OK, strawberry banana muffins were never on our radar. But honestly, what a classic, tried-and-true flavor combination! The lighter side of a classic banana split, strawberry and banana bring a fresh flavor wherever they appear.
Reminiscent of the Dairy Queen Berry Banana Breeze I used to order in college, this muffin recipe starts with the creaming method. The addition of all-purpose flour and sugar provides some structure and sweetness, helping the fruit shine as the star.
After sifting through various recipes, I found a tasty one for strawberry banana bread. With a few adjustments, it worked for a half-dozen large muffins and a mini-loaf with what was left. Thank you, Jenn, from Deliciously Sprinkled, for the great recipe. I raise a buttered muffin to you!
How to Make Strawberry Banana Muffins
Jennifer Schwarzkopf for Taste of Home
- ½ cup (1 stick) butter, softened
- 1 cup granulated sugar
- 2 large eggs, beaten
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups fresh strawberries, chopped and tossed in 1 tablespoon of flour (This prevents the berries from sinking to the bottom of the dough.)
Yield: 8 large muffins
Step 1: Make the Batter
Preheat oven to 375°. Using a stand mixer and paddle attachment, slowly blend the butter and sugar in a large bowl until light and fluffy.
In a separate small bowl, whisk the eggs and slowly add them to the mixture. Once combined, add in the bananas. In another separate bowl, sift together the dry ingredients: flour, baking soda and salt. Slowly add the dry ingredients to the bowl of your stand mixer and blend only until just combined.
Pro tip: Be careful not to overmix the dough!
Remove the bowl from the stand mixer and gently fold in the strawberries. New to baking? Here’s the best way to fold ingredients.
Step 2: Bake the Strawberry Banana Muffins
Prepare your large muffin tins by spraying with nonstick cooking spray and lightly flouring. Pour the batter about 2/3 of the way full for each muffin. Bake for 15 minutes. Then, reduce the temperature to 350° and bake an additional 10-12 minutes, or until the tops of the muffins are a beautiful golden brown and a toothpick inserted in the center of the muffins comes out clean.
Step 3: Let ’em Cool and Enjoy!
Cool on a rack for 10 minutes. Then, pop the muffins out of the pan and serve warm with a bit of butter. (It can be honey almond flavored butter, if you’re feeling ambitious.) Yum!
These muffins are fantastic! Quick, easy and sure to impress, these strawberry banana muffins are a nice change from the typical muffin flavors and make a great gift. They are also a filling breakfast when you’re on run. (And who isn’t?) Try adding protein-packed peanut butter to a cut muffin for a fun take on PB&J!