Strawberry Banana Muffins | My Baking Addiction
These strawberry banana muffins are packed full of oats, fresh strawberries, and mashed bananas for a delicious breakfast or afternoon snack.
I love when I get to enjoy a leisurely cup of coffee after getting Elle out the door to school.
I’ll sip on some coffee sweetened with vanilla coffee syrup (or maybe a vanilla chai) and scroll through my social media feeds before I get started on work. And it’s a really good morning when I have a muffin or scone to snack on.
I love muffins that are packed with tons of fruit, like apple streusel muffins, morning glory muffins, or blueberry crumb muffins.
These strawberry banana muffins fall into that category. And they’re perfect for this time of year when fresh strawberries are really starting to get good!
SIMPLE YET DELICIOUS STRAWBERRY BANANA MUFFINS
I developed this strawberry banana muffin recipe years ago when a bunch of readers were asking for lighter recipes.
This recipe still uses a bit of butter and some sugar, but the sweetness and texture of the fruit allows us to use less of both ingredients and still have a muffin that is moist and delicious.
The recipe also includes some oats for both flavor and texture. Plus, I think that bananas and oats go great together.
All in all, these muffins are perfect with your morning coffee or tea and are an awesome snack to toss into your kiddo’s lunch box!
HOW TO MAKE STRAWBERRY BANANA MUFFINS
These strawberry banana muffins are pretty easy to make, and I even have a secret trick up my sleeve for making them extra flavorful and moist without adding extra butter or oil to the recipe.
My secret trick
Before you do anything else for this recipe, stir together your chopped strawberries with 2 tablespoons of sugar. Set this aside for 1 hour.
During that hour, the sugar will draw out the juice in the berries. After the hour, drain the berries, reserving the juice and the berries separately.
When we make the muffin batter, we’ll use the strawberry juice as some of the liquid.
Since the juice is sweet, it both sweetens and moistens the batter, giving these muffins SO much extra flavor!
Can you use frozen strawberries?
I don’t recommend using frozen strawberries in this recipe – fresh berries are best since they hold their shape better when you fold them into the batter.
Frozen strawberries may also give off more liquid, which could throw off the moisture of the muffins.
Making this recipe
After the strawberries have rest and you’ve separated the berries from the juice, preheat your oven and line a standard muffin tin with paper liners.
Use a mixer to cream together the rest of the sugar with the butter until light and fluffy. Add the eggs, followed by the banana and the vanilla.
Separately, whisk together the flour, oats, baking powder and soda, and salt. Alternate stirring the dry ingredients into the batter with the juice from the strawberries, then gently fold in the reserved berries.
Divide the batter between the prepared muffin cups. If you’d like, top the muffins with some rolled oats or coarse sugar before baking for 18-20 minutes.
The muffins are done with a toothpick inserted in the center comes out clean. Let the muffins cool on a wire rack.
Because these strawberry banana muffins are very moist, they will only last at room temperature (in a covered container) for about 2 days.
If you’d like them to last longer, I recommend storing them in the refrigerator. They should like 3-4 days in the refrigerator.
You could also freeze them in a zip-top freezer bag or airtight container for up to a month. To thaw, place a muffin on a microwave-safe plate and microwave for 30-60 seconds to both thaw and warm them through.
In a bowl, combine the strawberries and 2 tablespoons of the sugar. Set aside for 1 hour. Drain, reserving both the liquid and the berries separately.
Preheat oven to 400°F. Line a standard muffin pan with paper liners or grease with nonstick cooking spray.
In a medium bowl, cream together the remaining sugar and butter until light and fluffy. Beat in the eggs, then the banana and vanilla.
In a medium bowl, whisk together the flour, oats, baking powder, baking soda, and salt. Stir the dry ingredients into the butter mixture alternately with the juice from the berries. Gently fold in the berries. Divided batter between the prepared muffin cups. If desired, sprinkle the tops with coarse sugar or rolled oats.
Bake for 18-20 minutes or until a toothpick inserted into the center of the muffins comes out clean. Cool in the pan on a wire rack.
Serving: 1muffin | Calories: 164kcal | Carbohydrates: 27g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 194mg | Potassium: 133mg | Fiber: 1g | Sugar: 12g | Vitamin A: 215IU | Vitamin C: 12mg | Calcium: 39mg | Iron: 2mg