Fat-Free Strawberry Banana Yogurt Muffins - cooking recipe

Ingredients

2 1/2 cups whole wheat flour
2 cups fresh strawberries, pureed with juice (9 oz, makes approx. 1 cup pureed)
2 egg whites
1 cup nonfat plain yogurt
1 (2 1/2 ounce) container banana baby food
1/2 - 3/4 cup Splenda sugar substitute (depending on your sweet tooth!)
1/2 teaspoon banana extract
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 tablespoons baking powder
4 drops liquid stevia (optional)

Preparation

Preheat oven to 375 degrees.
In a large bowl, combine flour, Splenda, cinnamon, salt, and baking powder.
In a small bowl, whisk eggs, and mix in strawberries, yogurt, baby food, extract, and Stevia.
Add wet ingredients to dry and mix until well blended.
Separate into 12 lightly sprayed muffin tins, and bake for 30 minutes.
Remove from tins and cool on a wire rack. These muffins keep best in the fridge.