Strawberry Banana Muffins

Remember when I said that pumpkin bran muffins were my new favorite? Well I think I am going to have favorites based on seasons, because these strawberry banana muffins are my new favorites. I'll just call them my favorite SPRING muffins!

You don't even need to pull out the mixer for this one - a whisk and wooden spoon will work just fine.

Start by lightly beating the eggs, then adding the vanilla and mashed bananas.



Stir in the brown sugar



and the melted butter.



In another bowl, combine the flour, baking powder, baking soda, salt and cinnamon.



Add the remaining flour to the strawberries, and stir until they're all coated.



This will prevent them from sinking while the muffins bake. Now add the banana mixture to the flour mixture, and stir just until combined.



Gently fold in the strawberries.



Spoon the batter into paper-lined or greased muffin cups. Bake for 20-25 minutes. Cool on a wire rack.



(This made 14 muffins - so instead of dirtying another pan, I put muffin liners in two ramekins - then there was room on the same oven shelf for all of it!)

One year ago: Molten Chocolate Cakes
Two years ago: Raisin Bran Muffins

Find more great ideas at Muffin Monday, Friday Food, Food on Fridays, Foodie Friday, Friday Potluck, Foodie Friday (#2).

Strawberry Banana Muffins
1/2 cup butter, melted
3/4 cup brown sugar
2 eggs, lightly beaten
1 tsp. vanilla
1 cup mashed bananas (about 2 large)
1 cup chopped fresh strawberries
2 1/4 cups flour, divided
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt

In a medium sized bowl whisk together the brown sugar, eggs, vanilla and mashed banana. Add the melted butter and stir to combine.

In another large bowl combine 2 cups flour, baking powder, baking soda, cinnamon, and salt. In a third bowl, combine the strawberries and the remaining 1/4 cup flour, stirring until all the berries are coated with flour. Add the banana mixture to the dry ingredients and stir only until just combined. Fold in the berries.

Divide the batter evenly among 12 paper lined or greased muffin cups. Bake at 350 for 20 to 25 minutes. Transfer to a wire rack to cool. Makes 12-14 muffins.