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 strawberry and banana muffins for an extra tasty treat.
Strawberry and Banana Muffins:
- 2 1/4 cup of flour
- 1 1/2 tsp cinnamon
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 1/2 cup fresh strawberries, diced
- 3/4 cup brown sugar
- 1 stick of butter, melted
- 2 eggs
- 2 large ripe bananas, mashed very well
- 1 tsp vanilla
How to Make Strawberry and Banana Muffins
Preheat the oven to 350 degrees. Coat a muffin pan with cooking spray.
In a large bowl combine the flour, cinnamon, baking powder, salt, and baking soda together. 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, beat the brown sugar, butter, eggs, mashed bananas, and vanilla with a hand mixer until creamy and smooth.
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 evenly 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!