Strawberry Banana Muffins
Delightfully moist and naturally sweet, these Strawberry Banana Muffins combine ripe bananas and fresh strawberries for a wholesome treat perfect for breakfast or snack time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Snack
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 ripe bananas, mashed
- 1 cup fresh strawberries, chopped
- ¾ cup granulated sugar
- ⅓ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup buttermilk
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, combine mashed bananas, sugar, vegetable oil, egg, and vanilla extract; mix well.
- Alternately add the dry ingredients and buttermilk to the banana mixture, beginning and ending with dry ingredients. Stir until just combined.
- Gently fold in the chopped strawberries.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For an extra burst of flavor, sprinkle the muffin tops with a little coarse sugar before baking. Serve warm with a smear of butter or cream cheese.