|there aren't actually any blackberries in the recipe; I just like eating |
my muffins with fruit and jam.
To deal with the extra moisture, I added an extra ¼ cup of flour. The muffins were super moist, but the strawberry flavour didn’t ring through. It wasn’t such a disappointment though, considering that I had used cooked strawberry mash. It was a great way to use up leftover fruit that would have otherwise been destined for the green bin.
Click below for the recipe.
Strawberry Banana Muffins
I used my basic Banana Muffin recipe, and added the strawberry mash and additional ¼ cup flour. I had enough batter to fill a 12-cup muffin tin and a mini loaf pan.
- 1 ½ cups flour
- ¾ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ½ cup (1 stick) butter
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 3 medium ripe bananas (about 1 ¼ cups), mashed
- 1 cup (or so) cooked strawberries, mashed, such as from Strawberry Sauce
Preheat oven to 350F. Line a 12-cup muffin tin with paper liners. Butter and flour a mini loaf pan.
In a small bowl, stir flour, baking soda, cinnamon, and salt together. Set aside.
In a medium bowl, beat butter and sugar with an electric mixer until fluffy. Add eggs one at a time, beating after each addition. Scrape down the sides of the bowl. Add mashed bananas and strawberries and vanilla and stir until smooth. Mix in flour until thoroughly blended. Scoop the batter into the muffin tins, filling them about three-fourths full. Pour the remaining batter into the prepared pan.
Bake for 18-20 minutes until springy and a toothpick inserted in the center comes out clean. The mini loaf will need to cook for an additional 10 minutes. Let cupcakes cool slightly, and then transfer them to a rack to cool completely before frosting.