Strawberry Banana Muffins

These maple-sweetened strawberry banana muffins are the perfect way to pack fresh fruit into your breakfast. They’re super fluffy and are a good excuse to have a dessert-like bite first thing in the morning.

Why This Strawberry Banana Muffins Recipe Works

Even non-morning people won’t be able to stay away from these fluffy strawberry banana breakfast muffins.

• No processed sugars. Sweet bananas and maple syrup are the only sweeteners used for these simple muffins.
• Dessert for breakfast. Who doesn’t love a freshly baked banana muffin with juicy strawberries?
• Great for on-the-go. Grab them on your way out in the morning for a quick bite.
• Freezer-friendly. They’re perfect for hectic weeks when you don’t want to worry about cooking in the morning.

What You’ll Need

Creamy mashed bananas, smokey maple syrup, and a hint of vanilla get rid of the need to add any extra sugar. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.

• Bananas – Use up any browned bananas you have laying around.
• Egg – Liquid eggs work for this.
• Maple syrup – Agave nectar and raw honey are great swaps.
• Coconut oil – Feel free to use corn, canola, or vegetable oil instead.
• Vanilla extract – Use clear or pure extract (brown).
• Cinnamon – Ground nutmeg works too.
• All purpose flour – Avoid cake flour because it’ll make the muffins too airy and crumbly.
• Baking soda – Sieve it if it’s lumpy.
• Salt – Kosher salt is best.
• Strawberries – Fresh or frozen (thawed and drained) are fine.

How to Make Strawberry Banana Muffins

It’s as easy as making box-mix muffins, but with real, fresh, and wholesome ingredients. Scroll to the bottom of the post for the full recipe card.

• Prep the oven. Preheat the oven to 350F. Line a muffin tin with cupcake liners. Set it aside. You can also grease the tin with butter or cooking spray if you prefer.

• Mix the wet ingredients. Combine the mashed bananas, maple syrup, egg, coconut oil, and vanilla extract in a large bowl until smooth. Make sure there are no streaks of egg yolk or white in the mixture.
• Fold in the dry ingredients. Use a spatula to gently fold in the flour, cinnamon, salt, and baking soda until just-combined. Add the strawberries and mix gently without squashing them.

• Fill the liners. Pour batter into each liner until it’s 3/4s full. Don’t add more because the muffins will over-flow in the oven.
• Bake them. Pop the muffins into the oven for 15-17 minutes, or until a toothpick inserted in the center comes out clean.
• Serve. Remove them from the oven. Let the muffins cool for 5 minutes and carefully transfer them to a cooling rack. Serve and enjoy!

Tips & Variations

There are enough variations of these golden, fruity muffins to make your kitchen smell like a bakery every week.

• Use add-ins. Stir 1/2 cup chopped pecans, almonds, shredded coconut, or dried cranberries into the dry ingredients for more flavor and texture.
• Drain well. If you use frozen strawberries, you need to make sure they’re fully thawed and well drained. I also like to pat them dry with a clean kitchen towel. Any excess moisture that’s released into the batter affects the muffins’ baking time and texture.
• Add a drizzle. Once out of the oven, drizzle the muffins with almond butter, peanut butter, chocolate syrup, or a simple vanilla glaze for more sweetness.
• Make them chocolatey. Add 1-2 tablespoons unsweetened cocoa powder into the dry ingredients for a dessert-like breakfast.
• Add berries. Mix 1/4 cup fresh blueberries, raspberries, or blackberries into the batter for a berry variation of this recipe.
• Pack some superfoods. Combine 1 tablespoon chia seeds and 1 tablespoon flax seeds into the batter for superfood-packed muffins.
• Make mini loaves. Pour the batter into greased mini loaf pans and bake them for 20-25 minutes or until a toothpick inserted in the center comes out clean.
• Stay in the middle. Never bake muffins on the bottom oven rack. Doing so will burn the bottom of your muffins while leaving the center raw. Always bake in the middle rack.

Proper Storage

Always let your baked goods cool completely before storing.

• Fridge: Place them in an airtight container for up to 7 days. Keep them away from strong-smelling foods like onions and chilis. Set it on the counter for 10-15 minutes before digging in.
• Freezer: Wrap each muffin in plastic wrap twice. Transfer them to a freezer-friendly bag. Freeze for up to 3 months. Thaw them overnight in the fridge. Let them come down to room temperature before you eat them.

More Muffin Recipes To Try

• Paleo Apple Cinnamon Muffins with Coconut Flour
• Cranberry Orange Muffins
• Apple Pumpkin Muffins
• Maple Banana Oat Muffins

 

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