Prep 10 mins
Cook 20 mins
I just made this recipe for the first time and had to share. I had both bananas and strawberries that had to be used up and this was the perfect solution! Adapted from Oregon's Cuisine of the Rain by Karen Brooks.
- 1⁄2 cup unsalted butter, melted
- 3⁄4 cup brown sugar
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 2 large ripe bananas, mashed (about one cup)
- 1 cup fresh strawberries (cut into bite sized pieces)
- 2 1⁄4 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1⁄2 teaspoon salt
- Preheat oven to 350 degrees F (177 degrees C).
- Line a 12 cup muffin pan with paper liners.
- Melt butter, set aside.
- Whisk together the brown sugar, eggs, vanilla and mashed banana.
- In separate 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 wet ingredients to the dry ingredients and stir only until the ingredients are just combined. Do not overmix the batter or you will have tough muffins.
- Divide the batter evenly among the muffin cups.
- Place in the oven and bake 20-25 minutes. Muffins are done when a toothpick inserted into the center of the muffin comes out clean.
This was a great way to use up my overripe bananas & strawberries! The muffins were really tasty and not too sweet. I added some mini chocolate chips. I was confused as to what I was supposed to do with the butter. After it was melted and set aside it wasn't clear when to add it. I ended up drizzling a little on the top of each muffin. Really nice recipe!