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.
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 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 (⅓ 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 (⅓ cup) and stir until just combined. Do not overmix.
With an ice cream scooper, fill muffin liners ¾ full.
If desired, thinly slice a few strawberries and place them 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 strawberries, be sure to check out this crostata recipe, which includes blueberries, blackberries, and 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!
Recipe
Banana Strawberry Muffins
WANT TO SAVE THIS RECIPE?
Enter you email below and I'll send the link to your inbox.
PLUS, be the first to get newly published recipes!
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
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup firmly packed brown sugar
- 1 egg
- ⅓ cup vegetable oil
- ½ teaspoon vanilla extract pure
- 3-4 overly ripe bananas mashed, about 1½ cups
- ⅓ cup chocolate chips dark, mini, optional
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 ¾ full.
- Bake for 20-25 minutes or until top bounces back when lightly touched.
- Transfer muffins to a cooling rack to cool off properly.
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
Marci
These muffins are delicious! So light and a great texture. All your recipes are winners! Thanks!
Maria
So thrilled to read this Marci! Thanks so much for taking the time to comment.
Donna McNally
I really loved these muffins. My granddaughters loved them too!!! I’ll make them again for sure!
Maria
How wonderful Donna! Thanks so much for taking the time to share, truly appreciate it!
Anita
I made these last night and they are very good. I like the fact that there is only 1/4 brown sugar (I added a little less) and they were very sweet. I might even cut back on the sugar even more next time as I used overly ripe bananas that I had previously froze and then thawed for the muffins.
One question. How should I store them? In the refer or counter.
Thank you!
Maria
So thrilled to read you enjoyed these muffins Anita. They will keep on the counter for a couple of days. Although they can be refrigerated, I usually freeze them. I then bring them to room temperature and heat them gently in the oven. Thanks for stopping by.
Gillian Manning
These were really good. Moist yet light, which is a really hard balance to hit.
Enjoyed by me and my husband and several friends with whom I shared.
Definitely a keeper!
Maria
So thrilled to read this! Thanks for sharing Gillian!
Luisa Bellissimo
Thanks Maria for the fabulous recipe.
I made them with my seven year old grandson and he loved stirring all the ingredients together!
He loved them.
He says to say yummy, yummy good! 👍🏆🎖
Maria
Thrilled to read this Luisa. It’s so much fun baking with kids! Thanks for sharing.
Jeanie
Is there anything I can substitute for the banana in the Banana Strawberry muffin recipe?
Maria
Although I have never tried it, I would try replacing it with 3/4- 1 cup of applesauce. Any more than that and I think the muffin would be too wet. If you do decide to try it, I would love to hear about your results. Thanks for stopping by.
Mirta
Dear Maria, I am so lucky to have found tou. I lined up several recipes by you to make.Biscotti will be first, and then homemade Ricotta, and niw these lovely muffins. Always looking forward to see what comes next from you. Thanks. mirta
Maria
You are very kind Mirta. Thank you so much for your support.
Anne
You are so right. These are the BEST muffins ever! I am eating one warm from the oven as I type. I will have to eat two ……
Maria
I am absolutely thrilled to hear you agree Anne! When I took these pictures, I just keep eating the banana muffins, not to mention the rest of my family members that keep hovering around me… lol. I still managed to get a couple of shots, but as you can see, the basket looks a little empty. Thanks so much for taking the time to share, appreciate it.
Val
Love the combination of strawberries and bananas. Can’t wait to make this!
Maria
Fantastic Val! I think you are going to love these strawberry muffins! Thanks for stopping by!