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strawberry banana muffins on a cutting board

Strawberry Banana Muffins

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These Strawberry Banana Muffins are packed with fresh strawberries and sweet bananas, which yields a deliciously moist and flavorful treat. Easy to make and even better to eat, these muffins are sure to become your favorite breakfast or dessert!
Course Breakfast, Dessert
Cuisine American
Keyword banana recipe, muffin recipe, strawberry recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 20 muffins
Calories 136
Author Gayle

Equipment

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup unsalted butter softened
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1 egg
  • 2 teaspoons vanilla bean paste (or vanilla extract)
  • 3 tablespoons vanilla Greek yogurt
  • 2 medium bananas mashed
  • 1 cup diced fresh strawberries

Instructions

  • Preheat oven to 425°F. Line two 12 count muffin tins with paper liners or grease with non-stick cooking spray. Set aside.
  • In a medium bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Set aside.
  • In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. Slowly beat the egg, vanilla, and yogurt into the butter mixture.
  • Add the flour mixture into the butter mixture and beat until just combined. Gently fold in the mashed banana, followed by the strawberries. **Batter will be THICK and that is normal since there is no liquid in recipe!**
  • Spoon batter into prepared tin, filling each until about ¾ of the way full.
  • Bake for 5 minutes at 425°F, then keeping oven door closed, lower temp to 350°F and bake for 15 minutes, or until muffins are lightly browned. This oven trick helps to ensure those large, bakery-style muffins.
  • Remove from oven and let cool for 10 minutes in pan, then remove and cool completely on a wire rack.

Notes

  • Make sure the bananas you use have brown spots on the outside! A riper banana is sweeter than a completely yellow banana, and easier to mash up.
  • Be sure not to over stir the muffin mixture! If you over stir it, you can create bubbles in the mixture which will leave a series of pockets in your muffins.
  • Muffin batter will be THICK due to no liquid (i.e. milk) in recipe and that is OK!

Nutrition

Serving: 1muffin | Calories: 136kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 119mg | Potassium: 96mg | Fiber: 1g | Sugar: 10g | Vitamin A: 161IU | Vitamin C: 5mg | Calcium: 17mg | Iron: 1mg