Fruit Muffin Recipe

This fruit muffin recipe is what you get when you cross banana muffins with strawberry muffins, warm from the oven.

Is there anything like the taste of freshly baked muffins? The bananas keep the muffins moist while the walnuts add a bit of a crunch.



They're great packed in a lunch or as a healthy mid afternoon snack.

What you need:

• 2 cups strawberries; quartered
• 2 cups sugar + 4 tbsp sugar; divided
• 3 cups flour
• 1 tsp ground cinnamon
• 1 tsp baking soda
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 2 bananas, mashed
• 4 eggs
• 1/2 cup canola oil
• 2 lemons, zested
• 1 pint blueberries
• 1/2 cup chopped walnuts

What you do:

Mix the strawberries and the 4 tbsp. of sugar together.

Allow them to rest for about 15 minutes until juices start to appear.

In a medium bowl, mix the flour, cinnamon, baking soda, nutmeg, and salt.

In a large bowl, mix the bananas, eggs, oil, remaining 2 cups of sugar, strawberries, and lemon zest.

Mix the dry ingredients into the wet ones until they are combined; do not over-mix.

Fold in the blueberries and walnuts.

Fill muffin liners 3/4 full.

Bake at 350 degrees for 30 minutes.

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