Ingredients

• 2 cups All-Purpose Flour (2 cups = 250g)
• 2 teaspoon Baking Powder
• ½ teaspoon Kosher Salt
• 1 cup Mashed Banana (about 2 medium bananas)
• 1 large Egg
• ¼ cup Milk
• ¼ cup Vegetable Oil
• 1 cup White Sugar (1 cup = 200g)
• 1 teaspoon Pure Vanilla Extract
• 1 ½ cups Strawberries, roughly chopped (can use fresh or frozen / defrosted strawberries)

Instructions

1. Preheat oven to 350°F / 177°C.
2. Spray a muffin tin with nonstick cooking spray or use muffin liners.
3. Whisk flour, baking powder, and salt together in a small bowl. Set aside.
4. In a large mixing bowl, whisk together mashed banana, egg, milk, oil, sugar, and vanilla until smooth. 
5. Add dry ingredients to wet ingredients and gently fold just until no dry spots remain (do not over mix). 
6. Fold in strawberries (you can save a few to drop on the top of the muffins before baking if you’d like). 
7. Fill prepared muffin tin so that batter reaches about ¼ inch from the top of each space. (Sometimes I have a small amount of batter leftover, usually due to variations in how small I chopped the strawberries. If you have leftover batter make a few mini muffins – bake them for 10 to 12 minutes.)
8. Bake until set in the middle, 18 to 20 minutes. 
9. Cool slightly before removing from the muffin tin.