Strawberry bits run through these super-soft strawberry banana muffins, with swirls of caramelly banana in the moist batter. The easy muffin recipe comes together quickly and bakes in less than 25 minutes.
Preheat the oven to 180 C. Line the cavities of a 12-cup muffin tray with paper liners.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, and sugar.
In another bowl, mash the bananas, and add the oil, eggs, and vanilla extract.
Pour the wet ingredients over the dry ones and mix until no streaks of flour are visible.
Toss the diced strawberries in 1 tbsp of flour and fold them into the batter.
Use an ice cream scoop or 2 spoons to scoop the batter into the prepared muffin tray.
Sprinkle some more diced/sliced strawberries, almond flakes, and granulated sugar on top.
Bake at 180 C for 20-22 minutes or until the tops are golden, springy, and firm to touch.
Carefully turn out the muffins on to a cooling rack. Serve warm and enjoy!
Storage tips: These muffins store well for 3 days in the refrigerator. You can reheat them in a microwave or in a toaster oven.You can freeze these for upto 2 weeks. Thaw on the countertop and reheat in the microwave or oven.