Strawberry Banana Muffins

why make this recipe

These Strawberry Banana Muffins are soft, sweet, and easy to make. They use fresh fruit and simple pantry items. You get big bakery-style tops with a quick oven trick.

introduction

This recipe makes moist muffins with real mashed banana and fresh strawberries. The batter is thick, so the muffins hold their shape and rise tall. If you like banana treats, try the banana pudding brownies recipe for another easy banana dessert.

how to make Strawberry Banana Muffins

Follow the steps below. Work in simple stages: mix dry, cream butter and sugars, combine, fold in fruit, and bake.

Ingredients :

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• ½ cup unsalted butter (softened)
• ½ cup granulated sugar
• ¼ cup packed light brown sugar
• 1 egg
• 2 teaspoons vanilla bean paste ((or vanilla extract))
• 3 tablespoons vanilla Greek yogurt
• 2 medium bananas (mashed)
• 1 cup diced fresh strawberries

Directions :

1. Preheat oven to 425°F. Line two 12 count muffin tins with paper liners or grease with non-stick cooking spray. Set aside.
2. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Set aside.
3. In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. Slowly beat the egg, vanilla, and yogurt into the butter mixture.
4. Add the flour mixture into the butter mixture and beat until just combined. Gently fold in the mashed banana, followed by the strawberries. Batter will be THICK and that is normal since there is no liquid in recipe!
5. Spoon batter into prepared tin, filling each until about ¾ of the way full.
6. Bake for 5 minutes at 425°F, then keeping oven door closed, lower temp to 350°F and bake for 15 minutes, or until muffins are lightly browned. This oven trick helps to ensure those large, bakery-style muffins.
7. Remove from oven and let cool for 10 minutes in pan, then remove and cool completely on a wire rack.

how to serve Strawberry Banana Muffins

Serve warm or at room temperature. They are good plain or with a little butter or cream cheese. Pair with coffee or milk for breakfast or a snack.

how to store Strawberry Banana Muffins

Let muffins cool completely. Store in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a sealed bag for up to 2 months. Thaw at room temperature or warm in the oven.

tips to make Strawberry Banana Muffins

• Use very ripe bananas for the best flavor and sweetness.
• Dice strawberries small so they fold in without breaking the batter.
• Do not overmix after adding flour; mix until just combined.
• Fill liners to about 3/4 full to get tall tops.
• The batter is thick — that is normal. Work with a sturdy spoon or scoop.

variation (if any)

• Add 1/2 cup chopped walnuts or pecans for crunch.
• Stir in 1/3 cup chocolate chips for a sweeter treat.
• Replace vanilla Greek yogurt with plain yogurt or sour cream if needed.

FAQs

Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them well, then pat dry before folding into batter to avoid extra liquid.

Q: Can I make this dairy-free?
A: Yes. Use dairy-free butter and a dairy-free yogurt. The texture may be slightly different but still good.

Q: Why is my batter so thick?
A: The recipe has no added liquid. The thick batter is normal and it helps make large, bakery-style muffin tops.

Q: Can I make mini muffins?
A: Yes. Bake time will be shorter. Check after 10–12 minutes and adjust as needed.

Strawberry Banana Muffins

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Soft, sweet muffins made with fresh strawberries and mashed bananas, perfect for breakfast or a snack.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• ½ cup unsalted butter (softened)
• ½ cup granulated sugar
• ¼ cup packed light brown sugar
• 1 egg
• 2 teaspoons vanilla bean paste (or vanilla extract)
• 3 tablespoons vanilla Greek yogurt
• 2 medium bananas (mashed)
• 1 cup diced fresh strawberries

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Instructions

1. Preheat oven to 425°F. Line muffin tins with liners or grease with non-stick spray.
2. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, and salt.
3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the egg, vanilla, and yogurt into the butter mixture.
5. Gradually add the flour mixture and beat until just combined.
6. Gently fold in the mashed banana and diced strawberries.
7. Spoon the thick batter into the prepared muffin tins, filling each about ¾ full.
8. Bake for 5 minutes at 425°F, then lower the temperature to 350°F (keeping the oven door closed) and bake for an additional 15 minutes until lightly browned.
9. Remove from oven, cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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Notes

Use very ripe bananas for best flavor and ensure strawberries are diced small to avoid breaking the batter. Fill liners to about ¾ full for tall tops.

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Nutrition

• Serving Size: 1 muffin
• Calories: 200
• Sugar: 10g
• Sodium: 200mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 30mg