Strawberry Banana Muffins

With our school's blood drive right around the corner, I needed a muffins for blood donors to eat after donating. I didn't want muffins that were too sweet, and was hoping to make muffins that were hearty, healthy, and dense. These Strawberry Banana muffins did just the trick! I love adding bananas to muffin and bread recipes because they help make the muffins extra moist and dense without adding extra butter or oil. I will definitely keep this recipe in my repertoire of go-to favorites! I have also included the nutritional information per muffin below! With 200 calories, I like to say these muffins give you bang for your buck because they are definitely hearty.

STRAWBERRY BANANA MUFFINS

1 cup butter

3 eggs

2 tsp. vanilla extract

4 large ripe bananas

2 cups chopped strawberries

4 1/2 cups flour

1 1/2 cups light brown sugar

3 tsp. baking powder

1/2 tsp. baking soda

2 tsp. ground cinnamon

1 tsp. salt

CREAM CHEESE DRIZZLE:
2 ounces cream cheese
1/2 cup powdered sugar
1 tsp. vanilla extract

Preheat oven to 350 degrees F.

Cream the butter and bananas in mixer. 

Add eggs and vanilla and beat until smooth and combined.

In a separate bowl, combine flour, light brown sugar, baking powder, baking soda, cinnamon, and salt.

Fold the chopped strawberries into the flour mixture. This will ensure the strawberries do not sink to the bottom of the muffins when baking.

Add the flour mixture to the butter mixture and stir until just combined. The mixture will still be slightly crumbly.

Divide the batter among 24 greased muffin cups. 

Bake for 20 minutes or until toothpick just comes out clean. Allow to cool.

Beat 2 ounces cream cheese, 1/3 cup powdered sugar, 1 tsp. vanilla extract.

Adapted from Joy of Baking.

Yield 24 Muffins.

Nutritional Information (one muffin with cream cheese drizzle) Calories: 209,
Carbohydrates: 27, Fat: 9, Protein: 4, Fiber: 1.

Enjoy!