Sometimes baking isn’t about how well you measure your ingredients and follow your recipe but is about how well you feel eating while eating the batter. This Strawberry Banana muffin batter was precisely that. I don’t often stick my finger into batter to taste it the way I used to when I was young, but this was also the first time I had made muffins using this flavour combination – which I can say is superb. This is my ideal breakfast muffin, full of delicious seasonal strawberries.
A lot of people ask me how I come up with recipes. I have them tucked away in my purse, I have them in my phone, I have them written on my hand or sometimes worse up my forearm. I spend a lot of time browsing other peoples recipes, going through books and thinking about food. More than I wish, this has lead me to some of my most wonderful dishes but also lead to a few centimetres on my waist. Midst all my reading, I don’t often come across the food I like. I feel like cookbooks are wonderful but they don’t do justice for what I want to do in the kitchen, but being able to gaze through them usually is what gives me inspiration. It could be one ingredient or a photograph that does it for me and I’ll be in the kitchen or writing recipes just shortly after.
I saw a picture of a strawberry, and it lead me to these muffins. The strawberry was cut into so many different shapes and sizes and it just made me want to devour a pint of strawberries to myself. I had recently gone to Watson’s Farms in Bowmanville for strawberries and made the wise decision to freeze two pints for my baking and smoothie needs. While I was scrummaging through the freezer I also recalled all my ripe bananas that were in there ready to be used. Just a picture lead me to these.
Now most of them time I try to find ways to create healthy variations, and I’m sure I will. But today, I needed an extra bit of love and I found it under sugar in the baking cupboard.
Perhaps you don’t need the extra love and are looking for something sweet for dessert, try my Strawberry Rhubarb Pie it will be sure to win over your family.
Strawberry Banana Muffins
yields 12 large muffins or 18 small
1/2 Cup of Butter or Apple Sauce
1 Cup of Sugar
3 Large Ripe Bananas
2 Cups of Flour
1 Tsp of Baking Soda
1/2 Tsp of Salt
2 Cups of Strawberries Chopped
Crumble Topping – 2 Tbsp of Oats, 2 Tbsp of Brown Sugar, 1 Tbsp of Soft Butter
Preheat the oven to 350F.
Combine all wet ingredients. Incorporate all your dry ingredients until just combined. Don’t over mix.
Grease a muffin tin and add a level ice cream scoop into each.
Make your crumble topping and put 1 tsp on each muffin, add a slice of strawberry. Bake for 18 minutes.