Are you looking for a delightful treat that combines the sweetness of strawberries and bananas? Look no further! Strawberry Banana Muffins are a hit in our household, and they could be in yours too! With just a few simple ingredients, you can whip up a batch that will have everyone asking for seconds. Plus, they make the perfect snack for those busy days or a cozy weekend breakfast.
Ingredients List
To make these scrumptious Strawberry Banana Muffins, you will need the following ingredients:
- 1 cup fresh ripe strawberries, diced, mashed with a fork
- 2/3 cup very ripe banana, mashed (approximately 1 medium size)
- 2/3 cup sugar
- 1/3 cup vegetable oil
- 2 large eggs, room temperature
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Feel free to substitute with your favorite fruit if strawberries are out of season. Blueberries or raspberries work wonderfully too!
Timing
Preparing these Strawberry Banana Muffins is quick and easy! The total time required is about 30 minutes—20 minutes for preparation and baking, plus 5-10 minutes for cooling. In comparison, this is nearly 20% faster than many other muffin recipes available!
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 425 degrees Fahrenheit. Line your muffin tin with paper liners or grease each tin to prevent sticking.
Step 2: Macerate the Strawberries
Place the diced strawberries in a large bowl and mash them with a fork. Add the 2/3 cup of sugar and stir well. Let the mixture sit for about 15 minutes, stirring occasionally. This process allows the juices from the berries to release, enhancing the flavor.
Step 3: Combine Wet Ingredients
To the bowl with the strawberries, add the vegetable oil, mashed banana, and room temperature eggs. Use an electric mixer to blend the ingredients until they are well combined.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon until combined.
Step 5: Combine Mixtures
Gradually add the dry mixture to the wet ingredients, using the electric mixer on low speed. Beat just until the mixture is moistened; be careful not to overmix to keep your muffins fluffy.
Step 6: Fill Muffin Tins
Spoon the batter evenly into the prepared muffin tins, filling each about two-thirds full.
Step 7: Bake
Bake the muffins in the preheated oven for 15 to 18 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out clean.
Step 8: Cool and Serve
Allow the muffins to cool on a wire rack for about 5 minutes. If you didn’t use paper liners, gently loosen the muffins from the pans before removing them.
Nutritional Information
Each muffin contains an estimated:
- Calories: 180
- Total Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 40mg
- Sodium: 150mg
- Total Carbohydrates: 26g
- Dietary Fiber: 1g
- Sugars: 10g
- Protein: 3g
Enjoy these muffins responsibly as part of a balanced diet!
Healthier Alternatives
If you’re looking to make these muffins a bit healthier, consider the following substitutions:
- Use whole wheat flour instead of all-purpose flour for added fiber.
- Swap out granulated sugar for honey or maple syrup to reduce processed sugars.
- You can replace vegetable oil with applesauce to cut down on fat.
Serving Suggestions
Strawberry Banana Muffins can be enjoyed in many ways! Here are a few serving suggestions:
- Serve warm, straight from the oven, with a pat of butter.
- Pair them with a side of Greek yogurt for a wholesome breakfast.
- Slice them in half and spread a little peanut butter or almond butter for a protein boost.
- They also make delicious snack options for picnics or school lunches!
Common Mistakes to Avoid
To ensure your Strawberry Banana Muffins turn out perfectly every time, keep these common pitfalls in mind:
- Overmixing the Batter: This can lead to dense muffins. Mix just until combined.
- Using Cold Ingredients: Always use room temperature eggs for better blending and fluffiness.
- Skipping the Cooling Time: Allow muffins to cool properly, as this helps set their final texture.
Storing Tips
If you have any leftover muffins (though they might disappear quickly!), follow these simple storage tips:
- Store them in an airtight container at room temperature for up to 3 days.
- For longer storage, keep them in the refrigerator for up to a week.
- You can also freeze them for up to 3 months. Wrap each muffin individually before placing them in a freezer-safe bag.
Conclusion
In summary, these Strawberry Banana Muffins are not only easy to make but are also a delicious way to kickstart your day or satisfy your sweet tooth. So why not try making them this weekend? I guarantee they will become a favorite in your household! Don’t forget to share your baking experience or any modifications you make to the recipe!
FAQs
Can I use frozen strawberries?
Yes, you can use frozen strawberries. Just make sure to thaw and drain them to avoid excess moisture.
Are these muffins gluten-free?
You can make them gluten-free by swapping out the all-purpose flour for a gluten-free baking mix.
How do I make these muffins dairy-free?
Since this recipe is already dairy-free, just ensure that any substitutions like butter aren’t used. Use a dairy-free alternative if desired.
Enjoy your baking adventure with these tasty Strawberry Banana Muffins!
Print
Strawberry Banana Muffins
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious and moist muffins that combine the sweetness of strawberries and bananas, perfect for breakfast or a snack.
Ingredients
- 1 cup fresh ripe strawberries, diced, mashed with a fork
- 2/3 cup very ripe banana, mashed (approximately 1 medium size)
- 2/3 cup sugar
- 1/3 cup vegetable oil
- 2 large eggs, room temperature
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Instructions
- Preheat your oven to 425°F and prepare muffin tins.
- Macerate the strawberries with sugar and let sit for 15 minutes.
- Add vegetable oil, mashed banana, and eggs to the strawberries; blend with an electric mixer.
- In a separate bowl, whisk flour, baking soda, salt, and cinnamon together.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed.
- Spoon batter into muffin tins, filling each about two-thirds full.
- Bake for 15-18 minutes until a toothpick comes out clean.
- Cool on a wire rack for 5 minutes before serving.
Notes
Avoid overmixing to keep muffins fluffy. Store in an airtight container for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: banana muffins, strawberry muffins, quick muffins, breakfast muffins, easy baking, sweet snacks