Strawberry Banana Muffins Recipe

These Strawberry Banana Muffins are a delicious combination of fruity sweetness and a moist, fluffy texture. Perfect for breakfast, a snack, or a light dessert, these muffins are quick to prepare and made with simple ingredients, making them a family favorite. With ripe bananas and fresh strawberries, each bite is packed with flavor!

Why You’ll Love This Recipe

These muffins are the perfect balance of sweetness and moisture, thanks to the ripe bananas and juicy strawberries. They’re made in just one bowl, making the cleanup easy, and they’re ready in under 30 minutes. The optional raisins add an extra burst of sweetness, but they’re just as good without them. Whether you’re looking for a quick breakfast or a light snack, these muffins are sure to satisfy your cravings.

Ingredients

• ¼ cup (56g) unsalted butter, softened

• ½ cup (100g) granulated sugar or maple syrup

• 1 large egg

• 2 small ripe bananas, mashed

• ½ teaspoon pure vanilla extract

• 1 cup (120g) all-purpose flour

• 1 teaspoon baking powder

• ¼ teaspoon baking soda

• ¼ teaspoon salt

• 5 small strawberries, finely chopped

• ¼ cup (40g) chopped raisins (optional)

Instructions

1. Preheat the Oven:

   • Preheat your oven to 180°C (350°F). Line a muffin pan with paper muffin liners or lightly grease it.

2. Prepare the Wet Ingredients:

   • In a mixing bowl, mash the ripe bananas with a fork until smooth.

   • Add the softened butter, sugar (or maple syrup), egg, and vanilla extract to the mashed bananas. Mix well until fully combined.

3. Combine the Dry Ingredients:

   • Stir in the flour, baking powder, baking soda, and salt until just combined. Be careful not to overmix.

4. Add the Mix-ins:

   • Gently fold in the chopped strawberries and raisins (if using).

5. Fill the Muffin Cups:

   • Divide the batter evenly into the muffin cups, filling each about 2/3 full.

6. Bake:

   • Bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

7. Cool and Serve:

   • Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

• Servings: 8 muffins

Storage

• Room Temperature: Store these muffins in an airtight container for up to 3 days.

• Freezing: These muffins freeze well! Place them in a freezer-safe bag or container for up to 3 months. Reheat in the microwave or oven when ready to enjoy.

Nutrition

• Calories: 203 kcal per muffin

• Carbohydrates: 29g

• Protein: 3g

• Fat: 9g

• Saturated Fat: 5g

• Cholesterol: 30mg

• Sodium: 140mg

• Fiber: 2g

• Sugar: 14g

Variations

• Make it Vegan: Replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and use dairy-free butter or coconut oil.

• Add Nuts: For extra crunch, add chopped walnuts or pecans to the batter.

• Sweeteners: You can swap granulated sugar for honey, maple syrup, or coconut sugar for a different sweetness.

Conclusion

These Strawberry Banana Muffins are the perfect blend of fresh fruit and simple, wholesome ingredients. They’re light, moist, and easy to make, making them ideal for breakfast, snacks, or even a light dessert. The sweet banana and strawberry combo paired with a touch of vanilla creates a delightful muffin everyone will enjoy!

Strawberry Banana Muffins Recipe

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These Strawberry Banana Muffins are a perfect combination of fruity sweetness and a moist, fluffy texture. Made with ripe bananas and fresh strawberries, they are easy to prepare, delicious, and a family favorite. Ideal for breakfast, snacks, or even a light dessert, these muffins are quick to make and full of flavor in every bite!

• Author: Chef Sarah
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 8 muffins
• Category: Dessert
• Cuisine: American

Ingredients

¼ cup (56g) unsalted butter, softened

½ cup (100g) granulated sugar or maple syrup

1 large egg

2 small ripe bananas, mashed

½ teaspoon pure vanilla extract

1 cup (120g) all-purpose flour

1 teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

5 small strawberries, finely chopped

¼ cup (40g) chopped raisins (optional)

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Instructions

1. Preheat the Oven:
2. Preheat your oven to 180°C (350°F). Line a muffin pan with paper muffin liners or lightly grease it.
3. Prepare the Wet Ingredients:
4. In a mixing bowl, mash the ripe bananas with a fork until smooth.
5. Add the softened butter, sugar (or maple syrup), egg, and vanilla extract to the mashed bananas. Mix well until fully combined.
6. Combine the Dry Ingredients:
7. Stir in the flour, baking powder, baking soda, and salt until just combined. Be careful not to overmix.
8. Add the Mix-ins:
9. Gently fold in the chopped strawberries and raisins (if using).
10. Fill the Muffin Cups:
11. Divide the batter evenly into the muffin cups, filling each about 2/3 full.
12. Bake:
13. Bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
14. Cool and Serve:
15. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

• Make it Vegan: Replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and use dairy-free butter or coconut oil.
• Add Nuts: For extra crunch, add chopped walnuts or pecans to the batter.
• Sweeteners: You can swap granulated sugar for honey, maple syrup, or coconut sugar for a different sweetness.