Strawberry Banana Muffins

Alright, so Monday was Sunday leftovers, and this evening some wonderful friends from church brought food over!  Incredible.  I haven't had to make dinner for two nights in a row.  In place of dinner, I decided to make breakfast for tomorrow tonight.  I mean, let's be real, I'm not waking up early to make muffins in the morning.  I decided on strawberry banana because we still have strawberries (yes, even after the jam and strawberry pretzel salad) and there's a stock pile of ripe bananas in the freezer.  Since they are for breakfast, I have not actually tasted one.  Based on the taste of the batter and the heavenly smell filling the kitchen, I'm guessing they're pretty tasty...but I'll have to let you know for sure after breakfast tomorrow!

Ingredients:

3 whole overly ripe bananas

I don't know how many strawberries, chopped

2 whole eggs

1/2 cup unsweetened applesauce

1/2 cup fat-free plain yogurt

1 teaspoon vanilla

3/4 cup all-purpose flour

3/4 cup whole wheat flour

3/4 cup Ideal No Calorie Sweetener 

1 teaspoon baking soda

1/2 teaspoon salt

Preheat oven to 350.  Combine bananas, eggs, applesauce, yogurt, and vanilla in a large mixing bowl.  Mix until well blended, but don't expect it to be totally smooth and uniform.  Add all the dry ingredients in with the wet ingredients.  Mix until combined.  Stir in strawberries.  Pour into a greased muffin pan and bake for 20-ish minutes.  They won't turn golden brown because there is no real sugar.  Check by inserting a toothpick into the middle of a muffin or two; the toothpick will come out clean when the muffins are done.