I found this recipe from a fellow NC nestie, Katie Loves Paper a couple of weeks ago. I believe she found it from Joy of Cooking. I’d been meaning to make the below banana bread this weekend, but strawberries were on sale at Harris Teeter & we already had all the other ingredients. UPDATE: I added photos. I think these might be the most delicious muffins I’ve made this year. The bananas are a great background flavor. I might add more strawberries next time because they were a great bitesized flavor addition.
1/2 c (1 stick) unsalted butter, melted
3/4 c light brown sugar
2 eggs, lightly beaten
1 tsp vanilla extract
2 large ripe bananas, mashed (about 1 c)
1 c fresh strawberries, cut into bite sized pieces
2 1/4 c flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
Preheat oven to 350. Line 12 cup muffin pan with liners or spray with Pam.
In small bowl, melt butter. (I microwaved. Recipe recommends melting in saucepan over stove.)
In a medium bowl, whisk together brown sugar, eggs, vanilla, and mashed bananas. Add the melted butter and stir until combined.
In another large bowl, add flour, salt, baking powder, baking soda, & cinnamon. Gently fold in the strawberries, making sure they’re coated with flour which will help them from sticking during baking. Add the wet ingredients to the flour mixture. Stir until just combined. Overstirring can lead to tough muffins.
Divide the batter into the muffin cups. (The recipe says will make 12. I made small muffins & divided into 15 muffin cups.) Bake approximately 20-25 minutes or until toothpick in center comes out clean. Place on wire rack to cool. Enjoy!