- 1 ½ c (8 oz) chopped strawberries
- ¼ c plus 1/2 C sugar (I skipped the 1/4 C)
- 1 c (16 oz) very ripe mashed banana (about 2 small)
- 1/3 c vegetable, olive, or coconut oil
- 1 tsp baking powder
- 2 tsp baking soda
- ½ tsp nutmeg
- ½ tsp cinnamon
- ½ tsp salt
- 1 ½ c flour
- 2 tbsp apple cider vinegar
Preheat oven to 350F and line a muffin tin with liners.
In a two-cup glass measuring cup or small bowl, combine strawberries and ¼ cup sugar. Lightly mash and set aside. (I skipped this step.)
Whisk together the banana, oil, baking powder, baking soda, nutmeg, cinnamon, salt, ½ C sugar, and flour in a large bowl. Add in the strawberry mixture and vinegar and whisk until just combined.
Spoon batter into 12 muffin cups. They should be about ¾ full. Bake on center rack for 20-25 minutes. Muffins will be puffed and slightly golden, and a cake tester inserted into the middle will come out clean.
Remove from oven and cool for about 5 minutes. Remove muffins from pan and allow to finish cooling on a rack.