Strawberry-Banana Muffins & Gingerbread Coffee

My husband Jeff is (slash claims to be) a supertaster. He uses that as an excuse for a limited palate for fruits and veggies, but he'll do bananas, apples, green seedless grapes...and not much else. Bananas are easy work snacks because when we inevitably forget to actually bring them with us, I stick them in a bowl or the freezer to bake with later.  My supertaster won't eat cooked fruit, but I've found plenty of other people who loved my momma's banana bread.

Last weekend, we were at the point where a fresh bunch of bananas was slowly disintegrating and another browning batch was stashed away for baking. And I had a whole bunch of strawberries. I woke up early on a beautiful morning that threatened to turn humid later in the day, but was perfect for open windows and doors in the meantime.

Something strawberry-y and banana-y will be happening.

Strawberries & late spring morning sun

I was headed off to Texas later in the week, so it was a great time to try out some new banana-based recipes with a pot of Trader Joe's gingerbread coffee. They only have it out during the December holidays, so I buy in bulk and ration it during the year because it has bits of real ginger and is a nice, balanced, cinnamony blend.  (I'd link to it, but it's seasonal, so just file it away in your brain for the next time the temperatures drop and you're thinking about how quickly the year flew by.)

Pieces of clove, ginger, cinnamon, allspice--
I haven't been able to replicate it yet.

I found a recipe for strawberry-banana muffins (or bread) that sounded perfect. I made the same blog's banana-blueberry bread as well (more on that later).  I brought them to work and folks were really positive about them; the only adjustments I made were to add a bit more banana and add a brown sugar topping, but you could go all the way with a crumb topping that would make them even better. Though it would probably push them safely out of the realm of justifiably healthy, but muffins are basically cake, right?

Strawberry-banana muffins cooling. Leave enough time
before prying them out or you'll burn your  fingers. So I've heard.

Strawberry-Banana Muffins (makes 12)
(adapated from Two of a Kind Working on a Full House)
1 1/4 c all-purpose flour
1/4 c white sugar
1/4 c brown sugar, packed (plus more for sprinkling)
1 tsp baking soda
1 tsp cinnamon
2 medium bananas, divided (1 mashed and 1sliced)
1/4 cup canola oil
1 beaten egg
1 teaspoon vanilla extract
1 cup strawberries, diced (source says frozen works well)

1. Preheat oven to 350 degrees and prepare muffin tins with liners (or cooking spray). 
2. In a large mixing bowl, combine the flour, sugars, baking soda, cinnamon and stir to combine.
3. Slice one banana into thin discs (1/4-1/2 inch in width). Set aside. Slice 3-4 strawberries into thin slices, enough for at least one thin slice to top 12 muffins.
4. Mash the second banana in a bowl. Add the mashed banana to the dry ingredients and stir. 
5. Add the oil, beaten egg white, vanilla and stir until just combined. Gently fold in 3/4 cup strawberries.
6. Pour batter into prepared pan and top with at one strawberry slice and one banana slice each, pressing gently into surface of the batter. This is where I sprinkle on extra brown sugar a cinnamon.
7. Bake for about 25-30 minutes; check for doneness using a toothpick  through the center of a muffin (muffins are done when toothpick comes out clean, with no chunks of batter continuing to cling).  

Tasty both cold and warm; they are super yummy toasted with butter.

Muffins don't need any specific beverage, but let's face it:
sugary, fruity, gingery, caffeiney = good morning.