
Strawberry Banana Muffins
Total Time
Prep: 15 min. Bake: 25 min.
Yield
1 dozen
Make 12 perfectly fluffy strawberry banana muffins with this easy recipe. Forget banana bread—this is how to use up ripe bananas!
Ingredients
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 medium ripe bananas, mashed
- 2 large eggs, room temperature
- 5 tablespoons unsalted butter, melted
- 2/3 cup sugar
- 1/3 cup packed brown sugar
- 1/4 cup 2% milk
- 1 teaspoon vanilla extract
- 1 cup chopped fresh strawberries
Directions
- Preheat oven to 350°. In a large bowl, whisk flour, baking powder, baking soda and salt. In another bowl, combine bananas, eggs, butter, sugar, brown sugar, milk and vanilla. Add to flour mixture; stir just until moistened. Fold in strawberries.
- Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 22-25 minutes. Cool 5 minutes before removing from pan to a wire rack. If desired, dust with confectioners' sugar. Serve warm.
Nutrition Facts
1 muffin: 203 calories, 6g fat (3g saturated fat), 44mg cholesterol, 188mg sodium, 35g carbohydrate (21g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.
These muffins combine the great moisture of bananas with the vibrant pops of fresh strawberries. Packed with flavor and wholesome fruit in every bite, they're great for a quick breakfast or a snack on the go. —Molly Allen, Hood River, Oregon
Recipe Creator
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