Strawberry Banana Muffins

I love this combination:


In a smoothie, in a pie, in a Starburst. Bright, smooth, tart, fresh, summer. It reminds me of summer. Yesterday, I found some frozen strawberries that I bought 4 months ago. I was going to feed them to my son at the time, until I realized that berries are an allergenic food and you're not supposed to give them to a baby under 1. So they sat there, until yesterday, when I realized now he CAN eat them and not only that, he can eat them in muffin form. And so can I.


Strawberry Banana Muffins
(Makes 18 muffins)

2 eggs
1/2 cup sugar
1/2 cup brown sugar
2 ripe bananas, mashed
4 T unsalted butter, melted and cooled
1/4 cup vegetable oil
3/4 cup milk
1 1/2 tsp vanilla
2 1/4 cups flour
2 1/2 tsp baking powder
1 tsp salt
About 2 cups chopped strawberries (frozen or fresh)
Cinnamon sugar for dusting

Preheat oven to 425. In a large bowl, whisk eggs and both sugars until smooth. Add mashed bananas, melted butter, vegetable oil, milk and vanilla. Stir until combined. Banana lumps are fine by me.


In another bowl, stir flour, baking powder and salt together with a fork.


Fold dry ingredients into wet, until just combined. Add strawberries and gently stir.


Grease muffin tins or add liners. Spoon a generous amount into each tin. Sprinkle tops with cinnamon sugar.


Bake for 15 minutes until muffin tops turn a slight golden color, or until an inserted toothpick comes out clean.


I asked Carson to bring some of these into work but he refused, said he'd eat them all. So now I'm eating them all. Super.