Strawberry Banana Muffins

I have made strawberry muffins and banana muffins over and over again. While each one is delicious on their own, Sunday we were looking for a new muffin combination. My daughter, who loves anything with bananas, decided to take the banana muffin recipe and mix it up by adding some chopped strawberries.  We didn't want to get too complicated on our first try so we kept it simple. One thing we did do was reduce the sugar, since we felt that the strawberries would add some extra sweetness to the banana recipe.  We came up with a pretty good combination that was a big hit. Just the right amount of fruit and sugar mix and a nice crunchy top with the nutmeg sugar. They didn't last long, I will definitely  make these again especially since in a month the native strawberries will be here and make them extra special. 

Strawberry Banana Muffins

1/2 cup butter, room temperature
3/4 cup sugar
2 extra-large eggs
2 tablespoons milk
2 cups Gluten Free All-Purpose Baking Mix
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 mashed ripe bananas
1 1/2 cups diced strawberries
Cream butter & Sugar in a large mixing bowl. Add eggs one at a time, then milk and mix well. Combine the all-purpose baking mix, salt, soda, & powder and add to the bowl along with the mashed bananas.  Mix lightly and then add the strawberries.  Mix until just combined. Divide dough among 12 greased muffin tins. Top with nutmeg sugar (1 tablespoon sugar mixed with 1/2 teaspoon nutmeg).  Bake @ 375 for 23-25 minutes until toothpick comes out clean.  Cool on a wire rack and Enjoy!  

For other delicious recipes go to:www.glutenfreebakingmixes.com