You might remember that I went strawberry picking last year with my mom and sister; I love fresh strawberries and I love picking them fresh because then I can freeze them, bake with them, eat them, etc. Unfortunately, strawberry season is not here yet, hopefully in the beginning of June, but since these strawberries looked delicious at the store and were on sale, I decided to buy a few pints and bake with them. I had some bananas that were starting to go rotten, so I decided to make strawberry banana muffins. I love baking with fresh strawberries rather than frozen ones, because frozen ones always tend to smear and turn whatever you’re baking red. I like the fresh ones because they taste awesome and because they don’t smear – you just get little bursts of red all over your muffins. These muffins are beautiful and are the perfect way to get you in the mood for strawberry season!
- 1/2 cup (1 stick) unsalted butter, melted
- 3/4 cup light brown sugar
- 2 large eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- 2 large ripe bananas, mashed (about 1 cup)
- 1 cup fresh strawberries (cut into bite sized pieces)
- 1 1/4 cups all-purpose flour
- 1 cup whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- Preheat oven to 350 degrees. Position rack in center of oven. Grease 18 cup muffin pan with vegetable spray.
- In a small saucepan melt the butter over low heat. Set aside.
- In a medium sized bowl mix together the brown sugar, eggs, vanilla extract and mashed banana. Add the melted butter to the brown sugar mixture and stir to combine.
- In another large bowl combine the flour, baking powder, baking soda, cinnamon, and salt. Gently fold in the berries, making sure they are coated with flour. This helps to prevent the berries from sinking during baking.
- Add the dry ingredients to the wet ingredients and stir until the ingredients are just combined. Do not over mix the batter or tough muffins will result.
- Divide the batter evenly among the 12 muffin cups, using an ice cream scoop. Place in the oven and bake until a tester inserted in the center of a muffin comes out clean, 20-25 minutes. Transfer to a wire rack to cool.
*Makes 18 regular sized muffins.