I am a firm believer in the philosophy that food eaten while standing in your kitchen does not count towards your daily allowance. This especially applies to anything eaten straight out of the refrigerator. This can be problematic when you find yourself doing nearly all your eating standing up the kitchen, or when you are supposed to be sharing with your husband and brother-in-law.
I swear I only taste-tested one of these muffins fresh from the oven, but my batch only made 11, so now it looks like I ate two. But I didn't! Not yet, at least. I should have just said the batch only made six.
A few notes, as this recipe is somewhat a work in progress. I think one egg would be sufficient, the banana works as a binder. I like chunks of fruit in my muffins, but it doesn't work well for mini muffins. You end up with no fruit or only fruit. To make mini muffins, I would try pureeing the strawberries and bananas together before adding to the wet ingredients. It would be like a smoothie muffin. Clearly I need another test batch soon!
Strawberry Banana Muffins
Yield: 11-12 muffins
1 2/3 cups fresh strawberries, chopped
1 banana, mashed
1/3 cup sugar
1/3 cup applesauce
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
Raw sugar, for sprinkling on top
Preheat oven to 375 degrees.
In a bowl, stir together strawberries, banana, sugar, applesauce, vanilla and eggs.
In another bowl, whisk together flour, baking soda, salt and cinnamon.
Fold wet ingredients into dry and mix until just combined.
Pour into a prepared muffin tin (I sprayed mine with cooking spray, low fat muffins sometime stick to paper liners).
Sprinkle with raw sugar.
Bake at 375 for 16 minutes, until tops are golden brown.