This morning we woke up to snow… again. I let out a sigh and bundled up before heading into the kitchen. I thought spring had arrived, but apparently that’s not the case here in Utah. That said, I was in desperate need of some sunshine this afternoon. So as I gazed at a few overly ripe bananas on my counter I decided it was time to make muffins. Yes, more banana muffins. My good friend Mandy over at Baking with Blondie loves to tease me about my obsession with bananas. They’re just so versatile! This time I cut up some strawberries and tossed them in for added flavor and sweetness. As soon as they came out of the oven my husband snatched one from off the cooling rack and gobbled it up. They turned out moist and full of bright bits of strawberry- so good and perfect for such a gloomy day!
Strawberry Banana Muffins Recipe
Strawberry Banana Muffins bring bright, fruity flavor to the table and bake up golden, soft, and ready for a quick breakfast or midday snack.
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Servings: 12 muffins
Calories: 136kcal
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup + 2 tablespoon sugar
- 1 large egg
- 1 cup very ripe bananas - mashed (2 large ones)
- 1/4 cup (4 Tbsp) butter - room temperature
- 1/4 cup buttermilk
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 teaspoon vanilla extract
- 1/2 cup diced strawberries
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare the muffin tin with spray (this will give the muffins crisp outsides) or line it with 12 paper liners.
- In the bowl of a stand mixer, beat together the sugar and butter. Add the egg and vanilla, beating just until incorporated.
- Mash the bananas on a plate using a fork. Add the bananas to the butter-sugar mixture. Beat until smooth.
- In a medium-sized mixing bowl, whisk together the flour, baking soda, and salt. With mixing speed on low, alternate the dry ingredients with the buttermilk. Mix until combined. Remove the bowl from the stand and fold in the diced strawberry bits.
- Pour the muffin batter into the prepared muffin tin, filling each ⅔ of the way full. Lay additional strawberry bits on top, if desired.
- Place the muffin tin in the oven and bake for approximately 23–26 minutes, or until a cake tester or toothpick inserted into the center comes out clean and the muffin tops are golden brown. Remove from the oven and let cool for 10 minutes, then transfer the muffins onto a wire rack to cool completely.
NOTES
STORE leftover Banana Strawberry Muffins in an airtight container at room temperature for up to 2 days. To extend freshness, refrigerate them for up to 5 days.
If you want to keep them longer, FREEZE the muffins once they’ve completely cooled. Wrap individually in plastic wrap and place in a freezer-safe bag or container—they’ll keep for up to 2 months. Thaw them in the refrigerator or on the counter for a few hours. To REHEAT, warm a muffin in the microwave for about 20–30 seconds or let it come to room temperature on the counter.
Nutrition
Calories: 136kcal | Carbohydrates: 22g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 185mg | Potassium: 82mg | Fiber: 1g | Sugar: 10g | Vitamin A: 158IU | Vitamin C: 5mg | Calcium: 13mg | Iron: 1mg
Stephen + Natalie Family Recipe
Thanks natalie, u make me real busy mum…now I always busy with u’r site..I love this recipe…
This is exactly the recipe I was looking for 🙂 Thanks!
Yum! I have a banana obsession too. They go in pretty much every single muffin recipe I make 🙂