Submitted by: Denise Garcia
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Strawberries and bananas are a classic combination! These muffins are balanced, lightly sweetened, and delicious.
Preheat oven to 375ºF. Grease or line a muffin tin. In a small bowl mix together all of the dry ingredients: oat bran, baking powder, sea salt, cinnamon, and stevia. Set aside. In a separate large bowl, whisk the eggs. Add the Greek yogurt, coconut oil, honey, and vanilla to the eggs. Mix well. Add all of the dry ingredients to the wet ingredients bowl. Mix together with a spatula or spoon. Once combined, fold in the mashed bananas and diced strawberries, being careful not to crush the strawberries. Divide the batter among the muffin cups (recipe should make about 21 muffins) - the cups should be very full. Bake for 20-25 minutes, until tops are golden brown and spring back when lightly touched. Let cool and enjoy. *NOTE: Due to the fresh fruit in these, it is best to store in the fridge. I have a large family, so feel free to reduce the recipe size to your liking.