Strawberry Banana Muffins

Preheat oven to 350 degrees F. Lightly spray a 6-cup muffin pan with vegetable spray.

In a small saucepan or microwave oven, melt the butter. Let cool to room temperature.

In a medium-sized bowl mash the banana. Add egg and vanilla extract and whisk together. Add the melted butter and stir to combine.

In another large bowl combine the flour, sugar, baking powder, baking soda, cinnamon, and salt. Gently fold in the berries, making sure they are coated with flour. (This helps prevent the berries from sinking during baking.)

Add the wet ingredients to the dry ingredients and stir only until the ingredients are just combined. Do not over mix the batter or you will get tough muffins.

Divide the batter evenly among the 6 muffin cups, using two spoons or an ice cream scoop. Place in the oven and bake until a tester inserted in the center of a muffin comes out clean, about 20 to 25 minutes. Transfer to a wire rack to cool. Muffins can be stored for a few days at room temperature.