Name: Strawberry Banana Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 cups All-Purpose Flour ((2 cups = 250g)); 2 tsp Baking Powder; 1/2 tsp Kosher Salt; 1 cup Mashed Banana ((about 2 medium bananas)); 1 large Egg; 1/4 cup Milk; 1/4 cup Vegetable Oil; 1 cup White Sugar ((1 cup = 200g)); 1 tsp Pure Vanilla Extract; 1 1/2 cups Strawberries, roughly chopped ((can use fresh or frozen / defrosted strawberries))

Use fresh or frozen strawberries to make these Strawberry Banana Muffins. Tart strawberries add a fresh contrast to the muffins that have the texture of a light, tender banana bread.

We’re planting a new round of strawberries in our garden this year. It was one of the most fun surprises when we moved into our house 3 years ago that the previous owners had a small strawberry garden that gave us bowls and bowls of strawberries in our first year. I was so charmed by those fresh berries that I want to keep it up - I now can’t picture a spring without strawberries from my own garden.

And if you’re lucky enough to have a surplus of strawberries - either from your own garden or purchased from the store - try stirring a few into these banana muffins. The strawberries get soft and jammy and add a fun contrast to the tender banana bread texture of the muffins.

This recipe was first published on the blog in 2011, but today’s version is refreshed with new photos and a few extra tips.

Ingredients

Mashed Banana - Use bananas that are mostly brown and quite soft. They’ll add sweetness and moisture to the muffins. I like to mash a big bunch of bananas in my standing mixer at once and then freeze them in jars to use whenever I want to bake a banana dessert (see all the details over in my Weeknight Banana Bread post.)
Strawberries - Use fresh or frozen chopped strawberries in this recipe. See below for tips.
Milk - Any type of milk will work - dairy or your favorite non-dairy alternative.
Vegetable Oil - Because this recipe gets most of its moisture from mashed bananas, it just needs a bit of oil to help it along.
Flour, Sugar Baking Powder, Salt - Standard baking ingredients.

Fresh or Frozen Strawberries

Because the strawberries bake down into a soft, sweet jammy texture, fresh or frozen berries work well in the muffins. If using frozen strawberries, just be sure to defrost them and drain off extra moisture first.

How to Freeze Muffins

Muffins freeze well. Let them cool completely and then freeze on a sheet pan until solid, 3 to 4 hours. Transfer the frozen muffins to a freezer-safe bag and freeze for up to 6 months.

Frozen muffins will defrost in a couple of hours at room temperature, so they’re great to add to lunch boxes!

More Favorite Muffins

Favorite Tools

strawberry banana muffins on a wire rack

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