Strawberry Banana Muffins Recipe

Introduction

These strawberry banana muffins are a delightful way to start your day or enjoy as a snack. Soft, moist, and bursting with fresh fruit flavors, they are easy to make and sure to please both kids and adults alike.

Ingredients

• ¼ cup unsalted butter (softened)
• ½ cup granulated sugar (or maple syrup)
• 1 large egg
• 2 small ripe bananas (mashed)
• ½ teaspoon pure vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 5 small strawberries (finely chopped)
• ¼ cup chopped raisins (optional)

Instructions

1. Step 1: Preheat the oven to 350°F (180°C). Lightly grease a muffin pan or line with paper liners.
2. Step 2: In a medium bowl, beat the softened butter and sugar (or maple syrup) until pale and fluffy.
3. Step 3: Add the egg, mashed bananas, and vanilla extract to the bowl. Beat for 1 minute until well combined.
4. Step 4: Sift in the flour, baking powder, baking soda, and salt. Beat until just combined, being careful not to overmix.
5. Step 5: Gently fold in the chopped strawberries and raisins, if using, to evenly distribute them in the batter.
6. Step 6: Divide the batter evenly among the muffin cups. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
7. Step 7: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Tips & Variations

• For extra moisture, substitute half the butter with applesauce.
• Use frozen strawberries if fresh ones are not available; just thaw and drain excess liquid before chopping.
• Try adding a sprinkle of cinnamon or nutmeg to the dry ingredients for a warm spice flavor.
• Swap raisins for chopped walnuts or pecans to add a crunchy texture.

Storage

Store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 2 months. To reheat, warm in the microwave for 15-20 seconds or until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well. Just thaw them completely and mash before using.

What other fruits can I add instead of strawberries?

You can substitute strawberries with blueberries, raspberries, or chopped apples for different flavor variations.

Strawberry Banana Muffins Recipe

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★★★★★

4.6 from 60 reviews

• Author: lina
• Total Time: 35 minutes
• Yield: 8 muffins 1x
• Diet: Vegetarian

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Description

Delight in these moist and flavorful Strawberry Banana Muffins, bursting with natural sweetness from ripe bananas and fresh strawberries. Perfect for breakfast or a snack, these muffins combine the softness of bananas with juicy strawberries and optional raisins for added texture and taste. Made with simple ingredients and baked to golden perfection, they are easy to prepare and sure to satisfy.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• ¼ cup unsalted butter, softened
• ½ cup granulated sugar (or maple syrup)
• 1 large egg
• 2 small ripe bananas, mashed
• ½ teaspoon pure vanilla extract

Dry Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt

Add-ins

• 5 small strawberries, finely chopped
• ¼ cup chopped raisins (optional)

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (180°C). Lightly grease a muffin pan or line it with paper liners to prevent sticking.
2. Mix Butter and Sugar: In a medium bowl, beat the softened butter and granulated sugar (or maple syrup) until the mixture becomes pale and fluffy, ensuring a light texture for the muffins.
3. Add Wet Ingredients: Incorporate the egg, mashed bananas, and vanilla extract into the butter-sugar mixture. Beat for about 1 minute until all ingredients are thoroughly combined.
4. Combine Dry Ingredients: Sift together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mixture into the wet ingredients, beating gently until just combined to avoid overmixing.
5. Fold in Fruits: Gently fold the finely chopped strawberries and optional chopped raisins into the batter, distributing them evenly without deflating the mixture.
6. Fill Muffin Cups and Bake: Evenly divide the batter among the prepared muffin cups. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
7. Cool Muffins: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Notes

• Use ripe bananas for maximum sweetness and moisture.
• If you prefer, substitute granulated sugar with an equal amount of maple syrup for a natural sweetener.
• Ensure not to overmix the batter to keep the muffins light and tender.
• Chilling the batter for 10-15 minutes before baking can enhance the texture.
• The muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: strawberry banana muffins, banana muffins, strawberry muffins, easy muffin recipe, healthy muffins, breakfast muffins, fruit muffins