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Strawberry Banana Muffins

These delightful Strawberry Banana Muffins combine the richness of ripe bananas and fresh strawberries, delivering incredible flavor and comfort for any occasion.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour Use high-quality flour for the best texture.
  • 1 teaspoon baking powder This helps the muffins rise beautifully.
  • 0.5 teaspoon baking soda Adds additional leavening power.
  • 0.25 teaspoon salt Balance the sweetness.
  • 0.5 teaspoon cinnamon Enhances the flavor profile.
  • 0.33 cup granulated sugar Adjust to your taste; use coconut sugar for a healthier alternative.
  • 0.25 cup brown sugar Brings moisture and a hint of caramel flavor.
Wet Ingredients
  • 2 medium ripe bananas, mashed The riper the bananas, the sweeter the muffins!
  • 1 large egg For moisture and binding.
  • 0.33 cup melted butter or neutral oil Butter adds richness; oil keeps them lighter.
  • 1 teaspoon vanilla extract A must for flavoring!
  • 0.5 cup plain Greek yogurt or sour cream Adds lovely moisture.
Fruits and Toppings
  • 1 cup chopped fresh strawberries Feel free to use frozen, but drain them well.
  • 1 to 2 tablespoons raw sugar for topping optional, garnish for a little crunch and sweetness.

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners or lightly grease each cup with cooking spray for easy release.
  2. In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, granulated sugar, and brown sugar until evenly combined.
  3. In a separate bowl, mash the bananas until mostly smooth. Add the egg, melted butter or oil, vanilla extract, and Greek yogurt. Stir until thoroughly combined—don’t worry about having some lumps!
  4. Pour the banana mixture into the bowl of dry ingredients. Stir gently using a spatula just until no dry streaks remain. The batter should be slightly lumpy.
  5. Gently fold in the chopped strawberries, taking care not to crush them too much.
Baking
  1. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
  2. If you’re feeling fancy, sprinkle a pinch of raw sugar on top of each muffin.
  3. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean with just a few crumbs.
  4. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Ensure your butter is at room temperature for easy mixing. For a gluten-free option, use a gluten-free flour blend. Store in an airtight container at room temperature for up to 3 days.