Strawberry Banana Muffins

4.7 from 17 reviews

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
4.7 from 17 reviews
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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:
  1. 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.
  2. In a small saucepan melt the butter and set it aside until it cools down to room temperature.
  3. In the meantime stir together the yogurt, mashed bananas and vanilla extract. To this mixture add the butter when it is completely cool.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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:
  1. 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:
  1. Melted butter can be substituted with oil but those muffins will not have the amazing flavor as the ones with butter.
  2. I would definitely recommend increasing the quantity of sugar to 1 cup as against 3/4th cup mentioned in the recipe.
  3. I think sprinkling a mixture of turbinado sugar and cinnamon would make these muffins extra special and will also give it a “Starbucks” look.
  4. 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 (17)

Strawberry Banana Muffins
2 star: 0
1 star: 0

57 Responses to “Strawberry Banana Muffins”

  1. Andy says:

    Hey can I make this using Microwave? No preheat option :( but I love baking.. pls let me know.

    • Madhuram says:

      Sorry Andy, microwave baking is not my thing. I did bake in it twice maybe but since I’m used to conventional oven baking I was not satisfied with the result. Why don’t you try halving the recipe and give it a shot?

  2. Megha says:

    Hi,
    I made these muffins. Taste wise they came out great. texture too. One problem, my muffins turned dark brown from the base whereas the top seemed as if it needed a little bit more baking. WHat could the reason be? I put my batter directly in my silicon molds and the molds on my tray(the one thats given with ovens).
    And what is the temp at which you baked it for 23minutes?

    • Madhuram says:

      Hi Megha, I read a couple of articles about baking using silicon molds after reading your comment and what I have gathered from all of it is, the sides and top of the cake/muffin does not turn as dark as the ones baked in a metal pan and you have to watch the oven as some time and temperature adjustments might be needed while baking in silicon molds. So as long as you do the toothpick test and it comes out clean you are good because the tops doesn’t turn dark.

  3. Kaycee says:

    What is the nutritional information for this recipe? I would love to share it with my focus group but need the nutritional info first.

  4. […] Bu tarif, şuradaki tariften yola çıkılarak hazırlanmıştır: http://www.egglesscooking.com/2011/09/12/strawberry-banana-muffins-recipe/ […]

  5. April says:

    Made these today using 1/2 cup melted coconut oil in place of melted butter. I also substituted 1 cup of the flour with whole wheat flour to up the nutritional value. I sprinkled the tops with cinnamon and brown sugar. So yummy. They turned out wonderful. Thank you for sharing this recipe.

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