Normally I wouldn't post two muffin recipes in a row - it sounds too - well - indulgent. But friends heard about it and wanted to try it and here I am, posting a double header of muffin recipes. These muffins are very similar to the tropical muffins as the base is essentially the same, but just switching out the ingredients. But they taste VERY different and are really yummy. My kids actually preferred these over the tropical muffins and husband walked around grumbling that he "only got to eat 3 of them." They aren't any harder to make than other muffins - you just need to wash and chop some strawberries and you are good to go.
** Preparation tips
Bananas taste the best in baked goods when they are the worst looking for eating; black, mushy, squishy make for GREAT baked goods. If you can't bake when your banana is looking its worst, freeze it in a ziploc bag. When you are ready to bake, place it in the fridge to defrost over night and in the morning it will be defrosted and perfect.
If your child eats only part of a banana, cut off the eaten bit and stick the other portion into the fridge. You will save banana and as a bonus get some baking goods.
Measure out all dry ingredients the night before - sugar in one larger bowl, and the rest of the dry ingredients in a smaller bowl. Have your butter cut and measured in a bowl, ready to melt and your egg all ready to go. Paper liners in the muffin pan already all set up.
Strawberry Banana Muffins
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 (I don't think frozen strawberries would work in this recipe, so make them while you can!)
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.