Whole wheat strawberry banana and apricot muffins

I have mostly been using honey as a sweetener in my baking. But today I wanted to try something sweet without honey or sugar. So, I have tried these healthy sugar free muffins successfully. I have used whole wheat and flax seeds with some fresh and some dry fruits for the sweetness in these muffins.


Ingredients

2 cups whole wheat flour
3 tbsp organic flax seeds
2 tsp baking powder
1/2 tsp baking soda
1/2 cup organic 2% milk
Pinch of salt
1/2 cup fresh cut strawberries about 6/7
1/2 cup chopped dried organic apricots
1 very ripe banana
1 tbsp clarified butter
1 organic brown egg
1/2 cup low fat yogurt plain
1/2 cup semi sweet chocolate chips

Method

Preheat the oven to 350 F and lightly spray non stick oil spray in the muffin pans. This recipe makes about 15 muffins.

Start with the dry ingredients in a bowl. Take the whole wheat flour in a bowl and add the flax seeds, baking powder, baking soda and salt and keep aside.


In a separate bowl whisk the clarified butter and egg together. Start adding the thoroughly mashed banana and whisk well. Now add the yogurt and mix well. Add the dry ingredients slowly to the wet mixture and beat well. Pour in the milk looking at the consistency of the batter. It should be wet and you should be able to pour it easily in the muffin pan.

Add the chopped fruits at the very end with the chocolate chips and whisk lightly. 
Pour the batter in the greased muffin pans and bake at 350F for about 25 mins.  Insert a toothpick to check if muffins are done. Let them be in the muffin pan for 5/10 mins and then cool them on a wire rack.