Chiquita Banana & Strawberry Muffins
Posted by katie on 04.15.12
| Serves | 12 |
| Cook time | 20 minutes |
| Dietary | Vegetarian |
| Meal type | Breakfast |
Ingredients
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- pinch kosher salt
- 2 large eggs
- 3/4 cups light brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil ((can sub 1/2 cup applesauce))
- 3 large Chiquita Bananas (mashed (about 1 cup))
- 1 cup fresh strawberries (sliced)
Directions
| Step 1 | |
| Line a 12-cup muffin pan with liners and coat with cooking spray. Preheat the oven to 375 degrees. | |
| Step 2 | |
 In a medium bowl, combine flours, baking soda, cinnamon and salt. In a separate bowl, whisk the eggs, brown sugar, vanilla, oil, and mashed bananas. Stir in the strawberries, and dry ingredients until just combined. Reserve 12 slices to top muffins with. | |
| Step 3 | |
| Spoon batter into the liners; they will be full. top with the reserved strawberries. Bake for 20 minutes or until toothpick comes out clean. Allow to cool slightly, then remove from the pan. | |
| Step 4 | |
| Serve warm, or cool completely and freeze in air-tight container. Defrost 45 seconds in microwave at 60% power, covered with a damp paper towel. | |
Katie Harding is the Editor Charlotte Mom Favorites and founder of the South Charlotte Playgroup (home to more than 800 mom-members!). You'll find her experimenting with recipes in the kitchen, running with the double jogger on the greenway, or underneath the covers getting a snooze in where she can!
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