Nothing warms the heart quite like the aroma of freshly baked muffins wafting through the kitchen. Strawberry banana muffins not only smell heavenly but offer a delightful taste that’s a blend of sweet and fruity. This recipe is pure comfort in a muffin, making it the perfect treat for any occasion. Whether you’re enjoying a quiet morning with coffee or surprising a loved one, these muffins will surely bring smiles to faces.
The key components of these muffins include ripe bananas, juicy strawberries, and just the right amount of sugar. Using one cup of mashed ripe bananas adds natural sweetness and moisture, while one cup of chopped strawberries contributes a burst of fresh flavor. Combine this with a bit of vegetable oil, a large egg for binding, and a hint of vanilla for richness, and you have a delightful flavor profile. The gentle rise from baking soda and baking powder, complemented by the warmth of salt, creates a balanced treat that’s not overly sweet.
What I love about this recipe is its simplicity. Start by preheating your oven to 350°F (175°C) and lining a muffin tin with paper liners. Next, mix together mashed bananas, sugar, oil, egg, and vanilla in one bowl while whisking flour, baking soda, baking powder, and salt in another. Combine the ingredients just until they’re mixed, then fold in the strawberries before distributing the batter evenly into the muffin cups. After a brief bake of 18-20 minutes, you’ll be rewarded with perfectly puffed muffins.
These strawberry banana muffins are ideal for a variety of occasions. They are perfect for brunch with friends, great for potlucks, or simply as a sweet treat on a chilly afternoon. They are versatile enough to work as both a breakfast option or a delightful snack throughout the day.
Why You’ll Love This Strawberry Banana Muffins
- Quick and simple to prepare, making it an ideal recipe for any skill level.
- Made with easily accessible ingredients that you likely already have in your kitchen.
- These muffins are deliciously moist, thanks to the ripe bananas.
- The combination of strawberries and bananas delivers a delightful balance of flavors.
- They freeze well, holding onto their flavor and moisture for later enjoyment.
Banana Tips
When it comes to choosing bananas for this recipe, opt for ripe bananas—those with black spots on their peels are perfect. The riper they are, the sweeter and more flavorful your muffins will be. Ripe bananas are also easier to mash, ensuring a smooth batter that integrates seamlessly with your other ingredients. If you have overripe bananas on your counter, don’t toss them out. They are a treasure for baking!
Options for Substitutions
- Sugar: Substitute with honey, agave nectar, or maple syrup for a natural sweetener.
- Vegetable Oil: Use melted coconut oil or unsweetened applesauce for a lighter option.
- Egg: Flaxseed meal mixed with water can work well as a vegan alternative.
- All-Purpose Flour: Whole wheat flour can be used for added nutrition and a nuttier flavor.
- Baking Soda: If you run out, feel free to just use more baking powder (double the amount).
- Chopped Strawberries: Substitute with other fruits like blueberries, raspberries, or peaches based on your preference.
Watch Out for These Mistakes
When making strawberry banana muffins, it’s important to avoid a few common pitfalls. One mistake many home bakers make is over-mixing the batter. Gently combine the wet and dry ingredients until just combined; too much mixing can lead to dense muffins instead of light and fluffy ones.
Another common issue is incorrect oven temperature. Always preheat your oven, as starting with a hot oven is crucial for a good rise. If your muffins seem flat, this may be the culprit. Also, be careful not to open the oven door too early; this can lead to a drop in temperature and affect your muffins’ rise.
Finally, don’t forget to check for doneness with a toothpick. If it comes out clean, your muffins are ready. If it’s wet, give them a few more minutes but check frequently to avoid overbaking.
What to Serve With Strawberry Banana Muffins?
These strawberry banana muffins are perfect on their own, but they pair beautifully with a variety of sides. Consider serving them alongside a simple bowl of yogurt for a balanced breakfast. They also go well with a refreshing fruit salad, providing even more fruity goodness. For a warming drink, a cup of herbal tea or a strong cup of coffee can complement these muffins perfectly.
Storage Instructions
Store: Keep these muffins in an airtight container in the refrigerator, where they will last for up to four days.
Freeze: You can freeze them for up to three months. Just wrap each muffin tightly in plastic wrap and store them in a freezer-safe bag.
Reheat: For the best results, reheat muffins in the oven at 350°F (175°C) for about 10 minutes. You can also microwave them for about 20-30 seconds until warm.
Recipe Info
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Level of Difficulty: Easy
- Servings: About 12 muffins
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1,300 – 1,400
- Protein: 15 – 20 grams
- Fat: 40 – 50 grams
- Carbohydrates: 220 – 240 grams
Ingredients
- 1 cup mashed ripe bananas
- 1 cup strawberries, chopped
- 1/2 cup sugar
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
Step-by-Step Instructions
Step 1: Preheat Oven and Prep Pan
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners to prevent the muffins from sticking, ensuring an easy release.
Step 2: Mix Wet Ingredients
In a large bowl, combine the mashed bananas, sugar, oil, egg, and vanilla extract. Mix these ingredients together until they are well blended and smooth.
Step 3: Mix Dry Ingredients
In another bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until evenly mixed.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet mixture. Stir gently until just combined, being careful not to overmix, as this can affect the texture of your muffins.
Step 5: Fold in Strawberries
Gently fold in the chopped strawberries. This will help distribute the fruit without breaking it down too much.
Step 6: Fill and Bake
Divide the batter evenly among the muffin cups, filling each one about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
Step 7: Cool and Serve
Once baked, allow the muffins to cool for a few minutes in the pan before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature!
In summary, these strawberry banana muffins not only deliver deliciousness but also offer an easy baking experience. I encourage you to give this recipe a try! Don’t forget to share your thoughts and let me know how they turned out, or explore similar recipes that can inspire your next baking adventure.
Frequently Asked Questions
Can I use frozen strawberries for this recipe?
Yes, you can use frozen strawberries. Just make sure to thaw and drain them before adding to the batter to avoid excess moisture.
How can I make these muffins healthier?
You can swap out half of the all-purpose flour for whole wheat flour and reduce the sugar slightly. Additionally, using unsweetened applesauce instead of oil can lighten the muffins.
Can I make these muffins ahead of time?
Absolutely! These muffins store well, and you can make them a day ahead. They also freeze nicely, so feel free to prepare a batch to enjoy later.
Print
Strawberry Banana Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightful strawberry banana muffins that are moist and bursting with flavor, perfect for any occasion.
Ingredients
- 1 cup mashed ripe bananas
- 1 cup strawberries, chopped
- 1/2 cup sugar
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the mashed bananas, sugar, oil, egg, and vanilla extract. Mix until smooth.
- In another bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
- Fold in the chopped strawberries.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow to cool for a few minutes in the pan before transferring to a wire rack to cool completely.
Notes
These muffins freeze well for up to three months. Reheat in the oven for the best results.
Nutrition
- Serving Size: 1 muffin
- Calories: 110
- Sugar: 5g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg