Wednesday, July 2, 2014

Strawberry Banana Muffins

As I hauled our box full of berries to the car the other day after our berry picking adventure, I came to realize that I think we picked more than I was aware of. That box was heavy, really heavy. I lugged it through the fields, while a sweet friend pushed the stroller for me and helped with the kids. While we made our way down the rows, fellow berry pickers stopped what they were doing and gave me smiles. I was dripping juice, my box was sagging and I think I had the biggest grin on my face. We were all covered in mud, our faces were stained with strawberries and the funny thing is that it was all so relaxing.

After we got the berries all washed, they started turning quickly. I lined cookie sheets with berries, froze them, transferred them to freezer bags and then did it again...and again. I spent a Saturday afternoon making and canning Strawberry syrup. I started to wonder what I'd gotten myself into and who I could give these all away to. My kitchen looked and smiled like it'd been taken over by Strawberries, but by Sunday afternoon, things were back to normal and it was all so worth it.


Yesterday morning, we pulled out that first bag of frozen strawberries and turned it into Strawberry Banana Muffins to take to the beach with us. They turned out so sweet and yummy and the kids have been going crazy over them. This recipe is my favorite Banana Bread recipe. All I did was add a 1/4 cup of brown sugar and 1 cup of crushed berries. So good. 

Strawberry Banana Muffins

1 3/4 cups whole wheat flour
1/4 cup brown sugar
3/4 cup granulated white sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
1/2 cup unsalted butter, melted and cooled
1 cup crushed strawberries
2 ripe large bananas, mashed well
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a muffin pan, or a loaf pan.

In a large bowl combine the flour, sugars, baking powder, baking soda, salt and cinnamon. Set aside.

In a medium-sized bowl combine the mashed strawberries, bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana/strawberry mixture) into the dry ingredients just until combined and the batter is thick and chunky. Scrape batter into prepared pan or muffin tin. Bake until golden brown and a toothpick inserted in the center comes out clean, about 55 to 60 minutes for bread or 15-20 minutes for muffins. Place on a wire rack to cool and then remove from the pan. Serve warm or at room temperature.

1 comment:

  1. Oooo! Those look so delicious!

    ReplyDelete

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