Double Chocolate Zucchini Muffins

Happy September! This past weekend the boy and I packed up our car, and moved all of his stuff from Ottawa to Montreal. It was certainly a strange move, one I wasn’t expecting to do a few years ago. But I’m looking forward to when I finish my diploma in Ottawa, and I can move there too.

I got back to Ottawa about an hour ago, and looked around at all the packing I need to do for myself, and I can’t help feeling overwhelmed. Moving is simply the worst. And unless my kitty decides to grow opposable thumbs, I’m packing on my own. The good thing about the move I’ll be doing is that I’ll end up living closer to school AND will be living in a house with a big kitchen!! So much is about to happen in this new kitchen, that it won’t even know what hit it.

I’m still finding a lot of great zucchini at the farmers market, so I decided to bake up some muffins that will be easy to eat during the moving process. These muffins are jam-packed with chocolate chips and healthy zucchini, and are super moist! I definitely recommend these.

To begin, preheat your oven to 350 F and line a muffin pan with paper liners. Then in a medium bowl, whisk the flour, cocoa powder, cinnamon, baking soda, baking powder, and salt together.

In another bowl, beat the sugar, oil, egg, and vanilla on medium speed until thick and creamy, about 2 minutes.

With the mixer on low, add the flour mixture and beat just until incorporated. Use a rubber spatula to fold in the zucchini and chocolate chips.

Divide the batter evenly among the prepared liners. Bake for about 30 minutes, or until the tops spring back when lightly pressed.

Transfer the pan to a wire rack and let the muffins cool for 5 minutes before removing them to the rack to cool completely. Enjoy!

Double Chocolate Zucchini Muffins
Recipe taken from Tracey’s Culinary Adventures
Makes 12 muffins

Ingredients:
1 1/2 cups all-purpose flour
2 tablespoons unsweetened Dutch-process cocoa powder
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup plus 2 tablespoons sugar
1/2 cup vegetable oil
1 large egg, at room temperature
1/2 teaspoon vanilla extract
1 cup zucchini, coarsely grated (about 1 small zucchini)
1 cup semisweet chocolate chips

Directions:
Preheat oven to 350 F. Line a muffin pan with paper liners.

In a medium bowl, whisk the flour, cocoa powder, cinnamon, baking soda, baking powder, and salt together. In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar, oil, egg, and vanilla on medium speed until thick and creamy, about 2 minutes. With the mixer on low, add the flour mixture and beat just until incorporated. Use a rubber spatula to fold in the zucchini and chocolate chips.

Divide the batter evenly among the prepared liners. Bake for about 30 minutes, or until the tops spring back when lightly pressed. Transfer the pan to a wire rack and let the muffins cool for 5 minutes before removing them to the rack to cool completely.

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Honey Corn Muffins

This weekend the boy and I rented a canoe, put it on a lake, pitched our tent and said BYE to technology.

We spent the days reading, canoeing on the lake, making s’mores and loon hunting, and boooooy was it nice! During the week I sometimes feel a bit overwhelmed with all the things that need to get done – and I realized something this weekend. HALF of these so called “important” things that need doing aren’t important at all! In fact, no one would even notice if I didn’t do them.

I don’t NEED to do my laundry
I don’t NEED to make a meal plan for the next month
and I certainly don’t NEED to read food blogs for 2 hours a day (although I love it).

So here we are. Back to basics. And with that thought I’d share with you an old and simple favorite of mine. Cornbread, baby.

To make these, preheat the oven to 400 degrees. Spray each cup of a standard 12-cup muffin pan. In a medium bowl lightly whisk the eggs. Then whisk in the buttermilk, honey and butter until combined and set aside.

In a large bowl, whisk cornmeal, flour, baking powder, both sugars and salt.

Make a well in the middle of the dry ingredients, pour in the wet ingredients and fold the dry into the wet until just combined.

Fill each muffin cup about three quarters full.

Bake for 12-15 minutes or until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean.

Transfer to a wire rack to cool for 10-15 minutes and enjoy! Slathering warm muffins with butter is a must!

