Strawberry Banana Muffins Recipe

Banana and strawberry muffins in paper liner with a tray of muffins in the background.

5 from 1 vote

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.

Prep Time10

Cook Time23

Total Time33

Course: Breads & Muffins, Breakfast

Cuisine: American

Diet: Vegetarian

Servings: muffins

Calories: 136kcal

Author: Andrea

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.

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