Banana Mango Strawberry Muffins Recipe

Preheat your oven to 350F. Line a 12-cup muffin pan with paper liners, or grease the cups well with oil or cooking spray. If you're using frozen fruit, make sure to thaw it out completely first.

Chop the mangoes into small cubes. Pick out two or three strawberries and slice them thinly to get 12 slices; these will be used for topping. Chop the remaining strawberries into small pieces. In a medium-sized mixing bowl, mash the bananas until smooth.

Add the eggs, canola oil, applesauce, and yogurt to the bowl with the mashed bananas and mix everything together until well combined. In a separate bowl, whisk together all the dry ingredients.

Gradually add the dry ingredients into the wet mixture, mixing until just combined; be careful not to overmix. Gently fold in the chopped mangoes and strawberries. Divide the batter evenly among the 12 muffin cups, then top each with a sliced strawberry.