Strawberry Banana Muffins

I’ve made my fair share of strawberry muffins in my lifetime but never one that had the extremely moist and tender texture this one has. Macerating the strawberries before starting the recipe releases their juices and adds not only flavor but moistness that makes this muffin outstanding. It’s the key, it’s important to the outcome of the muffins.

When you’re baking with fruit please remember that the riper the fruit is the more flavor you’re going to get in the final product. Those bananas that have been sitting on the counter looking a little funky with their black peels , the strawberries that are getting darker, softer and a little wrinkly, those are the perfect over ripe fruits to make these muffins with. Ugly fruit has flavor! Strawberry Banana Muffins, moist, tender and delicious, ENJOY!

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Strawberry Banana Muffins

Ingredients

1 cup fresh ripe strawberries, diced, mashed with a fork
2/3 cup very ripe banana,mashed ( 1 medium size)
2/3 cup sugar
1/3 cup vegetable oil
2 large eggs,room temperature
1 1/2 cups all purpose flour
1/2 Teaspoon baking soda
1/2 Teaspoon salt
1/2 Teaspoon cinnamon

Instructions

Preheat oven to 425 degrees. Line muffin tin with paper liners or grease each muffin tin.
Macerating the strawberries - Place the diced strawberries in large bowl, mash them with a fork . Add the 2/3 cup sugar to the bowl, stir. Let the strawberries and sugar sit for 15 minutes, stirring occasionally. Macerating the berries allows the juices to be released.
Add the oil,mashed banana and eggs to the bowl, beat with an electric mixer until well combined. Add the remaining ingredients and beat until the mixture is just incorporated and moistened.
Spoon the batter into the muffin tins, Bake 15 to 18 minutes until toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes, if you didn't use paper liners, loosen the muffins from the pans, before removing.