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   Strawberry Banana MUFFINS {Clean}

Grabbed this recipe a while back from gracious pantry, but love it so much I wanted to post it here for you all!  I like these because I can ziploc them up and put them in the freezer until the next time!  I also sometimes switch out my fruit and try it with different berries (blueberries, blackberries, etc)

Yields: 12 muffins

1 egg
1/2 cup honey
2 Tbsp safflower oil
1 tsp vanilla extract
1/4 cup unsweetened almond milk
1/4 cup nonfat plain Chobani yogurt
2 ripe bananas, mashed
2 cups whole wheat pastry flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 cup fresh strawberries, hulled and sliced 
Preheat oven to 350 degrees. Line a muffin pan with muffin liners or spray with nonstick cooking spray. Set aside.

Add egg, honey, oil, vanilla, almond milk, yogurt, and mashed bananas to a mixing bowl. Stir ingredients together until combined. Add the flour, baking powder, baking soda, and cinnamon and mix all of the ingredients together until no lumps remain. Make sure you do not over mix batter. Fold in sliced strawberries.

Divide batter among muffin liners. Fill each muffin liner about 3/4 full. Bake for 20-22 minutes or until toothpick inserted in the center comes out clean (just be careful not to over bake). Cool the muffins in pan for 10 minutes before removing to a wire rack to cool completely.