Use fresh or frozen strawberries to make these Strawberry Banana Muffins. Tart strawberries add a fresh contrast to the muffins that have the texture of a light, tender banana bread.
0 Preheat the oven to 350°F / 177°C.
1 Spray a muffin tin with nonstick cooking spray or use muffin liners.
2 Whisk flour, baking powder, and salt together in a small bowl. Set aside.
3 In a large mixing bowl, whisk together mashed banana, egg, milk, oil, sugar, and vanilla until smooth.
4 Add dry ingredients to wet ingredients and gently fold just until no dry spots remain (do not over mix).
5 Fold in strawberries (you can save a few to drop on the top of the muffins before baking if you’d like).
6 Fill prepared muffin tin so that batter reaches about 1/4 inch from the top of each space. If you saved a few chopped strawberries and / or are using turbinado sugar, scatter those over the top.
7 Bake until a tester inserted in the middle comes out with a few moist crumbs, 18 to 20 minutes.
8 Cool slightly before removing the muffins from the muffin tin.
