Strawberry Banana Muffins |Cooking With Amanda

These strawberry banana muffins are the perfect way to start your day. With whole grain spelt, or wheat if you prefer it, sweet strawberries, and bananas, these are fruity and tender muffins that you won't be able to keep your hands off.

It's that time of year when the California strawberries start making their appearance in the store displays. Better yet, we're only a few weeks away from the first local strawberries popping up on the vines here too.

But as soon as I see those bright red berries, I have a hard time resisting them. I want to put them in everything! You've heard of the cookie monster muppet, right? Well, it's kind of like that. I turn into a sort of strawberry monster and the kids take my lead and gobble those strawberries up too.

Really good strawberries are like nature's dessert. So this time of year, when the sweet strawberries are in abundance in my kitchen, we can eat dessert for breakfast and not even feel very bad about it. These strawberry banana muffins are at the top of our list right now. The kids have been requesting them for breakfast, lunch, afternoon snacks and a little treat before bedtime.

Smear a little strawberry jam on these things and they are almost too good for words. My kids, who have been known to sometimes eat only the muffin tops, will eat every single sticky bite, right down to the last crumbs. These are that good!

I've been making a batch of banana muffins almost weekly for years now. It's what you use those spotty too sweet and too ripe bananas for and we're always up for a muffin! Strawberries in banana muffins, however, are a revelation. Take an ordinary muffin and then add pockets of warm, baked, jammy strawberries into the sweet bread and you'll be a believer. I promise.

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Strawberry Banana Muffins Recipe

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Ingredients

2 cups spelt flour
3 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons coconut oil, melted, or melted butter
1 large egg
1 teaspoon pure vanilla extract
1 cup mashed banana, about 2 large very ripe bananas
1/4 cup milk
1/3 cup honey, or maple syrup, or to taste
1 cup fresh strawberries, hulled and diced

Directions

Preheat oven to 400°F. Grease a standard 12 cup muffin tin and set aside.
In a large bowl, sift together the dry ingredients.
In a separate bowl, whisk together all of the wet ingredients. Whisk until smooth.
Make a well in the center of the dry ingredients, then pour in the mashed banana mixture. Stir until just combined, being careful not to over mix.
Gently fold in the fresh strawberries.
Fill muffin cups about 3/4 full. Bake at 400°F for approximately 15 minutes or until muffins are golden and spring back when pressed lightly. Cool on wire rack.