipe in the past two postsâŠI like nutritious muffins đ
Equipment
- âblender muffin pan
Ingredients
- 2 cups whole wheat flour
- 1 overripe banana mashed
- 1 Tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1 cup nonfat greek yogurt
- 4 ounces applesauce unsweetened
- 1 egg slightly beaten with a fork
- 2 cups fresh strawberries washed, hulled
Instructions
- Preheat oven to 400ËF. Spray muffin pan with nonstick cooking spray and set aside.
- Place all but two strawberries in the blender. PurĂ©e strawberries for about 30â40 seconds. They could be somewhat chunky.
- Slice the two extra strawberries into thin pieces each, making 12 slices in total.
- In a large mixing bowl, combine flour, mashed banana, baking powder and cinnamon.
- In a separate medium bowl, combine yogurt, applesauce and egg.
- Add to the large mixing bowl, along with puréed strawberries. Mix until well blended.
- Fill prepared muffin cups three-quarters full. Top each one with one slice of strawberry, pushing down a touch.
- Bake for 20 minutes or until golden browned and toothpick test is clean. Makes 12 muffins.
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