I first came across this recipe last year. It called for 3 different fruits: blueberries, banana and strawberries. I had never thought you could put strawberries in a muffin because I had never had it before. After making the recipe and trying one I couldn’t believe how good these muffins were! The best part of course is the fruit. It is so tasty and makes for an amazing muffin.
I usually use frozen strawberries and blueberries because that’s what I have on hand and it works just fine. Also, I like it better without the walnuts but you decide if you want to add them. Enjoy!
Sunny Morning Muffins
Slightly Adapted from Sunny Anderson from the Food Network
1 cup strawberries, chopped
¾ cup sugar, plus 2 tablespoons
1 ½ cups all-purpose flour
Pinch ground cinnamon
½ teaspoon baking soda
¼ teaspoon ground nutmeg
1 teaspoon salt
1 ripe banana, mashed
2 large eggs
¼ cup canola oil
1 lemon, zested
½ pint blueberries (2 cups)
Optional: 1 cup chopped walnuts
Preheat oven to 350 degrees F.
In a small bowl, mix together strawberries and 2 tablespoons sugar. Let sit 15 minutes until strawberries give off juices.
In a small bowl, mix together flour, cinnamon, baking soda, nutmeg and salt.
In a large bowl, whisk together the mashed banana, eggs, oil, ¾ cup sugar, strawberries, and lemon zest.
Mix the dry ingredients into the wet ingredients until combined. Do not over mix. Fold in blueberries and, if using walnuts.
Scoop batter evenly into muffin cups. Bake until a toothpick inserted in center of muffin comes out with a few crumbs but not wet, about 28-30 minutes. Cool on a rack to room temperature.
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