Strawberry Banana Muffins

Sometimes I wonder why I haven’t tried certain combinations before. Like strawberry banana muffins, for instance. Strawberry-banana is by far my favorite yogurt flavor and smoothie flavor, so why hadn’t I tried it in muffins before? Well, I’m glad I finally did. The strawberries create little juicy pockets and double to keep the muffins moist. Yum. If you’re looking for a new muffin to try I would recommend these, especially while fresh strawberries are in season.

Strawberry Banana Muffins
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
3/4 Cup brown sugar
2 eggs
1 stick of butter, melted
2 large ripe bananas, mashed
1 tsp vanilla

Preheat oven to 350 degrees. Line muffin pan with 18 paper liners.

In a large bowl combine the flour, baking soda, baking powder, salt, and cinnamon. After mixing, gently fold in the strawberries, making sure to coat them with flour. 

In another large bowl, combine the brown sugar, eggs, butter, bananas, and vanilla 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 cups with the batter, place in the oven and bake for 22-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Transfer to a wire rack to cool.

Source: The Crepes of Wrath

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