Ingredients
Scale
- 3 very ripe medium bananas
- 1/2 cup olive oil
- 1/4 cup whole milk
- 1 large egg
- 1 tsp pure vanilla extract
- 1/2 cup organic cane sugar
- 1–3/4 cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp kosher salt
- 1 cup chopped strawberries
- 1 Tbsp Turbinado or Demerara sugar
- optional: 2 Tbsp strawberry jam
Instructions
- Preheat the oven to 350 degrees F. Line two muffin tins with paper liners, likely 14 or 15 muffin cups. Set aside.
- In a large mixing bowl, mash the bananas with the olive oil until combined and only small lumps remain. Whisk in the milk, egg, and vanilla. Use a spatula to stir in the sugar.
- Place the flour, baking powder, and salt in the center of the wet ingredients, and stir until mostly combined, with some streaks of flour remaining.
- Add the chopped strawberries, reserving a few to place on top of the muffins, and stir until the batter is just mixed.
- Use a cookie scoop to divide the batter among the prepared muffin tins, filling each cup about three fourths full. Top with the reserved strawberry pieces, and sprinkle with the Turbinado sugar.
- Bake for 20-25 minutes, until the tops are gently domed, and the muffins are just golden. Remove from the oven and let cool in the muffin tin for 10 minutes before transferring to a wire baking rack to cool completely. Enjoy!
- Optional: If adding the strawberry jam, bake for 18 minutes, until the tops are gently puffed and barely beginning to color. Remove the muffin tins from the oven, and working quickly, carefully top the center of each muffin with a teaspoon or so of jam. Return to the oven, and continue baking for another 2-7 minutes, until the muffins are golden and a cake tester inserted into the middle of each muffin comes out clean.