Strawberry Banana Nut Muffins are a perfect use of fresh strawberries that will help you celebrate the spring, almost summer, season with a burst of flavors. It’s almost like a smoothie in a muffin. Another thought I had was to use half strawberries and half blueberries to serve during Memorial Day or Fourth of July celebrations. Perhaps that will work its way into another post. Blueberry season, after all, is just around the corner!
Dice fresh, ripe strawberries to measure 1 cup. Mash 3-4 very ripe bananas to obtain 1 1/2 cups.
Cream butter first, then mix in sugar. Add in eggs until well blended. Next, add in the bananas and vanilla until well incorporated.
Reserve 2 tablespoons of the flour mixture to coat the strawberries. In the remaining flour mixture, whisk in the chia seeds and walnuts. Then, blend into the wet ingredients.
Gently toss the diced strawberries with the 2 tablespoons of reserved flour mixture. (This step helps to prevent them from sinking to the bottom of the muffin during baking.) Fold them into the batter with a wooden spoon until dispersed evenly throughout the batter.
Using a large scoop, fill each paper-lined cup with about 1 1/2 scoops of batter.
Place muffins in a preheated 425 degree oven and set the timer for 5 minutes. When the timer goes off, reduce oven temperature to 375 degrees. The temperature at the beginning of the baking cycle helps to give a burst of energy to rise as you see below in the final products.
These Strawberry Banana Nut Muffins are a special treat your family will enjoy and treasure for years to come.
Strawberry Banana Nut Muffins
Ingredients
- 1/2 c butter, softened
- 1 c Turbinado sugar(Sugar in the Raw)
- 2 large eggs
- 1 1/2 c mashed bananas, between 3-4 very ripe
- 1 t vanilla
- 2 c all-purpose flour
- 1 t baking soda
- 1 t baking powder
- 1/2 t salt
- 2 T chia seeds
- 2/3 c chopped walnuts
- 1 c diced strawberries
Instructions
- Dice strawberries to measure 1 cup.
- Beat butter until light and blend in the sugar.
- Add eggs one t a time until incorporated.
- Mix in bananas and vanilla.
- Whisk together the dry ingredients. Reserve about 2 T to coat strawberries.
- Add the dry ingredients, minus reserved, along with the chia seeds and walnuts.
- Toss strawberries with the reserved flour to coat them. Gently fold them into the batter.
- Place cupcake liners in pan and fill with about 1 1/2 large scoops of batter.
- Place in a preheated 425 degree oven and set the timer for 5 minutes.
- When the timer goes off, reduce temperature to 375 degrees and continue to bake for an additional 12 minutes or until golden and toothpick comes out clean. Allow to cool on rack for about 5 minutes before removing from pan.
YUM!