These strawberry-banana mini muffins are an excellent and fairly healthy breakfast treat. I baked them in bouchon molds that my dad got me for Christmas (Thanks, Dad!), which I think makes the muffins look really cute and elegant! They're around the same circumference as a mini-muffin, but about twice as tall. We baked some of the batch in regular mini-muffin tins, which worked just as well if you don't happen to have the special molds.
I love the combination of mashed bananas and strawberries here, as it's a little more special than regular banana cupcakes. We came up with the idea because we ran out of bananas and my mom had some thawed frozen strawberries in the fridge. You could probably use mashed fresh strawberries as well, although the thawed frozen ones are extra juicy. Because these muffins are fairly low in fat, they don't keep quite as well as the sort of muffin with two sticks of butter. :) I'd suggest serving them warm from the oven, but they also reheat nicely in the toaster; I don't recommend serving them cold.
Cooks.com, original recipe here)
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup semi-sweet chocolate chips
2/3 cup firmly packed brown sugar
1/4 cup canola oil
1-1/2 cups mashed fruit (2 medium bananas, mashed, plus enough frozen strawberries, thawed and mashed, to make 1-1/2 cups total)
1. Preheat oven to 375 degrees. Spray a mini-muffin or bouchon pan with non-stick spray; set aside.
2. In a medium bowl, whisk together the flours, baking powder, baking soda and chocolate chips.
3. In a large bowl, beat eggs lightly. Stir in brown sugar, oil, bananas, and strawberries. Blend well. Add the flour mixture and gently fold together until dry ingredients are moistened.
4. Fill muffin cups 3/4 full. Bake about 15 minutes until toothpick inserted in center comes out clean. Serve warm. Leftovers should be heated in the toaster oven until warm before serving.