1/2 cup unsalted butter, melted
3/4 cup light brown sugar
2 large eggs, lightly beaten
1 teaspoon pure 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 ground cinnamon
1/2 teaspoon salt
1. Preheat oven to 350°. Position rack in center of oven. Line a 12-cup muffin pan with paper liners or grease with butter or a vegetable spray.
2. In a small saucepan melt the butter. Set aside. In a medium-sized bowl whisk together the brown sugar, eggs, vanilla extract and mashed banana. Add the melted butter to the brown sugar mixture and stir to combine. In another large bowl combine the flour, baking powder, baking soda, cinnamon and salt. Gently fold in the berries, making sure they are coated with flour. This helps to prevent the berries from sinking during baking.
3. Add the wet ingredients to the dry ingredients and stir only until the ingredients are just combined. Do not over mix the batter or tough muffins will result. Divide the batter evenly among the 12 muffin cups, using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Transfer to a wire rack to cool.
Yield: 12 regular sized muffins