Strawberry and Banana Muffin

Have you ever had a hankering for a sweet muffin in the middle of the night? Well, not so much middle of the night, but pretty late into the evening, say around 9pm? When it's a tiny bit too early to hit the sack, but too late to drag yourself off the couch, into the car, and to the store for just one market leftover muffin? That was the kind of evening I experienced when I made these.
I was perusing this recipe on one of my most frequented blogs at around 9pm. I saw the ingredients and realized I, for once, had all the ingredients (no substitutions)! Upon further analysis, I even noticed how little of each ingredient I needed. That is, instead of making a whole dozen muffins or more (let's face it, I did just want ONE), I would only be making six! That's enough for possibly a second helping tonight and another one for breakfast in the morning and for any sticky fingers that may make their way to the cake pedestal.
The recipe was so condensed, it wasn't even worth taking out a mixer! I put it all together in an individual soup bowl. Can you believe it? Minimal clean up can be added to the list. You gotta love it. Once out of the oven, my craving was satisfied with the sweet flavor and aroma of strawberry and banana and the fluffiness of a wonderful muffin.

Strawberry Banana Muffins adapted from une-deuxsenses

3/4 cup chopped strawberries

2 tbsn. agave

3/4 cup whole wheat flour

1/4 tsp. baking soda

1/4 tsp. salt

1/2 tsp. vanilla

1 egg

1 banana, mashed

2 tbsn. applesauce

1. Preheat oven to 350 F. Line 6 muffin tins with paper liners, spray the paper liners with non stick spray (this MUST be done or else they stick to the liners like crazy), set aside.

2. In a small bowl combine the chopped strawberries and agave, let sit.

3. In the meantime, combine the flour, baking soda and salt. In another bowl combine the mashed banana, egg, applesauce and vanilla.

4. Add the dry mixture to the banana mixture. Mix with a fork until just combined. Fold in the strawberry mixture then spoon into the muffin tin, filling to the top as they don't rise much.

5. Bake for 25 minutes or until an inserted toothpick comes out clean. Cool completely.Enjoy!