Second of all, these muffins. How pretty right? And they're equally as tasty.
These muffins are a delicious little morning treat. They're moist and packed with flavor. At first I was weary that strawberry and bananas would taste good together in a muffin, but they compliment each other beautifully. The bananas make the muffin really moist and I loved the small chunks of strawberry that filled each muffin. I'm sure kids would love these as an alternative to their normal breakfast. They're also a quick snack to grab while running out the door on your way to work. Enjoy!
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs, lightly beaten
- 1 tsp. pure vanilla extract
- 2 large ripe bananas, mashed (about 1 cup)
- 1 cup fresh strawberries (cut into bite sized pieces)
- 2 1/4 cups all-purpose flour
- 3/4 cup light brown sugar
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
Preheat oven to 350 degrees F. Place the oven rack in the center of the oven. Line a 12 cup muffin pan with paper liners or lightly butter or spray the muffin cups with a vegetable spray.
In a small saucepan melt the butter. Let cool to room temperature.
In a medium sized bowl whisk together the eggs, vanilla extract and mashed banana. Add the melted butter and stir to combine.
In another large bowl combine the flour, sugar, baking powder, baking soda, cinnamon, and salt. Gently fold in the berries, making sure they are coated with flour. (This helps to prevent the berries from sinking during baking.) Add the wet ingredients to the dry ingredients and stir only until the ingredients are just combined. Do not over mix the batter or tough muffins will result.
Divide the batter evenly among the 12 muffin cups, using two spoons or an ice cream scoop. Place in the oven and bake until a tester inserted in the center of a muffin comes out clean, about 20 to 25 minutes. Transfer to a wire rack to cool. Can be stored for a few days at room temperature.
Source: Joy of Baking