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Strawberry Banana Muffins

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These Strawberry Banana Muffins are soft, moist, and filled with the natural sweetness of ripe bananas and juicy strawberries. They’re an easy homemade treat that’s perfect for breakfast, snacks, or meal prep.

Ingredients

  • 2 ripe bananas, mashed
  • 1 cup fresh strawberries, diced
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup milk

Instructions

  1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners or lightly grease the cups.
  2. Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl.
  3. In a large bowl, combine the mashed bananas, granulated sugar, brown sugar, melted butter, eggs, vanilla extract, and milk until smooth.
  4. Gradually stir the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
  5. Gently fold in the diced strawberries.
  6. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Cool the muffins in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Fold in chocolate chips, chopped walnuts, or pecans for extra flavor and texture.
  • Substitute half of the all-purpose flour with whole wheat flour for added fiber.
  • Sprinkle coarse sugar on top before baking for a bakery-style finish.
  • Use frozen strawberries without thawing to avoid excess moisture.
  • Store in an airtight container at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.

Nutrition

Find it online: https://thefamilycooking.com/strawberry-banana-muffins/