STRAWBERRY MUFFINS

These were created for my cookbook back in 2008 😊. 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 posts…I like nutritious muffins 😋

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
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PREPARATION
Preheat oven to 400˚F. Spray muffin pan with nonstick cooking spray and set aside. Place all but two strawberries in the blender. Purée strawberries for about 30–40 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 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.