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…I know I did!
Banana Strawberry Muffins
Have you ever wondered what you can make with leftover Macerated Strawberries?
To make a long story short, I did not want to waste any food.
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…
Make fresh strawberry muffins with bananas!
Allow me to share with you how easy these are to make…
How to Make Banana Strawberry Muffins:
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 salt). 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 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.
Tips, Tricks and Recipe 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.
Can I use overripe strawberries in this recipe? Yes, these will work exceptionally well.
Strawberry Dessert Recipes we Love:
Origins of the recipe for Banana Strawberry Muffins:
If you have been to my site before, 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 this Strawberry Muffin recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Banana Strawberry Muffins
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
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.
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
Val says
May 16, 2019 at 12:50Love the combination of strawberries and bananas. Can’t wait to make this!
Maria says
May 16, 2019 at 12:52Fantastic Val! I think you are going to love these strawberry muffins! Thanks for stopping by!