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Strawberry Banana Muffins

These muffins are made with mashed bananas and chopped strawberries mixed into a moist batter, then baked until golden and tender. The result is a soft, light muffin with visible fruit pieces, offering a sweet and fruity flavor profile and a fluffy texture.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 ripe bananas mashed
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries chopped

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Muffin tin
  • Paper muffin liners or non-stick spray
  • Cooling rack

Method
 

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly spray with non-stick spray. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until combined.
  2. In a separate bowl, mash the ripe bananas until smooth using a fork or potato masher. Then whisk in the vegetable oil, eggs, and vanilla extract until the mixture is well blended and slightly frothy.
  3. Pour the wet ingredients into the dry ingredients and gently fold them together with a spatula or spoon. Be careful not to overmix; the batter will be slightly lumpy, which helps keep the muffins tender.
  4. Carefully fold in the chopped strawberries, distributing them evenly throughout the batter. You should see bits of fruit streaked through the mixture.
  5. Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full. You’ll notice the batter is thick but scoopable.
  6. Bake in the preheated oven for 20-22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. The muffins will be fragrant and slightly domed on top.
  7. Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely for best texture.
  8. Once cooled, enjoy these soft, fruity muffins on their own or with a pat of butter for extra richness. Their tender crumb and sweet pockets of strawberry and banana make them perfect for breakfast or a snack.

Notes

For extra flavor, add a teaspoon of cinnamon or stir in a handful of chopped nuts into the batter.