Strawberry Banana Muffins
Prep time
Cook time
Total time
Serves: 24 muffins
  • 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
  1. Preheat oven to 350 degrees. Coat a muffin pan with cooking spray and/or use muffin cups.
  2. 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).
  3. 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.
  4. 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.
Recipe by The Crepes of Wrath at