Mimi's Giant Whole-Wheat Banana-Strawberry Muffins

I made some subsitutions to lower the calories and got it down to 164 per muffin. Used a 5.3 oz container of Two Good Mixed Berry Yogurt instead of the applesauce; used half a 4 oz. container of unsweetened applesauce instead of the milk; cut the brown sugar down to 1/2 cup; and used frozen blueberries instead of strawberries (wanted to use them up). Also cut the cinnamon down to 1/2 T and added 1/4 t of nutmeg. These were very good and just sweet enough. Next time I might add a pinch or so of salt. Baked them for 20 minutes in my silicone muffin pan, which I dearly love, and they came out perfect!

I'm so glad that I found this recipe. The muffins are healthy, easy to make, and tastes delicious!

I mostly followed the recipe, the only difference was that I didn’t pack the brown sugar (it’s definitely sweet enough that way, might even reduce next time) and used what I had on hand, which was organic frozen mixed berries and avocado oil. I topped them with a sprinkling of sugar and some coconut flakes on a couple too. I baked them in my multiple mini loaf pans. They turned out so moist, delicious and pretty too!

I used all purpose white flour and subbed Greek yogurt for the applesauce because that's what I had available. These were extremely yummy!

After reading the reviews I figured I would try the recipe as is and make adjustments... next time. I though this was a really good recipe using 100% whole wheat flour. I did use a 4th banana sliced and folded it in at the same time as the strawberries. I thought the recipe was moist and delicious... would definitely make it again.

After reading the reviews I figured I would try the recipe as is and make adjustments... next time. I though this was a really good recipe using 100% whole wheat flour. I did use a 4th banana sliced and folded it in at the same time as the strawberries. I thought the recipe was moist and delicious... would definitely make it again.