We had a TON of strawberries in our CSA box last week, and unfortunately they were quite ripe. Which meant we didn’t get to all of them before they started going bad. Luckily, I was able to make use of some of the less “pretty” berries by modifying the banana bread recipe I developed about 10 years ago (eek! now I really feel old!).
This recipe makes one dozen pretty pink muffins; I suppose you could just frost them (with cream cheese frosting perhaps?) and make them cupcakes (although you might want to add a little extra sugar, since they’re not overly sweet). The one biggest piece of advice I have for this recipe (aside from using the ripest bananas you can find – mine were a little too chunky) is DO NOT OVERMIX! It’s easy to take these pretty cakelike muffins and make them heavy and gummy – don’t do it!!
Elisa’s Strawberry-Banana Muffins
- 3/4 cup strawberry pieces
- 3 medium-to-large bananas (between the strawberry puree and the mashed bananas, you’re looking for between 1 1/4 and 1 1/2 cups of fruit)
- 1/4 cup sugar (more if your berries are really tart; mine were very sweet!)
- 1 tbsp cooking oil
- 3 tbsp milk
- 1/4 tsp baking soda
- 2 tsp baking powder
- 1/8 tsp salt
- dash cinnamon
- 1 egg
- 1 1/2 cups flour
Puree strawberries in a food processor.
You’ll see in the photo I started trying to smash my bananas with the strawberries but they were too unripe and didn’t really do well. You’ll do better just mashing most bananas by hand; make sure they’re as smooth as possible.
Add the fruit, sugar, cinnamon, powder, soda, milk, oil, and salt to a large bowl and mix until combined. Beat the egg lightly in a small bowl and add it to your fruit mixture. Add the flour all at once and mix together all the ingredients JUST until combined.
Add the mixture to prepared muffin cups or cupcake liners and bake at 350 degrees for 20-25 minutes.