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Strawberry Banana Muffins Recipe

Megan
Soft, fluffy, and wonderfully sweet, these strawberry banana muffins are filled with creamy bananas and juicy strawberries for a fresh, fruity treat that’s perfect any time of day.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 58 minutes
Course Breakfast
Cuisine American
Servings 12 muffins

Equipment

  • 3 mixing bowls
  • 1 whisk
  • 1 large cookie scoop, optional
  • 1 - 2 12 count muffin pan(s)
  • 12 cupcake liners

Ingredients
  

  • 2 cups diced strawberries
  • 2 cups (240 g) all purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • ½ cup mashed bananas about 2 medium bananas
  • ½ cup (113 g) unsalted butter, melted
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons (10 ml) vanilla extract
  • 2 tablespoons (25 g) sugar for topping, optional

Instructions
 

  • Preheat the oven to 425 F (205 C). Line (2) 12 ct. muffin pans with cupcake liners. For taller muffin tops, alterate empty and filled cups.
  • Wash and pat dry the strawberries. Dice the strawberries into small chunks. Toss the strawberries in 2 tablespoons (25 g) sugar. Set aside to macerate for 30 minutes.
    2 cups diced strawberries
  • In a mixing bowl, whisk the flour, baking powder and salt together until well combined.
    2 cups (240 g) all purpose flour, 1 tablespoon baking powder, ¼ teaspoon salt
  • In another mixing bowl mash the bananas until mostly smooth. Then whisk the melted butter, sugar, eggs, and vanilla extract until well combined.
    Stir the dry ingredients into the wet until just combined. Do not overmix. Stir the macerated strawberries into the muffin batter until just combined.
    Use a 3 tablespoon sized cookie scoop to scoop the strawberry banana muffin batter into each of the muffin liners, alternating every other cup. Top with sugar if you like.
    ½ cup mashed bananas, ½ cup (113 g) unsalted butter, melted, 1 cup (200 g) granulated sugar, 2 large eggs, room temperature, 2 teaspoons (10 ml) vanilla extract , 2 tablespoons (25 g) sugar for topping, optional
  • Bake the muffins at 425 F (205 C) for 10 minutes, then reduce the temperature to 375 (190 C) and bake an additional 8 -10 minutes. Do not open the oven door to reduce the temperature. The muffins will bake for about 18 - 20 minutes total. 
    The muffins are done when a toothpick inserted into the center comes about with a few moist crumbs or when a finger pressed gently into the center of the muffins quickly bounces back.
  • Cool the fluffy banana and strawberry muffins in the muffin pan for 5 - 10 minutes. Carefully remove the muffins to cool to room temperature and enjoy.

Notes

Store: Place the strawberry banana muffins in an airtight container for up to 2 days. Then transfer the muffins to the fridge for up to 3 more days.
Keyword Banana Strawberry Muffins, Strawberry and Banana Muffins, Strawberry Banana Muffins, Strawberry Banana Muffins Recipe
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