Honey Corn Muffins
Adapted From: Baked Explorations
http://www.amazon.com/Baked-Explorations-American-Desserts-Reinvented/dp/1584798505
Yield: 12 muffins

Ingredients:
2 large eggs
1 cup buttermilk
1/4 cup honey
1/4 cup (1/2 stick) unsalted butter, melted and cooled
1 1/4 cups yellow cornmeal
3/4 cup all purpose flour
1 tablespoon baking powder
1/4 cup firmly packed light brown sugar
2 tablespoons granulated sugar
1 teaspoon salt

Directions:
Preheat the oven to 400 degrees. Spray each cup of a standard 12-cup muffin pan with nonstick spray making sure spread evenly along the bottom and up the sides of each cup.

In a medium bowl lightly whisk the eggs. Then whisk in the buttermilk, honey and butter until combined and set aside. In a large bowl, whisk cornmeal, flour, baking powder, both sugars and salt. Make a well in the middle of the dry ingredients, pour in the wet ingredients and fold the dry into the wet until just combined.

Fill each muffin cup about three quarters full. Bake for 12-15 minutes or until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean. Transfer to a wire rack to cool for 10-15 minutes and enjoy.

Rhubarb Muffins with Crumble Topping

When it comes to fruit muffins, I need a crumble topping. There’s something about the combination of melted butter, oats, brown sugar and cinnamon that makes me swoon. This topping alone will have you picking away at the muffins as they cool…trust me. It’s hard waiting!

I have quite a bit of rhubarb left over from last June still in my freezer, so recently I have been getting busy trying to use it up before this coming June gets here! There can never really be too much rhubarb though. It can be made into so many delicious things like cake, pie, spreads for toast, and other muffins. I adore baking with it, and you will too!

Tp begin, preheat your oven to 400 degrees. Then, combine brown sugar, oil, egg, vanilla and buttermilk. Beat together well.

Add in rhubarb and stir. I used frozen rhubarb from last year.

Sift together flour, baking soda, salt and baking powder. Stir into the wet ingredients.

I love a good, thick, batter.

Fill greased muffin tins 2/3 full.

Mix together melted butter, sugar, oats, flour, and cinnamon. Press lightly on top of muffins.

Bake for 20-25 minutes. Let cool on a wire rack until the muffins have cooled completely.

Enjoy!

Rhubarb Muffins
Makes 18 muffins
A Warm Vanilla Sugar Original

Ingredients
Muffin Batter:
1-½ cup Brown Sugar
½ cups Vegetable oil
1 whole Egg
2 teaspoons Vanilla
1 cup Buttermilk
2 cups Chopped Rhubarb
2-½ cups Flour
1 teaspoon Baking Soda
½ teaspoons Salt
1 teaspoon Baking Powder

Topping:
1/2 cup packed brown sugar
1/3 cup all-purpose flour
¼ cup rolled oats
1 teaspoon ground cinnamon
3 tablespoons butter, melted

Directions:
Preheat oven to 400 degrees.

Combine brown sugar, oil, egg, vanilla and buttermilk. Beat together well. Add in rhubarb and stir.

Sift together flour, baking soda, salt and baking powder. Stir into the wet ingredients.

Fill greased muffin tins 2/3 full.

Mix together melted butter, sugar, oats, flour, and cinnamon. Press lightly on top of muffins.

Bake for 20-25 minutes. Let cool on a wire rack until the muffins have cooled completely.

Enjoy!

Note: If you do not have buttermilk, combine 1 tablespoon of vinegar and milk to make 1 cup. Allow to stand for 5 minutes, stir and add to recipe.

Also, don’t forget to enter my Giveaway! Winners for the kitchen scale will be picked next Tuesday, March 19th and announced Wednesday.

Apple Pie Muffins

Something unusual happened this week. Something that never happens…I didn’t bake.

Sure, I got up to my usual dinner cooking routine, but I can’t even remember the last time I went an entire week without baking. And now I want to eat something buttery and sweet more than ever! For the first time in a long time, I catch myself staring longingly at the cookies in Starbucks or the pastries at various shops in the mall I work in. It’s funny what a week without home baking can do to a girl. I don’t like it.

This week will be better. I have less school work, and really need to get some baked goods together so that my sweet tooth will not get the best of me when I’m out! I bought a cookie downtown yesterday for $2.75!!! Not. Freaking. Cool.

