Don't be fooled by the simplicity of this dump and mix recipe because these mini strawberry banana muffins taste amazing. I served them at church today and got many compliments... and one of the ladies even went so far as to say, "When I die, you HAVE to serve these at my funeral!"
Well, let's hope that doesn't happen any time soon. In the meantime, I think I'll make a surprise delivery to her house.
Mini Strawberry Banana Muffins
makes 48-72 mini muffins
3 cups all purpose flour
2 cups granulated sugar
1 teaspoon fine salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
3 large eggs
1/2 cup canola oil
1 1/2 cups mashed ripe bananas
2 cups minced fresh strawberries (plus more for garnish, optional)
1-2 tablespoons turbinado sugar for sprinkling (optional)
Preheat oven to 350F.
In a large bowl, whisk together flour, sugar, salt, baking soda, baking powder, and cinnamon.
Add eggs, oil, mashed bananas, and diced strawberries; mix until all the ingredients are completely combined.
Use a #50 scoop to fill the muffin tin with a level scoop of batter.
Dot muffin tops with extra minced strawberries (optional, but it looks so good!).
Sprinkle muffin tops with turbinado sugar if desired (also optional, but it adds a lovely crunch, and again, it looks so good!).
Bake in center of preheated oven for 15-20 minutes or until a toothpick inserted in the center comes out clean.
Allow muffins to cool in pan for 5 minutes before transferring to a cooling rack to cool completely.
Note: Allow muffin pan to cool completely before baking subsequent batches. Store cooled muffins in an airtight container.
adapted from noreenskitchen.com