Strawberry and Banana Flax Meal Muffins

I have been really busy lately - busy with several visitors and just life in general.  When I am busy, I don't cook...hence the lack of posts these past few weeks.  Despite all the craziness, I did find time to make these healthy muffins.

I know they are super dark in the picture, but they aren't burnt or tough, I swear!  They are dark because I used flax instead of butter or oil.  When flax is substituted for butter or oil, the baked good tends to brown.  These muffins were super moist and flavorful.  I ate two a day until they were gone!

Strawberry and Banana Flax Meal Muffins (makes 16 muffins)
-1 cup all purpose flour
-1/2 cup whole wehat flour
-2 teaspoons baking soda
-1 teaspoon baking powder
-1/2 teaspoon salt
-3/4 cup quick cooking oats (If you want to use old fashioned or rolled oats, pulverize them for 5 second in a food processor...this will give the muffins a nicre texture.)
-3/4 cup flax meal
-3/4 cup brown sugar
-2 over ripe bananas, mashed
-1/2 cup strawberries, mashed
-3/4 cup non fat milk
-2 eggs
-1 teaspoon vanilla extract



1. Heat oven to 350 degrees F and spray a muffin pan with non-stick cooking spray or line the muffin pan with muffin cups.
2. In a large bowl, combine both flours, baking soda, baking powder, salt, oatmeal, flax, and brown sugar. Use a whisk to combine all the ingredients.
3. In a seperate bowl, put the smashed banana, smashed strawberries, eggs, milk, and vanilla.  Whisk until well combined.
4. Add the wet ingredients to the dry ingredients and stir until just combined - do not over mix.  Fill the muffin cups 2/3 of the way full (I use an ice cream scooper for consistency) and bake for 20-25 minutes at 350 degrees.
5. Once muffins are baked, remove them from the pan and allow them to cool on a plate or wire wrack.