I can’t believe I never thought to make strawberry banana muffins before! This is a great recipe courtesy of For The Love of Cooking. The muffins have a great banana flavor and the strawberries are great to bite into. I loved the extra special touch of cinnamon in these, too. Recipe after the jump!
I used frozen strawberries and while it would have probably been much better with fresh, I think they were still really good muffins.
Combine your dry ingredients and set aside.
Chop/dice your strawberries.
Fold your strawberries into the flour mixture.
Mash up your banana and combine with the brown sugar, eggs, butter, and vanilla.
Mix the dry ingredients into the wet ingredients by hand so you don’t accidentally puree the strawberries or something, haha.
Fill your muffin cups 3/4 full and bake in a 350 degree F oven and bake for about 22 minutes, or until a toothpick inserted into the muffins comes out clean.
Allow to cool in the muffins tins before removing and/or stacking.
And eat up!
- 2¼ cup of flour
- ¼ teaspoon baking soda
- 1½ teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoon cinnamon
- 1½ cup fresh strawberries, diced (I used frozen)
- ¾ cup brown sugar
- 2 eggs
- 1 stick of butter, melted
- 2 large ripe bananas, mashed
- 1 teaspoon vanilla
- Preheat oven to 350 degrees. Coat a muffin pan with cooking spray and/or use muffin cups.
- In a large bowl combine the flour, baking soda, baking powder, salt, and cinnamon. After mixing, gently fold in the strawberries, making sure to coat them with flour - this helps prevent the berries from sinking while baking (if you are using frozen strawberries, make sure that you've thoroughly drained them/gotten rid of as much juice as you can).
- In another large bowl, combine the brown sugar, eggs, butter, bananas, and vanilla until mixed thoroughly. Slowly combine the wet mixture into the dry mixture, stir until just combined - do not over mix the batter or you will have tough muffins.
- Fill the muffin tray with the batter, place in the oven and bake for 22-25 minutes or until a knife inserted in the center of a muffin comes out clean. Transfer to a wire rack to cool.