Strawberry Banana Muffin Recipe

strawberry banana muffins on a wire rack

4.27 from 68 votes

Strawberry Banana Muffin Recipe

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.

Prep Time20

Cook Time20

Total Time40

Course: Breakfast, Snack

Keyword: baking, easy muffins, easy recipe, easy snack, family friendly, fruit muffins

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $4.00

Equipment

Muffin Tin
Mixing Bowls
Cooling Rack

Ingredients

2 cups all-purpose flour (2 cups = 250 grams)
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup mashed ripe banana (from about 1 large banana)
1 large egg
1/4 cup milk
1/4 cup neutral cooking oil (like avocado oil, vegetable oil, or grapeseed oil)
1 cup sugar (1 cup = 200 grams)
1 teaspoon pure vanilla extract
1 1/2 cups strawberries, roughly chopped (can use fresh or frozen / defrosted strawberries)
1 tablespoon turbinado sugar (optional, but nice for adding a little texture)

Instructions

Preheat the oven to 350°F / 177°C.
Spray a muffin tin with nonstick cooking spray or use muffin liners.
Whisk flour, baking powder, and salt together in a small bowl. Set aside.
In a large mixing bowl, whisk together mashed banana, egg, milk, oil, sugar, and vanilla until smooth.
Add dry ingredients to wet ingredients and gently fold just until no dry spots remain (do not over mix).
Fold in strawberries (you can save a few to drop on the top of the muffins before baking if you’d like).
Fill prepared muffin tin so that batter reaches about 1/4 inch from the top of each space. If you saved a few chopped strawberries and / or are using turbinado sugar, scatter those over the top.
Bake until a tester inserted in the middle comes out with a few moist crumbs, 18 to 20 minutes.
Cool slightly before removing the muffins from the muffin tin.

Notes

Store the muffins in a well-sealed container at room temperature for up to 3 days.

Nutrition