Use up your leftover bananas and make these decadent Strawberry Banana Bread Muffins! These muffins will blow your socks off they are so delicious. It is a super soft and fluffy banana bread muffin base paired with sweet strawberries throughout. Yum!
I can't even describe how good these muffins are. After years of testing banana bread muffin recipes, I've finally perfected it and it's here.
These muffins are a dream! They are soft, fluffy, moist, and full of banana flavour. Whether it's for a breakfast, or an after dinner sweet treat, these muffins are awesome!
For more banana recipes, try Banana Bread Chocolate Chip Cookies, Blueberry Banana Bread Muffins, and Condensed Milk Banana Bread Bars.
Jump to:
Why this recipe works
Bananas - A great way to use up any leftover bananas lying on your counter!
Strawberries - Filled with sweet strawberries throughout.
Easy to make - Everything gets mixed without an electric mixer and no rest time.
Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
All-purpose flour – This flour is used for the muffins and cannot be substituted for any other.
Bananas – 3 large bananas are used. If using frozen bananas, thaw and drain any excess liquid before adding into the bowl.
Brown sugar – I used light brown sugar, but dark brown sugar works as well!
Cornstarch - Used to enhance the texture and make sure the strawberries don't sink to the bottom.
Eggs – Must be at room temperature before starting your bake.
Oil – I used a flavourless oil. You can use any type of oil, but flavoured ones will slightly change the taste. You can also use melted and cooled butter instead.
Yogurt - Make sure to use a thick yogurt like Greek or kefir. This stabilizes the muffins and brings out soo much texture.
Strawberries – You have to use fresh, and not frozen. Frozen berries hold a lot of liquid, therefore making the batter runnier and affecting the entire bake. These will be chopped into smaller pieces and tossed with some flour before being added into the mix.
Step by step instructions
Here is how to make and bake these Strawberry Banana Bread Muffins. You will need a 12 muffin tin, muffin liners, 2 large mixing bowls, a spatula, and a whisk.
Step 1 – Prep. Line the muffin liners with 12 liners and set aside. If you need a recommendation, this is my favourite tin. Mash bananas in a large bowl.
Step 2 – Whisk wet ingredients. In a large bowl, whisk mashed bananas, oil, eggs, vanilla, yogurt, and brown sugar. Whisk until well combined. There may be lumps from the bananas but that is okay.
Step 3 – Add in dry ingredients. Toss in flour, cinnamon, salt, cornstarch, baking powder, and baking soda. Using a spatula, mix until just completely combined.
Step 4 – Add in strawberries. Gently toss the strawberries in 1-2 tsps of flour before adding them into the mixing bowl. This will help absorb any liquid they may have from washing. Then add into the bowl and mix in a few times.
Step 5 – Scoop. Evenly divide the batter between 12 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Add some extra slices of strawberries and extra sugar on top (optional, but highly recommended for that ‘crisp’ muffin top!)
Step 6 – Bake. Bake the muffins at 425°F for 5 minutes, then turn down to 375°F and bake for an additional 12-15 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.
These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
- Do not over-mix! A big reason muffins don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
- The riper the banana, the better. You want to use bananas that are brown, spotty, and super-ripe. This will give you that sweetness!
- Strain off excess liquid. As bananas thaw, they let out a lot of liquid. This must be strained and removed before using the thawed bananas. If you add the liquid, it will ruin the muffin batter. I recommend draining the excess liquid before mashing and measuring out your bananas.
FAQ
Can I use frozen bananas?
Yes! But you must strain the liquid out of the bananas. As bananas thaw, they let out a lot of liquid. Make sure there is no extra liquid before mashing and measuring out your bananas.
Do I have to add bananas?
Yes! This is one of the main ingredients in this recipe.
Why do you bake at 2 different temperatures?
The first temperature, 425°F, quickly lifts up the muffin tops to give us that dome we all love. Then, when it goes down to 375°F for the remainder of the baking period, they continue to bake as normal!
Check out more banana recipes
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Strawberry Banana Bread Muffins
Ingredients
- 1 1/4 cups bananas about 3 medium-sized bananas
- 1 cup light brown sugar or dark
- 1/2 cup oil or melted butter
- 3 eggs room temperature
- 3/4 cups Greek yogurt
- 1 tbsp vanilla
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 2 1/2 tsp baking powder
- 1 1/2 tsp cinnamon
- 1 tbsp cornstarch
- 1 1/2 cups strawberries chopped
Instructions
- Preheat the oven to 425℉. Line a 12 tin muffin liner with 12 liners or 2 liners with 6 muffin tins in each (Your preference) and set aside. Roughly chop the strawberries and set aside.
- In a medium-sized bowl, add the flour, baking powder, cornstarch, baking soda, and cinnamon. Mix together and set aside.2 1/2 cups all-purpose flour, 1 tsp baking soda, 2 1/2 tsp baking powder, 1 1/2 tsp cinnamon, 1 tbsp cornstarch
- In a large bowl, add oil, yogurt, mashed bananas, vanilla, eggs, and brown sugar. Whisk together until combined and smooth.1 1/4 cups bananas, 1 cup light brown sugar, 1/2 cup oil, 3 eggs, 3/4 cups Greek yogurt, 1 tbsp vanilla
- Add in the dry ingredients and using a spatula, slowly fold until a soft muffin batter forms. Mix until JUST combined.
- In the bowl with the fresh strawberries, add 1-2 tsps of flour and gently toss around until evenly coated. The light coating of flour will absorb any extra liquid it may have before adding it into the mixing bowl.1 1/2 cups strawberries
- Add the strawberries and mix in a few times.
- Add some extra chopped strawberries and sprinkle white sugar on top.
- Evenly divide the batter between 12 muffin liners.
- Bake the muffins at 425℉ for 5 minutes. Then turn the oven down to 375°F for another 12-15 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.
Comments