Strawberry Banana Muffins
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Overripe bananas is not at all a problem in our house. In fact I deliberately leave some bananas to become mushy to bake my family’s favorite vegan banana bread and chocolate banana cake. This time I wanted to try something little different as I had some leftover strawberries too. The strawberries were not enough to make something just out of it. So I went to my favorite website and found this recipe for some gorgeous strawberry banana muffins. I didn’t think twice before deciding to bake it because I knew that it will definitely be good and sure it was. With some more sugar, the muffins would have been just perfect.
| Strawberry Banana Muffins Recipe |
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Prep time: 20 Mins
Cook time: 23 Mins
Yields: 11 Muffins
Having overripe bananas and just a couple of strawberries? Wondering what to do? Then this strawberry banana muffins is the answer. Simple to put together but has a great taste.
Ingredients:
- 1/2 cup Melted Butter
- 1/2 cup Yogurt (Instead of 2 Eggs)
- 1 teaspoon Vanilla Extract
- 1 cup Mashed Bananas (About 2 Large Size)
- 1 cup Chopped Strawberries
- 2 and 1/4 cups All Purpose Flour
- 3/4 cup Light Brown Sugar
- 1 and 1/2 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Salt
Procedure:
- Preheat the oven to 350F/180C for 15 minutes. Line a muffin tin with paper liners and spray it lightly with non stick cooking spray.
- In a small saucepan melt the butter and set it aside until it cools down to room temperature.
- In the meantime stir together the yogurt, mashed bananas and vanilla extract. To this mixture add the butter when it is completely cool.
- In another large bowl mix together the rest of the dry ingredients from flour to salt. Toss in the berries too. Make sure that all the berry pieces are coated with the flour mixture so that the fruit does not sink to the bottom of the muffins.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overwork the batter or else the muffins would become dense.
- Fill each muffin cup with the batter using an ice cream scoop. Even though the original recipe is for 12 muffins I was able to get only 11 muffins.
- Bake it for about 20-25 minutes or until a toothpick inserted in the center of the muffin comes out clean. Mine was done in about 23 minutes.
- Remove the pan from the oven and place it on a wire rack for the muffins to cool before you could remove it from the pan. If using paper liners you should be able to take out the muffins within 10 minutes.
Taste:
- I would not prefer these muffins warm because it was sort of dense and sticky. Once cooled down completely these strawberry banana muffins had a very good texture. I would also definitely increase the quantity of sugar by another 1/4 cup. The muffins were not sweet even for us who prefer mildly sweet treats.
My Notes:
- Melted butter can be substituted with oil but those muffins will not have the amazing flavor as the ones with butter.
- I would definitely recommend increasing the quantity of sugar to 1 cup as against 3/4th cup mentioned in the recipe.
- I think sprinkling a mixture of turbinado sugar and cinnamon would make these muffins extra special and will also give it a “Starbucks” look.
- Sometime back I did the mistake of freezing mashed bananas in a ziplock bag to only find a frightening black lump later. Only after reading the original recipe for this strawberry banana muffins I came to know that lemon juice has to be added while storing mashed bananas. So do try that and see if it works. Sliced bananas do not turn black in the freezer. I do it all the time and use it as ice cubes while making fruit smoothies.
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Ratings and Reviews (15)
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[...] was so excited when I found this recipe for strawberry banana muffins on egglesscooking.com and read reviews promising a light fluffy muffin instead of my imaginings of [...]
Thank you for this fabulous recipe. I came across this recipe and your website while looking for eggless recipes for guests coming to our Times House B&B in Jim Thorpe, PA from Japan. The strawberry-banana muffins were so delicious that I’ve added them to my permanent breakfast rotation and wrote a blog post about them – http://jimthorpeblog.com/2012/08/19/a-muffin-digression/. Just today I had guests make a point of telling me how much they enjoyed them. Thanks again!
You’re very welcome Diane. I tried leaving a comment in your blog but for some reason it does not accept it. Thanks for trying the recipe and posting your feedback. We used to live in Phoenixville, PA and sometimes I miss the calm suburbs and greenery of PA.
Hi,
I found this recipe but an wondering as i do not have yoghurt on hand can I revert back to using eggs?
Yes you should be fine using eggs, Nicole.
Hi there!
Just wanted to let you know that I’ve tried two of your recipes thus far and both have been a hit with the crowd. This morning I made these wonderful muffins for a potluck and two people said it was “the best muffins I have ever had” and I would just like to convey that comment back to you! Will be making more of these in the future as it is super easy to make.
Keep up the good work Madhuram!
That was very sweet of you Rachel. Thanks for the giving me the feedback.
[...] I decided to go in for an egg-less version because I wanted to bake for a group of 7 lovely ladies I call the Real Housewives of Walkeshwar I am directing a play with them right now. I love their energy & enthusiasm. After juggling their schedules with home, kids, husbands, work & social commitments, they still manage to make time to rehearse with me on a little production they are going to perform at a fundraiser at their children’s school. And these talented women have been feeding me delish & exciting food every single rehearsal! So these muffins are for them. Most of them follow the Jain religion & are vegetarian, hence the egg-less version. I found this recipe on Eggless Cooking. [...]
Hi,
I enjoy baking and your site is my absolutely favorite as my mom do not eat eggs..
I was wondering – could we replace all purpose flour with whole wheat in this recipe?
Thanks Sumita. I personally don’t like the whole wheat flour and banana combination. But you could try it and see if you like it.
Hi, I’m going to try this recipe today..can I omit banana?
No Juhi, you can’t omit banana. If you omit it, you will have to replace the 1 cup with something else like unsweetened applesauce or any other fruit puree. If all you have is just strawberries, try this Vegan Strawberry Cupcakes recipe.
I made these today for my son’s class snack and they came out so good. I couldn’t believe they are eggless. As you mentioned I did increase the sugar quantity to 1 cup. My son exclaimed mom these are ” delicious and Perfecto”.
Thanks for the feedback Diva.