Strawberry Banana Muffins

Ingredients

Makes 12 muffins

1/2 cup canola oil

3/4 cup light brown sugar

2 large eggs, lightly beaten

1 teaspoon vanilla extract

2 large ripe bananas, mashed (about 1 cup)

1 cup fresh strawberries (cut into bite sized pieces)

2 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon Kosher salt

Turbinado sugar for topping, optional

Directions

Preheat your oven to 350 degrees F and spray a 12 section muffin tin lightly with cooking spray. Cut your strawberries into chunks and set aside.

Mash your bananas and place in a medium size bowl. Add the brown sugar, canola oil, eggs and vanilla extract. Stir to combine.

In another bowl, measure the flour, baking powder, baking soda, cinnamon and salt. Whisk to combine. Add the strawberries to this bowl and toss to coat the strawberries with the flour mixture. This will help to keep the strawberries from sinking to the bottom of the muffin.

Add the flour and strawberries mixture to the wet ingredients and stir to combine. Don’t over mix. You just want the flour to be incorporated into the wet ingredients. Using a scoop measure the batter into your muffin tins. If desired sprinkle the tops of the muffins with Turbinado sugar.

Bake for 20-25 minutes, or until a toothpick inserted in the center of the muffins comes out clean. Let sit in the pan for 10 minutes, then loosen the muffins in the tin to complete cooling.