Strawberry and Banana Muffins

My daughter has been asking me to make muffins for a week. We had some strawberries and ripe bananas that I needed to use up so I decided to use those in the muffins. They were beautiful, tart, sweet and perfectly baked. Needless to say they were gobbled up quickly. Make sure to spread butter over the muffins for an extra tasty treat. This recipe makes 12 muffins.

Dry Ingredients:

• 2 1/4 cup of flour
• 1/4 tsp baking soda
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1 1/2 cup fresh strawberries, diced

Wet Ingredients:

• 3/4 cup brown sugar
• 2 eggs
• 1 stick of butter, melted
• 2 large ripe bananas
• 1 tsp vanilla

Preheat oven to 350 degrees. Coat a muffin pan with cooking spray. In a large bowl combine all dry ingredients. After mixing, gently fold in the strawberries, making sure to coat them with flour - this helps prevent the berries from sinking while baking. In another large bowl, combine the wet ingredients (I use a potato masher to break up the banana) until mixed thoroughly. Slowly combine the wet mixture into the dry mixture, stir until just combined - do not over mix the batter or you will have tough muffins. Fill the muffin tray with the batter, place in the oven and bake for 22-25 minutes or until a knife inserted in the center of a muffin comes out clean. Transfer to a wire rack to cool. Enjoy!


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