Banana Mango Strawberry Muffins

Preheat oven to 350ºF. Either line a 12-cup standard size muffin pan with paper liners or grease the cups with oil or cooking spray. Set aside.

If you are using frozen fruit, make sure to thaw it first. Chop the mangoes into small cubes. Pick out two or three of the whole strawberries and slice them so that you end up with 12 slices. These slices will be used to top the muffins so set them aside. Chop the remaining strawberries into small pieces.

Mash the bananas in a large mixing bowl. Add the eggs, canola oil, applesauce, and yogurt into the bowl and mix well.

In a separate bowl, mix the dry ingredients together (flour through salt). Gradually pour the dry ingredients into the bowl with the wet ingredients and mix. Fold in the chopped mangoes and strawberries.

Fill the 12 muffin cups with the batter, and top each muffin with a slice of strawberry. Bake for about 20 to 25 minutes, or until a fork inserted in the center of a muffin comes out clean.

Inspired by Fiterazzi’s “Strawberry Banana Bread” by Yvonne Li.