OK, strawberry banana muffins were never on our radar. But honestly, what a classic, tried-and-true flavor combination! The lighter side of a classic banana split, strawberry and banana bring a fresh flavor wherever they appear.
Reminiscent of the Dairy Queen Berry Banana Breeze I used to order in college, this muffin recipe starts with the creaming method. The addition of all-purpose flour and sugar provides some structure and sweetness, helping the fruit shine as the star.
After sifting through various recipes, I found a tasty one for strawberry banana bread. With a few adjustments, it worked for a half-dozen large muffins and a mini-loaf with what was left. Thank you, Jenn, from Deliciously Sprinkled, for the great recipe. I raise a buttered muffin to you!
How to Make Strawberry Banana Muffins
Ingredients
- ½ cup (1 stick) butter, softened
- 1 cup granulated sugar
- 2 large eggs, beaten
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups fresh strawberries, chopped and tossed in 1 tablespoon of flour (This prevents the berries from sinking to the bottom of the dough.)
Yield: 8 large muffins
Directions
Step 1: Make the Batter
Preheat oven to 375°. Using a stand mixer and paddle attachment, slowly blend the butter and sugar in a large bowl until light and fluffy.
In a separate small bowl, whisk the eggs and slowly add them to the mixture. Once combined, add in the bananas. In another separate bowl, sift together the dry ingredients: flour, baking soda and salt. Slowly add the dry ingredients to the bowl of your stand mixer and blend only until just combined.
Pro tip: Be careful not to overmix the dough!
Remove the bowl from the stand mixer and gently fold in the strawberries. New to baking? Here’s the best way to fold ingredients.
Step 2: Bake the Strawberry Banana Muffins
Prepare your large muffin tins by spraying with nonstick cooking spray and lightly flouring. Pour the batter about 2/3 of the way full for each muffin. Bake for 15 minutes. Then, reduce the temperature to 350° and bake an additional 10-12 minutes, or until the tops of the muffins are a beautiful golden brown and a toothpick inserted in the center of the muffins comes out clean.
Step 3: Let ’em Cool and Enjoy!
Cool on a rack for 10 minutes. Then, pop the muffins out of the pan and serve warm with a bit of butter. (It can be honey almond flavored butter, if you’re feeling ambitious.) Yum!
The Verdict
These muffins are fantastic! Quick, easy and sure to impress, these strawberry banana muffins are a nice change from the typical muffin flavors and make a great gift. They are also a filling breakfast when you’re on run. (And who isn’t?) Try adding protein-packed peanut butter to a cut muffin for a fun take on PB&J!
Love these strawberry banana muffins? Check out some of our other strawberry banana recipes for smoothies, crepes and this gorgeous layered dessert.
Find More Fruity Muffin Recipes
These tender muffins are bursting with flavor, and they remind me of spring. Garnish with grated lemon peel for added color and even more punch from the lemon. —Vicky Palmer, Albuquerque, New Mexico
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My Aunt Betty is quite a baker, but I look forward to these mouthwatering blueberry muffin recipe the most. She gives me enough so that I can freeze and enjoy them for weeks. —Sheila Raleigh, Kechi, Kansas
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I entered these muffins at our county fair and won the grand champion award for baked goods. They're so moist, they don't need butter. —Sylvia Osborn, Clay Center, Kansas
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If you can't decide which berries to use in these muffins, you can't go wrong using half raspberries and half blueberries! —Linda Gilmore, Hampstead, Maryland
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These banana chocolate chip muffins are one of the first things my husband gets hungry for when he’s home from deployment. I make sure to have the overripe bananas ready. They’re a family tradition. —Kimberly Duda, Sanford, North Carolina
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These muffins taste even better the next day, so to save time, I often make them the night before. They stay moist for days. —Stasha Wampler, Clinchport, Virginia
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Muffins are my weakness! When I make these to take to a gathering, I always come home with an empty plate. —Mary Kay Morris, Cokato, Minnesota
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For a modern version of upside-down cake, we use pineapple and a sweet batter to make fun muffins with a cherry on top. —Suzeanne Longwill, Ortonville, Michigan
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This wonderful recipe has been in my files for years. The chunks of fresh pear make each bite moist and delicious. —Lorraine Caland, Thunder Bay, Ontario
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My mother always made these tasty muffins whenever our family got together at her house. Now they’re a family favorite at my house, and my in-laws love them, too! —Carolyn Riley, Carlisle, Pennsylvania
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Bursting with berries and drizzled with a light lemony glaze, these muffins are moist, tender and truly something special. This is one recipe you simply must try for family and friends. —Kathy Harding, Richmond, Missouri
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I came up with this recipe when I was out of my usual muffin-making ingredients. I improvised, and the results were terrific! —Beckie Lapointe, Abbotsford, British Columbia
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These are my husband's favorite muffins so I love to keep them on hand. They freeze and reheat beautifully. Just warm them in the oven for 30 seconds and you're ready to go! —Amber Cummings, Indianapolis, Indiana
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These apple streusel muffins remind us of coffee cake, and my husband and kids love them as a quick breakfast or snack on the run. The drizzle of glaze makes them pretty enough for company. —Dulcy Grace, Roaring Spring, Pennsylvania
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Our town is the hub of all the area's large cranberry bogs, which are beautiful year-round. I've had this particular recipe for quite a while and have modified it over the years. These muffins are my husband's favorite, and my friends like them, too. It's a typical, hearty New England muffin! —Dorothy Bateman, Carver, Massachusetts
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These golden goodies are always popular at brunches and bake sales. For a great holiday gift, put the muffins in a pretty basket or other container and add a jar of preserves. Kimberly Baxter, Exeter, Rhode Island
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I wanted to put a new spin on muffins, so I mixed in some granola that contained lots of nuts, pumpkin seeds and shredded coconut. Then I brought a batch to work the next morning—success!—Megan Weiss, Menomonie, Wisconsin
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These are delicious, beautiful muffins. I serve them during the holidays or anytime cranberries are available. The leftovers always make good breakfast treats. Through the years I've tried many cranberry recipes for bread and muffins, but this remains my family's all-time favorite! —Flo Burtnett, Gage, Oklahoma
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Whole wheat flour gives nutritious flair to these yummy muffins packed with juicy blueberries. Fresh from the oven, they’ll warm you up on cold, winter days. —Sheila Siem, Calumet, Michigan
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This recipe was given to me some time ago, and I've used it often since. In fact, it's so good that it won first prize at a county fair! Blueberries are plentiful here in the Midwest, and this is a delicious way to prepare them. —Irene Parry, Kenosha, Wisconsin
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The post The Most Delicious Recipe for Strawberry Banana Muffins appeared first on Taste of Home.
Jennifer Schwarzkopf
