Sunny Morning Muffins
This recipe creates easy and delicious banana berry muffins with walnuts. It combines fresh strawberries, blueberries, and mashed banana with a simple dry mix, baked until golden brown and cooked through. Perfect for breakfast or a snack.
Equipment
- 2 Mixing Bowls One small, one large
- 1 Whisk
- 1 Muffin Tin Standard 12-cup
- 1 Measuring Tools Cups and spoons
- 1 Wire Cooling Rack
Ingredients
Main
- 1 cup strawberries chopped
- 1 cup sugar plus 2 tablespoons
- 1 1/2 cups all-purpose flour
- Pinch ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt
- 1 ripe banana mashed
- 2 large eggs
- 1/4 cup canola oil
- 1 lemon zested
- 1/2 pint blueberries
- 1 cup chopped walnuts
Instructions
- Preheat oven to 350 degrees F.
- In a small bowl, mix together strawberries and 2 tablespoons sugar. Let sit 15 minutes until strawberries give off juices.
- In a small bowl, mix together flour, cinnamon, baking soda, nutmeg and salt.
- In a large bowl, whisk together the mashed banana, eggs, oil, 1 cup sugar, strawberries, and lemon zest.
- Mix the dry ingredients into the wet ingredients until combined. Do not over mix. Fold in blueberries and walnuts.
- Scoop batter evenly into muffin cups. Bake until a toothpick inserted in center of muffin comes out with a few crumbs but not wet, about 30 minutes. Cool on a rack to room temperature.
Notes
Ensure your banana is very ripe for maximum sweetness and moisture. Do not skip the step of letting the strawberries macerate with sugar; this helps develop their flavor and creates a lovely syrup. When combining wet and dry ingredients, mix just until combined to avoid developing gluten, which results in tough muffins. A few lumps are okay. For best results and easy cleanup, line the muffin tin with paper liners or grease thoroughly. Check doneness with a toothpick inserted slightly off-center, as fruits can sometimes give a false wet reading in the middle.