Recipe Time: Fresh strawberry banana muffins

Though I am embarrassed by this, I will go ahead and say it.  9 days out of 10 my boyfriend eats a frozen waffle with Nutella on it for breakfast.  I make lots of cookies and other sugary treats (which he also sometimes eats for breakfast), but for the majority of the time it’s waffle and Nutella. I know, I know, I’m terrible.  That is not an acceptable daily breakfast. But I’m working on it!

I was like “What can I make that will be tasty and delicious, fulfill it’s required sweetness level on the Justin scale, and also sneak in a little bit of nutrition?”  BINGO: MUFFINS.  Justin calls muffins “breakfast cupcakes” or “cupcakes that are missing their frosting”.  I knew that was the right choice.  Also, they are easy to grab in the morning.  You can even stick them in the microwave on the way out the door.

This recipe covered all of my bases: the muffins are moist, sweet and delicious.  They also are chocked full of fresh fruit.  I love being sneakily healthy.  Get em when they don’t know it’s coming.  They came out perfectly the first time I tried them, which I consider a plus (the oven in our house is from FOREVER ago, and doesn’t heat things the way it should.  You never know what’s going to happen.  Sometimes it burns things, and sometimes it leaves them raw.  Oh well, at least it keeps things interesting.)  Are you sold yet?  Here we go with the recipe!

Fresh Strawberry Banana Muffins

From Sweet Pea’s Kitchen

What you need:

1 stick butter

3/4 cup packed light brown sugar

2 large eggs, lightly beaten

1 tsp vanilla extract

2 large ripe bananas, mashed up

1 cup strawberries, cut into bite sized pieces

2 1/4 cups flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/2 tsp salt

What you do:

Preheat oven to 350.  Put 12 cupcake liners into cupcake tins, or grease the tins instead

Melt the butter in a small dish

In one bowl whisk together brown sugar, eggs,  bananas and vanilla.  Squash them all together until combined.  Add the melted butter and stir until combined

In a different bowl combine the flour, baking soda, baking powder, cinnamon and salt.  Add the berries in, making sure that they get coated in flour.

Add in the wet ingredients, stirring until combined.  Batter will be THICK!

Divide all of the batter evenly between the 12 muffin cups.  Bake 20 to 24 minutes until muffin tops are golden brown and a toothpick inserted in the center comes out mostly clean.

Cool muffins on a wire rack so that the bottoms don’t get mushy!

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