Strawberry Banana Muffins

What can I say here? These were moist, and who doesn't like the combination of strawberries and bananas? Is is like chocolate and peanut butter, they just go together! :)

Recipe from Pennies on a Platter

1/2 cup unsalted butter, melted
3/4 cup light brown sugar
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
2 large ripe bananas, mashed
1 cup fresh or frozen strawberries (cut into small pieces)
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
raw sugar, for topping

Preheat oven to 350 degrees F. Position rack in center of oven. Line the muffin pan with paper liners or grease with butter or a vegetable spray (I used liners). Set aside.

In a medium sized bowl whisk together the brown sugar, eggs, vanilla extract and mashed banana. Add the melted butter to the brown sugar mixture and stir to combine.

In another large bowl combine the flour, baking powder, baking soda, cinnamon, and salt. Gently fold in the berries, making sure they are coated with flour. This helps to prevent the berries from sinking during baking. Add the wet ingredients to the dry ingredients and stir only until the ingredients are just combined. Do not over mix the batter or tough muffins will result.

Fill each muffin cup about two thirds full of batter, using two spoons or an ice cream scoop. Sprinkle with raw sugar (I used coarse sparkling sugar). Place in the oven and bake until a tester inserted in the center of a muffin comes out clean, 20 to 25 minutes. Transfer to a wire rack to cool.