There’s nothing quite like the smell of freshly baked Strawberry Banana Muffins wafting through your kitchen, making you feel as if you’ve just walked into a cozy bakery. Imagine biting into a soft, fluffy muffin bursting with sweet strawberries and ripe bananas, each mouthful offering a delightful blend of flavors and textures that dance on your palate. perfect comfort food pairing cozy breakfast option These muffins are not just a treat; they are a warm hug in food form, perfect for breakfast or an afternoon snack.

I remember the first time I made these muffins. It was a rainy Saturday morning, and I had some overripe bananas staring me down, begging to be used. With a few strawberries on hand, I decided to whip up a batch. My family gathered around, and by the time I pulled them out of the oven, they were practically drooling! The excitement in their voices was priceless when they tasted my creation—talk about instant kitchen fame!

I still hear my kids raving about them at brunches or when friends come over unexpectedly. It’s one of those recipes that never fails to impress!

this recipe

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Ripe Bananas: Use bananas that are speckled brown for maximum sweetness and moisture.

• Fresh Strawberries: Choose plump, juicy strawberries for the best flavor; avoid those that look overly mushy.

• All-Purpose Flour: Standard flour works perfectly in this recipe; it provides structure without being too heavy.

• Baking Powder: Essential for helping your muffins rise beautifully; check its freshness before using. For more inspiration, check out this lemon cheesecake squares recipe.

• Granulated Sugar: Adds sweetness; feel free to adjust based on your taste preference.

• Eggs: Two large eggs will bind everything together and add richness.

• Milk: Use any milk you prefer; it adds moisture to the batter.

• Butter: Melted butter gives these muffins their rich flavor; don’t skip this step!

• Vanilla Extract: A splash enhances all the flavors beautifully—it’s like magic in baking!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly so nothing sticks.

Mash Bananas & Mix Wet Ingredients: In a large bowl, mash ripe bananas until smooth. Stir in melted butter, sugar, eggs, vanilla extract, and milk until well combined.

Sift Dry Ingredients Together: In another bowl, sift together all-purpose flour and baking powder. This helps aerate the flour and ensures even mixing.

Combine Mixtures & Fold in Strawberries: Gradually add dry ingredients to wet ingredients while folding gently. Add chopped strawberries last—be careful not to overmix!

Scoop & Bake Muffins: Spoon batter into prepared muffin tins until about two-thirds full. Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.

Cool & Enjoy!: Allow muffins to cool for five minutes in the pan before transferring them to a wire rack. Enjoy warm or store for later!

Now you have everything you need to create your own batch of these delightful Strawberry Banana Muffins! They’re perfect for breakfast on-the-go or as an after-school snack that will surely get you rave reviews from family and friends alike! healthy side dish.

Perfecting the Cooking Process

Start by preheating your oven to 375°F (190°C) while mixing the dry ingredients first. This ensures even baking and perfect muffin tops.

Add Your Touch

Feel free to swap out the strawberries for blueberries or add some chocolate chips for an extra treat. The options are endless!

Storing & Reheating

Store your muffins in an airtight container at room temperature for up to three days. Reheat them in the microwave for about 10 seconds for that fresh-out-of-the-oven taste.

Sharing the first batch of these strawberry banana muffins with friends was a hit! Their smiles said it all, and I knew I had a winning recipe on my hands. festive meal idea.

FAQ

Can I use frozen strawberries for strawberry banana muffins?

For more inspiration, check out this lemon lavender cookies recipe.

Yes, frozen strawberries work well but may make the batter slightly wetter.

How can I make these muffins gluten-free?

Substitute regular flour with gluten-free all-purpose flour to enjoy delicious muffins.

What can I add for extra flavor in my muffins?

Consider adding vanilla extract or cinnamon for an extra layer of flavor.

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Strawberry Banana Muffins

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• Author: Hellen
• Total Time: 40 minutes
• Yield: Approximately 12 muffins 1x

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Description

Experience the delightful aroma of freshly baked Strawberry Banana Muffins that transform your kitchen into a cozy bakery. Each muffin is a soft, fluffy masterpiece filled with sweet strawberries and ripe bananas, making them perfect for breakfast or as an afternoon snack. Whether enjoyed warm from the oven or stored for later, these muffins are sure to impress family and friends alike.

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Ingredients

Scale 1x2x3x

• 2 ripe bananas (mashed)
• 1 cup fresh strawberries (chopped)
• 1 ½ cups all-purpose flour
• 2 tsp baking powder
• ¾ cup granulated sugar
• 2 large eggs
• ½ cup milk
• ½ cup melted butter
• 1 tsp vanilla extract

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Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mash the ripe bananas until smooth. Mix in the melted butter, sugar, eggs, vanilla extract, and milk until well combined.
3. In another bowl, sift together the flour and baking powder.
4. Gradually add the dry ingredients to the wet mixture, folding gently. Finally, fold in the chopped strawberries.
5. Spoon batter into prepared muffin tins until about two-thirds full. Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
6. Cool for five minutes before transferring to a wire rack. Enjoy warm or store for later!

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Snack
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin (75g)
• Calories: 190
• Sugar: 10g
• Sodium: 160mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 35mg