-
1
Position your oven rack in the center of the oven.
-
2
Preheat oven to 400F Spray the cups and the rims around them on the muffins pans, or simply drop in the paper cups.
-
3
If using the the silicone pans, spray as directed, and place on a cookie sheet.
-
4
Whisk the flour, bananas, baking soda,baking powder and salt in a large bowl until well blended.
-
5
Set aside.
-
6
Place the strawberries, with their juice, and the sugar in a food processor fitted with the chopping blade, or in a wide canister blender.
-
7
Process for 30 seconds, or until the mixture is smooth.
-
8
Scrape down the sides of the bowl, then add the egg, yogurt, lemon zest and vanilla.
-
9
Pulse the machine about 5 times or until the mixture is blended and uniform.
-
10
Pour the strawberry mixture over the flour mixture; stir with a wooden spoon until the dry ingredients are incorporated.
-
11
Do not overmix.
-
12
Fill the prepared muffin pans 3/4 full.
-
13
If you have leftover batter, use for a second baking.
-
14
Bake for 22 minutes, or until the tops are browned and slightly rounded and a toothpick inserted into a center comes out with a crumb or two attached.
-
15
Set the pan on a wire rack to cool for 10 minutes.
-
16
Gently rock each muffin back and forth to release it from the pan, then set on the wire rack for an additional 5 minutes before serving.
-
17
If storing or freezing, cool completely, and then store in an airtight container or freezer safe bags.
-
18
These muffin stay fresh for 24 hours at room temperature, or for up to 1 month in the freezer.
