Strawberry Banana Muffins

These Strawberry Banana Muffins are soft, fluffy, and bursting with fresh fruit flavor. They’re the perfect way to use up ripe bananas and juicy strawberries, and they bake up beautifully every time. Best of all, they’re dairy-free, work great with gluten-free flour, and can be made using fresh or frozen fruit. Perfect for breakfast, snacks, or lunchboxes!

Ingredients

• 1 ⅓ cups (302g) mashed ripe bananas (about 3 bananas)
• ½ cup (84g) diced strawberries (for blending)
• ⅓ cup (79ml) vegetable oil
• ½ cup (99g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ½ cups (180g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ¼ cups (209g) diced strawberries
• 2 tablespoons all-purpose flour (for coating strawberries)
• Optional: coarse sanding sugar for topping

Instructions

1. Blend mashed bananas and ½ cup diced strawberries until smooth.
2. In a large bowl, mix the banana-strawberry puree, oil, sugar, egg, and vanilla until combined.
3. Add flour, baking soda, and salt. Stir gently until just combined.
4. Toss 1 cup diced strawberries with 2 tablespoons flour.
5. Fold the floured strawberries into the batter.
6. Cover batter and rest for 15 minutes.
7. Preheat oven to 425°F (218°C).
8. Line a muffin pan and fill liners to the top with batter.
9. Top with reserved strawberries and optional sanding sugar.
10. Bake 7 minutes at 425°F, then reduce to 375°F and bake 19–21 minutes.
11. Cool in pan for 10 minutes, then transfer to a wire rack.

Serving & Storage Tips

• Serve warm or at room temperature
• Store in an airtight container at room temp for 2 days
• Refrigerate up to 5 days
• Freeze up to 3 months (wrap individually)
• Reheat briefly in microwave for best texture

Variations

1. Chocolate Chip – Add ¾ cup mini chocolate chips
2. Strawberry Banana Nut – Add ½ cup chopped walnuts or pecans
3. Cinnamon Sugar Top – Sprinkle cinnamon sugar before baking
4. Lemon Strawberry – Add 1 tsp lemon zest
5. Healthy Swap – Use coconut sugar and applesauce instead of oil
6. Vegan – Replace egg with flax egg
7. Gluten-Free – Use 1:1 gluten-free flour blend
8. Cream Cheese Filled – Add sweetened cream cheese centers
9. Oat Muffins – Replace ½ cup flour with rolled oats
10. Strawberry Banana Bread – Bake in loaf pan (50–55 minutes)
11. Protein Muffins – Add 2 tbsp vanilla protein powder
12. Coconut Strawberry – Add ½ cup shredded coconut
13. Honey Sweetened – Replace sugar with ⅓ cup honey
14. Double Strawberry – Add strawberry jam swirl
15. Mini Muffins – Bake 12–14 minutes total

FAQs

1. Can I use frozen strawberries?
Yes, dice them frozen and toss with flour before folding in.

2. Can I use frozen bananas?
Absolutely—thaw and drain excess liquid first.

3. Are these muffins dairy-free?
Yes, completely dairy-free as written.

4. Can I reduce the sugar?
Yes, reduce to ⅓ cup with slightly less sweetness.

5. Why rest the batter?
It improves texture and creates taller muffins.

6. Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend.

7. How do I keep strawberries from sinking?
Coating them in flour helps distribute evenly.

8. Can I use butter instead of oil?
Yes, melted butter works but oil keeps them extra moist.

9. How do I know they’re done?
A toothpick should come out clean or with a few crumbs.

10. Can I double the recipe?
Yes, doubles perfectly.

These strawberry banana muffins are bakery-style, ultra-moist, and packed with fresh fruit flavor. Whether you’re baking for family, meal prepping, or sharing with friends, these muffins always disappear fast!

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