Strawberry Banana Muffins are made from simple ingredients and they are flavorful and delicious. A banana based muffin and juicy strawberries is a perfect combination that makes a great breakfast. With a baking time of 18-20 minutes, this easy recipe gets breakfast on the table fast and would also make a great afternoon snack.
What’s better than a warm muffin straight from the oven? This easy muffin recipe is going to become a family favorite that you should bake this strawberry season.
I used fresh strawberries in this Strawberry Banana Muffins recipe but if you want to kick it up a notch you could use Roasted Strawberries instead. The roasting intensifies the flavor of the berries.
If you are a fan of the strawberry banana combination, check out Strawberry Banana Pancakes and Strawberry Streusel Banana Bread which is another great way to use up your over-ripe bananas.
If you would like to try another easy muffin recipe to use overripe soft bananas, check out Banana Chocolate Chip Muffins.
SOME THINGS TO KNOW: FAQ’S
INGREDIENT TIPS:
- The riper the banana, the better. Overripe bananas are sweeter and more aromatic, which enhances the flavor of the muffins. They are also easier to mash into a smooth puree. Read this article from King Arthur Baking to see The Best Bananas for Banana Bread. The same would apply to the banana for these muffins.
- Tossing your chopped strawberries in a tablespoon of flour before folding them into the batter can help distribute them evenly without sinking.
SPECIAL EQUIPMENT NEEDED:
- Muffin Pan: Essential for shaping the strawberry banana muffins. You can use a standard 12-cup muffin tin.
- Paper Liners : These are used to line the muffin tin and prevent the muffins from sticking. They also make cleanup easier. If you do not have liners, you can grease the muffin cups.
- Mixing Bowls: You will need two mixing bowls of different sizes. One bowl for the dry ingredients and one for the wet ingredients before combining them.
- Measuring Cups and Spoons: Accurate measuring is key to baking. You will need measuring cups for both liquid and dry ingredients, as well as measuring spoons for smaller quantities like baking powder and salt.
- Whisk and Spatula: A whisk is helpful for mixing the wet ingredients thoroughly and ensuring the egg is well beaten. A spatula is crucial for folding the wet and dry ingredients together gently and scraping the sides of the bowl to ensure everything is mixed properly.
- Masher: For mashing the banana into a puree. If you do not have a masher, a fork can work but it may take a bit more effort to get a smooth puree.
- Toothpick or Cake Tester: To test the muffins for doneness. A clean toothpick inserted into the center of a muffin that comes out clean (or with a few moist crumbs) indicates that the muffins are done.
- Cooling Rack: Allows air to circulate around the muffins as they cool, preventing them from becoming soggy.
SUBSTITUTIONS:
- You can substitute whole wheat flour for the all purpose flour in the same measure. This will result in a denser muffin.
- You can swap out the granulated sugar for light brown sugar.
- If you do not have vegetable oil, you can substitute safflower or canola oil without changing the taste.
- If you do not have whole milk, 2% milk, half and half, or heavy cream would be good dairy substitutes. If you prefer a non-dairy substitute use almond milk or oat milk.
- You can substitute fresh strawberries with defrosted frozen strawberries that have been drained of any excess moisture.
HOW TO STORE STRAWBERRY BANANA MUFFINS:
- You can store the strawberry banana muffins at room temperature for up to 2 days. Place the muffins into an airtight container or resealable plastic bag. You can also wrap them individually in plastic wrap or aluminum foil for added freshness.
- Stored in the refrigerator, the muffins can last up to 5 days. Follow the same method as room temperature storage.
- Strawberry Banana Muffins can be frozen for up to 3 months. Once the muffins are completely cooled, wrap each one individually in plastic wrap, then place them into a freezer bag or an airtight container. This helps prevent freezer burn and keeps the muffins from absorbing odors from the freezer.
HOW TO REHEAT STRAWBERRY BANANA MUFFINS:
- To reheat a muffin in the microwave, unwrap the muffin, place it onto a microwave safe plate and microwave on high for 10-20 seconds or until just warm.
- To reheat the muffins in the oven, preheat the oven to 350°F (175°C). Place the muffins onto a baking sheet and heat for 5-10 minutes or until warmed through.
In a large bowl/large mixing bowl combine the dry ingredients, flour, sugar, baking powder and salt.
In a small bowl, beat the egg. Add the milk, and vegetable oil. Mix well.
Add the wet ingredients to the flour mixture and combine well.
Stir in the fresh berries and mashed bananas Combine well.
Spoon the muffin batter evenly into the 8 cupcake liners. Bake for 18- 20 minutes on the top oven rack, depending on how hot your oven temperature runs.
Cool the strawberry banana muffins for a few minutes in the muffin tin. Either serve warm or remove the muffins to a wire rack to cool completely.
Strawberry Banana Muffins
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Ingredients
- 1 ½ cups all purpose flour
- 2 tsp Baking powder
- ½ cup granulated sugar
- ½ teaspoon salt
- 1 large egg (room temperature)
- ¼ cup vegetable oil
- ½ cup whole milk
- 1 cup fresh chopped strawberries
- 1 large very ripe banana, mashed into a puree (this can be done with a fork)
Instructions
Preheat muffin to 400 degrees
Place 8 paper liners in a muffin tin.
In a large bowl combine the dry ingredients, flour, sugar, baking powder and salt.
In a small bowl, beat the egg. Add the milk, and vegetable oil. Mix well. You can do this with a whisk or hand mixer.
Add the wet ingredients to the flour mixture and combine well.
Stir in the fresh berries and mashed bananas Combine well.
Spoon the muffin batter evenly into the 8 cupcake liners. Bake for 18- 20 minutes on the top oven rack, depending on how hot your oven temperature runs. Just make sure that the center of the muffins are completely set.
Cool the strawberry banana muffins for a few minutes in the muffin tin. Either serve warm or remove the muffins to a wire rack to cool completely.
