Strawberry Banana Muffins

• FOR THE MUFFINS:
• 1 cup All-purpose Flour
• 1/2 cups Whole Wheat Flour
• 2/3 cups White Sugar
• 1/2 teaspoons Salt
• 2 teaspoons Baking Powder
• 1 whole Egg
• 1 whole Very Ripe Banana
• 1/3 cups Milk
• 1 Tablespoon Vegetable Oil, Optional
• 1-1/2 cup Strawberries, Hulled And Diced
• _____
• FOR THE TOPPING:
• 1/2 cups White Sugar
• 1/3 cups All-purpose Or Whole Wheat Flour
• 1-1/2 teaspoon Cinnamon
• 1/4 cups Butter, Chilled And Cubed

1. 1. Preheat oven to 375 degrees F and grease or line a 12 serving muffin tin.
2. 2. Combine the first 5 ingredients (flours, sugar, salt, and baking powder) in a large bowl. In a 1 or 2 cup measuring cup, beat the egg and then add the banana, smashing it until creamy with a fork. Add the milk. If the banana isn't very ripe or the mixture doesn't seem very creamy, add a little vegetable oil.
3. 3. Mix the banana mixture with the flour mixture until just combined and then fold in the strawberries. Pour into prepared muffin cups, about 2/3 to 3/4 of the way up. In a separate, smaller bowl, combine the other 1/2 cup of sugar, 1/3 cup flour, and 1 1/2 teaspoons of cinnamon. Cut in the butter until you get coarse/rough crumbs. Sprinkle over muffins then bake for 20-25 minutes. Enjoy!
4. *This makes a lot of crumb topping and I usually have extra. I put the extra in a glass container in the fridge to use next time I make muffins, quick bread, oatmeal, etc.

muffins, allpurpose, whole wheat flour, white sugar, salt, baking powder, egg, banana, milk, vegetable oil, strawberries, white sugar, allpurpose, cinnamon, ubc

Taken from tastykitchen.com/recipes/breads/strawberry-banana-muffins-2/ (may not work)