Strawberry Banana Muffins

Sometimes things are just better with a partner.

Take Laurel & Hardy....Lewis & Clark...Batman & Robin...Donny & Marie...Adam & Eve...Abercrombie & Fitch...Peanut Butter & Jelly

...or

Strawberries and Banana 

A match made in Heaven!

While looking at one of my favorite sites, JoyofBaking.com I found this combo in a muffin.  You know how I LOVE muffins! 

I was in luck, I had 1 banana and a handful of strawberries...just enough to make a small batch of muffins for Sunday breakfast!

So I adapted the JoyofBaking.com recipe to fit a smaller crowd.  Making 6 muffins instead of 12, and I substituted Splenda brown sugar for the real stuff to cut down on the carbs.  The result?  Fabulous!

Great flavor, moist, tender, and fruity!  Just like a smoothie in a muffin!  So for your next Sunday family breakfast, try a muffin...a Strawberry Banana muffin!  It's sure to be a hit with the whole family!!

So let's make muffins.

Take your butter and melt it in a saucepan on the stove or in a bowl in the microwave.  Let it cool.

In a medium bowl, mash your banana.

Add your egg and vanilla extract.  Mix well.

Add your melted butter (cooled so it won't curdle the egg!) and mix well.

In another large bowl, add your flour, brown sugar, baking powder, baking soda, cinnamon, and salt.  Mix to combine.

Chop your strawberries in to bite sized pieces.

Add your strawberries to the flour mixture.  Fold in to coat with flour.

Add your wet ingredients to the dry one.  Stir only enough to get everything moistened.

It should look like this.

Prepare a 6 cup muffin pan by spraying it with vegetable spray.

Fill muffin cups using an ice cream scoop, or 2 spoons.  I fill mine pretty full, cause I like em that way!

Bake in a preheated oven at 425 degrees for 20-25 minutes.  Mine were done at 22 minutes.

Voila!  Look at these babies!!!!

Want some???

Strawberry Banana Muffins

Adapted from JoyofBaking.com

1/4 cup (1/2 stick) unsalted butter, melted

1 large ripe banana, mashed (about 1/2 cup)
1 egg
½ t pure vanilla extract
1/2 c fresh strawberries, diced into bite sized pieces
1 1/8 c all-purpose flour
1/3 c light brown sugar or equivalent in Splenda Brown sugar
¾ t baking powder
1/8 t baking soda
½ t cinnamon
1/4 t salt

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

Makes 6.   Preparation time: 20 minutes.