Banana Strawberry Muffins [Simply the Best]

Create bakery-style Banana Strawberry Muffins from scratch by adding fresh, diced strawberries to the best ever banana muffin recipe. Enjoy these light and fluffy muffins for breakfast or any time of the day. 

Banana Strawberry Muffins

Have you ever wondered what you can make with leftover macerated strawberries?

As I was thinking of my options, I thought of using technology to help me out.

Naturally, I picked up my cell phone and I asked siri “What goes well with strawberries?” One of the first results was from one of my favorite websites, Produce Made Simple.

The first recommendation was to pair it with bananas.

Since I have a recipe for the best banana muffins -or at least that is what my family and friends tell me, I knew what I had to do…

If you are looking for an easy recipe to use in-season fresh strawberries, make these Banana Strawberry Muffins. Outstanding texture, always light and fluffy, without the use of butter. 

Allow me to share with you how easy these are to make…

Instructions

In a small bowl, combine diced strawberries (1 cup) with finely grated lemon zest (1 teaspoon), and freshly squeezed lemon juice (1 teaspoon). Set aside. 

In a separate, large mixing bowl, sift together flour (1½ cups), baking powder (1 teaspoon), baking soda (1 teaspoon) and salt (½ teaspoon). Whisk in the brown sugar (½ cup).

In another bowl, whisk together one egg, vegetable oil (1/3 cup), vanilla extract (½ teaspoon), and mashed ripe bananas (1½ cups). I like to use this recipe for roasted bananas for baking. 

Add this wet mixture all at once to the dry ingredients. Stir just until moistened. Add the diced strawberries and dark chocolate chips (1/3 cup) and stir until just combined. Do not over mix. 

With an ice cream scooper, fill muffin liners ¾ full.

If desired, thinly slice a few strawberries and place over the top before baking the muffins. Slice these before combining the dry and wet ingredients.

Place in the oven and bake for 20-25 minutes until golden brown and the top bounces back when lightly touched.

Transfer muffins to a cooling rack once baked to cool off properly.

If you are looking for an easy recipe to use in-season fresh strawberries, make these Banana Strawberry Muffins. Outstanding texture, always light and fluffy, without the use of butter. 

Tips

• Combine the wet and dry ingredients in separate bowls. This prevents the batter from being over-mixed. 
• Avoid over mixing the batter by adding the strawberries and chocolate chips as soon as the batter becomes moistened (when combining the wet and dry ingredients).
• Portion the batter immediately after it is combined. The leavening agents get to work as soon as they are combined with the wet ingredients. In order to get a nice rise, they need that oven heat.
• Transfer muffins to a cooling rack once baked. If left in the muffin tins, the bottoms will become soggy.

Can I use overripe strawberries in this recipe? Yes, these will work exceptionally well.

More strawberry dessert recipes

If you are looking for more recipes to use up strawberries, be sure to check out this crostata recipe which includes blueberries, blackberries as well as strawberries. Two other family favorites are this Italian jam tart and this refreshing granita recipe. 

Recipe origins 

If you have visited me in the past, you know that this is the section where I share the inspiration behind the recipe. 

A few of you have asked me why I do this.

Well, I guess I am projecting. As a food service manager (for over 30 years), it was always important for me to provide a source -scientific or otherwise.

When I started my blog, I felt it was equally important for me to give credit for my inspiration. I truly believe that everyone would want to know the origins of the recipe. 

With that said, the original inspiration for the easy banana muffins recipe is from a Robin Hood recipe booklet. 

With or without the addition of the strawberries, this truly is the only recipe you will ever need.

They really are the best!

THANKS SO MUCH for following and being part of the She loves biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

Ciao for now,

Maria 

★★★★★ If you have made these fresh strawberry muffins with bananas, I would love to hear about it in the comments below and be sure to rate the recipe!

Banana Strawberry Muffins

Perfect Banana Strawberry Muffins guaranteed every single time you make this recipe.You will wonder why you waited so long to bake with fresh strawberries.

5 from 3 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 12 servings

Calories: 205kcal

Author: Maria Vannelli RD

Ingredients

• 1 cup strawberries diced small
• 1 teaspoon lemon zest
• 1 teaspoon lemon juice
• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup firmly packed brown sugar
• 1 egg
• 1/3 cup vegetable oil
• 1/2 teaspoon vanilla extract pure
• 3-4 overly ripe bananas mashed, about 1½ cups
• 1/3 cup chocolate chips dark, mini, optional

Cook ModePrevent your screen from going dark

Instructions

• Preheat the oven to 375℉/190℃. Position rack to middle.
• Paper line 12 muffin cups.
• In a small bowl, combine the diced strawberries with lemon zest and juice. Toss to combine properly.
• In a large mixing bowl, sift together dry ingredients. Whisk in the brown sugar. Set aside.
• In another bowl, whisk the egg. Add the oil and vanilla and whisk together.
• Add the mashed bananas and combine properly together.
• Add this wet mixture all at once to the dry ingredients. Stir just until moistened.
• Gently fold in the strawberries and the dark chocolate chips (if using).
• Fill muffin liners 3/4 full.
• Bake for 20-25 minutes or until top bounces back when lightly touched.
• Transfer muffins to a cooling rack to cool off properly.

Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

Notes

• Combine the wet and dry ingredients in separate bowls. This prevents the batter from being over mixed. 
• Avoid over mixing the batter by adding the strawberries and chocolate chips as soon as the batter becomes moistened (when combining the wet and dry ingredients).
• Portion the batter immediately after it is combined. The leavening agents get to work as soon as they are combined with the wet ingredients. In order to get a nice rise, they need that oven heat.
• Transfer muffins to a cooling rack once baked. If left in the muffin tins, the bottoms will become soggy.

 

Nutrition

Serving: 1serving | Calories: 205kcal | Carbohydrates: 32g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 14mg | Sodium: 200mg | Potassium: 191mg | Fiber: 1g | Sugar: 16g | Vitamin A: 50IU | Vitamin C: 10mg | Calcium: 36mg | Iron: 1.1mg

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