So, join me in baking our own treats! With crumble topping and butter and all the stuff my thighs hate that makes our mouths water!

To begin, preheat the oven to 375 degrees F and line 12 cup muffin cups with paper liners. Set aside. In a large bowl, whisk together 2 1/4 cups flour, pumpkin pie spice, baking soda, and salt.

In a small bowl, whisk together the egg, buttermilk, 1/2 cup melted butter, vanilla and 1 1/2 cups of brown sugar. Stir until sugar has dissolved.

Pour butter mixture into the flour mixture and stir until just combined. Gently fold in apples.

Use a large scoop to fill each muffin well, filling the cups to the top.

In a small bowl, stir together 1/2 cup of brown sugar, 1/3 cup flour, rolled oats, and cinnamon. Drizzle in 3 tablespoons of melted butter, mixing until well blended.

Sprinkle this over the tops of the muffins.

Crumble topping is the freaking bomb.

Bake in preheated oven for 25 minutes, or until the tops of the muffins spring back when lightly pressed…or look brown like these.

Cool on a wire rack until set. Then dig in!

Apple Pie Muffins
Yield: 12 muffins
Recipe taken from My Baking Addiction

INGREDIENTS:
2 1/4 cups all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 egg
1 cup buttermilk
1/2 cup butter, melted
1 teaspoon vanilla extract
1 1/2 cups packed brown sugar
2 cups peeled, chopped Granny Smith Apples

For the topping:
1/2 cup packed brown sugar
1/3 cup all-purpose flour
¼ cup rolled oats
1 teaspoon ground cinnamon
3 tablespoons butter, melted

DIRECTIONS:
1. Preheat the oven to 375 degrees F. Line 12 cup muffin cups with paper liners. Set aside.
2. In a large bowl, whisk together 2 1/4 cups flour, pumpkin pie spice, baking soda, and salt. In a small bowl, whisk together the egg, buttermilk, 1/2 cup melted butter, vanilla and 1 1/2 cups of brown sugar. Stir until sugar has dissolved.
3. Pour butter mixture into the flour mixture and stir until just combined. Gently fold in apples. Use a large scoop to fill each muffin well, filling the cups to the top.
4. In a small bowl, stir together 1/2 cup of brown sugar, 1/3 cup flour, rolled oats, and cinnamon. Drizzle in 3 tablespoons of melted butter, mixing until well blended. Sprinkle this over the tops of the muffins.
5. Bake in preheated oven for 25 minutes, or until the tops of the muffins spring back when lightly pressed.
6. Cool on wire rack. Store at room temperature.

NOTE:
– If you don’t have pumpkin pie spice, you can make your own, or simply substitute 2 teaspoons of cinnamon.

Blueberry-Lime Muffins

I have a problem with muffins. They always look so tasty in coffee shops. They have big, sugary, tops and are all perfectly matched and the same size. I want to try each kind all at once, compare them, bath in a bucket of batter…man, they look inviting. Sooooo their lure makes me cave inevitably. I buy a muffin and am then disappointed. There is rarely any taste! Seriously, what it up with this?! Same goes for packaged grocery store muffins. They look so yummy, but then are usually bland and boring.

Luckily, there are tons of other bloggers out there who love muffins too! I have about 50 muffin recipes bookmarked and wanted to try this one since I had some fresh blueberries on hand. Also this muffin recipe combines blueberries and limes. Yes. Please.

I know you want these too. So, in a small bowl, combine sugar and lime zest. Mix with clean fingertips until sugar is moistened and fragrant. Set aside.

In a medium bowl, stir together flours, salt and baking soda. Set aside.

In large bowl, beat eggs and sugar until thoroughly incorporated. Continue beating while slowly pouring in the oil. Add in vanilla.

Stir half of the dry ingredients into egg mixture.

Add half the yogurt.

Add the rest of the flour and yogurt and mix together.

Gently fold in blueberries.

Scoop batter into muffin pan and top with a sprinkling of coarse sugar.

Bake in preheated oven for 20-22 minutes.

