Banana and strawberry muffin

If I bake something twice in one week, it’s gotta be a winner. This combination of healthy and yummy is irresistible. Even David scoffed these down and asked for more.

We occasionally let bananas go too soft for eating raw, and I always keep strawberries in the freezer. (When you can buy them cheap, do! Then cut off their stalks and freeze them.)

2 eggs
120 g butter
165 g packed brown sugar
5 ml vanilla extract
3 bananas, mashed
240 g whole wheat flour
5 g baking soda
7 g ground cinnamon
220 g frozen sliced strawberries

Preheat the oven to 375 degrees F (190 degrees C). Grease 12 large muffin cups, or line with paper liners.

In a large bowl, whisk together the eggs, butter, brown sugar, vanilla and bananas. Combine the flour, baking soda and cinnamon; Stir into the banana mixture until moistened. Stir in the strawberries until evenly distributed. Spoon batter into muffin cups until completely filled.

Bake for 20 minutes in the preheated oven, or until the tops of the muffins spring back when pressed lightly. Cool before removing from the muffin tins.