I’m kind of a muffin stickler. I want my muffins packed full of healthy healthy stuff. You have to begin your day as good as possible right? So, when I make muffins I usually want them to use whole wheat flour and any other healthy stuff I can throw in like bran, wheat germ, flax seeds.

Anyone still here? I bet I lost some of you who happen to like the cupcake kind of muffins! If you’re still reading, let me share with you this recipe I’ve had bookmarked for ages. It’s a strawberry banana whole wheat muffin. Taste-wise, this was a yummy muffin! I love the banana strawberry combo. Now, I did have a problem with these actually being TOO moist. They are ok, as long as you eat them warm, but if their cool, the moistness is a little weird. I think if I make these again, I might decrease the flax seed to an 1/8 of a cup, and maybe decrease the bananas to two instead of three. I’m still glad I made these though. After baking, once cooled, I immediately froze these. Then I just pop one in the toaster oven when I hop in the shower. Yum! A healthy and filling breakfast treat.




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Strawberry Banana Whole Wheat Muffins

Ingredients:

2 egg whites
1/2 cup unsweetened applesauce
1/4 cup canola oil
3/4 cup packed brown sugar
1 teaspoon vanilla extract
3 bananas, mashed
1 1/2 cups whole wheat flour
1/4 cup ground flax seeds
1/4 cup wheat germ
1 teaspoon baking soda
2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup fresh sliced strawberries
handful of rolled oats, for topping (optional)

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 egg whites, applesauce, oil, brown sugar, vanilla and bananas. Combine the flour, flax seed, wheat germ, baking soda, nutmeg and cinnamon; Stir into the banana mixture until moistened. Stir in the strawberries until evenly distributed. Spoon batter into muffin cups until completely filled. Top with optional oats.

Bake for 17-20 minutes in the preheated oven, or until the tops of the muffins spring back when pressed lightly. Cool before removing from the muffin tins.