Saturday, June 5, 2010

Strawberry Banana Muffins


2 and 1/4 cup of all-purpose flour
1/4 tsp. baking soda
1 and 1/2 tsp. baking powder
1/2 tsp; salt
1 and 1/2 tsp. cinnamon
1 and 1/2 cup fresh strawberries, diced
3/4 cup brown sugar
2 eggs
1/2 cup (1 stick) of butter, melted
2 large ripe bananas, mashed
1 tsp. vanilla extract


Preheat the oven to 350 degrees F. Coat a 12-cup muffin pan with non-stick cooking spray or line with muffin cups.

In a large bowl whisk together the flour, baking soda, baking powder, salt, and cinnamon. After mixing, gently fold in the strawberries, making sure to coat them with flour – this helps prevent the berries from sinking to the bottom of the muffins while baking.

In another large bowl, combine the brown sugar, eggs, butter, bananas, and vanilla and mix thoroughly. Slowly add the dry mixture into the wet mixture, and stir until just combined. Do not over mix the batter or you will have tough muffins.

Fill the prepared muffin tin evenly with batter, 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.

*Recipe from Crepes of Wrath

1 comment:

  1. I made these muffins and put cream cheese icing on top, the kids loved them. Delicious : )

    -Kristen Pelley