Nothing beats baking up a batch of muffins to share with friends. I have been going on a bunch of mini roads trips lately with friends to watch roller derby matches and these muffins are a road trip classic.

Strawberry and Blueberry Muffins with Lemon Zest
Prep time: 1 hours
Yields: 12 muffins
Preheat oven to: 400F degrees

Ingredients

• 2 large mushy bananas
• 1/2 cup milk alternative (I use rice milk)
• 1/2 cup maple syrup
• 1/4 cup vegetable oil
• 2 Tb lemon juice
• zest of 1 lemon
• 1 cup unbleached all-purpose flour
• 1 cup whole wheat flour
• 2 ½ tsp baking powder
• 1/2 tsp salt
• 1/4 tsp cinnamon
• 2/3 cup blueberries
• 2/3 cup strawberries (sliced)

Instructions

1. Preheat oven to 400F degrees. I prefer to not use paper liners for this recipe and use cooking spray to grease the muffin pan. You can use paper liners if you prefer.

2. In a large bowl mash up the bananas, milk alternative, maple syrup, vegetable oil, lemon juice, and lemon zest. Thoroughly mix together so there are no banana chunks then set mixture aside.
3. In a separate bowl whisk together all-purpose flour, whole wheat flour, baking powder, salt, and cinnamon. Once the mixture of dry ingredients is thoroughly mix then add it to the wet banana mixture. Combine both mixtures until they are thoroughly combined. After both mixtures are mixed together then fold in blueberries and strawberries.
4. With a ladle, spoon in batter into greased muffin tin (fill about each individual muffin till ¾ full). Bake for 20 -25 minutes (the tops should be golden brown and spring to the touch).