Low-cholesterol breakfast: Giant whole-wheat banana-strawberry muffins

-2 eggs
-1/4 cup vegetable oil
-1/2 cup unsweetened applesauce
-1 teaspoon vanilla extract
-3/4 cup packed brown sugar
-2 cups whole wheat flour
-3 bananas, mashed
-1 tablespoon ground cinnamon
-1 teaspoon baking soda
-1 cup frozen sliced strawberries

First of all preheat your oven to 375 degrees F (190 degrees C). Grease 12 large muffin cups, or line them with paper liners.
In one large bowl, whisk together the brown sugar, eggs, vanilla, applesauce, oil, and bananas. Combine the cinnamon, flour and baking soda and stir into the banana mixture until moistened. Then stir in the strawberries until evenly distributed. Spoon the batter into the muffin cups until completely filled.
Bake for about 20 minutes or until the tops of the muffins spring back when pressed lightly.

Tip:Cool before removing from the muffin tins.

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