Banana Berry Muffins

20150720_162218Let’s all agree…

Muffins can be really good or really bad. Like those mass produced muffins that are greasy. Ew. Or extremely dry corn muffins that are suffocating. Ouch.
 
Luckily, these muffins are in the former camp of being REALLY good. They break all the rules. They have both banana AND berries. Yessiree.
 

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These bad boys also have walnuts, lemon zest, nutmeg, cinnamon…the list goes on and on. 
 
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And when they come out of the oven, they are perfectly moist (sorry…there’s just no other word for it). Plus, they’re ultra studded with fruit, nuts, and spice. Perfect texture. Perfect flavor. Really…the perfect muffin.
 
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These have been my favorite muffins since forever. I take them to every brunch party, park picnic,  and breakfast potluck. But honestly, they are enjoyed best alone…in that wee hour of the morning when the sun is just rising and nobody is up…with a hot cup of coffee. Aw, yes. The good life.
 
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Banana Berry Muffins
Yields 12
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Ingredients
  1. 1 cup strawberries, chopped
  2. 1 cup sugar, plus 2 tablespoons
  3. 1 1/2 cups all-purpose flour
  4. 1 teaspoon ground cinnamon
  5. 1/2 teaspoon baking soda
  6. 1/4 teaspoon ground nutmeg
  7. 1 teaspoon salt
  8. 1 ripe banana, mashed
  9. 2 large eggs
  10. 1/4 cup canola oil
  11. 1 lemon, zested
  12. 1/2 pint blueberries
  13. 1 cup chopped walnuts
Instructions
  1. Preheat oven to 350 degrees F.
  2. Line 12 muffins tins with muffins liners.
  3. In a small bowl, mix together strawberries and 2 tablespoons sugar. Let sit 15 minutes until strawberries give off juices.
  4. In a small bowl, mix together flour, cinnamon, baking soda, nutmeg and salt.
  5. In a large bowl, whisk together the mashed banana, eggs, oil, 1 cup sugar, strawberries, and lemon zest.
  6. Mix the dry ingredients into the wet ingredients until combined. Do not over mix. Fold in blueberries and walnuts.
  7. Using an ice cream scoop, scoop batter evenly into muffin cups. Bake until a toothpick inserted in center of muffin comes out with a few crumbs but not wet, about 20 minutes. Cool on a rack to room temperature.
Adapted from Sunny Anderson
Adapted from Sunny Anderson
Mogi Kitchen http://mogikitchen.com/

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