Blueberry-Lime Muffins
Recipe adapted from My Baking Addiction
Yield | 12 muffins

Ingredients:
1 cup sugar
zest of two limes
1 cup all-purpose flour
1 cup whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup plain greek yogurt or sour cream (I used greek yogurt)
1 cup fresh or frozen blueberries (I used fresh ones)
coarse sugar, optional

Directions:
1. Preheat oven to 400 degrees F. Spray muffin pan with nonstick cooking spray or line with paper muffin liners.
2. In a small bowl, combine sugar and lime zest. Mix with clean fingertips until sugar is moistened and fragrant. Set aside.
3. In a medium bowl, stir together flours, salt and baking soda. Set aside.
4. In large bowl, beat eggs and sugar until thoroughly incorporated. Continue beating while slowly pouring in the oil. Add in vanilla.
5. Stir dry ingredients into egg mixture alternately with yogurt. Gently fold in blueberries. Scoop batter into muffin pan and if desired, top with a sprinkling of coarse sugar.
6. Bake in preheated oven for 20-22 minutes.

Lemony Raspberry and Rhubarb Muffins

With all this sunshine, I’m really feeling the need to eat something fresh.

Sure, it’s hot outside, and my oven makes me a sweaty mess, but if I want something fresh in baked good form I need to bake! So, I chopped up some rhubarb.

Then I grabbed a bunch of lemons.

And then I made these:

Yummy, fresh lemons tossed with raspberries and rhubarb in muffin form. I like these because they are light in your mouth and have a burst of tartness with the raspberries. They are sweet and low calorie too! My kind of muffin.

Now I have muffins for the week! Thank goodness.

To begin, place the flour, 2/3 cup of the sugar, the baking powder, and salt in a large bowl and stir thoroughly.

In a medium fry-pan, melt the butter with the lemon zest.

Turn off the heat. Add the milk and yoghurt and let the mixture stand for a minute or two. Pour the milk into a medium bowl, add the eggs and vanilla and whisk until well blended.

Make a well in the centre of the dry ingredients. Pour the milk mixture into the well and stir well with a spatula. Mix only until there are no streaks and the batter looks fairly smooth. A few lumps scattered throughout are fine.

Gently fold through the raspberries and the rhubarb.

Divide the batter between the muffin cups. Stir together the remaining 1 tablespoon of sugar, cinnamon, and ground nutmeg and sprinkle over the tops of the muffins.

Bake for 18-20 minutes, or until the tops feel firm and a skewer inserted into the centres comes out clean.

Transfer the muffin tin to a rack a let cool for 5 minutes. Then, remove the muffins from the tin and cool on a wire rack. Serve warm or at room temperature.

Lemony Raspberry and Rhubarb Muffins
Recipe adapted from Kitsch in the Kitchen
makes 9-12 standard muffins
181 calories for one muffin of 12

Ingredients:
285g (2 cups) unbleached plain flour
135g (2/3 cup) sugar, plus 1 tablespoon sugar
2 1/2 teaspoons baking powder
1/4 teaspoon ground cinnamon
Pinch of salt
85g (3 ounces) butter
Finely grated lemon zest
125ml (1/2 cup) milk
65ml (1/4 cup) yoghurt
2 large eggs, at room temperature
1 1/2 teaspoons vanilla extract
1 cup frozen raspberries
1/2 cup finely chopped rhubarb

Directions:
Preheat oven to 400°F and position an oven rack in the centre. Place 12 muffin papers in a muffin tin, or 9 self-standing papers on a baking tray.

Place the flour, 2/3 cup of the sugar, the baking powder, and salt in a large bowl and stir thoroughly.

In a medium fry-pan, melt the butter with the lemon zest. Turn off the heat. Add the milk and yoghurt and let the mixture stand for a minute or two. Pour the milk into a medium bowl, add the eggs and vanilla and whisk until well blended.

Make a well in the centre of the dry ingredients. Pour the milk mixture into the well and stir well with a spatula. Mix only until there are no streaks and the batter looks fairly smooth. A few lumps scattered throughout are fine. Gently fold through the raspberries and the rhubarb.

Divide the batter between the muffin cups. Stir together the remaining 1 tablespoon of sugar, cinnamon, and ground nutmeg and sprinkle over the tops of the muffins.

