For the past few summers (and since starting this blog), I've always wanted to go strawberry picking. This was my first summer doing so and I absolutely loved it! My 11-month-old had a blast (eating too many, probably) and we are all enjoying having all of the strawberries around! These muffins were the first recipe I tried with our strawberries from Spencer's Farm. It was an older recipe from Annie's website but nonetheless I knew it wouldn't disappoint.
Normally I have a pretty big sweet tooth so these muffins, at first bite, were a little on the dry side. I think next time I might add a tiny bit of cinnamon sugar to the top before baking. Or I'm sure more strawberries couldn't hurt. Nobody ever complained about too many strawberries. None of my friends anyways. ;) These are a great breakfast and my son really enjoyed them as well!
Strawberry Banana Muffins
Adapted from: Annie's Eats
Yields: 12-14 muffins
3/4 cup light brown sugar
1 tsp. vanilla extract
2 large, ripe bananas, mashed (about 1 cup)
1/2 cup (1 stick) unsalted butter, melted
2 1/4 cup all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1 cup fresh or frozen strawberries, chopped
Preheat oven to 350ºF and grease a muffin tray. Set aside.
In a medium bowl, whisk together the brown sugar, eggs, vanilla extract and banana's. Add the melted butter and mix to combine.
In a separate large bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Fold in the strawberries and toss to coat them well. (This prevents the strawberries from sinking during the baking process.)
Add the wet ingredients to the dry ingredients, just until combined. Do not over-mix.
Fill each muffin cup about 3/4 full of batter and bake for 20-25 minutes, until a toothpick comes out clean. Allow muffins to cool slightly and transfer to a wire rack to cool.