Strawberry-Banana Smoothie Mini Muffins

Imagine if you could chew a strawberry-banana smoothie. No need to imagine, I've got that experience right here! Fresh strawberries and bananas, folded into a vanilla-scented batter and baked until golden and fluffy. Just as healthy as the smoothie, with the added sensation of chewing...

If you want to make regular-sized muffins, spoon the batter into a regular muffin cups (that have been sprayed with cooking spray) and fill each up about 2/3 full. Bake for 15 to 17 minutes, until a wooden pick comes out clean or with little moist bits clinging to it. Makes
about 12 regular-size muffins.

If you want to use frozen strawberries, that's totally fine. I suggest keeping them frozen until ready to use - or at least mostly frozen (they'll be hard to dice if they're frozen solid). If they're thawed, that's fine too; but the batter will be slightly pink. Which is also cool.

Strawberry-Banana Smoothie Mini Muffins

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1/2 cup mashed ripe banana (about 1 medium)
1 1/2 teaspoons vanilla extract
2/3 cup milk (I used 2%)
1 cup diced fresh strawberries (cut into 1/4-inch pieces)

Preheat the oven to 375 degrees. Line a 12-cup muffin pan with paper liners.
In a medium bowl, combine the flour, baking powder and salt. Mix well and set aside.
In a mixing bowl, combine the butter and sugar and mix on medium speed until blended. Beat in the egg. Beat in the mashed banana and vanilla.
Beat in half of the flour mixture. Beat in the milk. Beat in the remaining flour mixture until just blended. Fold in the strawberries.
Spoon the mixture into the prepared pan, filling each muffin cup about 2/3 full.
Bake for 10 to 12 minutes, until a wooden pick comes out clean or with little moist bits clinging to it.
Cool the muffins in the pan, on a wire rack, for 5 minutes before serving. Store leftovers in an airtight container.
Makes 24 mini muffins