Bake for 18-20 minutes, or until the tops feel firm and a skewer inserted into the centres comes out clean. Transfer the muffin tin to a rack a let cool for 5 minutes. Then, remove the muffins from the tin and cool on a wire rack. Serve warm or at room temperature.

Pumpkin Cinnamon Streusel Muffins

Today’s been an interesting day. I woke up and had a mad craving for muffins, so I rummaged around my cupboards to see what ingredients I had, checked my favorite baking blogs for recipes that included these ingredients, and got to work. After choosing Two Peas and Their Pod’s Pumpkin Cinnamon Streusel Muffins, I realized that I didn’t have any muffin tin liners (which I prefer using as opposed to spraying the muffin tin). Then once I got to work on the muffin batter, my favorite, trusty spatula snapped in half!! So, I used the half-spatula, and giggled through the whole recipe. Sometimes my mornings don’t go as smoothly as I imagine them. Jeepers…

Despite my broken spatula, these muffins turned out great! Thank goodness. Actually, these muffins are now my new favorite!! They beat my Strawberry Banana muffins, which have been a favorite of mine for years. Change is weird.

These muffins are made with the perfect blend of pumpkin, cinnamon, and nutmeg, are swirled with a cinnamon sugar center, and are topped off with a gorgeous streusel topping. Tasty.

To begin, preheat the oven and line two muffin tins with cooking spray and set aside. Then, in a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set that aside too.

In a large bowl, whisk together sugar, oil, water, pumpkin, eggs, and vanilla extract.

Whisk until smooth and combined.

Slowly stir in the flour mixture.

Mix until ingredients are combined.

For the streusel topping: mix together the oats, flour, brown sugar, cinnamon, and nutmeg. Mix in the butter with your hands until the mixture is crumbly. Make brown sugar cinnamon filling too (no picture since it’s so easy, peasy).

Fill muffin cups half way full with the pumpkin batter.

Sprinkle the brown sugar cinnamon filling over each half filled muffin cup.

Fill the muffins cups with the remaining batter. Top each muffin with streusel topping. I ate some of this streusel before baking it and went to heaven for a few minutes. This stuff is delish.

Bake for 17-20 minutes or until a toothpick comes out clean. Remove pans from oven and cool on a wire rack.

Remove muffins from tins and enjoy.

Hello beautiful!

Pumpkin Cinnamon Streusel Muffins
This recipe makes 24 beautiful muffins
Taken from Two Peas and Their Pod

Ingredients
Muffin batter:
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 tablespoon cinnamon
1 1/2 teaspoons nutmeg
1 1/2 cups sugar
1/2 cup canola oil
1/3 cup water
1 cup canned pumpkin
2 eggs
1 teaspoon vanilla extract

Brown Sugar Cinnamon Filling:
1 cup brown sugar
1/2 teaspoon cinnamon

Streusel Topping:
1 1/4 cup oats
1 tablespoon flour
1/3 cup brown sugar
1 teaspoon cinnamon
Dash of nutmeg
6 tablespoons cold butter, cut into chunks

Directions:
1. Preheat the oven to 350 degrees F. Line two muffin tins with paper liners or spray with cooking spray. Set aside.
2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. In a large bowl, whisk together sugar, oil, water, pumpkin, eggs, and vanilla extract. Whisk until smooth and combined.
4. Slowly stir in the flour mixture. Mix until ingredients are combined.
5. For the brown sugar cinnamon filling: in a small bowl, mix the brown sugar and cinnamon together. Set aside.
6. For the streusel topping: in a small bowl mix together the oats, flour, brown sugar, cinnamon, and nutmeg. Mix in the butter with your hands until the mixture is crumbly.
7. Fill muffin cups half way full with the pumpkin batter. Sprinkle the brown sugar cinnamon filling over each half filled muffin cup. Fill the muffins cups with the remaining batter. Top each muffin with streusel topping.
8. Bake for 17-20 minutes or until a toothpick comes out clean. Remove pans from oven and cool on a wire rack. Remove muffins from tins and enjoy.

Blue, Blueberry and Banana Muffins

These muffins are blue. Not sad, but literally the colour blue. The combination of moist, banana batter with thawed frozen blueberries make this batter dance together and swirl.

