Strawberry Banana Muffins Recipe
Prep time: 20 Mins
Cook time: 23 Mins
Yields: 11 Muffins
This strawberry banana muffins with yogurt recipe is a perfect and easy recipe to try if you want to make something simple yet delicious with strawberry and banana. You can also use blueberries instead of strawberries in this recipe.
Ingredients
Instructions
Here is the step by step recipe for Strawberry Banana Muffins:

  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 zip-lock 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.
Recipe by Madhuram's Eggless Cooking at https://www.egglesscooking.com/strawberry-banana-muffins-recipe/