Strawberry Banana Muffins

Preheat oven to 425ºF. Line two 12-count muffin tins with paper liners or grease with non-stick cooking spray. Set aside.

In a medium bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Set aside.

In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. Slowly beat in the egg, vanilla, and yogurt. Add the flour mixture and beat until just combined. Gently fold in the mashed banana, followed by the strawberries.

Spoon batter into prepared tin, filling 3/4 full. Bake for 5 minutes at 425ºF. Then, keeping oven door closed, lower temp to 350ºF and bake for 15 minutes, or until muffins are lightly browned. This oven trick helps to ensure those large, bakery-style muffins.

Remove from oven and let cool for 10 minutes in pan, then remove and cool completely on a wire rack.
Enjoy!