Happy Easter!!!!! Easter is the most important season on the Christian calendar. So celebrate it fully! This also means Lent is over and desserts will be reintroduced into my blood stream.

I sort of have a problem right now. Obsessive compulsive disorder and hoarding runs in my family, NO JOKE. I notice I do this with some things. Mainly kitchen items.

Oh, we already have 6 cans of evaporated milk and we didn’t need these extra 2 I just bought?

What? The freezer has 3 bags of grated parmesan cheese, well, add 1 more.

I know, not the biggest deal in the world, but I am sort of notorious for it.

Strawberries have been on sale so I have been buying them as if they may never be available at the store again, ever!. Yesterday I saw a 4 lb container for only $4. So I bought it. Did I need them, NO! I already had 4 lbs of strawberries at home just waiting to be used. I figured that I would use them, somehow. Whether I had them on my yogurt for breakfast, or as a snack, froze them, or bake with them. Like I said, 8 lbs of strawberries at home right now, so this recipe barely scratches the surface. But, it does use some of them in a creative way. AND a delicious way!!!!

I made some strawberry banana whole wheat bread years ago. But it was when I was just starting to bake so it was sort of experimental. I remember loving it though, but I hadn’t made it since, I wonder why? I really have no idea why. So I made it again, this time in muffins. Wow, these are really good!

Super sweet muffins do not intrigue me. If I wanted something super sweet I would get a cupcake. But for a muffin I want big flavor with a tiny bit of sweetness. These totally did it for me. The strawberries burst in your mouth. They are juicy and tender and have lots of flavor.

Makes 6 muffins
Each muffin is about 100 calories and less then 1 gram of fat

3/4 cup chopped strawberries
2 tbsp 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 tbsp applesauce

Preheat the oven to 350 degrees.

Line 6 muffin tins with paper liners, spray the paper liners with non stick spray.

In a small bowl combine the chopped strawberries and agave. Let that sit while you are making the rest of the dough.

In a medium bowl, combine the flour, baking soda and salt.

In another bowl combine the mashed banana, egg, applesauce and vanilla. Add the dry mixture to the banana mixture. Mix with a fork just until combined. Fold in the strawberries/agave. Spoon into 6 muffin cups. Fill to the top; the muffins puff up perfectly and don’t overflow.

Bake for 25-28 minutes. Cool slightly before enjoying.