Strawberry Banana Muffins
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!
Servings: 12 muffins
Calories: 229kcal
Ingredients
- 2 cups All-purpose flour
- 1 tsp Baking soda
- 1 tsp Baking powder
- 1/4 tsp Salt
- 1/2 cup Caster sugar
- 2 Bananas
- 2 Eggs
- 1/2 cup Oil
- 1 tsp Vanilla extract
- 1 1/4 cup Strawberries, diced
- 1 tbsp All-purpose flour
Topping
- Diced /sliced strawberries, Almond flakes, Granulated sugar
Instructions
- 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.
Video
Notes
- Never overmix muffin batter because gluten strands develop the more you fold and mix, which gives you tough and dense strawberry muffins. You want everything to be just combined.
- An ice cream or cookie scoop is excellent for loading the muffin tray. It’s less messy, keeps your countertop free of batter spills, and makes equal-sized banana muffins with strawberries. If you don’t have either, use 2 spoons.
- Always fill any empty cavities in the muffin tray with water halfway through to avoid burning and even baking.
- I find lining my tray does the trick, but you can also grease it thoroughly so the baked strawberry and banana muffins don’t stick.
- Overbaking dries out muffin crumbs. Insert a toothpick to check if the muffins are baked. It should come out clean with just a few crumbs attached.
- Get a small kitchen weighing scale, even a cheap one for the best baking results. Your baking life will never be the same!
Nutrition
Serving: 1Muffin | Calories: 229kcal | Carbohydrates: 31g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 27mg | Sodium: 186mg | Potassium: 128mg | Fiber: 1g | Sugar: 12g | Vitamin A: 54IU | Vitamin C: 11mg | Calcium: 31mg | Iron: 1mg