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Strawberry Banana Muffins

by on April 9, 2011 in Breads, Muffins April 9, 2011 BreadsMuffins
See post on inquiringchef’s site!
3.00 Mitt(s) 1 Rating(s)1 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 5

Prep:

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Level: Easy

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Description

These muffins taste like spring, and are light enough that there’s no guilt in having two!

Ingredients

  • 1 cup All-purpose Flour
  • 1 teaspoon Baking Powder
  • 1 whole Medium Banana, Lightly Mashed
  • 1 whole Large Egg
  • 2 Tablespoons 2% Milk
  • 2 Tablespoons Vegetable Oil
  • 1 teaspoon Vanilla
  • ½ cups Granulated Sugar
  • 1 cup Frozen (thawed) Or Fresh Strawberries, Roughly Chopped

Preparation

Preheat oven to 350ºF. Sift flour and baking powder together into a mixing bowl. In another small bowl, whisk together banana and egg. Add milk, oil, vanilla and sugar and stir until smooth. Pour liquid ingredients into dry ingredients and fold in just until combined (mixture may be slightly lumpy). Add strawberries and stir gently just until evenly distributed.

Fill 9 spaces in a muffin tin to about halfway full. Bake for 20–25 minutes, until tops of the muffins are golden. Remove from the oven and allow to cool slightly before removing from the muffin tin.

(Note: These muffins are best enjoyed the same day they are made.)

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The Three Little Piglets on 4.10.2011

I don’t think I ever would have thought to put banana and strawberry together, but those look really good.

One Review

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jenniferlynn on 5.2.2011

Made these on the weekend!

I used diced fresh strawberries, and was really excited for these muffins. Unfortunately, there’s something about the texture of strawberries that turns almost slimy when baked. It’s the oddest thing. The flavor was great, but the strawberries just didn’t hold up in the oven…they seemed to release too much moisture when cooked.

I might try these again with chopped freeze-dried strawberries though!

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