Strawberry Banana Muffins

So I have been trying to eat Healthier and cut down on sweet things.  My problem is that I LOVE baking!  So I decided that I was going to experiment with a bunch of recipes and try out substitutions for a healthier version.  This one came out really well the first try so I don’t see any need to change it.  The nice thing about this recipe is that you can substitute the strawberries with almost any fruit.  So depending on what you are in the mood for or what is in season where you live, you can make these muffins year round!  I use all purpose flour but you can mix in some whole wheat flour if you want, just remember when adding whole wheat flour that it will fall apart unless you keep the ration under 1/2.. Ex: for 2 cups flour use 1 c whole wheat and 1 c white.  Also whole wheat flour makes them denser.

Strawberry Banana Muffins:

	1 tsp baking powder
	1/2 tsp table salt
	1 tsp ground cinnamon
	2 medium banana(s), really ripe, (black skin)
	3/4 cup(s) fat free skim milk
	1 tsp vanilla extract
	2 cup(s) all purpose flour
	2 item(s) egg(s)
	1/3 cup(s) agave nectar
	2 cup(s) (raw) strawberries, chopped
	1 Tbsp baking powder
	1/2 tsp baking soda
	1 Tbsp ground cinnamon ¼ tsp ground cloves

Instructions

• Preheat oven to 350 spray muffin pan with Pam. In a bowl of a stand mixer add flour, baking soda, baking powder, salt and cinnamon. mix to combine. In a small bowl add milk, eggs, and vanilla and whisk lightly until egg yolks are broken. Add milk mixture to mixing bowl with flour and stir a few times only until combined, it is important not to overmix. Add strawberries and banana, stir until just combined. Divide batter evenly among cups and bake for 25-30 mins. Let muffins cool in pan on wire rack for about 10 mins then remove from pan and let cool completely on rack.
  

These muffins are really moist because of the fruit in them so keep them in the fridge or else they will mold!!!