Strawberry Banana Muffins blend two favorite flavors into one delicious muffin. Fresh Florida Strawberries are in season November through April!
If you are like me, your eyes can be bigger than your stomach. It’s that way when I buy fruit. I start out with good intentions and sometimes I panic a few days in. I’m not one to waste a great buy. 😉
Good thing we like muffins and they freeze well. That is if there are any left to freeze!
You can lightly spray the inside of your paper liners to help with sticking. Sprinkle the batter with maple sugar for a sweet crust. Such good flavors together!
Food for Thought…How do you use up extra fruit that has reached its peak? I’d love to hear your ideas in a comment below!
Ingredients
- 1 cup flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 ripe banana, mashed (about 1/2 cup)
- 1/4 cup milk
- 1 egg
- 1/2 teaspoon vanilla
- 1/2 cup strawberries
- 2 tablespoons maple sugar
Instructions
- Whisk together flour, sugar, baking powder and baking soda.
- In a separate bowl, combine banana, egg, milk and vanilla. Fold into dry ingredients.
- Fold in strawberries.
- Divide batter into a 12 paper-lined muffin tin. Sprinkle with maple sugar.
- Bake at 350 for approximately 12 to 15 minutes until toothpick comes out clean.
- Cool on rack. Enjoy!
Notes
You can lightly spray the inside of the paper liners with a baking spray for easier release.
