Can I share a joyous moment?
This is my 10th recipe post!
I know in the big, beautiful blog world, this is no grand accomplishment but for some reason, getting to the double-digit mark has got me all giddy. For those who are just starting out, or, for those who have been doing this for years, maybe you know how I’m feeling. It’s about finding joy in the small things right?
In ten seemingly small posts, I feel I’ve learned so much already! I’m here! An idea that brewed in my mind for some time finally took root and I built this small space to share, connect, and grow.
Yes, this is me. A heart-on-sleeve kinda gal. Can you imagine what I’ll be like on my 100th post or a year from now?
Okay, let’s wipe away the happy tears and talk about these strawberry banana muffins! I don’t often bake with strawberries but banana and strawberry seemed like a flavorful combination (and I also had a container of them in the fridge crying for love and affection). I also almost always have a few ripening bananas on the counter or stored in the freezer for such an occasion.
The result? A bursting with flavor treat. The banana flavor is mild and smooth while the sweetness and tartness of the strawberry gives a nice kick of flavor.
So who wants to clean my muffin pans while I bust out the champagne? To many, MANY more posts on TetaLizza.com!
- 1 cup butter, room temperature
- 1 1/2 cups granulated white sugar
- 4 eggs, room temperature
- 1 cup coconut oil, in liquid state
- 2 overripe bananas, mashed (about 1 cup)
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1/2 cup whole wheat flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups fresh strawberries, stems removed and cut into small pieces
- Preheat oven to 375F
- In a stand mixer, cream the butter and sugar on medium-high speed until creamy and smooth. Add in the eggs, oil, banana and vanilla, then beat well until smooth on medium-high speed.
- In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
- Slowly add the dry ingredients to the wet ingredients, mixing on low until just combined. Fold in the strawberries with a spatula by hand.
- Grease two 12-cup muffin tins. File each cup about three-quarters full.
- Bake for about 20-22 minutes or until a toothpick inserted in the center comes out clean.