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
Ingredients
- 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
Directions
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!
The Verdict
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!
Love these strawberry banana muffins? Check out some of our other strawberry banana recipes for smoothies, crepes and this gorgeous layered dessert. If you want more muffins, try our muffin recipes that everyone will love!
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