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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Strawberry Banana Muffins

I’ve always loved strawberry banana-flavored yogurt, so when I saw this muffin recipe I knew I had to try it. These turned out really well! This is not a very sweet muffin but has a good combination of flavors. One of these with a handful of leftover strawberries can make a great breakfast.

One cool tip I learned from this recipe is that if you have overripe bananas and don’t want to use them for baking immediately, you can mash them up as you normally would and then freeze them until you are ready to use them. Just thaw in the microwave before use. I did just that for this batch of muffins and they still had a strong, delicious banana flavor and I didn’t notice a difference. I followed this recipe exactly and wouldn’t change a thing. Very tasty!

Strawberry Banana Muffins
Ingredients:
½ cup (1 stick) unsalted butter, melted
¾ cup light brown sugar
2 eggs
1 tsp. vanilla extract
2 large ripe bananas, mashed (about 1 cup)
1 cup fresh or frozen strawberries (cut into small pieces)
2 ¼ cups all-purpose flour
1 ½ tsp. baking powder
¼ tsp. baking soda
1 tsp. cinnamon
½ tsp. salt

Directions:
Preheat oven to 350° F. Line a muffin pan with paper liners or grease with butter or cooking spray. Set aside.

In a medium sized bowl, whisk together the brown sugar, eggs, vanilla extract and mashed banana. Add the melted butter to the brown sugar mixture and stir to combine.

In another large bowl combine the flour, baking powder, baking soda, cinnamon and salt. Gently fold in the strawberries, making sure they are coated with flour. This helps to prevent the berries from sinking during baking. Add the wet ingredients to the dry ingredients and stir only until the ingredients are just combined. Do not over mix the batter or tough muffins will result.

Fill each muffin cup about ¾ full of batter, using two spoons or an ice cream scoop. Fill any unused muffin cups halfway with water to prevent warping of the pan and/or overbrowning of the muffins. Place in the oven and bake until a tester inserted in the center of a muffin comes out clean, 20-25 minutes. Transfer to a wire rack to cool.

Makes 12 regular sized muffins.

Source: Joy of Baking

  • Elizabeth

    You’re tagged. See my blog for details. :)

  • http://www.victuals-libations.blogspot.com/ Brooke

    I made these awhile ago and am just now getting around to posting & linking the recipe. Thanks for sharing a great muffin recipe!

  • Dani

    They’re in the oven…… :)

  • Dani

    Its OFFICIAL! I suck at baking! LOL
    Im a great cook but CAN NOT BAKE! Mine came out real dense and barely rose.

  • Linda Jean Parkhill

    I just made these muffins…delicious! Thank you so much for sharing.
    I’m so excited about trying more of your wonderful recipes.
    Smiles, Linda

  • Mariel

    Made these muffins yesterday, and they´re really good!! Thanks for the great recipe!

  • Kim

    Great recipe! Not overly sweet and a nice balanced flavor. I will definitely be making these again.

  • Holly B

    These muffins are a favorite in our family. Sundays are muffin days in our house. I make them the night before, so we can eat and get to church. Thanks for another yummy recipe!

  • Mrs. Smith

    These are great! I made a half batch which gave me 9 large muffins. I used blueberries instead of strawberries, replaced half of the cinnamon with equal parts nutmeg & cloves, and used maybe 3 TBS more banana mash because my bananas yielded more than needed. The muffins ended up just a wee bit drier than I’d like so I think next time I’ll baked them less than 20 minutes. My oven may run a bit hot.