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Wednesday, July 24, 2024

Strawberry Banana Muffins

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Neglect to use that produce on the counter again? Looking for a different way to use up those ripe bananas? Well, maybe don’t forget about banana bread; it’s still a go-to in our kitchen. But why not take strawberry banana muffins for a spin?

Combining ripe bananas with vibrant strawberries, these muffins are packed with flavor and fruit in every bite. Serve them for breakfast, or pack one (or two) for an excellent midday treat.

Ingredients for Strawberry Banana Muffins

All-purpose flour: Flour provides structure to create the proper texture for these refreshing muffins.
Bananas: Ripe, mashed bananas bring amazing flavor and help to keep the muffins moist.
Butter: Cooled, melted butter adds necessary fats for wonderful texture and flavor. Use unsalted butter so you can control the amount of salt in the recipe.
Strawberries: The fresh, colorful strawberries are a flavor highlight! Be sure to wash the strawberries and hull the stems before dicing the fruit for this recipe.
Brown sugar: Brown sugar introduces warm, molasses notes.
Eggs: Eggs play a key role in making the batter rise while the muffins bake.
Milk: Milk adds moisture to balance out the dry ingredients in this recipe.

Step 1: Prep the flour mixture
Preheat the oven to 350°F. Prepare a muffin pan with paper liners.

In a large bowl, whisk together the flour, baking powder, baking soda and salt.

Step 2: Combine the banana mixture
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In another bowl, or the bowl of a stand mixer fitted with the paddle attachment, combine the mashed bananas, eggs, melted butter, brown sugar, granulated sugar, vanilla and milk.

Step 3: Finish the batter
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Add the banana mixture to the flour mixture. Mix until just combined.

Test Kitchen Tip: Mix the batter until streaks of the flour mixture are just incorporated. Overmixing the batter will result in a drier muffin.

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Gently fold the strawberries into the batter.

Step 4: Bake the strawberry banana muffins
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Divide the batter between the 12 muffin pan wells, filling each about three-fourths full.

Bake the muffins until lightly golden and a toothpick inserted in the center comes out clean, 22 to 25 minutes. Cool for five minutes before removing the muffins from the pan to a wire rack.

If desired, dust the tops with confectioners’ sugar. Serve warm.

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Strawberry Banana Muffin Variations

Chip in chocolate: Add 1/2 cup mini chocolate chips or chopped chocolate to the finished batter before baking.
Top with streusel: A simple streusel topping made with butter, flour and sugar will add a delightful touch of flavor and enhance the texture with a slight crunch.
Stir in other mix-ins: Consider adding poppy seeds or chopped walnuts.
Bake jumbo muffins: Do you have a jumbo muffin pan with six muffin wells? This recipe can easily be used to make six giant muffins instead of 12 regular-sized muffins. Just add a few more minutes to your bake time to ensure they’re cooked through.

How to Store Strawberry Banana Muffins
Strawberry banana muffins should be stored in an airtight container or zip-top bag. Store the muffins at room temperature for up to three days, in the fridge for up to five days or in the freezer for up to two months.

Strawberry Banana Muffin Tips
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Can you use frozen strawberries?
No, it’s best to skip the swap to frozen strawberries for this recipe. The moisture content of frozen strawberries can cause the muffins to become far too wet and soggy.

How do you ripen bananas for strawberry banana muffins?
The best bananas for banana muffins are those that have been fully ripened on the counter with brown spots on the peel, but there are ways to quickly ripen bananas. If you don’t have any old bananas or can’t wait to make these muffins, you can speed up the ripening process by placing bananas on a baking sheet and heating them for a few minutes at 250° until the skins turn brown.

Strawberry Banana Muffins

Prep Time
15 min

Cook Time
25 min

1 dozen.


1-1/2 cups all-purpose flour1/2 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt2 medium ripe bananas, mashed2 large eggs, room temperature5 tablespoons unsalted butter, melted2/3 cup sugar1/3 cup packed brown sugar1/4 cup 2% milk1 teaspoon vanilla extract1 cup chopped fresh strawberries

Preheat oven to 350°. In a large bowl, whisk flour, baking powder, baking soda and salt. In another bowl, combine bananas, eggs, butter, sugar, brown sugar, milk and vanilla. Add to flour mixture; stir just until moistened. Fold in strawberries. Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 22-25 minutes. Cool 5 minutes before removing from pan to a wire rack. If desired, dust with confectioners’ sugar. Serve warm.

Nutrition Facts
1 muffin: 203 calories, 6g fat (3g saturated fat), 44mg cholesterol, 188mg sodium, 35g carbohydrate (21g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.

These muffins combine the great moisture of bananas with the vibrant pops of fresh strawberries. Packed with flavor and wholesome fruit in every bite, they’re great for a quick breakfast or a snack on the go. —Molly Allen, Hood River, Oregon

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