Have a ton of strawberries and bananas about to get past their prime? Make these strawberry banana muffins, pronto!
These muffins are light, fluffy, and super moist! They’re crumbly, but not dry.
The flavor balance between the tart strawberries and sweet bananas makes them such a delight.
They’re scrumptious, easy to make, and freezer-friendly to boot.
Looking for a sweet and summery breakfast treat? These strawberry banana muffins perfectly fit the bill.
Strawberry Banana Muffins
These strawberry banana muffins are so tender and moist, it’s ridiculous!
While their flavor is mainly sweet, the tartness of the strawberries gives them a nice contrast.
It’s a playful combination your tastebuds will surely enjoy.
Another awesome thing about it? They couldn’t be easier to make.
Prep time takes just 10 minutes, and the oven takes care of everything else.
What a fantastic way to start the day!
Looking for a grab-and-go breakfast or a school snack for the kids?
These strawberry banana muffins are definitely a must-try either way.
- Strawberries – Either fresh or frozen will work beautifully here.
- Banana – For the sweetest banana muffins, use overripe bananas.
- Flour – The base of the batter that gives the muffins their structure.
- Sugar – For sweetness. I use plain white granulated sugar here, but for a deeper flavor, use equal parts white and brown.
- Baking Powder – The leavening agent responsible for making the muffins rise. Drop a teaspoon of baking powder in warm water to check if yours is still potent. It still is if a fizzy reaction takes place upon contact.
- Butter – No better ingredient makes muffins richer and more tender than butter! You’ll use melted butter here, but let it come to room temperature first before adding it. Otherwise, it might cook the egg.
- Milk – Another fatty ingredient that makes the muffins rich and moist.
- Egg – For binding the ingredients.
- Salt – Just a pinch, to balance the sweetness of the sugar and banana.
Can I Use Frozen Strawberries?
For sure! The strawberries will soften into a jammy consistency while baking, anyway, so it doesn’t matter whether you use fresh or frozen.
Be sure to thaw and dry the strawberries well beforehand, though!
Frozen strawberries will melt into the batter and alter its consistency.
Tips for the Best Strawberry Banana Muffins
- Measure the flour with a kitchen scale to get the most accurate amount. Using more flour than required will result in dry and rubbery muffins! If you don’t have a scale, place the flour in a measuring cup using a spoon and level it off with the back of a knife.
- Use over-ripe bananas. I’m talking brown, almost blackening peels. This is the key to getting lusciously, sweet muffins.
- It’s important to coat the strawberries and bananas first in the flour mixture because it’ll keep them from sinking to the bottom while baking.
- Don’t overmix the ingredients, or else your muffins will turn out flat and dense. Be careful when mixing and stop as soon as you don’t see streaks or clumps of flour anymore.
- Don’t overbake the muffins, otherwise, they’ll turn out dry! Check for doneness 3 minutes early to make sure.
- For more flavor, add a splash of vanilla or almond extract and/or some lemon zest to the batter.
How to Store and Freeze Strawberry Banana Muffins
Place cooled muffins in an air-tight container and leave them at room temperature for 2 to 3 days, or refrigerate for 3 to 4 days.
Bring refrigerated muffins back to room temperature before serving.
Place completely cooled muffins on a sheet pan and freeze until they’re rock solid, about 3-4 hours.
Transfer them into freezer-safe bags and freeze them for up to 6 months.
Thaw frozen muffins at room temperature for 2 hours, or warm them in the microwave or oven.
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