Strawberry Banana Muffins

Moist muffins filled with fresh strawberries and bananas in every bite. Slightly sweet and very moist, these muffins are healthy and great for breakfast.

Strawberry Banana Muffins | Cooking with a Wallflower

I love the combination of strawberries and banana. I hope you do too because this is one of the best muffin recipes ever. These muffins taste like the classic banana nut muffins, without the nuts, but with the added taste of fresh strawberries. Very moist, these muffins are perfect whether you eat them warm and fresh from the oven or cold from the day before. This recipe is quick and easy, with just several ingredients, most of which you probably have at home already. What better way to use ripe bananas? Or ripe strawberries?

First, preheat the oven at 350oF. Place cupcake liners in a 12 cup muffin tin.

Now, mash the ripe bananas. You want to use ripe ones because they’re much sweeter and also softer, which makes it easier for you to mash. I used a fork to mash the bananas. If the bananas are difficult to mash because they’re not as ripe as you thought they were, you can place them into the microwave and heat them for 30 seconds. It should help soften the bananas.

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Add in the chopped strawberries. I actually recommend trying your strawberries before you add them to the batter. Some of mine were super sour.

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Add olive oil. Instead of using butter, I used olive oil, which makes these muffins healthier.

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Add both the granulated sugar and brown sugar.

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Gently mix until the ingredients are all incorporated.

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Add one beaten egg and mix it.

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Add in Greek yogurt, vanilla extract, and baking soda, and mix with the other ingredients.

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Lastly, add the flour, and mix until a batter forms.

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Evenly spoon the batter into the 12 cups.

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Bake them in the oven at 350oF for 20-25 minutes. Test to see if the muffins are ready by inserting a toothpick. If the toothpick comes out clean, the muffins are ready. It took me about 23 minutes. But again, each oven is different. It may take you less or more time.

Serve warm or cold. Enjoy!

Strawberry Banana Muffins | Cooking with a Wallflower

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Strawberry Banana Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 12 muffins

Strawberry Banana Muffins

Moist muffins filled with fresh strawberries and bananas in every bite. Slightly sweet and very moist, these muffins are healthy and great for breakfast.

Author: Andrea Giang

Ingredients

2 large ripe bananas

1 cup strawberries, chopped

1/3 cup olive oil

½ cup granulated sugar

¼ cup brown sugar

1 large egg, beaten

1 teaspoon vanilla extract

¼ cup honey Greek yogurt

1 teaspoon baking soda

1 ½ cup flour

Directions

Preheat the oven to 350oF. Line the muffin tins with cupcake liners.

Mash two large ripe bananas in a large bowl. Add chopped strawberries, olive oil, and both sugars. Stir the ingredients until they are combined.

Then, add a beaten egg, vanilla extract, honey Greek yogurt, and baking soda and mix until they are combined.

Slowly add flour and stir until a batter forms.

Evenly spoon the batter into the muffin tins.

Bake at 350oF for 20-25 minutes. Insert a toothpick into a muffin. If the toothpick comes out clean, the muffins are ready.

Serve warm or cold.

https://cookingwithawallflower.com/2014/03/11/strawberry-banana-muffins/

*I’m affiliated with Ziplist, but I’d only recommend products that I love. I’ve been using Ziplist to format my recipes =)

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