All the ingredients are needed to be at room temperature before making the batter.

Pre-heat the oven to 180 degrees C for 10 minutes. [url href="https://kitchenofdebjani.com/wp-content/uploads/2015/12/Whole-Wheat-Strawberry-Banana-Muffins-Chopping-Fruits-300x200.jpg"][/url]

Wash and cut Strawberries into small cubes.

Remove the skin of Bananas and take bananas in a bowl and using a fork mash bananas.

I prefer to retain few small chunks of banana to give the cake/ muffin a body.

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Mix Whole Wheat Flour along with Baking Powder and Baking Soda in a bowl.

Sift using a sieve two times.

Now mix Nutmeg Powder with the Flour mix.

Mix Chopped Strawberries lightly with the flour mix so that the strawberries are coated with flour.

Add Mashed bananas in the flour-Strawberry mix and fold lightly.

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Now take Eggs and Powdered Sugar in a bowl and using a hand blender or manual whisk start mixing both until the mixture turns creamy.

It took me 2 minutes to mix both the ingredients using a hand blender.

Add Oil to the mixture and using the blender blend for 1 more minute.

Add Vanilla essence and Milk to the mixture and blend for 1 more minute.

Now make a well in the mid of the flour mix and pour the wet mixture.

Using a spatula fold everything lightly by Cutting and folding.

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Line a muffin tin with muffin liners.

Using a tablespoon or Ice-cream scoop fill ⅔ of each muffin liner with the batter.

Tap the muffin tray on table top after filling the tray.

Bake at 180 degrees C for 15-20 minutes in preheated oven. It took me 15 minutes to bake Whole Wheat Strawberry Banana Muffins.

Check at around in 15 minutes by inserting a toothpick in the mid of the muffins and if required bake for few more minutes.

Take Muffins out of the oven after baking and cool on a wire rack.

Store Muffins in an airtight container. These muffins can be stored for a month if refrigerated.