Relatively low in fat and sugar, these, so a nice treat and a good way of squeezing a little more fruit into little ones. This quantity makes 6 muffins, but is easily doubled. As with all muffin recipes, the secret here is to prepare the wet and dry ingredients separately, then combine at the last minute, and don't over mix - if it is a bit lumpy with some spots of dry mix, that is fine, it all comes out OK in the baking. But over-mixing is a cardinal sin and will leave you with tough muffins, and nobody wants that!
So, set the oven to 170C, put 6 muffin cases in a muffin pan. Sift together 145g of plain flour, 1.5 teaspoons of baking powder, 1/4 teaspoon bicarb of soda, 1/4 teaspoon of cinnamon. Now stir in 80g of soft brown sugar. Next, melt 56g of unsalted butter and allow to cool for a few minutes. Meanwhile, mash 1 large or 2 medium ripe bananas, beat in 1 egg and 1/2 teaspoon vanilla essence. Add the cooled melted butter. Hull 6 or 7 medium strawberries and cut into small dice. Now, mix the strawbs into the flour (this will coat them and keep them suspended in the batter). Pour in the mashed banana/egg mix and stir quickly with a metal spoon - don't beat, just keep folding until just combined. Divide the mix between the muffin cases, then bake for 20-25 minutes until golden and risen and a skewer comes out clean. Leave to cool, and eat on the same day or freeze leftovers.