Strawberry Banana Muffins
Sometimes I plan to make specific things. Other times I have ingredients and go in search of what to make with that stuff. Today was that way. I had bananas and strawberries. The combination is classic and yet I had never used them together. What to make? Hmm why not muffins. Because muffins are wonderful and I had already recently made banana bread.
I’m not a banana fan. I can take a little bit but too much is not for me. I do love strawberries though. The final result was a not too sweet, a light banana flavor complimented by bits of strawberries.
Instead of making a full batch of muffins, I cut the amounts in half. In case these didn’t turn out, I didn’t want to waste a ton of ingredients. To my surprise half a recipe didn’t make six nice size muffins but a bit more. So I’m going to share the half recipe and if you want to make more than a dozen, just double what you see listed below.
Cook Time: 20 minutes
Strawberry Banana Muffins
1/4 C butter, melted
1/4 C + 2 tbsp brown sugar
1/2 tsp vanilla
1 C + 2 tbsp flour
3/4 tsp baking powder
1/8 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1/2 C strawberries, chopped
Preheat oven to 350. In a medium bowl, mash banana with a spoon or fork. If you have a little helper, you can asign this task to him or her. Add in brown sugar, egg and vanilla. Stir together. Pour in butter and mix until combined. Set aside.
In a large bowl mix remaining dry ingredients. Chop up strawberries into small pieces. You can use up to 3/4 cup if you want more strawberries per muffin. Transfer to flour mixture. Toss to coat fully.This should supposedly help keep the strawberries from sinking while baking. I disagree but did as instructed. You could likely mix the wet and dry ingredients together before mixing in the strawberries but be careful how much you stir. Too much mixing can lead to tough muffins.
Pour banana mixture in with strawberries and flour mixture. Fold wet and dry ingredients to combine. Do not over mix. Do so just until combined.
Using a large cookie scoop, divide evely between cups of a prepared muffin pan. I got 8 muffins out of this half recipe. If you do not have muffin liners, simply spray your pan with pam for baking. It will help your muffins to pop out easily after being baked. Top off with a sprinkle of sugar.
Bake for 20 minutes or until fully cooked. Use a toothpick or cake tester to check for doneness. Remove from oven, allow to cool in the pan for 5 minutes. Carefully transfer to a wire rack to cool completely.