A quick, easy muffin recipe that pairs ripe banana with sweet strawberries.
introduction
These Strawberry Banana Muffins are soft, fruity, and easy to make. They use ripe bananas and diced strawberries for sweet flavor and a tender crumb. If you enjoy banana desserts, you might also like banana pudding brownies.
why make this recipe
- Fast and simple.
- Uses common ingredients.
- Great for breakfast, snacks, or lunchboxes.
- Works with fresh or frozen strawberries.
how to make Strawberry Banana Muffins
Follow the steps below. Do not overmix after adding the flour or the muffins can get tough. Fold in the strawberries gently so they don’t break up.
Ingredients :
2 large bananas, ripe, 1/2 cup granulated sugar, 1 egg, 1/2 cup sour cream or yogurt, 1/3 cup milk, 1 Tbsp vanilla extract, 1 3/4 cup all purpose flour, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 1 1/2 cup diced strawberries, fresh or frozen (keep frozen if using)
Directions :
Preheat oven to 425F (this high heat at the beginning helps to make those beautiful domed tops!) and line a muffin tin with holders or spray with nonstick spray, In a large bowl, mash bananas then add in the rest of the wet ingredients: sugar, sour cream, milk, egg, vanilla extract. Mix/whisk until smooth., Using a wire strainer or sifter, add the dry ingredients: flours, powder, soda, and salt then shake into the wet ingredients., Mix the dry and wet ingredients together just until incorporated., Add the strawberries and fold gently – don’t over mix., With a spoon or ice cream scoop, spoon the mix into the muffin cups filling to top. Top with more strawberries if you choose., Bake for 5 minutes THEN reduce the heat to 350 and bake for 10-12 more minutes. The muffins should have a nice dome and look dry to the touch., Remove from the oven and place muffin tin on a cooling rack for about 5 minutes., Remove muffins from tin and cool on the rack., Serve warm with butter!, Muffins will keep at room temp for about 3 days., Freeze for 3 months.
how to serve Strawberry Banana Muffins
Serve warm with a pat of butter. They are also good with jam, honey, or a light spread of cream cheese. Pair with coffee, tea, or cold milk.
how to store Strawberry Banana Muffins
Keep at room temperature in an airtight container for up to 3 days. Cool completely before storing. Freeze in a sealed bag for up to 3 months. Reheat frozen muffins in the microwave for 20–30 seconds or warm in a 325°F oven for 8–10 minutes.
tips to make Strawberry Banana Muffins
- Use very ripe bananas for best flavor and natural sweetness.
- Measure flour properly — spoon into the cup and level off.
- Do not overmix after adding flour; stop when just combined.
- If using frozen strawberries, fold them in while still frozen to avoid turning the batter pink.
- Start with high heat for 5 minutes to get domed tops, then lower heat to finish baking.
variation (if any)
- Add 1/2 cup chocolate chips or chopped nuts for texture.
- Replace strawberries with blueberries or raspberries.
- Swap half the flour for whole wheat for a heartier muffin.
- Stir in 1 tsp lemon zest for a bright flavor.
FAQs
Q: Can I use frozen strawberries?
A: Yes. Keep them frozen and fold them into the batter just before baking to prevent excess color and moisture.
Q: Can I use yogurt instead of sour cream?
A: Yes. Use the same amount of plain yogurt for sour cream.
Q: How can I make these dairy-free?
A: Use a dairy-free yogurt or sour cream and a plant milk like almond or oat milk.
Q: How do I know when muffins are done?
A: The tops should look set and dry. A toothpick in the center should come out with a few moist crumbs but not wet batter.
Q: Can I reduce the sugar?
A: You can lower the sugar a bit if your bananas are very ripe, but reduce gradually to keep texture and browning.
Strawberry Banana Muffins
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Strawberry Banana Muffins are soft, fruity, and easy to make, perfect for breakfast or snacks.
Ingredients
- 2 large ripe bananas
- 1/2 cup granulated sugar
- 1 egg
- 1/2 cup sour cream or yogurt
- 1/3 cup milk
- 1 Tbsp vanilla extract
- 1 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cup diced strawberries (fresh or frozen)
Instructions
- Preheat oven to 425°F and line a muffin tin with holders or spray with nonstick spray.
- Mash bananas and then add the sugar, sour cream, milk, egg, and vanilla extract. Mix until smooth.
- Sift in the flour, baking powder, baking soda, and salt into the wet ingredients and mix just until incorporated.
- Fold in the strawberries gently without overmixing.
- Spoon the mixture into the muffin cups, filling to the top. Optionally, top with more strawberries.
- Bake for 5 minutes, then reduce heat to 350°F and bake for an additional 10-12 minutes until the muffins have domed tops and look dry to the touch.
- Remove from oven and let cool on a rack for 5 minutes, then remove muffins from tin to cool completely.
Notes
For best flavor, use very ripe bananas. Store muffins at room temperature for up to 3 days, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 12g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