I love the combination of banana and berry in muffin form. My absolute favorite muffin is my Strawberry Banana Muffin recipe, but this is definitely a close second, and an absolute hit with my boyfriend who requested I make these “as soon as the bananas rot”. Nice wording, I know.

To make these muffins line a 12-cup muffin pan with baking cups.

Combine flour, sugar, baking powder, baking soda, and salt in a small bowl.

Combine the egg, mashed banana, and melted butter in a large bowl and stir until thoroughly blended.

Add the flour mixture to the banana mixture and stir until just moist.

Add the blueberries until the mixture starts to become nice and blue. If you don’t want blue muffins, use fresh blueberries, or coat your thawed frozen blueberries with flour before adding them to your muffin batter.

Divide batter evenly among 12 muffin cups, filling each 2/3 full.

Bake until the tops of the muffins spring back when lightly touched, and are nicely browned.

After you take the muffins out of the oven, immediately place them on a wire rack to cool. Enjoy!

Blueberry Banana Muffins
Makes 12 muffins
5 weight watchers points per muffin

Ingredients:
1 1/2 cups unbleached, all-purpose flour
3/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 large egg
1 1/2 cups mashed banana (3 or 4 large bananas)
1/2 cup unsalted butter, melted and cooled slightly
3/4 cup blueberries (I used thawed wild blueberries)

Directions:
Preheat oven to 375 degrees F. Line a 12-cup muffin pan with baking cups (you can grease the muffin pan if you don’t have muffin cups).
Combine flour, sugar, baking powder, baking soda, and salt in a small bowl.
Combine the egg, mashed banana, and melted butter in a large bowl and stir until thoroughly blended.
Add the flour mixture to the banana mixture and stir until just moist.
Add the blueberries until the mixture starts to become nice and blue. If you don’t want blue muffins, use fresh blueberries, or coat your thawed frozen blueberries with flour before adding them to your muffin batter.
Divide batter evenly among 12 muffin cups, filling each 2/3 full.
Bake for 20 to 25 minutes, or until the tops of the muffins spring back when lightly touched.
Remove muffins from pan immediately and place on a wire rack to cool.

Strawberry Banana Muffins

Mornings are my favorite. The birds are chirping, the rays of sun peak through the clouds, and the rush hour traffic sounds like it’s in my kitchen. Wait. What? Yes, I live in the city, and it is LOUD. Thank goodness I’m moving in a few months. You see, living in the city is good for convenience and convenience only. I don’t have a car so it’s nice to be able to walk anywhere and everywhere I want to go but I miss the stillness of my Nanny’s waterfront. I miss being able to walk in front of my house and be completely positive that I wont see anyone. Maybe someone in a canoe, but that’s about it.

To cheer myself up, and shake the city blues, I decided to make my favorite muffin: Strawberry banana.

Strawberries are hands down my favorite fruit. I must say that I like every fruit, but nothing will ever take the place of my beloved strawberry. It’s plump, it’s juicy, it’s delicious. And mixed with banana? Yes please!

Oh boy, I got so caught up in describing the deliciousness of these beauties that I forgot to mention they’re healthy! This recipe makes 12 perfect muffins that are 3.5 weight watchers points each. Heck, eat two!

Ingredients:
1 1/2 cups of all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 stick of butter, (6 tablespoons) melted
1 teaspoon pure vanilla extract
2/3 cups sugar
1 large egg
2 large ripe bananas
1 cup fresh strawberries, diced (I don’t think frozen strawberries would work in this recipe)

Directions:
1. Preheat oven to 350 degrees. Line cupcake/muffin pan with liners. In a medium bowl, measure out and mix together flour, baking soda, cinnamon and salt. Set aside.
2. In a large bowl, whisk egg and sugar together until well combined. Add melted butter. Mix well. Add vanilla. Squish bananas into the mixture. A nice squish should break the bananas up well enough to be incorporated into the batter.
3. Add strawberries to the dry mixture. Toss until strawberries are well coated with flour mixture. Add dry strawberry mixture to the wet mixture. Use a VERY light hand to mix at this point. The more mixing you do the tougher the muffin so try not to over mix.


4. Divide batter equally in liners. Bake until golden brown, about 22-30 minutes.

5. Cool for 5 minutes in the pan. Then enjoy.