Banana-Strawberry Muffins

This is a new family favorite!

2 1/2 cups whole wheat flour (I substitute part of this with flax seeds or wheat germ)
1 1/2 cups mashed very ripe bananas (about 3 or 4)
1 cup raw sugar (or a little more than 1 cup packed brown sugar)
2/3 cup plain nonfat yogurt
2 eggs
1/3 cup oil
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
optional: 24 whole (fresh or frozen) strawberries


1. Heat oven to 350 degrees. Line two muffin pans with cupcake liners (makes 24 muffins).

2. Mix together all wet ingredients (I use a KitchenAid mixer). Add dry ingredients and mix until well blended.

3. Drop batter into cupcake liners and put a whole strawberry in the center of each muffin.


4. Bake for about 18 minutes. Yum!