Description
I decided to take my classic BLENDER BANANA MUFFIN recipe and give it a twist with fresh strawberries. It was the easiest mix and match 🙂 . You can also make BLENDER PUMPKIN BREAD, CHOCOLATE CHIP COCONUT MUFFINS, or my PEANUT BUTTER BUTTERSCOTCH BANANA MUFFINS. too!
Ingredients
Scale
- 1 egg
- ¼ cup melted butter
- about 1 cup of mashed bananas (the more ripe the better, about 2 bananas)
- a handful of sliced strawberries (I probably use about 6 or 8 depending on their size), stems removed
- 1 cup sugar
- 2 cups flour (we use Namaste g-free flour)
- 1 teaspoon baking soda
- 1 teaspoon salt
Instructions
- Preheat your oven to 350 degrees.
- Place muffin wrappers in a 12-count muffin tin (or grease well).
- Put your first five ingredients right inside your blender. Blend it up until smooth (not long, less than a minute).
- Next, add your flour, baking soda and salt to a mixing bowl. Slowly pour your banana mixture into this flour mixture and stir until just just combined.
- Divide this batter into your prepared muffin tins.
- Pop in the oven and bake about 18 minutes or until lightly browned on the edges and a toothpick inserted in the middle comes out clean.
- Allow to cool at least five minutes before removing and enjoying. Store your muffins at room temp.
Notes
Don’t forget, we always use my favorite g-free flour (Namaste), but for years and years, I used plain old all purpose flour, so totally feel free to sub whichever fits your lifestyle better.