introduction
These Strawberry Banana Muffins are soft and sweet. They use ripe bananas and fresh strawberries. They bake fast and taste fresh. If you like banana treats, you may also like this banana pudding brownies recipe for another simple dessert.
why make this recipe
This recipe uses easy ingredients. You mix by hand and bake in one pan. Kids like the fruity taste. You get a quick breakfast or snack.
how to make Strawberry Banana Muffins
Follow the steps below. Work in two bowls: one for wet, one for dry. Do not overmix the batter. Fold in the strawberries at the end. Fill each muffin cup about two thirds full and bake until a toothpick comes out clean.
Ingredients :
1 cup fresh strawberries, chopped
1 cup ripe bananas, mashed
1/2 cup sugar
1/4 cup butter, melted
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Directions :
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the mashed bananas, melted butter, sugar, egg, and vanilla extract until well combined.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the banana mixture and stir until just combined.
- Fold in the chopped strawberries.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving.
how to serve Strawberry Banana Muffins
Serve warm or at room temperature. They go well with coffee, milk, or yogurt. Add a small pat of butter or a drizzle of honey if you like.
how to store Strawberry Banana Muffins
Cool the muffins fully. Store in an airtight container at room temperature for 2 days. For longer keep, freeze them in a sealed bag for up to 2 months. Thaw at room temperature or warm in the microwave for 20 seconds.
tips to make Strawberry Banana Muffins
- Use ripe bananas for best flavor.
- Chop strawberries into small pieces to spread them evenly.
- Do not overmix after adding flour. Mix until just combined.
- Check muffins at 18 minutes to avoid overbaking.
variation (if any)
- Add 1/2 cup chopped nuts for crunch.
- Stir in 1/4 cup chocolate chips for a sweeter treat.
- Replace half the flour with whole wheat for a denser muffin.
FAQs
Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them first so the batter does not get too wet.
Q: Can I make these without butter?
A: Yes. Use an equal amount of oil or applesauce for a lighter muffin.
Q: How do I know when muffins are done?
A: Insert a toothpick in the center. If it comes out clean or with a few crumbs, they are done.
Q: Can I double the recipe?
A: Yes. Bake in two pans and check for doneness at the same time.
Q: Can I make mini muffins?
A: Yes. Bake for about 12-15 minutes for mini muffins.
Strawberry Banana Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft and sweet muffins made with ripe bananas and fresh strawberries, perfect for breakfast or a snack.
Ingredients
- 1 cup fresh strawberries, chopped
- 1 cup ripe bananas, mashed
- 1/2 cup sugar
- 1/4 cup butter, melted
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the mashed bananas, melted butter, sugar, egg, and vanilla extract until well combined.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the banana mixture and stir until just combined.
- Fold in the chopped strawberries.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving.
Notes
Use ripe bananas for best flavor. Consider adding nuts or chocolate chips for variations.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
