Strawberry and Banana Muffins
My daughter has been asking me to make muffins for a week, and since we had some strawberries and ripe bananas to use up, I decided to make this easy recipe for strawberry and banana muffins. These strawberry and banana muffins were beautiful, tart, sweet, and perfectly baked. Needless to say, they were devoured quickly.
Strawberry and Banana Muffins
Ingredients:
- 2¼ cups of flour
- 1½ tsp cinnamon
- 1½ tsp baking powder
- ½ tsp salt
- ¼ tsp baking soda
- 1½ cups fresh strawberries, diced
- ¾ cup brown sugar
- ½ cup (1 stick) of butter, melted
- 2 eggs, room temperature
- 2 large ripe bananas, mashed very well
- 1 tsp vanilla
How to Make Strawberry and Banana Muffins:
Preheat the oven to 350 degrees. Coat a muffin pan with cooking spray.
In a large bowl, combine the flour, cinnamon, baking powder, salt, and baking soda.
Gently fold in the strawberries, making sure to coat them with flour–this helps prevent the berries from sinking while baking.
In another large bowl, beat the brown sugar, butter, eggs, mashed bananas, and vanilla with a hand mixer(or stand mixer) until creamy and smooth.
Slowly combine the wet mixture into the dry mixture and stir until just combined–do not overmix the batter or you will have tough muffins.
Fill the muffin pan evenly with the batter.
Place in the oven to bake for 22-25 minutes, or until a knife inserted in the center of a muffin comes out clean.
Transfer to a wire cooling rack to cool.
Enjoy!Â
Equipment
Ingredients
- 2¼ cups of flour
- 1½ tsp cinnamon
- 1½ tsp baking powder
- ½ tsp salt
- ¼ tsp baking soda
- 1½ cups fresh strawberries diced
- ¾ cup brown sugar
- ½ cup 1 stick of butter, melted
- 2 eggs room temperature
- 2 large ripe bananas mashed very well
- 1 tsp vanilla
Instructions
- Preheat the oven to 350 degrees. Coat a muffin pan with cooking spray.
- In a large bowl, combine the flour, cinnamon, baking powder, salt, and baking soda.
- Gently fold in the strawberries, making sure to coat them with flour–this helps prevent the berries from sinking while baking.
- In another large bowl, beat the brown sugar, butter, eggs, mashed bananas, and vanilla with a hand mixer(or stand mixer) until creamy and smooth.
- Slowly combine the wet mixture into the dry mixture and stir until just combined–do not overmix the batter or you will have tough muffins.
- Fill the muffin pan evenly with the batter.
- Place in the oven to bake for 22-25 minutes, or until a knife inserted in the center of a muffin comes out clean.
- Transfer to a wire cooling rack to cool.
- Enjoy!
what a delicious flavour combination, I’m not surprised they were all eaten!
What a great use of leftover fruit! They look great!
They look great…strawberries and bananas..yummy…a definite must try recipe
these look so tasty. Simple and perfect.
Oh man, that butter looks like it’s melting into a warm muffin! I bet these would be great with cream cheese, too. Although I might just want to eat them just as they are. Great tip to use the potato masher on the bananas!
these look really yummy. I am always looking for new things and banana anything is a hit in my house.
Hi! I just ate a so-so walnut muffin and now I have muffin-envy! That last image looks like muffin perfection. Muffection!
These sound delicious! I’m always looking for new breakfasty baked goods so I’ll be giving this a try.
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Those muffins look really good! Especially with the melting butter.
I made these morning with local strawberries — yum! Great recipe.
A very simple recipe that I am looking forward to trying tonight!
Not only do these look good in your picture, they are good!!! I just made them and I have to say they are the best muffins I have ever had. I used thawed frozen strawberries instead of fresh because that was what I had on hand and they turned our perfectly. Thanks for the yummy recipe!!
I just clicked random on food gawker and found these. They look incredible! Thank you for the recipe!