Use those ripe bananas and make fresh strawberry banana muffins. These strawberry muffins are dairy free and have been tested with gluten free flour with AMAZING results! You can also use frozen bananas and frozen strawberries to make these muffins.
½cupdiced strawberries - to be blended with bananas
all purpose flour
1 ¼cupsdiced strawberriesreserve 1/4 cup for the top of the muffins
2tbspall purpose flour
Blend the bananas and 1/2 cup diced strawberries in a blender until smooth.
In a mixing bowl combine the banana strawberry mixture, vegetable oil, sugar, egg and vanilla extract. Stir to combine with a spatula.
Add in the flour, baking soda, and salt, stir together with a spatula.
In a separate mixing bowl, combine 1 cup of the diced strawberries with 2 tbsp flour, toss to coat. Fold the flour coated strawberries into the batter with a spatula. NOTE: Reserve 1/4 cup diced strawberries for the tops of the muffins.
Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
Line a muffin pan with muffin liners. We used these tulip muffin liners. Fill the liners to the top with batter. Add diced strawberries to the top of each muffin. Add course sanding sugar if desired.
Bake for 7 minutes at 425ºF, then keeping the muffins in the oven, turn the temperature down to 375ºF and bake for 19-21 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 10 minutes in the pan, then remove them and allow them to cool on a cooling rack.
This recipe turned out great using gluten free flour! We love King Arthur Gluten Free Measure for Measure Flour. If using frozen but thawed strawberries to dice up and fold into the batter, be sure to pat them on some paper towels to absorb the excess liquid.