1 cup strawberries, chopped
3/4 cup sugar, plus 2 tablespoons
3/4 cups all-purpose flour
3/4 cups whole wheat pastry flour (or regular flour)
1/2 teaspoon salt
1 ripe banana, mashed
2 large eggs
1/4 cup canola oil
1/2 lemon, zested
1 cup blueberries
1 cup chopped walnuts
Line a muffin tin with aluminum or paper liners
Preheat oven to 350 degrees F.
In a small bowl, mix together strawberries and 2 tablespoons sugar. Let sit 15 minutes until strawberries give off juices.
In a small bowl, whisk together flour, cinnamon, baking soda, nutmeg and salt.
In a large bowl, whisk together the mashed banana, eggs, oil, 3/4 cup sugar, strawberries (with juices), and lemon zest.
Mix the dry ingredients into the wet ingredients with large spoon until combined. Do not over mix. Fold in blueberries and walnuts.
Let batter rest on counter for 10 minutes.
Scoop batter evenly into 12 muffin cups. Bake until a toothpick inserted in center of muffin comes out with a few crumbs but not wet, about 25-30 minutes.
Remove muffin tin from oven and place on a rack and let muffins cool before removing from tin.
(Adapted from Sunny Anderson)
