These Strawberry Banana Bread Muffins bring together the classic comfort of banana bread with the sweet, juicy burst of fresh strawberries. Perfect for a morning treat or an afternoon snack, these muffins are moist, fluffy, and bursting with natural fruit flavors.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 ripe bananas, mashed
- 1 cup diced strawberries
- Optional: ¼ cup chopped walnuts or chocolate chips for extra texture
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Mix in Bananas: Add the mashed bananas to the butter mixture, mixing until just combined.
- Combine Wet and Dry Ingredients: Gently fold the dry ingredients into the banana mixture until just incorporated. Be careful not to overmix.
- Fold in Strawberries: Carefully fold the diced strawberries (and optional walnuts or chocolate chips) into the batter.
- Fill Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
These muffins can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
