Whole Wheat Strawberry Banana Muffins

Ingredients

• Wheat flour

  Whole-grain

  1 ¼ cup or 150g

• Baking powder

  Leavening agents, low-sodium

  2 tsp or 10g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Nutmeg

  Spices, ground

  ¼ tsp or 0.6g

• Salt

  Table

  ¼ tsp or 2g

• Coconut oil

  1 tbsp or 14g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Vanilla extract

  2 tsp or 8g

• Banana

  Raw

  ½ cup, mashed or 112g

• Honey

  2 tbsp or 42g

• Nonfat greek yogurt

  Nonfat, plain

  ¼ cup or 60g

• Strawberries

  Raw

  ¾ cup, sliced or 125g

Directions

1. Preheat the oven to 325F, and lightly coat 8 muffin cups with nonstick cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, whisk together the coconut oil or butter, egg, and vanilla. Stir in the mashed banana, honey, and yogurt, mixing thoroughly until no large lumps of yogurt remain. Add in the flour mixture, stirring just until incorporated. Fold in the strawberries.
3. Divide the batter between the prepared muffin cups. Baked at 325F for 22-24 minutes, or until barely firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before turning out onto a wire rack.
4. (source: https://amyshealthybaking.com/blog/2014/07/21/whole-wheat-strawberry-banana-muffins/)

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