Strawberry Banana Muffins are a delicious way to enjoy the classic pairing of sweet, ripe bananas and juicy strawberries in a soft, moist baked treat. Perfect for breakfast, brunch, or a quick snack, these muffins bring a burst of fruity flavor in every bite.
With their naturally sweet taste and tender texture, they’re a great way to use up overripe bananas and fresh or frozen strawberries. Whether you’re baking for your family or prepping for the week ahead, these muffins are sure to become a go-to favorite.
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Why You'll Love Strawberry Banana Muffins
We love a good muffin, and these Strawberry Banana Muffins are just that. Here’s why we think you’ll love them:
- Easy: This recipe uses simple, easy-to-find ingredients that you likely already have in your pantry.
- Ripe Bananas: Got overripe bananas at home? That’s perfect for this recipe! The riper the banana, the sweeter the muffin.
- Fresh Strawberries: The diced fresh strawberries add a burst of juiciness to these muffins. They’re a delicious addition to the classic banana muffin.
- Perfect Texture: The combination of all-purpose flour and ripe bananas gives these muffins the perfect moist, fluffy texture.
- Kid-Friendly: The combination of strawberries and bananas is a favorite among kids, making these muffins a perfect addition to school lunches or after-school snacks.
- Make-ahead: These muffins make for a quick, grab-and-go breakfast or a snack. They can be made ahead and stored in an airtight container.
Key Ingredients
- Ripe Bananas – It’s important to use ripe bananas in this recipe because they are sweeter and easier to mash. The riper the bananas, the better the flavor of the muffins.
- Fresh Strawberries – We love using fresh strawberries for their natural sweetness and juicy texture. Make sure to dice them into small pieces so that each bite of the muffin is filled with delicious strawberry flavor.
- Unsalted Butter - Softened unsalted butter adds richness to the muffins and helps to keep them tender.
- Organic Sugar - Organic sugar sweetens the muffins and creates a golden crust on top that is simply irresistible.
How to Make Strawberry Banana Muffins
Mix dry ingredients in one bowl and wet ingredients in another.
Combine the wet and dry ingredients, then mix well. Gently fold in mashed bananas and strawberries.
Using a cookie scoop, distribute muffin batter evenly into paper liners. Add additional chopped strawberries on top of each muffin and bake at 350°F for 20 minutes.
Cool banana strawberry muffins completely before serving.
For a full list of ingredients and instructions, see the recipe card below.
Serving Suggestions
- Breakfast or brunch: These muffins are perfect as a standalone breakfast or brunch item. Enjoy them with a cup of coffee or a glass of milk.
- Yogurt: Pair a freshly baked strawberry banana muffin with a serving of Greek yogurt for a balanced breakfast or snack.
- Fresh fruit: Serve these muffins with fresh strawberries or sliced bananas for an extra fruity boost.
- Spread with butter or jam: If you enjoy a little extra flavor, try spreading a warm muffin with butter or your favorite jam.
Recipe Variation Ideas
These moist and flavorful strawberry banana muffins are a hit with everyone who tries them. Here are some of our favorite variations and substitutions to make this recipe your own:
- Flour: If you're looking to make these muffins gluten-free, you can try using a 1-to-1 gluten-free flour blend.
- Fruit: Feel free to get creative with the fruit in these muffins. Try using blueberries, raspberries, or even diced peaches in place of the strawberries.
- Nuts: Chopped nuts like walnuts or pecans would be a delicious addition to these muffins. They would add a nice crunch and flavor to the soft and moist muffins.
- Spices: For a spiced twist, add a teaspoon of cinnamon or a pinch of nutmeg to the batter. If you do this, try making these chai spiced banana muffins too.
- Chocolate: Who doesn't love the combination of strawberries and chocolate? Try adding a handful of chocolate chips to the batter for a sweet and decadently delicious treat.
Frequently Asked Questions
You can use organic unbleached all-purpose flour for this strawberry banana muffin recipe. It’s a versatile flour that gives a nice texture to the muffins.
Beating the butter and sugar together helps to incorporate air into the mixture, which results in a lighter texture for your muffins. It also helps to evenly distribute the sugar, giving your muffins a more consistent sweetness.
While fresh strawberries are recommended for this recipe, you can use frozen strawberries if they are not in season. However, make sure to thaw and drain them before adding them to the batter to prevent excess moisture.
You can check the doneness of the muffins by inserting a toothpick into the center of the muffin. If it comes out clean, with no batter sticking to it, then the muffins are done.
How to Store Strawberry Banana Muffins
- Storing: After enjoying these delicious muffins, you can store any leftovers in an airtight container at room temperature for up to 3 days.
- Freezing: If you want to make a larger batch to enjoy later, these muffins also freeze well. Simply place them in a freezer-safe bag or container, making sure to remove as much air as possible. They can be frozen for up to 3 months.
- Thaw: To thaw, just leave them at room temperature or warm them up in the microwave.
Recipe Card
Strawberry Banana Muffins (Fluffy & Freezer-Friendly)
Ingredients
- 1½ cups all-purpose flour
- ½ tsp. baking soda
- ½ tsp. baking powder
- ¼ tsp. sea salt
- 4 oz. unsalted butter softened
- ½ cup sugar
- 1 egg large
- 1 tsp. vanilla extract
- 3 ripe bananas medium-sized
- 1 cup fresh strawberries diced
Instructions
- Preheat your oven to 350 ℉.
- In a bowl, measure out the organic all-purpose flour and mix in the baking soda, baking powder, and sea salt using a hand whisker stir to combine and set aside.
- In another bowl, beat softened butter and sugar until the mixture is mixed well.
- Then add a large egg and vanilla extract to the butter-sugar mixture and beat all together until they are well combined.
- Add mashed bananas to the mixture and beat well until the bananas are fully incorporated and there are no clumps.
- Mix in dry ingredients prepared earlier to the banana mixture. Stir these ingredients together with a spoon until they are all well combined.
- Finally, gently mix in diced fresh strawberries.
- Distribute the batter evenly between 12 liners in a muffin pan and bake in preheated oven for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Always make sure your bananas are ripe. They should have brown spots on the skin and be soft to the touch. This will make them easier to mash and give your muffins a sweeter flavor.
- Gently fold the diced strawberries into the batter. This will help prevent them from breaking apart and turning your batter pink. It also ensures that each muffin has an even distribution of strawberries.
- Allow the muffins to cool completely on a wire rack after baking. This helps them retain their moisture and prevents the bottoms from becoming soggy.
- Serve these muffins with a dollop of whipped cream or a side of fresh fruit for a delicious breakfast or snack.
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