Name: Luscious Strawberry Banana Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 2 large bananas, very ripe or frozen and defrosted; 1 large egg; 1/4 cup butter, melted and cooled slightly; 1/4 cup plain or vanilla Greek yogurt; 1/4 cup milk; 1 tablespoon vanilla extract; 1 1/2 cups plus 1 tablespoon all purpose flour; 2/3 cup granulated sugar; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1 1/2 cups strawberries, rinsed and thinly sliced

2K Shares

Share30

Moist, luscious strawberry banana muffins with Greek yogurt are a sweet treat for breakfast, brunch, or snacks. Mix them quickly by hand in one bowl to use up some ripening bananas and create a fun contribution to your daily fruit intake!

We are a few weeks into “OMG the strawberries are everywhere” season, and I have been participating fully, buying them by the boatload nearly every time I go to the store or stumble across a little farm stand. This weekend, my strawberry over-purchasing coincided with a serious surplus of bananas turning brown on the counter, even after several rounds of smoothies. So, the answer was obvious. Time to bake!

Muffins have become one of the first things I think of for a quick baking project, partly because they’re typically very easy and fast to make, and partly because Henry will wolf down carrots, zucchini, and any number of other nutrient-rich foods that he otherwise squarely rejects when they come packaged in carbohydrate form. (Clearly, he is his mother’s son. Le sigh.)

Granted, this particular recipe is a bit more of a treat, but well worth it. The strawberry banana fix is adapted from a banana chocolate chunk muffin base. Greek yogurt, I’m convinced, deserves much credit for giving the muffins a moist crumb without heaviness, much like it does in these lemon poppy seed muffins, as well. Of course, when you’re also mixing in two ripe bananas and a generous heap of sliced strawberries, there is no possible way you’re going to end up with a dry, sad, or flavor-less baked good.

I mean, just look at those gorgeous bright red bursts. Are they calling your name??

These strawberry banana muffins are sweet, making them a bit of a treat for a special breakfast or brunch. They felt just a tiny bit celebratory to enjoy during our long weekend, and I felt modestly proud for using up the last of the strawberries and bananas wasting away on the counter. That said, at the rate I’m shelling out to acquire more and more of these gorgeous fresh berries, there will be many more opportunities to make muffins with the “leftovers” throughout the summer. Darn! 😉

1 vote

Luscious Strawberry Banana Muffins

Prep 15 mins

Cook 20 mins

Total 35 mins

Yield 12 muffins

Strawberry banana muffins are a sweet treat for breakfast, brunch, or snacks. Mix them quickly by hand in one bowl with Greek yogurt and over-ripe or frozen bananas. A fun contribution to your daily fruit intake!

Ingredients

2 large bananas, very ripe or frozen and defrosted
1 large egg
1/4 cup butter, melted and cooled slightly
1/4 cup plain or vanilla Greek yogurt
1/4 cup milk
1 tablespoon vanilla extract
1 1/2 cups plus 1 tablespoon all purpose flour
2/3 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups strawberries, rinsed and thinly sliced

Instructions

Preheat oven to 350 degrees F (180 C), and prepare a muffin pan with 12 paper liners.
In a large bowl, mash the bananas with a spatula or fork until they are soft and mostly smooth. Add the egg, melted butter, yogurt, milk, and vanilla extract; stir to combine.
Sprinkle the 1 1/2 cups flour, sugar, baking powder, and salt on top of the banana mixture, and fold gently with a spatula just until the flour is mostly incorporated. (A few streaks are OK!)
Sprinkle the remaining 1 tablespoon flour over the sliced strawberries and toss briefly to coat. (This helps prevent the berries from sinking to the bottom of each muffin well.) Gently fold the strawberries into the batter.
Divide batter among the 12 muffin cups, filling each about 3/4 full. Bake for 20-25 minutes, until the tops are lightly golden and a cake tester or toothpick inserted into the center comes out clean. Allow muffins to rest in the pans for 5-10 muffins, then remove to wire racks to cool completely.

Notes

You can make these with either very ripe bananas or with bananas that have been frozen whole and then defrosted. I've done both and had great results each way.

Depending on the size of your muffin wells, you may have a small amount of leftover batter, which you could certainly make into additional muffins, regular- or mini-sized, if you were so inclined. 🙂

If you want to be sure the muffin tops have attractive strawberries front and center, reserve a handful of sliced strawberries after tossing them in the flour, and arrange 1 or 2 by hand on top of each muffin after you pour the batter into the well.

Life of Henry

This is how I knew the photo shoot for these muffins was over. But how could I resist setting aside the camera to cuddle with this love-bug!?