Strawberry Banana Mini Muffins

            This strawberry banana mini muffin recipe was inspired by my mission to clean out our fridge and pantry before moving this past month. One of my biggest pet peeves is throwing away food, so I tend to make a lot of meals and recipes using left over odds and ends. For this recipe not only was I able to use up the remaining frozen bananas and strawberries but I was able to finish up our remaining flour and yogurt.  The yogurt was a fun healthy twist to help cut down on the fat, bump up the protein and help keep the muffins moist. These muffins were of course delicious and nutritious, so needless to say, there were none left by the time we moved out! Enjoy :)


Strawberry Banana Mini Muffins

Makes: 24 mini muffins

Servings: 12 (2 muffins)
Time: 30 minutes

Ingredients:

·         1 cup whole-wheat flour

·         1 cup all-purpose flour

·         1 teaspoon baking powder

·         1 teaspoon baking soda

·         ¼ teaspoon salt

·         ½ teaspoon cinnamon

·         4 large ripe bananas (~ 2 cups mashed)

·         ½ cup packed light brown sugar

·         ¼ cup vegetable oil

·         1 large egg

·         ½ cup fat-free plain Greek yogurt

·         2 teaspoon pure vanilla extract

·         1 ¼ cup chopped strawberries

Directions

1.       Pre-heat the oven to 350 degrees.

2.       Line a mini muffin pan with paper liners or lightly grease with oil spray.

3.       In a medium bowl, whisk together flours, baking powder, baking soda, salt and cinnamon. Set aside.

4.       Peel the bananas and mash with a fork. Place the mashed bananas in a large bowel. Add the brown sugar, oil, egg, Greek yogurt, and vanilla extract. Stir until combined.

5.       Slowly stir dry ingredients into wet ingredients. Mix until just combined. Gently fold in the chopped strawberries.

6.       Fill muffin liners ¾ full. Bake for 15 minutes or until a toothpick inserted into the center comes out clean.

7.       Transfer muffins to wire rack to cool. Store, covered, at room temperature or in the refrigerator.

Nutrition Information (per 2 muffins): 190 Calories, 5 grams Fat, 0 mg cholesterol, 67 mg sodium, 34 g carbohydrate, 3 grams fiber, 4 grams protein