Strawberry, Banana and Pecan Muffins

  

One Year Ago:   Cheeseburger Topped with Homemade Old-Fashioned Onion Rings

I have an overabundance of strawberries and have been busy using them in various dishes and desserts for the past few days.  Today marks the first day of summer vacation for my daughter, which means that I literally have anywhere from 15 to 20 neighborhood kids playing in our backyard.  I saved myself some calories, handed these puppies out and they were a huge hit with all of the children!



Ingredients:
Yields 12 muffins
Printable Recipe

• 2 c all-purpose flour
• 3/4 c brown sugar 
• 2 tsp baking powder
• 1/2 tsp ground cinnamon 
• Pinch of salt 
• 2 large eggs
• 1/3 c vegetable oil 
• 1/3 c milk (I used skim)
• 1 banana, diced 
• 8 oz strawberries, diced 
• 1/4 c pecans, chopped 

Directions:

Preheat oven to 350 degrees.

In a medium bowl, combine the flour, brown sugar, baking powder, cinnamon and salt.  

In a separate large bowl, beat together the eggs, vegetable oil and milk.  

Add the egg mixture into the the flour mixture, stirring until just combined.  Fold in 2/3 of the strawberries, bananas and pecans.  

Fill the muffin cups almost to the top (4/5 full).  Top each muffin with the remaining strawberries, bananas and pecans.

Bake for 23 (23 minutes in my oven) to 28 minutes.  Allow to cool for 5 minutes in the muffin pan before removing. 

Enjoy!