Strawberry Banana Muffins

Today, in sunny Tucson, it hailed and snowed in mid-March. The apocalypse is near, my friends...

So instead of biking into work early, I decided to ride out the storm by making simple yet satisfying muffins. These muffins combine great breakfast flavors and are fairly healthy as far as muffins go, with neither butter nor sugar (agave and maple syrup instead).

Right as the muffins came out of the oven, the sky parted, I kid you not. The sun came back out, birds sang, and the ground dried up in less than an hour. Muffins FTW! I hope these little rays of sunshine make their way into your morning soon.

Strawberry Banana Muffins
adapted from Honey, What's Cooking?

yields 24 muffins

Ingredients:
2 1/2 cups unbleached, all-purpose flour
2 1/2 cups oats
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup overripe mashed bananas (3 bananas)
1 cup milk (buttermilk would make a nice muffin, I imagine...)
1/4 cup agave nectar
1/4 cup maple syrup
1/4 cup canola oil
2 teaspoons vanilla extract
2 eggs
2 cups chopped strawberries

Directions:
Preheat oven to 350 degrees F. Line muffin trays with cupcake liners.

In a large bowl, combine the dry ingredients (flour, oats, baking powder, baking soda, salt, and cinnamon).  Set aside.

In another bowl, combine the wet ingredients (bananas, buttermilk, canola oil, agave, maple syrup, vanilla extract, and eggs). Add the wet ingredients to the dry and fold the mixture.  Do not over-mix. Fold in the strawberries.

Scoop the batter into the cupcake liners (I used an ice cream scoop) until 3/4 full.  Place the muffins in the oven for 20 minutes, or until golden on top. Remove from oven and place on a rack to cool.
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