Strawberry Banana Muffins
Soft, moist, and packed with fresh fruit, these Strawberry Banana Muffins bring together the sweetness of ripe bananas and the tart brightness of strawberries. A simple, pantry-friendly recipe perfect for spring mornings, quick snacks, or brunch gatherings.
Equipment
- Mixing bowls (medium and large)
- Whisk or electric hand mixer
- Spatula
- Muffin tin (7 cups or one 12-cup tin)
- Paper liners or non-stick spray
- Measuring cups and spoons
- Cooling rack
Ingredients
- 2 ripe bananas mashed
- ¾ cup fresh strawberries chopped
- 1 large egg
- ¼ cup melted unsalted butter or coconut oil for dairy-free
- ⅓ cup brown sugar
- 1 tsp pure vanilla extract
- 1 cup all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- Optional: 1 tbsp milk if batter is too thick
- Optional toppings: raw sugar sliced almonds, or a pinch of cinnamon
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Line 7 muffin cups with liners or grease them.
- Mash Bananas: In a large bowl, mash the bananas until creamy with a few lumps.
- Add Wet Ingredients: Add egg, melted butter, brown sugar, and vanilla to the bananas. Whisk until well combined and slightly frothy.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Combine Wet and Dry: Gently fold the dry ingredients into the wet mixture. Do not overmix.
- Fold in Strawberries: Carefully fold in the chopped strawberries. If batter is too dense, add 1 tbsp milk.
- Fill Muffin Tins: Spoon batter evenly into 7 muffin cups, filling about ¾ full. Sprinkle optional toppings if desired.
- Bake & Cool: Bake for 18–22 minutes or until a toothpick inserted comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack.
Notes
Use very ripe bananas for maximum sweetness.
Chop strawberries right before folding in to avoid excess moisture.
Overmixing can lead to dense muffins—fold gently!
Variations: add nuts, chocolate chips, shredded coconut, or a dash of cinnamon.