Strawberry Banana Muffins

I can't believe this is my second baking post in a week. I really am beginning to enjoy baking. There is also something really nice about baking fresh muffins on a Saturday morning. I think my Husband really liked waking up to the smell as well! Who am I?! I saw this muffin recipe on one of my favorite blogs Week of Menus, and I've been wanting to make them for forever. Any baked good that has strawberries in it just sounds amazing to me. They turned out really good!

Ingredients:

1 1/2 cups of all purpose flour
3/4 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt
3/4 stick of butter, (6 tablespoons or 85 grams of butter) melted
1 teaspoon pure vanilla extract
2/3 cups sugar
1 large egg
2 large ripe bananas
1 cup fresh strawberries, diced (frozen strawberries won't be the same) 

Directions:

1. Preheat oven to 350 degrees. Line cupcake/muffin pan with liners. In a medium bowl, measure out and mix together flour, baking soda, cinnamon and salt. Set aside.

2. In a large bowl, whisk egg and sugar together until well combined. Add melted butter. Mix well. Add vanilla. Squish bananas into the mixture. A nice squish should break the bananas up well enough to be incorporated into the batter.

3. Add strawberries to the dry mixture. Toss until strawberries are well coated with flour mixture. Add dry strawberry mixture to the wet mixture. Use a VERY light hand to mix at this point. The more mixing you do the tougher the muffin so try not to over mix. You want everything well mixed together but not over mixed.

4. Divide batter equally in liners. Bake until golden brown, about 22-30 minutes.

5. Cool for 5 minutes in the pan. Then enjoy.

Printable Recipe

They also make great gifts!