Strawberries and bananas are favorites with my kids, which made me think that maybe I should bake something using that combo. I was thinking maybe strawberry banana muffins or bread might work.
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.
I have a couple of banana muffins recipe which all are perfect. My most favorite being the vegan banana walnut muffins and vegan double chocolate banana muffins.
I also have blogged about vegan strawberry cupcakes recipe here earlier. I guess it's coincidental that both are vegan. Initially I was thinking that maybe I will put together all these recipes and come with a strawberry and banana muffins recipe like I always do.
Later I was browsing my favorite website and found this strawberry banana muffin recipe. I didn't think twice before deciding to bake it because I knew that it will definitely be good and sure it was. The original recipe was not egg free and I used yogurt as egg substitute to bake these banana strawberry muffins. With some more sugar, the muffins would have been just perfect.
Also check out how to hull a strawberry post as well.
If you tried this Strawberry Banana Muffins recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Recipe
Strawberry Banana Muffins Recipe
Ingredients
- ½ cup Melted Butter
- ½ cup Yogurt (Instead of 2 Eggs)
- 1 teaspoon Vanilla Extract
- 1 cup Mashed Bananas (About 2 Large Size)
- 1 cup Chopped Strawberries
- 2 and ¼ cups All Purpose Flour
- ¾ cup Light Brown Sugar
- 1 and ½ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ½ teaspoon Cinnamon
- ½ teaspoon Salt
Instructions
- 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.
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 ¾th 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 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.
Taste & Texture
- 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 ¼ cup. The muffins were not sweet even for us who prefer mildly sweet treats.
The recipe has been updated and republished from 2011 archives.
Rachel.K says
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!
Madhuram says
That was very sweet of you Rachel. Thanks for the giving me the feedback.
Nicole says
Hi,
I found this recipe but an wondering as i do not have yoghurt on hand can I revert back to using eggs?
Madhuram says
Yes you should be fine using eggs, Nicole.
Diane says
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!
Madhuram says
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.
Love84 says
Hi Madhuram, I am new to the world of baking i really loved this recipe and it came out so well.. I loved the bananas flavour mixed with strawberry and my husband liked it. I have few queries can we substitute all purpose flour with wheat flour if not all but i would like to know the exact ratio..
The muffin was a little bit moist even after fully baked what cld be the problem. A silly question though does baking often increase the utility bill my neighbour was just telling me. Thanks for your wonderful recipes madhuram.. I am your big fan
Regards
Meghna
Madhuram says
Hi Meghna, thank you very much for the compliments. Depending upon how you like the taste and texture of whole wheat baked goods you could actually use it instead of all purpose flour measure to measure. Whole wheat pastry flour is even better though. The taste of whole wheat flour in baked goods is an acquired taste. Not everything tastes good with it. It will also be a trial and experiment sort of thing. You have to try it out to see how you like it. With bananas and strawberries, the muffins are bound to be moist. Nothing much can be done about it. Regarding utility bill, yes baking quite often, will affect your utility bill depending upon how long you bake each time and every week. But I don't think it will a huge bill unless you bake everyday maybe. But where we live, we have a "time of use" system, wherein the cost per unit is less during a particular time and more at a later time. Weekends are low too. So I try to bake when the cost is the lowest.
Tania says
Hi, I just made these muffins. They are still warm and the taste is great. wonder if they will be just as moist when cooled. I did however make a couple of changes. I used cran-raspberry yoghurt instead of plain yoghurt because that is what I had on hand and I used vegetable oil instead because I don't have a whole lot of time for the melting and waiting for the butter to cool. Great recipe, thanks for sharing! I give it a four and a half!
Madhuram says
Thanks Tania. The changes you made will not affect the taste and texture to a great extent. You might just be missing the flavor and aroma of butter.
amanda says
Followed recipe exactly - wonderful!
Madhuram says
Thanks Amanda.
