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