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Strawberry Banana Muffins

Deliciously moist and naturally dairy-free muffins made with ripe bananas and fresh strawberries, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 26 minutes
Total Time 55 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 ⅓ cups mashed ripe bananas (roughly 3 medium bananas) Use ripe, spotty bananas for the best flavor.
  • ½ cup diced strawberries, for blending into the batter Add more for a bolder flavor.
  • ⅓ cup vegetable oil Can substitute with other oils.
  • ½ cup granulated sugar Optional to reduce the sugar.
  • 1 large egg To make it vegan, replace with a flax egg.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
Mix-Ins and Topping
  • 1 ¼ cups diced strawberries, for folding into the batter Coat in flour to prevent sinking.
  • 2 tablespoons all-purpose flour, for coating the strawberries This step is important for distribution.
  • Coarse sanding sugar, optional, for the top Optional for a bakery-style finish.

Method
 

Preparation
  1. Blend the mashed bananas and ½ cup of diced strawberries in a blender until smooth.
  2. Pour the banana-strawberry puree into a large mixing bowl. Add the oil, sugar, egg, and vanilla extract. Whisk until uniform.
  3. Sprinkle the flour, baking soda, and salt over the wet mixture. Stir gently with a spatula until just combined.
  4. Coat the remaining diced strawberries with 2 tablespoons of flour in a small bowl. Gently fold the strawberries into the batter.
  5. Cover the bowl and let the batter rest for 15 minutes at room temperature.
Baking
  1. Preheat your oven to 425°F. Line a 12-cup muffin pan with paper liners or grease the pan.
  2. Scoop the batter into each liner, filling them to the top.
  3. Press a few reserved strawberry pieces onto each muffin top and sprinkle with coarse sanding sugar if desired.
  4. Bake at 425°F for 7 minutes, then lower the temperature to 375°F and bake for another 19 to 21 minutes.
  5. Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack.

Notes

Store muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze individually wrapped muffins for up to 3 months. Reheat briefly in the microwave.