OPTIONAL: Top each mound of batter with a slice of strawberry and banana.
Bake until golden brown, 20-25 minutes, or until a toothpick inserted in the muffin comes out clean.
Cool 2 minutes in the pan before removing to a wire rack to cool completely.
Notes
TIP: I love to use bananas that are nearly black on the outside as they tend to be super sweet and flavorful.TIP: Tossing the strawberries in flour insures that the strawberries don’t sink to the bottom of your muffins.TIP: These parchment muffin baking cups from Paper Chef are my favorite as I’ve never had a muffin or cupcake stick using them!TIP: Using a cookie scoop insures muffins that are all of a uniform size. I don’t make muffins without using one!TIP: I love to garnish the batter before baking as it gives the muffins a more bakery worthy appearance and also gives people a hint as to what flavor the muffins are without needing to ask!