2 ripe bananas, mashed
1 1/4 c. sugar
2 c. flour
2 tsp. baking powder
1/4 tsp. salt
1/2 c. soymilk
1 tsp. vanilla
15 or so strawberries, chopped.
Preheat oven to 375 F. "Cream" together bananas and sugar (I was surprised at how well this part worked - when I was done the consistency was very close to if I'd done it w/ margarine). Mix together dry ingredients and add, then blend in soymilk and vanilla. Make sure it's all the way mixed, then quickly stir in the strawberries (the more you stir once they're in, the more squished-up they get). Grease muffin tins, and spoon in. This made 16 muffins, so I filled up a whole muffin tray and then part of another. Bake 20-25 minutes.
I found when I was making these that the outsides cooked a lot faster than the insides, mostly because the strawberries that were showing started to burn. Next time I might reserve a little of the batter to spoon over the top. Or maybe cook longer at a slightly lower temperature? Ideas?
These are YUMMY! The batter reminded me exactly of strawberry-banana yogurt, and the end result was scrumptious.
Here are two ridiculously large pictures: