1/2 cup vegetable oil ((can sub 1/2 cup applesauce))
3 large Chiquita Bananas (mashed (about 1 cup))
1 cup fresh strawberries (sliced)
Line a 12-cup muffin pan with liners and coat with cooking spray. Preheat the oven to 375 degrees.
In a medium bowl, combine flours, baking soda, cinnamon and salt. In a separate bowl, whisk the eggs, brown sugar, vanilla, oil, and mashed bananas. Stir in the strawberries, and dry ingredients until just combined. Reserve 12 slices to top muffins with.
Spoon batter into the liners; they will be full. top with the reserved strawberries. Bake for 20 minutes or until toothpick comes out clean. Allow to cool slightly, then remove from the pan.
Serve warm, or cool completely and freeze in air-tight container. Defrost 45 seconds in microwave at 60% power, covered with a damp paper towel.
Katie Harding is the Editor Charlotte Mom Favorites and founder of the South Charlotte Playgroup (home to more than 800 mom-members!). You'll find her experimenting with recipes in the kitchen, running with the double jogger on the greenway, or underneath the covers getting a snooze in where she can! katie