Ingredients
1¼cupsall-purpose flour,spoon & leveled
¼cupgranulated sugar
¼cuplight brown sugar,packed
½tspBaking Soda
½tspground cinnamon
1medium banana,divided, mash ½ and slice the other half into very thin slices
¼cupapplesauce
1egg white,beaten
1tsppure vanilla extract
1cupdiced strawberries
Preparation
Preheat oven to 350 degrees F. Spray muffin tray with cooking spray. Set aside.
In a large bowl, stir to combine the flour, sugars, baking soda, and cinnamon. Slice the banana in half and mash the first half with a fork and cut the second half into thin slices; set these aside.
Add the mashed banana to the dry ingredients and stir. Add the applesauce, beaten egg white, vanilla and stir until just combined. Do not overmix.
Gently fold in the strawberries and banana slices. Pour batter into the muffin tray, filling about ⅔ of the way up.
Bake for about 15 minutes or until a toothpick inserted in the middle comes out clean. Muffins stay fresh and soft for up to 7 days in an airtight container.