Laura says
This recipe is fabulous! I used strawberry soy yogurt and applesauce instead of butter and they are DELICIOUS!! They just came out of the oven and smell so good. Everyone is asking for another! Thank you for the recipe and this website! Love it! I would rate this 10 stars if I could! Thank you again for the recipe!
Madhuram says
You're welcome Laura and thank you very much for taking the time to comment.
veenu says
Hii...I really wish to try this recipe but can u suggest me any other alternate for yugart as i want it to be eggless only....
Thanks
Madhuram says
Why don't you try replacing the 1/2 cup yogurt with another 1/2 cup of mashed bananas in addition to the banana in the recipe and also increase the quantity of baking powder by another 1/4 teaspoon?
Megan says
Thanks so much for this recipe, I made it twice with a few changes, I used 1/4 cup canola oil and 1/4 cup unsweetened applesauce instead of the melted butter, omitted the bananas and increased the sugar to a little under 1 cup. They were perfect.
Madhuram says
You're welcome Megan and thanks for rating the recipe.
Katty West says
This is the first time for me on making muffins. I tried this recipe and my husband was so excited. My kids were so happy since they're allergic to eggs...thank you so much for sharing this 🙂
Madhuram says
You're welcome Katty. I'm very happy that your kids can enjoy these muffins.
sowmya says
WOW!! Awesome recipe Madhuram! I just tried them. They look lovely! Previously whenever i baked the cakes were either dense or not puffing up at all, resulting in soggy or dense cakes. I love your recipe for the fact that I have set my commenting but encouraging mother in law.. glad and surprised!! 😛 I have started baking again only because she doesn't eat outside and my son's birthday is coming up!! Thanks to you!!!
Madhuram says
You're welcome Sowmya.
Priya says
I tried this recipe and it is a 5 star! 🙂
Priya says
Hi Madhuram,
I tried this recipe yesterday and it turned out perfect. I didnt measure the mashed bananas and probably had less than a cup of strawberries, but it turned out well.
I also sprinkle some powdered sugar and cinnamon like you had suggested... I am a cinnamon fan, I had to do it!
I got 12 muffins... but then again I told you that I didnt measure the fruits!
Thanks a lot for the recipe. I am sure I will be making this pretty often.
-Priya
Madhuram says
You're welcome Priya. Do take a moment to rate the recipe.
Sumi says
I tried this recipe, it came out very well. Thanks. I used 1 cup regular granular sugar instead of brown sugar. It was adequately sweet.
Madhuram says
You're welcome Sumi.
Ranjani says
Hi Madhuram
I tried this recipe today (without strawberries but raisins instead) and it came out just perfect ! Thank you so much for posting the recipe here along with your notes. It greatly helped.
Ranjani
Madhuram says
You're welcome Ranjani.
vandana rajesh says
Absolutely delicious muffins...a wonderful recipe from you as usual.
Helena says
I've used soy strawberry yogurt (there are no plain soy ones where I live) and it worked just fine.
Madhuram says
Helena could you rate the recipe?
Helena says
I've been trying but somehow couldn't 🙁 tried using firefox and google chrome.
Madhuram says
Thanks Helena.
Confused says
What Kind Of Yoghurt Are You Talking About?
Greek, Indian (Dhai) Or Normal Fruity Yoghurt ?
Madhuram says
Regular plain yogurt available in the grocery stores. You could use Greek, Indian as well.
Madhu says
Hi Madhuram,
I've never had any problems freezing bananas with skin. The skin turns black but the fruit remains pretty good.
Helena says
How about substituting butter for margarine? What do you suggest: oil or margarine? I'm asking because I'm vegan. Thanks in advance!
Madhuram says
Helena, since we are using melted butter you should be fine using any oil or melted margarine.
Helena says
I've tried canola oil and added a bit of soy milk and it worked perfectly! We already love this. Thanks for the recipe. Regards from Brazil 🙂