These muffins are amazing. I don’t think I’ve ever had both strawberries and bananas together in a muffin, but I had both on hand and they were getting pretty ripe so I made these for breakfast.
- 1 cup chopped strawberries
- 1 cup sugar, plus 2 tablespoons
- 1 1/2 cups flour
- Pinch ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt
- 1 ripe banana, mashed
- 2 eggs
- 1/4 cup canola oil
- Zest of 1 lemon
In a small bowl, mix together strawberries and 2 tablespoons sugar. Let sit a few minutes until strawberries give off their delicious juices.
In another small bowl, mix together flour, cinnamon, baking soda, nutmeg and salt.
Now in a large bowl, mix together the mashed banana, eggs, oil, 1 cup sugar, strawberries, and lemon zest.
Mix the dry ingredients into the wet ingredients until combined. Don’t overmix. I also folded in a handful of frozen blueberries here at the last minute….totally optional…
Now just scoop into your muffin pan and bake at 350 for about 30 minutes, or until a toothpick inserted comes out dry.
Serve and enjoy!