Strawberry Banana Bread Muffins
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!
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.