Tuesday, August 19, 2014

Strawberry Banana Mini Muffins

Everyone has their "perfect" banana bread recipe. Mine fluctuates all of the time, though I too have settled on a favorite. But never will I claim to have the best, or most moist, or "to die for" recipe. Tastes are far too complex and too many wonderful variations exist for me attempt to exult a recipe.

However, one thing I do love to do is use previously frozen bananas. I never get  around to eating our bananas before they become over ripe. By the time I do notice, usually I'm in no mood to turn them into baked goods. So into the freezer the freckled fruits go, to be used at my leisure. When ready, I defrost them for an hour or so on the counter. Of course now the bananas are an unappealing brown mass. Peeled and plopped into the recipe they are oozing with sweet fragrant juice. I've heard some microwave their bananas to yield similar results. To each their own.

UN-frozen overripe bananas will work equally as well.

 The recipe is my own

Yields 36 mini muffins or 12 regular sized muffins

The Ingredients
2 eggs, lightly beaten 
1/2 cup canola or vegetable oil   
2/3 cup sugar
1 cup all-purpose flour
2/3 cup whole wheat flour
2 over ripe bananas, mashed
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
1 cup strawberries, finely diced 

The Process
Preheat the oven to 350 degrees F.

Lightly oil the mini muffins tins.

In a large bowl, combine the eggs, oil, sugar, flours, bananas, baking soda, salt and vanilla. Stir until just combined. Fold in the strawberries.

Spoon by heaping Tbsps into the prepared mini muffin tins.  Bake for 10-14 minutes,  or until a toothpick inserted into the center of a muffin comes out clean. Transfer muffins from the tin to a wire rack to cool.

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