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Strawberry Banana Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 3 reviews
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Strawberry Banana Muffins are a delightful, moist treat combining the natural sweetness of ripe bananas and fresh strawberries. Perfect for breakfast or a snack, these muffins feature a tender crumb enhanced by almond flour and a hint of vanilla, topped with crunchy chopped almonds for extra texture. Easy to prepare and baked to golden perfection, they are sure to satisfy your sweet tooth with wholesome ingredients.

Ingredients

Wet Ingredients

  • 2 ripe bananas (mashed)
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut oil (or any oil of your choice)

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/3 cup almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda

Additional Ingredients

  • 1 cup strawberries (chopped)
  • Chopped almonds (for topping)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C) and line a muffin tin with paper liners to prevent sticking and ensure easy removal.
  2. Mix Wet Ingredients: In a large bowl, combine the mashed bananas, sugar, and eggs. Whisk them together until the mixture is smooth and well incorporated.
  3. Add Oil and Vanilla: Pour in the coconut oil and vanilla extract to the wet mixture and continue mixing until the batter is smooth and consistent.
  4. Combine Dry Ingredients: Gradually add the dry ingredients—flour, almond flour, baking powder, and baking soda—to the wet mixture. Stir gently until just combined; avoid over-mixing to keep the muffins tender.
  5. Fold in Strawberries: Gently fold the chopped strawberries into the batter, distributing them evenly throughout without crushing them.
  6. Fill Muffin Cups and Add Topping: Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full. Sprinkle chopped almonds on top of each muffin for a crunchy finish.
  7. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  8. Cool and Serve: Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • You can substitute all-purpose flour with gluten-free flour for a gluten-free version.
  • Use ripe bananas for natural sweetness and enhanced moisture in the muffins.
  • Do not over-mix the batter; this helps keep the muffins light and fluffy.
  • Chopped almonds can be omitted or replaced with other nuts or seeds based on preference or allergies.
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
  • For a dairy-free option, ensure that the sugar and other ingredients are free from dairy derivatives and use suitable liners.

Find it online: https://yummadeeasy.com/strawberry-banana-muffins-recipe/